Freezing food correctly: Common mistakes to avoid for preventing food wastage and poisoning

Not all food is suitable for freezing. This includes tomatoes, cucumbers, cheeses, creams, as well as pasta, rice and potatoes that have been cooked. These types of food will lose their consistency and nutritional value through freezing, making them inedible once thawed. Notably, the same item should not be frozen more than once. Doing so can lead to severe stomach issues and even food poisoning.

A common misstep is using unsuitable packaging for freezing. Avoid using plastic bags as they do not offer adequate protection. Storing food in ice cream boxes is also ill-advised, as these are intended for single use. Consequently, their repeated use can result in the release of microplastic, which can contaminate the food. So, what should you store frozen food in? The best option is to use special containers readily available in shops.

Avoid placing hot or even warm food into the freezer (and refrigerator). Uncooled food can cause severe damage to these appliances. In addition, this food can elevate the temperature inside, leading to faster spoilage of stored products. Therefore, you should first allow the food to cool before freezing. Once cool, organise items in the freezer so the oldest frozen food is at the front, and fresh items are towards the back. This approach will help reduce food waste.

Failing to label packages placed in the freezer is a common mistake. It can be challenging to remember what was frozen and when. It's important to note that frozen food also has a shelf life. Domestic freezers typically maintain safe freezing conditions for 2-3 months. Also, remember to check whether the freezer is frost-laden. If it is, it's operating less efficiently, takes longer to freeze items and consumes more energy.