A guide to freezing and thawing food safely

Storing food correctly is essential for safety, preventing waste, and keeping your meals fresh. Whether you are meal prepping, saving leftovers, or making use of bulk purchases, knowing when it’s safe to freeze, and thaw food can help you avoid health risks. Understanding the right way to store food protects you and your family from foodborne illnesses. For official food safety guidelines, refer to the Australian Government Department of Health.

Freezing food slows down bacteria growth and helps keep food fresh for longer. However, once food is thawed, bacteria can multiply quickly if it stays at an unsafe temperature. The key to safe food storage is keeping food out of the “danger zone” between 5°C and 60°C, where bacteria grow the fastest.

Best practices for freezing and thawing

The safest way to thaw food is in the refrigerator, where it stays at a controlled temperature. If you need to thaw food quickly, you can use cold water by placing the food in a sealed bag and changing the water every 30 minutes. Never thaw food at room temperature, as this allows bacteria to grow rapidly.

Label and date all frozen food to track its freshness and prevent unnecessary waste. Freezing food in smaller portions can also make thawing easier. The Australian Institute of Food Safety provides additional guidance on food storage.

Knowing when it is safe to freeze and thaw food helps prevent foodborne illnesses and reduces waste, be sure to follow food safety guidelines to ensure the best quality and to protect your health.

By using proper storage methods, you can enjoy fresh, safe, and tasty meals without worry. If you are ever unsure, it’s best to be cautious — when in doubt, throw it out.