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FROZEN FOOD STORAGE TIME
RECOMMENDED STORAGE TIME IN THE FREEZER
Type of food
Time
fruit, beef
from 10 to 12 months
vegetables, veal, poultry
from 8 to 10 months
Venison
from 6 to 8 months
Pork
from 4 to 6 months
finely chopped or ground meat
4 months
bread, pastry, cooked meals, lean fish
3 months
entrails
2 months
smoked sausage, fatty fish
1 month
DEFROSTING FROZEN FOOD
Freezing the food does not kill the microorganisms. After the food is defrosted
or thawed, bacteria are re-activated and the food spoils quickly. Use the
partially or completely defrosted food as soon as possible.
Partial thawing decreases the nutritive value of the food, particularly fruit,
vegetables, and ready-to-eat food.
DEFROSTING FROZEN FOOD
• Defrosting is an important step when storing frozen food. The food has to be
defrosted correctly.
• Following are suitable defrosting methods:
- in the refrigerator,
- in cold water,
- in a microwave oven or a convection oven with a suitable defrosting
program.
• Some frozen products can be cooked without prior defrosting.
This will be specifi ed by the manufacturer on the packaging.
• Pack the food in small amounts. This will allow the food to defrost quicker.
• Use partly or completely defrosted food as soon as possible. Bacteria
in defrosted food is reactivated and the food will spoil fast. This applies
particularly to fruit, vegetables, and ready-made food.
• Do not re-freeze food that has been partly or completely defrosted.
