We have a habit of freezing meat and fish to eat gradually, so how long can frozen food be used to ensure safety and quality?

Freezing is an effective way to maintain the nutritional value, quality and flavour of many foods. Unlike perishable foods stored in the fridge, frozen foods are generally safe to eat after their use-by date.

Generally, storing at -17°C will inactivate bacteria that cause food spoilage. However, if you frequently open the freezer door and the food is left at temperatures above -17°C, the chance of spoilage increases.

Although foods that have passed their use-by date are safe to eat, they will lose quality and flavour after being left in the fridge for too long.

Meats, including poultry and fish, may retain their quality longer when frozen raw than when cooked, due to the higher moisture content of raw meat. The freezing time of fruits and vegetables varies depending on how the food is prepared, packaged and stored. Some vegetables such as cabbage, potatoes, celery and cucumbers do not freeze completely; and due to their high water content, they may become mushy after thawing.



Here is how long some foods will last in a freezer at -17°C:

Fresh vegetables and fruits 8-12 months; raw pork or beef 3-4 months; whole chicken 12 months; cold or processed meats (bacon, sausages) 1-2 months; cooked fish 4-6 months; raw or roasted beef 4-12 months.

Some steps you can take to ensure your frozen food stays safe include keeping a thermometer in your freezer to keep it at -17°C; avoiding putting hot food in the freezer, letting it cool to room temperature; and not opening the freezer frequently. Meat should be wrapped tightly to prevent air from entering. It should not be in large pieces but should be cut into meal-sized pieces for easy defrosting.