Cooking basic
How to freeze leftovers safely
Cool, portion, label, freeze and reheat leftovers safely while following any recipe-specific guidance.
Check the recipe first. Its storage and freezing instructions apply to that particular food and take priority over this general guide. Do not freeze food when the recipe says it is unsuitable.
Cool and portion
Cool cooked leftovers and get them into the fridge or freezer within 2 hours. Dividing a large amount between smaller, shallow containers helps it cool more quickly. Use clean containers with well-fitting lids and leave only enough room for the food to expand as it freezes.
Label and freeze
Freeze leftovers as soon as possible if you will not use them within 48 hours. Label each container with what it contains and the date it was frozen. Small portions are useful because you can defrost only what you need.
Defrost and reheat
Defrost leftovers in the fridge. A microwave defrost setting is suitable when the food will be cooked or reheated straight away. Make sure it is fully defrosted before reheating unless the recipe or original packaging gives safe instructions for cooking from frozen.
Reheat until steaming hot throughout, stirring when needed so there are no cold spots. Reheat leftovers only once.
Before eating
If the container is damaged, the food was left out too long before freezing, or you are unsure how it was stored, do not rely on freezing to make it safe.
For more general advice, see the Food Standards Agency guidance on cooking and leftovers.