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Food
Storage Period
Fruit, beef
from 10 to12 months
Vegetables, veal, poultry
from 8 to 10 months
Venison
from 6 to 8 months
Pork
from 4 to 6 months
Chopped (ground) meat
4 months
Bread, pastry, TV dinners, fat-free fish
3 months
Sweetbreads
2 months
Smoked sausages, fatty fish
1 month
Important precautions
for freezing of fresh food
Freeze only such foods that are suitable for freezing
and can sustain low temperatures. Food should be of
adequate quality and freshness.
Select adequate packaging for each kind of food and
pack it correctly.
The packaging should be airtight and well sealed
without leaking since this could cause substantial
vitamin loss and dehydration.
Mark packages with the following data: Type, kind
and amount, date.
It is important that food be frozen as quickly as
possible. We therefore recommend the size of the
package not be too large; it should be cooled before
placing into the freezer.
The amount of fresh food that can be put into the
freezer as a single load is stated on the rating plate. If
the loaded amount is too large, the quality of freezing
is reduced which in turn affects the quality of frozen
foods.
Storing commercially
frozen food
The storage time and recommended temperature for storing
commercially frozen foods is indicated on the package. Always
follow manufacturer’s instructions for storage and use of frozen
food. When shopping be careful to choose only food that is
adequately packed and provided with complete data and stored
in freezers where the temperature never rises above 0°F.
Do not buy packages of food covered with frost. This indicates
that the package was thawed before at least once.
Take care that packages don’t start to thaw during transport
to your home. Temperature rise shortens the storage time and
affects the quality of commercially frozen foods.
Approximate storage
time of frozen foods
15
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