Honey I shrunk the food bin

FACT: Freezing leftovers can cut food waste by a half, saving food and money and space in your compost bin.

TIP: You can refreeze frozen food. Refreezing food isn’t dangerous, the danger is that food can spoil before it’s been refrozen. Freezing food does not kill bacteria, it just ‘freezes’ its action, so to speak. So, once thawed bacteria continues to multiply at the same rate it was multiplying at before being frozen. 

Toss if:

  • Temperature went above 4°C, the temperature range in which food-borne bacteria can grow (roughly 4–5 to 60 °C).
  • It smells funny, trust in your senses.
  • You have any doubts.

Refreeze if:

  • Temperatures are still below 4 °C. Food should not have been kept out of the freezer for more than a couple of days, especially when it comes to meat.
  • Thawed fruits don‘t smell bad or have no signs of mould. They will be softer but they won’t be off. It takes a long time for fruits to ferment and you usually know about it when they do!
  • Vegetables are still solid and icy. If they thawed do not refreeze, your nose may tell you this.
  • Food is baked. Trusty old baked goods are pretty dry and therefore don’t change much in the freezer.

Cook if:

  • Raw meats are thawed, are still cold (under 40°C) but not icy. These can then be frozen after being cooked properly.
  • Prepared foods have defrosted. The quality of the food is likely to deteriorate and it’s best to be on the safe side with mixed food groups in one dish.
  • Raw Fish and Shellfish. Once cooked you can refreeze after, but do not refreeze raw. This is because it takes time to refreeze, time that bacteria use to keep growing and more time to thaw and cook before you eventually eat it.

 

Get involved with #FestiveFreeze on TwitterInstagram & Facebook 

Read more about our food hub aims