FN-10
Purchasing frozen food
Packaging must not be damaged.
Use by the ‘use by /best before/best by/’ date.
If possible, transport deep-frozen food in an insulated bag and
place quickly in the freezer.
Storing frozen food
Store at -18°C or colder. Avoid opening the freezer door
unnecessarily.
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible
nutritional
value,
fl
avour and colour,
vegetables should be blanched before
freezing.
Aubergines, peppers, zucchini and asparagus do not require
blanching.
Note: Keep food to be frozen away from food which is already
frozen.
The following foods are suitable for freezing:
Cakes and pastries,
fish
and seafood, meat, game, poultry,
vegetables, fruit, herbs, eggs without shells, dairy products
such as cheese and bu
tt
er, ready meals and le
ft
overs such as
soups, stews, cooked meat and
fi
sh, potato dishes,
soufflés
and desserts.
The following foods are not suitable for freezing:
Types of vegetables, which are usually consumed raw, such as
le
tt
uce or radishes, eggs in shells, grapes, whole apples, pears
and peaches, hard-boiled eggs, yoghurt, soured milk, sour
cream, and mayonnaise.
Packing frozen food
To prevent food from losing its
fl
avour or drying out, place food in
airtig
ht packaging.
1. Place food in packaging.
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