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Purchasing frozen food
P
ackaging must not be damaged.
•
U
se by the 'use by /best before/best by/' date.
•
I
f possible, transport deep-frozen food in an insulated bag and
•
place quickly in the freezer.
Storing frozen food
S
tore at -18°C or colder. Avoid opening the freezer door unnecessarily.
Freezing fresh food
F
reeze fresh and undamaged food only.
T
o retain the best possible nutritional value, flavour and colour,
blanched before freezing.
blanching.
K
Note:
eep food to be frozen away from food which is already frozen.
T
•
he following foods are suitable for freezing:
C
akes and pastries, fish and seafood, meat, game, poultry, vegetables, fruit, herbs,
eggs
without shells, dairy products
such as soups, stews, cooked meat and fish, potato dishes, soufflés and desserts.
T
•
he following foods are not suitable for freezing:
T
ypes of vegetables, which are usually consumed raw, such as lettuce or radishes,
eggs in shells, grapes, whole apples, pears and peaches, hard-boiled eggs,
yoghurt, soured milk, sour cream, and mayonnaise.
Packing frozen food
T
o prevent food from losing its flavour or drying out, place food in airtight packaging.
P
lace food in packaging.
1.
R
emove air.
2.
S
eal the wrapping.
3.
L
abel packaging with contents and dates of freezing.
4.
S
uitable packaging:
P
lastic film, tubular film made of polyethylene, aluminium foil.
hese products are available from specialist outlets.
T
Recommended storage times of frozen food in the freezer
T
hese times vary depending on the type of food.
preserved from 1 to 12 months
A
ubergines, peppers, zucchini and asparagus do not require
such as cheese and butter, ready meals and leftovers
(minimum at -18°C).
EN-7
vegetables should be
T
he food
that you freeze can be
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