From Farm to Fork: Freezing and Reheating Foods

From Farm to Fork: Freezing and Reheating Foods

This latest blog post in our ‘From Farm to Fork’ series is focused on explaining the important pieces of information that you should know when freezing or reheating foods. Read on to discover what foods can and can’t be frozen, the guidelines surrounding reheating food, and if there is any legislation in place regarding the freezing and reheating of food.


There are many foods that you can freeze to reuse at a later date. These include:

– Cooked rice and pasta
– Herbs, nuts, and flour
– Meat (either cooked or still raw)
– Sliced bananas
– Bread (either sliced or intact as a loaf)
– Stock and wine
– Butter and flour

Ideally, each piece of food that you’re freezing should be kept separately in order to prevent cross-contamination. This is especially important when it comes to raw meat products as, if they’re handled incorrectly, it could lead to other food types such as vegetables being dangerous to cook with. Vegetables can often be eaten raw, which can be a food safety worry if they’re contaminated with meat juices.


Any cooked food that can be frozen will also need to be reheated before consumption. With most foods such as carbohydrates or fruits, if you haven’t properly reheated your food then you’ll just end up with a somewhat unpleasant crunch in the middle of your meal. This could ruin your meal, but it’s not likely to do any harm.

However, in the case of meat-based products, failing to properly reheat your meal could allow bacteria to survive, making improperly reheated meaty meals something of a health risk. When you’re reheating a meat product, you need to ensure that it is hot throughout in order to be certain of everyone’s safety.


The law around food freezing is laid out in the government’s Food Safety Practices, which is mostly based around businesses doing their due diligence in terms of freezing food products as soon as they’re developed. Freezers strictly need to be kept between -18 and -21 degrees, and raw and cooked food needs to be kept apart. In terms of reheating cooked food, the internal temperature needs to reach 75 degrees for two minutes to ensure all of the bacteria has died.

Paying due diligence when freezing food for later consumption has just become much easier with the HACCP-approved app, Dued. Completely digital, you can access forms and record updates, ensuring your food is as safe as possible. To find out more, visit the Google Play Store or Apple Store. For all other food safety concerns or help in training your staff in food safety, browse our website or call our dedicated support team at 0800 999 1957.