All food to be frozen should be fresh, clean and of good quality. Freezing should be provided shortly after the purchase of the products.
Foods that will be frozen ready should be lightly seasoned and baked only for the minimum time required - freezing tends to accentuate the seasoning and soften the food.
Rapid cooling of food after cooking or boiling is indispensable for the maintenance of its properties.
To prevent moisture loss of food, it is essential that they are packed with waterproof material; during packaging, the already packed foods should remain in the refrigerator until all of them can be placed at one time in the freezer.
Food should only be removed from the freezer immediately before use, and can be consumed up to 24 hours after thawing (seafood up to 12 hours).
Once thawed, the food can not be returned to the freezer, except in the case of a raw product that is to be turned into a ready dish.