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Freezing fresh food
Freezing food yourself
If you are freezing food yourself, use only
fresh, undamaged food.
The following foods are suitable for
freezing:
Meat and sausage products, poultry and
game, fish, vegetables, herbs, fruit, cakes
and pastries, pizza, ready meals,
leftovers, egg yolk and egg white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes and
onions.
Blanching vegetables and fruit
To retain colour, flavour, aroma and
vitamin C, vegetables and fruits should be
blanched prior to freezing.
Blanching is the brief immersion of
vegetables and fruit in boiling water.
Literature on freezing and blanching is
available in bookshops.
Packing food
1. Place the food in the wrapping.
2. Press out all the air.
3. Seal the wrapping.
4. Label the wrapping with the contents
and date.
The following products are not
suitable for wrapping food:
Wrapping paper, greaseproof paper,
cellophane, refuse bags and used
shopping bags.
The following products are suitable for
wrapping food:
Plastic film, polyethylene blown film,
aluminium foil and freezer tins.
These products can be purchased from
your dealer.
The following products are suitable for
sealing the wrapped food:
Rubber bands, plastic clips, string,
cold resistant adhesive tape or similar.
Bags and polyethylene blown film can be
sealed with a film sealer.
Freezing and storing
food
Purchasing deep frozen
food
S Check that the packaging is not
damaged.
S Check the sell by date.
S The temperature of the supermarket
freezer should be -18 °C or lower. If not,
the storage life of the food is reduced.
S If possible, transport deep frozen food
in an insulated bag and place quickly in
the freezer compartment.
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