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Storage of frozen food products
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Follow the instructions found on the packaging for food products. If there is no such
information, store frozen food products for a maximum of 3 months from the date of
purchase.
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Follow these rules for storage of frozen fresh foods:
fish and sausage: not longer than 6 months;
cheese, poultry, pork, veal: not longer than 8 months;
beef, fruits and vegetables: not longer than 12 months.
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Factory-frozen food product packaging should contain information on the time and
temperature of storage. Follow the producer’s instructions for the storage and
preparation of such food products,
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Select only appropriately-packaged food products with complete information, kept in
freezers at a minimum temperature of -18°C.
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When purchasing deep-frozen food products, transport them in appropriate containers
to avoid thawing out. Place them as quickly as possible into another freezer.
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Do not purchase food products covered in frost, as such products have already thawed
out several times.
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Protect food products from thawing out or beginning to thaw out, as increases in
temperature shortens storage times and reduces the products’ quality.
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Partially or fully-thawed out products should be consumed immediately.
Low temperatures preserve food products, but microorganisms are not killed. They
quickly reactivate, and the food products spoil rapidly. Partial thawing reduces the
nutritional value of food products, especially of fruits, vegetables and prepared meals.
•
If the packaging is damaged or artificially inflated, it is very possible that the products
inside have been improperly stored and are spoiled.
Making ice cubes
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Ice cubes can be made using the ice cube tray. Fill each square to ¾ with potable
water.
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Place the ice cube tray on one of the rapid-freeze shelves.
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Leave the ice cubes at room temperature for approx. 5 minutes and place them into an
ice cube container.
