My mum has put the fear of cooking/freezing into me with an email this morning. She was reminding me to check the thermostat on my fridge and freezer regularly. She wrote “How cold is your fridge? And how cold does the freezer get? You know it has to be at least minus 15 in order to keep commercially frozen foods frozen safely? And you can’t actually freeze thing yourself because you need minus 30. If you put leftovers or whatever in the freezer, you will get about 200 bacteria being cultivated in it.”
So I was hoping you might be able to get some answers from other mother-experts out there on safe fridge/freezer practices. Thank you!
Posted by Gigi, 24/7/13

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  • i haven’t thought about it…

  • I haven’t really thought about it

  • I hope you found out the answers you need

  • I’ve really thought much into it.

  • I think its it is around negative 15 it should be fine

  • I can honestly say that I’ve just used my gut instinct with things and I’ve never had any problems.

  • Lots of interesting thoughts to read thanks

  • A general rule we use is don’t freeze any seafood you have bought from the supermarket deli section.

  • I’m not sure about temperatures but never defrost then refreeze the same food as this will make you very sick.I freeze leftovers but do it immediatlty the food is cool and put a date on the freezing container.I also freeze bread and meat.Best to be careful then sick

  • As far as i know your fridge should be set at 3 degrees, I am not sure about the freezer temp tho but i have mine set for -21 as the ice cream was still soft at – 10 so i increased it to -21 which we leave it at

  • Sometimes I feel like we worry too much, people used to use ice boxes, no temp setting there!

  • What a good idea to get the fridge / freezer thermometers from our energy supplier, might have to look into that. I’d never given any thought to how COLD my fridge / freezer are … hmmm luckily none of us have got sick yet so maybe its ok?

  • Have really enjoyed reading these answers! i have learnt a lot thanks MOM

  • You can get freezer/fridge thermometers from your energy co. They simply stay in your freezer and you can keep track of whether it is at the right temperature. It has a marking on it where the ideals temps are.

  • The “rules” for freezing products are. make sure you cool the product BEFORE YOU PUT THE LID ON AND FREEZE IT. the volume that is in the container should be no higher then 8-10 cm high (so long shallow trays for cooling are better than leaving it in the pot to cool). and stir the product when cooling. dont refreeze a product that you have already defrosted. The ‘danger zone’ is when food is left between 4 degrees C and 60 degrees C, for 2hours or more. Freezing food is safe as long as you follow the rules, also when freezing dont stack the containers because the things in the middle of the stacks wont freeze. and remember FIFO (first in first out) and label and date everything.

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