Experts have issued an alert to anyone who is placing hot food directly in the freezer. On its website, consumer watchdog, Which?, have noted that if you do this, you could be unknowingly be increasing your energy bills.

The expert states that if you have "recently cooked food", you should never put it in the freezer straight away. Instead, it needs to be left out to cool down.

Ideally, the food you plan to freeze for later use should be left to cool at room temperature for a maximum of one to two hours before freezing. If you do not do this, "the warmth will send the temperature in the freezer skyrocketing."

As a result, "not only will that compromise the quality of other frozen food by potentially thawing it slightly, but it will also force your freezer to work harder to cool down, pushing up your energy bills."

Which? further stress that to ensure your energy bills are where they should be, and to ensure your food is being stored safely, you should make sure your freezer is set between -18C and -20C.

It explains: "At this temperature range, your food will be stored safely as the cold prevents most bacteria from growing or producing toxins and the chemical reactions that lead to spoilage are slowed down."

When it comes to using your frozen food and you need to defrost it, the consumer champions state that you should remember the following:

• Avoid room-temperature defrosting: Do not thaw food on the counter, as bacteria grow rapidly above 8C, increasing the risk of food poisoning.

• Use the fridge for safety: Thawing in the refrigerator is the safest method, though it requires forward planning.

• Allow sufficient time: While small items may defrost overnight, larger items like turkeys can take up to four days to thaw completely in the fridge.

• Microwave defrosting: You can use the "defrost" setting on a microwave for speed, but you must cook the food immediately afterwards. This prevents the food from sitting at temperatures where bacteria flourish.

In further guidance by the experts at the Food Standards Agency (FSA), your fridge should be between 0C and 5C. It too warns against a similar hot food error, noting: "Don't place hot or warm food in your fridge.

"Instead, cool cooked food at room temperature and place in the fridge within one to two hours. To cool food quickly, divide food into smaller portions in containers or freezer bags before putting in the fridge or freezer."

The FSA have said that there are shelves on the fridge which should be used wisely. "It's especially important to store meat, fish and poultry safely to stop bacteria from spreading and to avoid food poisoning", it notes.

So where should you place each food in the fridge? Try this:

• Raw Meats and Seafood: Keep raw meat, poultry, and fish in their original packaging or sealed in clean containers. Always store them on the bottom shelf of the fridge to prevent juices from dripping onto other items.

• Labelling and Expiry: Strictly adhere to any storage guidance provided on the packaging. Never consume meat past its use-by date, as this is a safety limit.

• Handling Leftovers: If you aren't eating cooked meat immediately, allow it to cool and place it in the fridge or freezer within one to two hours.

• Preventing Cross-Contamination: Ensure cooked meats are always stored separately from raw products to avoid the spread of bacteria.

• Egg Storage: Keep eggs away from other food items. If your fridge has a dedicated egg tray, use it to ensure they remain isolated.

• Specific Requirements: Be aware that certain foods have unique storage needs; always check the label to see if an item must be kept refrigerated once opened.