freezing, cooking and re-heating - what are the rules?

OK so I am trying to be more efficient and meal plan and do 1 shop a week cause I spend too much otherwise and this means getting meat in bulk (for me anyway) and having to freeze it.

So if I have mince that I freeze (straightaway) defrost over night. Then cook it up (2nd night) as a bolgnaise sauce for lasagne and put it in the fridge and then make the lasagne (night 3) and put the left overs in the fridge can I still eat it the next day? or have I heated it up too many times? and did that make any sense? :doh:

TIA

As long as you only freeze raw mince once, that's OK. Thaw in the cold (eg not on the bench) and when you've cooked it, cool it down as quickly as possible. The danger period is between (from memory) 5 - 75 degrees, so you want food in that temp range for as short a time as possible.

What you've described for the cooked mince though is what a lot of commercial kitchens do ...

Go check out foodSafe guidelines ;)

cheers thanks for that, wasn't even sure where to check for that kind of information

*toddles off to have a look at foodsafe*

We always buy meat in bulk.
I usually take it out of the freezer in the morning, into the fridge to defrost, cook that night, spag bol etc. We eat it that night and hubby will eat it for lunch the next day at work, occassionally he has eaten it even the following day, I will only eat leaftovers the very next day though.