You should check and record freezer temperatures twice per day. The ideal temperature should be -18°C (0°F) or below.
Yes absolutely, you still need to document the freezer temperature. By doing this you are documenting that the freezer is working correctly and this is important to show food hygiene inspectors when they arrive.
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The ideal freezer temperature should be -18°C (0°F) or below to halt all bacterial activity, ensuring food safety and preventing spoilage.
No, you should never refreeze food that has started to defrost. Once food begins to defrost, it should either be used immediately or discarded to avoid safety risks.
If your freezer temperature rises above -15°C, follow these steps: 1. Wait one hour and check the temperature again. 2. If it remains above -15°C, move all food to another freezer. 3.
To determine if frozen food has gone bad, look for these signs: grayish-brown leathery spots indicating freezer burn, improper wrapping, and storage above -18°C (0°F).
If your freezer has an auto-defrost feature, it is recommended to use it as this method is the most efficient at maintaining the freezer.
If there's only slight freezer burn, you can cut away the affected areas either before or after cooking. For heavily freezer-burned food, it is best to discard it due to quality concerns.
Fresh meat should ideally be used within one month of freezing to maintain optimal quality.
If your freezer breaks down, you should: 1) Check if the food inside is still frozen solid. If yes, quickly transfer it to another freezer.
You should conduct weekly checks on the freezer's condensers, vents, seals, and lids to ensure they are clean and in good condition.
During weekly freezer maintenance, ensure to check: 1. Condensers for cleanliness and unblocked paths, 2. Vents to ensure they are clear of debris and allow proper airflow, 3.
If the power goes out, the duration that food will stay frozen depends on not opening the freezer door. If the food remains hard and is covered in ice, it can be transferred to another freezer.
Grey spots on frozen food, known as freezer burn, occur when air reaches the food's surface, causing dehydration and oxidation.
You can determine if your freezer is overloaded by checking for inadequate space around the interior and back of the unit to allow for air circulation.
When labelling frozen food, it's important to include three key pieces of information: the production date, a use-by date (generally one month from production), and the allergens present in the food.