The frozen food industry is committed to providingconsumers safe, wholesome, high quality food products. Proper handling andstorage of frozen foods throughout distribution are essential to maintainingfood safety and quality. The following recommended practices for the handlingand merchandising of pre-packaged frozen foods have been developed by the tradeassociations listed [at the end of this section?] to guide the industry –throughout the food chain – and assist consumers in proper product handling andstorage. They reflect the extensive scientific, technical and practicalexperience of the industry’s experts, and are designed to help maintain thequality of frozen foods

TABLE OF CONTENTS

List of endorsers

Statement of Purpose

I. Frozen FoodFreezing and Packaging

1. Foods for Freezing
2. Packaging and Identification of Frozen Foods

II. Primary ColdStorage

1. Cold Storage Facility Equipment
2. Cold Storage Facility Handling Procedures

III.Transportation

IV. RetailStorage and Handling

1. Storage on Retail Premises
2. Retail Display Equipment
3. Retailer Handling Practices

V. FoodserviceStorage and Handling

1. Product Receipt and Storage in Foodservice Installations
2. Frozen Food Handling in Foodservice Installations

APPENDIX

A: SHIPPING CASE CODE SYMBOL

B: TYPES OF TEMPERATURE MEASURING DEVICES

C: THERMOMETER CALIBRATION

D: TEMPERATURE MEASUREMENT

1. General Information
2. Non-Destructive Approach with Closed Packages
3. Destructive Approach with Open Packages

E: TRANSPORT SPECIFICATIONS

F: EMERGENCY PROCEDURES

 frozen-food-handling-and-merchandising-.pdf