- 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.
Did you know that microorganisms multiply dangerously during thawing?
