The experts have urged people to stop the bad habit if they are doing this
Most people don’t realise that a small, often-overlooked freezer habit could be quietly driving up energy bills. The mistake isn’t about buying the wrong appliance, but rather how the freezer is used on a day-to-day basis.
When freezers aren’t loaded or organised correctly, they have to work harder to maintain a consistent temperature. And if you put in hot food too soon, it can result in extra strain. Over time, that extra pressure can translate into higher electricity costs and reduced efficiency. The warning comes from consumer watchdog Which? who have highlighted that putting “recently cooked food” straight into the freezer is a practice that should be avoided at all costs.
With food safety and efficiency in mind, the consumer champions emphasise that freshly prepared meals should be allowed to cool properly before freezing. This food should be left to cool for around one to two hours on the kitchen counter before being placed in the freezer.
Failing to follow this guidance means “the warmth will send the temperature in the freezer skyrocketing.” As a result, “not only will that compromise the quality of other frozen food by potentially thawing it slightly, but it will also force your freezer to work harder to cool down, pushing up your energy bills.”
Which? further remind people that your freezer is set between -18C and -20C. It explains: “At this temperature range, your food will be stored safely as the cold prevents most bacteria from growing or producing toxins and the chemical reactions that lead to spoilage are slowed down.”
When it comes to using your frozen food and you need to defrost it, the consumer champions state that you should remember the following:
- Prioritise the fridge: The refrigerator is the gold standard for safety. Because this method is slower, ensure you plan ahead to allow for the gradual temperature change.
- Account for size: Be mindful of timing; while a small steak might defrost overnight, large items like a whole turkey can require up to four full days in the fridge.
- Microwave with caution: If you use the microwave’s “defrost” setting for speed, cook the food immediately after. This prevents any partially warmed sections from entering the “danger zone” where bacteria thrive.
- Skip the countertop: Never defrost food at room temperature. Bacteria multiply quickly above 8°C, significantly raising the risk of foodborne illness.
Fridge alert by the FSA
In guidance by the experts at the Food Standards Agency (FSA), your fridge should be between 0C and 5C. It also warns against a food storage mistake, noting: “Don’t place hot or warm food in your fridge.
“Instead, cool cooked food at room temperature and place in the fridge within one to two hours. To cool food quickly, divide food into smaller portions in containers or freezer bags before putting in the fridge or freezer.”
The FSA add that the fridge shelves need to be used wisely. “It’s especially important to store meat, fish and poultry safely to stop bacteria from spreading and to avoid food poisoning”, it notes. So where should you place each food in the fridge?
- Separate raw and cooked goods: To prevent cross-contamination, always keep cooked meats in a different section of the fridge from raw products.
- Store raw meat on the bottom shelf: Keep raw meat, poultry, and fish in their original packaging or sealed containers. Always place them on the lowest shelf of the fridge to ensure juices cannot drip onto and contaminate other food.
- Keep eggs isolated: Store eggs away from other foods. If your fridge features a built-in egg tray, use it to keep them separate and protected.
- Check “once opened” instructions: Many items have specific requirements once the seal is broken. Always check the packaging to see if a product must be refrigerated after opening.
- Respect “use-by” dates: Follow all storage instructions on the label carefully. Never eat meat that has passed its use-by date, as this is a strict safety deadline rather than just a quality suggestion.
- Cool and chill leftovers quickly: If you aren’t serving cooked meat straight away, let it cool down and get it into the fridge or freezer within one to two hours.
