Frozen foods are generally industrially produced foods at varying stages of prepreparation which are then shock frozen at temperatures of -40°C . They can be stored for 6 to 9 months at -18°C.
Deep freezing is the most gentle method of food preservation maintaining nutrients, visual appeal, consistency and taste. The low temperatures prevent the growth of microorganisms which are naturally present. However, the process does not kill all microorganisms. These become active and start to reproduce following thawing.
Dussmann Service has internal hygiene guidelines regulating the handling of frozen foods.
