Frozen food has become a staple in many households due to its convenience and longevity. Still, it’s crucial to understand how to handle and store these products safely to maintain their quality and prevent foodborne illnesses.
Markwell’s frozen food is often a convenient, cost-effective choice for many households. However, it’s critical to understand that frozen food safety doesn’t end once the food is frozen. Bacteria can survive freezing temperatures and quickly multiply when thawing if not handled correctly.
Temperature plays a pivotal role in ensuring frozen food safety. Ideally, frozen food should be stored at 0°F (-18°C) or below to inhibit bacterial growth. Regularly checking your freezer’s temperature can be a wise habit to keep the food safe.
Thawing is a critical step that can determine the safety of your frozen food. Always thaw food in the refrigerator, cold water, or in the microwave, never on the counter. Food thawed in the refrigerator can be refrozen without cooking, but food thawed by other methods should be cooked before refreezing.
Freezer burn doesn’t make food unsafe but can impact its quality. It occurs when air reaches the food’s surface and dries it out. Ensuring your food is well-wrapped and minimizing its exposure to air can help prevent this.
The first-in, first-out (FIFO) rule is vital to managing your frozen food and ensuring its safety. The government is simple: the oldest items you bought or cooked first should be used before newer ones. This approach helps reduce the risk of foodborne illnesses by ensuring you consume foods within their safe storage period.
Following the FIFO rule is a breeze when your freezer is organized. Label your frozen food items with their freezing date. This will help you quickly identify which things need to be consumed first. In addition, when loading your freezer, place the newly frozen items at the back or bottom, making the older ones more accessible.
Spoilage can still occur even when food is frozen, especially when it’s stored longer than recommended. Physical signs can help determine if frozen food is still safe to eat. Ice crystals on the exterior of frozen food may indicate that it has been exposed to air. A colour change, significant or off-putting odour, or a slimy texture could signify spoilage. If you suspect the food has spoiled, it’s better to err on the side of caution and discard it.
Some frozen foods, particularly raw meat or poultry, can be cooked directly from the freezer, eliminating the need to thaw. However, it’s important to note that the cooking time may be approximately 50% longer than it takes to cook thawed food. Always ensure the food reaches a safe internal temperature to kill harmful bacteria. Use a food thermometer to check the temperature.
Frozen food offers a lot of conveniences, but it’s crucial to follow frozen food safety guidelines to prevent foodborne illnesses. Remember, when in doubt about the safety of any food item, the best rule to follow is: When in doubt, throw it out!