A home freezer should be kept at zero degrees Fahrenheit for storing food, and minus 10 degrees Fahrenheit for freezing food. Most bacteria do not die at zero Fahrenheit, but they do stop growing. Freezer thermometers help ensure a safe temperature, and should be checked weekly once installed.
When freezing food, it is best to leave some space in the freezer so that air can circulate. Once food is frozen, it can stay frozen indefinitely and still be safe to eat. While flavor and color are affected the longer an item is frozen, nutrient levels remain the same.
Freezing food quickly means that smaller ice crystals form inside it, which in turn means that the texture will not be as badly affected when it is thawed.