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Freezing fresh food
Health risk due to consumption
of spoiled food.
If the temperature in the freezer
remains above -18 °C for a long
time, the frozen food may start to
defrost. This shortens the shelf life of
the food.
Check whether the frozen food has
started to defrost. If it has, check
that the food is safe to use and if it
is, use it as soon as possible or cook
it before freezing it again.
Fresh food should be frozen as quickly
as possible so that the nutritional value
of the food, its vitamin content,
appearance and flavour are maintained.
If food is frozen quickly, the cells have
less time to lose moisture, so they
shrink significantly less. As there is not
so much moisture loss, it is easier for
the food to reabsorb it during the
defrosting process, and very little water
collects around the defrosted food.
Freezing and storing food
Storing frozen food
When buying frozen food to store in
your freezer, make sure to check:
- that the packaging is not damaged.
- the use-by date.
- that the temperature at which the
frozen food is being stored in the
shop is -18 °C or colder.
Where possible, transport frozen food
in an insulated bag and then store it
quickly in the refrigeration appliance.
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