Deep-frozen, frozen, refrigerated, or at room temperature? These are the main differences

Deep-frozen, frozen, refrigerated, or at room temperature? These are the main differences

Frozen

A frozen product has a temperature below 0°C (the freezing point of pure water). Part of the moisture in the product has been converted into ice. This process extends the shelf life, but ice crystals can form, which can affect the texture.

Deep-frozen

Deep freezing is a freezing process in which the temperature of a food product is very rapidly lowered to -18°C or lower. This rapid cooling prevents the formation of large ice crystals, which better preserves the quality of the product. Packaging in the store explicitly states that the products are deep-frozen.

The products you wish to deep-freeze must meet three conditions:

• The products must be of good commercial quality.
• The products must be sufficiently fresh.
• The products must be deep-frozen as quickly as possible using appropriate technical equipment. This limits chemical, biochemical, and microbiological changes in the product.

Chilled

Refrigerated foods are stored between 0°C and 7°C, depending on the type of product. They are therefore colder than room temperature, but not frozen. Examples include milk, charcuterie, or prepared meals. These products must be consumed quickly and are subject to strict temperature regulations. Therefore, a ‘use by’ date is usually printed on the packaging, indicating until when the product can be safely consumed.

Defrosted

A thawed product was initially frozen or deep-frozen and has reached a temperature above 0°C again. After thawing, the microbial status of the product changes, reducing its shelf life and requiring extra caution.

How do you thaw a product correctly?

Correct thawing is crucial to guarantee food safety. During thawing, bacteria can multiply rapidly or form pathogenic toxins. Some guidelines:

• Allow the product to thaw in a refrigerated area, not at room temperature. This ensures it remains within a safe temperature zone.
• Process the product immediately after thawing, for example by boiling or baking.
• Thawed products must not be refrozen unless they have undergone a complete heat treatment.

B2B operators can consult circular PCCB/S3/1094980 for practical situations regarding (deep)frozen and thawed products.

Why shouldn't you refreeze thawed products?

Bacteria can multiply during thawing. If you refreeze the product without heat treatment, you refreeze those bacteria. They remain viable and can continue to multiply after a subsequent thawing.

Exception: Products that have been fully cooked or fried after thawing, such as soup or stew, may be refrozen.

Important: Minced meat, meat preparations, and mechanically separated meat must never be refrozen, regardless of whether they have been cooked or not. This is also described in Regulation (EC) No 853/2004.

Conclusion

Storing, freezing, and thawing food requires care.

Remember:

• Deep-frozen ≠ frozen: the difference lies in the speed and temperature of the freezing process.
• Only fresh, high-quality products are suitable for deep-freezing.
• Thawing takes place in a refrigerated room.
• Refreezing thawed products is only permitted after treatment (cooking or baking).

By following these guidelines, you preserve not only the quality of the product but also food safety.