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460401
Packaging should not be permeable to humidity; it
should be airtight to prevent the food from drying out
and loss of vitamins.
Label the food; indicate the type of food, amount, and
date of freezing.
It is important that the food is frozen as quickly
as possible. Therefore, keep the packages small.
Refrigerate the food before freezing.
• 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 they
have been partly defrosted several times and that they are 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.
Recommended storage time in the freezer
Freezing the food does not kill the microorganisms. After the
food is defrosted or thawed, bacteria is 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.
Storage˛of industrially
frozen food
Frozen food storage time
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
minced meat 4 months
bread, pastry, ready-to-eat meals, lean 3 months
entrails 2 months
smoked sausage, fatty fi sh 1 month
Defrosting frozen food
16
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