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• Label your frozen foods as they will look the same when in frozen state. Use special fridge
freezer tapes, labels and pens with different colours. This allows you to easily organise and
to effectively use the freezer. Write the contents and date; otherwise the frozen food might
exceed the storage time and this could cause food poisoning. Please refer to your food
packaging for the recommended storage time.
• You may also add the weight and cooking notes, e.g. “defrost first”, “cook from frozen” and
keep a separate log of what is in each drawer. This will save opening the door and searching
around unnecessarily.
Defrosting Frozen Food
1. Take the frozen food out from the freezer compartment and uncover the frozen food. Let
it defrost at room temperature. Don’t forget that defrosting in a warm area encourages the
growth of bacteria and low temperature cooking may not destroy dangerous bacteria.
2. Drain off and throw away any liquid lost during defrosting.
3. Always make sure there are no ice-crystals in the food before cooking, particularly with meat.
These crystals indicate that the food has not fully defrosted.
4. Cook food as soon as possible after defrosting.
5. Many microwaves and ovens have a defrost setting. To avoid bacterial build up, only use
these if you intend to cook the food immediately afterwards.
Never refreeze anything that has been defrosted out unless you cook it again, to kill
off harmful bacteria. Never re-freeze defrosted shellfish. Re-seal packs properly after
removing items. This prevents drying or freezer-burn and a build up of frost on any
remaining food.
