Tip of the Week

There are generally two types of food which get frozen on site:-

– Foods which you batch cook on site then freeze for reheating later

– Foods which are purchased fresh (i.e. chicken or meat) that you have as surplus, so you freeze to extend the shelf life.

 Procedure for Foods which you cook on site and then freeze

Once cooked, cool food as quickly as possible (below 8°C within a maximum of 90 minutes). Both the core cooking and cooling temperatures need to be recorded for high risk protein foods.

The cooled items can then be packed in food safe containers, labelled, and stored in the freezer.

The label should state the Product Description, Date of Freezing, Allergen/Ingredients if applicable, and the Use By Date (max 3 months).

To defrost – Add a day dot label to identify the defrosted use by date and defrost under temperature control in the fridge.

Procedure for packaged foods purchased fresh and frozen on site to extend shelf life

The manufacturers label will stipulate a use by date for the fresh item, so you need to add a HACCP label to the packaged product stating date of freezing and use by date (within 3 months).

To defrost – Add a day dot label to identify the defrosted use by date and defrost under temperature control in the fridge.

Alert

Use a HACCP label for freezing and then add a Coloured Day Dot to identify the defrosted use by date.

Weekly Food Fact

Did you know that it was Clarence Birdseye who introduced the concept of flash freezing after he saw how much better fish flash frozen in the Arctic tasted versus fish that was frozen after a delay.

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