The freezer should only be used for freezing food that
is appropriate for freezing. The food should always be
fresh and of adequate quality.
Choose an appropriate packaging for the food and
package it correctly.
The packaging should be airtight and watertight to
prevent loss of humidity or vitamins from the food.
Indicate the type of food, quantity, and freezing date
on each food package.
It is important that the food is frozen as quickly as
possible; therefore, smaller packages should be
preferred. Before freezing, the food should be cooled.
• When storing or using frozen food, observe the manufacturer’s
instructions. Temperature and best before date are indicated
on the packaging.
• Only choose food with undamaged packaging, stored in
freezers at temperatures of -18°C or lower.
• Do not buy a food package covered with frost, as this is a sign
that the food has been slightly thawed several times. Such
food is of lesser quality.
• When transporting frozen food, prevent it from defrosting /
thawing. Higher temperature will result in shorter storage time
and deteriorated food quality.
Recommended time for storage in the freezer
Food
Time
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, dice, or ground meat
4 months
bread, pastry, ready-to-eat meals, lean
fi sh
3 months
tripes / innards
2 months
smoked sausage, fatty fi sh
1 month
Microorganisms are not destroyed by freezing. After defrosting,
their activity is resumed intensively and the food may perish
quickly. Therefore, use the thawed food as quickly as possible.
Partial thawing decreases the nutritive value of the food,
particularly fruit, vegetables, and ready-to-eat food.
Important warnings on
freezing fresh food
Storing pre-frozen food
Storage times for frozen
food
Defrosting frozen food
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