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To ensure that fresh food placed in the
freezer freezes through to the core as
quickly as possible, the maximum
freezing capacity must not be
exceeded. The maximum freezing
capacity for freezing within a 24 hour
period is given on the data plate
"Freezing capacity ....kg/24 hrs".
When buying frozen food to store in
your freezer check
– that the packaging is not damaged,
– the use by date,
– the temperature at which the frozen
food is being stored in the shop. The
length of time it can be kept is
reduced if it has been stored at a
temperature warmer than -18 °C.
^ Buy frozen food once you have
finished the rest of your shopping
and wrap it in newspaper or use a
cool bag or box to transport it.
^ Store it in the freezer as soon as
possible.
Never re-freeze partially or fully
defrosted food. Consume defrosted
food as soon as possible as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be re-frozen after it has been
cooked.
Only freeze fresh food which is in a
good condition.
– The following types of food
for freezing:
Fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit, dairy
products, pastry, leftovers, egg
yolks, egg whites and a range of
pre-cooked meals.
– The following types of food
for freezing:
Grapes, lettuces, radishes, sour
cream, mayonnaise, eggs in their
shells, onions, whole raw apples and
pears.
– To retain colour, taste and vitamin C,
vegetables should be blanched after
they have been trimmed and
washed. To blanch: bring a large
saucepan of water to the boil,
immerse the vegetables in the fast
boiling water for 2-3 minutes,
depending on variety. Remove and
cool quickly in cold water. Drain and
pack ready for freezing.
– Lean meat freezes better than fatty
meat and can be stored for
considerably longer.
– To prevent chops, steaks, cutlets or
rolled meat from freezing together in
solid blocks when packed, separate
with a sheet of plastic freezer film.
19
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