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829703
STORING INDUSTRIALLY FROZEN FOOD
• When storing and using frozen food, observe the manufacturer's instructions.
Temperature and expiry date are indicated on the packaging.
• Only choose food with undamaged packaging, stored in freezers at
temperatures of –18 °C or lower.
• Do not purchase food covered in frost as this indicates it has been partly
thawed several times and that it is of inferior quality.
• Protect the food from thawing during transport. In case of an increase in
temperature, storage time will be shorter and quality will deteriorate.
FROZEN FOOD STORAGE TIME
RECOMMENDED STORAGE TIME IN THE FREEZER
Type of food Time
fruit, beef from 10 to 12 months
vegetables, veal, poultry from 8 to 10 months
Venison from 6 to 8 months
Pork from 4 to 6 months
finely chopped or ground meat 4 months
bread, pastry, cooked meals, lean fish 3 months
entrails 2 months
smoked sausage, fatty fish 1 month
DEFROSTING FROZEN FOOD
Freezing the food does not kill the microorganisms. After the food is defrosted
or thawed, bacteria are re-activated and the food spoils quickly. Use the
partially or completely defrosted food as soon as possible.
Partial thawing decreases the nutritive value of the food, particularly fruit,
vegetables, and ready-to-eat food.
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