The UK Food Standards Agency (FSA) and Health Canada both put the freezer at minus 18 degrees Celsius or colder. For thawing and for cooling cooked food, the FSA page is the one with detail: thaw in the fridge, and get leftovers into the cold within two hours. The two agencies differ on fridge settings and on how long leftovers keep, so each rule below names its country. Neither agency is Thai, and neither speaks for Thailand.
Cooling food before it goes in
The FSA says not to put hot or warm food straight into the fridge. Let it cool at room temperature, then refrigerate it within one to two hours. Splitting a big pot into smaller portions makes it cool faster. Cold leftovers are safe, the FSA says, if they were properly cooked, cooled and refrigerated within two hours.
In a warm Thai kitchen, a pot left on the stove can pass that two-hour mark without anyone noticing. Small containers help.
Fridge settings and how long leftovers last
Here the two countries differ. The FSA, for England, Northern Ireland and Wales, says the fridge should sit between 0 and 5 degrees Celsius, and leftovers should be eaten within 48 hours or frozen. Health Canada says 4 degrees or lower, and gives longer fridge times: 3 to 4 days for cooked dishes with meat, egg or vegetables, 2 to 3 days for soups, and 3 to 5 days for homemade salads.
Health Canada adds that fridge times are about safety, and freezer times are about quality. The FSA suggests checking the fridge with a thermometer, ideally every week.
Freezing
The FSA says food can be frozen right up to midnight on its use-by date. Leftovers and homemade dishes should go in as soon as they have cooled. Airtight containers or wrapping and a label help. Freezer burn affects the quality of food, the FSA says, not its safety.
For quality, the FSA suggests meat within 2 to 3 months, and baked goods, fruit and vegetables within 3 to 4 months. Health Canada gives 2 to 3 months for cooked meat, stews, and egg or vegetable dishes, and 4 months for soups. It says not to freeze homemade salads. Freezing in single portions means only one portion has to be thawed at a time.
Health Canada also lists foods not to freeze: fresh eggs in the shell, opened milk, opened yogurt, opened butter and leaf lettuce. It says tomatoes can be frozen for 2 months.
Thawing and freezing again
The FSA's safest method is to thaw in the fridge, overnight, with a container underneath to catch drips. If there is no time, use the microwave's defrost setting right before cooking. Food thawed in the fridge should be used within 24 hours. The middle must be fully thawed, because partly thawed food can cook unevenly and leave bacteria alive.
The FSA says food can be frozen again once it has been cooked, and can then be reheated only once.
The FSA also names a temperature range where bacteria may grow, 8 to 63 degrees Celsius. Health Canada's range is wider, 4 to 60 degrees. Thawing in the fridge keeps food out of the FSA's range.
In short
- Freezer: about minus 18 degrees Celsius (FSA), minus 18 or lower (Health Canada).
- Fridge: 0 to 5 degrees in the UK, 4 or lower in Canada.
- Hot food cools at room temperature, in small portions, then goes in the fridge within one to two hours (FSA).
- Thaw in the fridge and use within 24 hours (FSA). Cooked food can be frozen again and reheated once.
- Health Canada says not to freeze eggs in the shell, opened milk or yogurt, or homemade salads.
Common questions
How long can cooked meat last in the fridge in Canada?
According to Health Canada, cooked dishes with meat last 3 to 4 days in the fridge.
What temperature should the freezer be set to?
The UK Food Standards Agency and Health Canada both put the freezer at minus 18 degrees Celsius or colder.
When is the latest food can be frozen before it spoils?
The FSA states that food can be frozen right up to midnight on its use-by date.
