Frozen products safety regulations


Preservation of refrigerated food has been known since prehistoric times, when people, in order to preserve the meat and fish from their hunt, used ice and snow. In addition to domestic use, the use of frozen products in the industry was initiated in the 30s, when the rapid cooling method was invented.

In essence, the purpose of deep freezing is the crystallization of water so that it is no longer available to the microorganisms which need it for their growth. This is achieved by reducing the temperature of the food at temperatures which favor the formation of ice. By freezing the disposable food water the growth of microorganisms is hindered and enzyme activity, that causes food spoilage, is slowed down. Frozen food is safe at low temperatures but not free from microorganisms.  It is commonly said that “a lot of the germs are asleep in the freezer”, so the food must be handled safely both before freezing and after defrosting.