Did you know that microorganisms multiply dangerously during thawing?

  • When freezing, food should be fresh and freshly purchased.
  • Clean, package and label foods before freezing.
  • Freezing should be quick and maintain a temperature of at least -18C.
  • Thaw in a controlled manner: in the refrigerator, and never at room temperature.
  • Never freeze a thawed food unless it has been previously cooked.