From the first load of food to be frozen, storage must be carried out in batches that do not exceed 5% of the capacity of the freezer and between 12 and 24 hours between one lot and another. A freezer of 280 liters, for example, should only receive 14 pounds of food at a time.
The food must go to the freezer already cooled, being first placed in contact with the cold plates, and can be stacked after being frozen. When recharging the freezer, do not touch fresh foods to those already frozen.
Writing the food inventory in writing, noting the withdrawals, and using each compartment for a given type of product makes it easier to control stock and food handling.