Freeze food in airtight, freezer-safe packaging
Remove as much air as possible from bags before sealing
Use freezer-grade containers with tight-fitting lids
Wrap food tightly in plastic wrap or freezer paper before placing in a bag or container
Use heavy-duty aluminum foil for an extra protective layer
Portion food into meal-sized servings to reduce repeated thawing and refreezing
Keep freezer temperature at or below 0°F (-18°C)
Minimize time the freezer door is open and avoid frequent temperature swings
Cool hot food quickly before freezing (do not leave at room temperature)
Pat dry surfaces on items like meat, poultry, and vegetables before freezing
Freeze items in flat layers for faster, more even freezing
Label packages with dates and use oldest items first (first-in, first-out)
Avoid storing food uncovered or loosely wrapped
Rewrap or repackage items showing signs of freezer burn
Use within recommended freezer storage times (quality declines over time even without freezer burn)