Tip of the Week

Never defrost high risk foods at room temperature in the kitchen.  Defrost food under controlled temperature conditions in the fridge

Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it.  Therefore, you must defrost under controlled temperatures in the fridge (keeping the food below 8°C) to ensure that any bacteria does not revive as the food defrosts.

Do not defrost in the kitchen or in the sink – always plan ahead and defrost overnight under controlled conditions in the fridge.


Once defrosted, the food must be used/cooked within 48 hours

Weekly Food Fact

Did you know that the expiry date on bottled water has nothing to do with the water.  It is the bottle that is expiring. Plastic bottles will eventually start to leak chemicals into the water.