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microbes will again become active, multiplying under the right conditions to levels that can lead to
food-borne illness (food poisoning). Once food is thawed the microorganisms will grow at the same
rate as microorganisms on fresh food. Thus any frozen and thawed items must be handled in the
same way as any fresh perishable food.

Trichina (a parasite that infects pork, wild boar, kangaroo and some other game meats) and other
parasites can be destroyed by sub-zero freezing temperatures. However, it is not recommended to
rely on normal freezing to destroy trichina. Thorough cooking will destroy parasites.
The freezing process itself does not destroy nutrients. In meat (including game and poultry products),
there is little change in nutrient value during freezer storage.

Proper packaging helps maintain quality and prevent freezer burn. Freezer burn dries and discolours
meat. Freezing uncovered or improperly covered meat will draw out the moisture in the meat. This
moisture cannot be replaced and affects both flavour and texture of meat.
Heavily freezer-burned foods should be discarded for quality reasons.

Some meats and some prepared or cooked dishes might be frozen. For instance, it might be possible
to prepare and cook a large amount of curry or of stew (or other wet dishes) and to freeze the
excess. Covered, clearly labelled containers should be used and freezing should occur as rapidly as
possible after the food has been cooked.
Minced meats, sausages and other similar goods can be prepared (or purchased) in large batches and
the excess frozen. Remember that care must be taken because these meats have already been
handled.
When freezing:
1. Non-permeable wrapping-airtight heavy-duty foil, plastic wrap, plastic bags or freezer paper-
should be used for wrapping/ packaging meats that will be frozen. Alternately, well-sea led
containers can be used for wet dishes that have already been prepared or cooked.
2. Remove as much air as possible from the packaging.

3. Freeze unopened vacuum packages as is.
4. All freezer packages should be clearly labelled-with the name and type of product, the
quantity per package and the date on which the product was frozen.
5. Frozen foods should be subject to correct stock rotation.

6. Meats should be divided (where possible) into small portions so that freezing will be rapid
and the meat will freeze all the way through.

7. When freezing steaks, poultry breasts etc., it is a good idea to place freezer paper between
the cuts so they can be easily broken apart for fast thawing.
Colour changes can occur in frozen foods. Red meats might turn dark or pale brown depending on
variety. Meats that are held in freezer storage for long periods will undergo substantial colour
changes. Freezing does not usually cause colour changes in poultry, however, the bones and the
meat near the bones can darken.
Freeze food as quickly as possible to maintain its quality. Slow freezing allows bacteria to continue to
multiply and creates large, disruptive ice crystals. During thawing, the crystals damage the cells and
cause meat to drip or lose juiciness. Ideally, food five centimetres thick should freeze completely in
about two hours. Spread out packages for freezing, in single layers, on the freezer shelves, stacking
them only after frozen solid. Do not freeze bulk supplies. The centre of a block or bulk order of meat
will take too long to actually freeze, allowing for increased bacterial growth.
Freezer temperatures should be regularly checked to ensure that they are constant and that all food