Tools
Freezer and thawing
The freezer column is about quality. The tool adds that window to the day you froze it. The guide does not publish an hour for each cut, and this page does not add one.
This is a window, not a guarantee. A sour smell, a slimy surface, or mould means it is finished, even on day one. It is not medical advice. The app does not decide whether the food is still safe either. Disclaimer
- Pick the food and the state.
- Enter the day you froze it.
- The freezer column is a quality window. The tool adds it on the calendar.
- Thaw in the fridge. No hours per cut are added.
How to thaw
Thaw in the refrigerator, not on the counter. Do not refreeze a portion that has thawed. The ministry states the same rule: thaw frozen food in the fridge and take out only what you will eat.
Months in the freezer column are about quality. USDA says food held continuously at −18°C (0°F) stays safe; the ministry also notes that freezing does not kill bacteria.
The guide does not publish a thawing time in hours for each cut. This page does not add one.
Questions people ask
How many hours does thawing take?
The guide does not publish hours per cut. This page does not add them. The method is to thaw in the fridge, not on the counter.
When should I use it?
The freezer column is a quality window. The tool adds it to the day you froze the food, as calendar months, weeks, or days, whichever the cell prints.
Is it unsafe after the quality date?
The sources the guide uses do not say that food held continuously at −18°C becomes unsafe on that date. Quality can fall. After thawing, the spoilage signs still apply.
Can I refreeze what thawed?
No. Do not refreeze a portion that has thawed. The ministry states the same rule: thaw in the fridge and take out only what you will eat.