Understanding the freezer star rating system

Most freezers in Europe will be labeled with one to four stars based on their reliability and temperature capabilities.

Only four star freezers are built to maintain temperatures of -18°C at all times. While three star freezers are also designed to reach -18°C, they are less reliable and you shouldn't store food in them for more than three months.

One and two star freezers can reach temperatures of -6°C and -12°C respectively. They are not suitable for the long-term storage of food.

How long does food last in a four star freezer?

At -18°C, all bacteria are halted in their tracks. Food can be stored at this temperature and below indefinitely, and it will remain safe to eat.

However, chemical processes such as dehydration and oxidisation will continue and this will eventually affect the taste and texture of food over time.

Some foods, such as raw poultry and frozen shrimps, can last a year or more before their quality starts to deteriorate. Other foods, such as milk or some cooked meats, will quickly go downhill after a month in the freezer.

Here is a selection of common foods and their maximum recommended frozen storage times:

• Milk, Parma ham (1 month)
• Cured meats (1-2 months)
• Bread, butter (1-3 months)
• Cooked meats, soups and stews (2-3 months)
• Raw mince (3-4 months)
• Raw and cooked fish (2-8 months, with lean fish such as cod and haddock lasting longest)
• Fruit, eggs (up to 7 months. Eggs should be separated or beaten before freezing)
• Cakes and baked goods (6-8 months)
• Vegetables (up to 12 months)
• Uncooked meats (steak, chops, roasts, etc., 4-12 months)
• Poultry (9-12 months, with whole birds lasting longest)
• Squid, shrimp and crayfish (up to 18 months)

What foods should never be frozen?

Some foods should never see the inside of a freezer. These include:

• Fruit and vegetables with a very high water content (lettuce, watermelon, cucumber)
• Milk and egg-based sauces, which will separate and curdle
• Whole eggs (raw or cooked).
• Plain yoghurt, cottage cheese or cream cheese
• Foods with a crumb base
• Soft-leaved herbs
• Live seafood
• Tinned foods

Tips for freezing food

To retain the quality of your frozen food for as long as possible, here are some tips:

• Cool cooked food before freezing. It is usually better to cover cooked food and allow it to cool naturally rather than refrigerating it, but check the latest food safety guidance for specific advice.
• Divide food into sensible portions before freezing.
• The more securely you can cover and wrap food before freezing it, the longer it will last. Wrapping slows the moisture loss which leads to freezer burn over time.
• Freezing does not kill bacteria, so discard any food that is already past its 'use by' date.
• Label your food with the date and food type. It is conventional to use red ink for cooked food and blue for raw food.
• When freezing raw vegetables, divide them into small portions, where possible, and then blanch them to deactivate enzymes. This involves placing them into boiling water for 30 seconds and then transfer them to a bath of icy water.

When did you last check the temperature of your freezer?

To reiterate: the above guidance is based on your freezer maintaining a temperature of -18°C or below. The only way to be sure that your freezer is cold enough is to use an appliance thermometer.

If your freezer is warmer than expected, start troubleshooting by checking your freezer door seal for dirt or damage. If you find that your seal is cracked or warped beyond salvage, visit our home page to start the process of tracking down a replacement.