6 replies to this topic

[iamuller]

Hi all

I need help on this one...Can foods that are meant for chilled storage be frozen and given a longer shelf life??? Ive heard that it is ok as long as there are no changes to product quality.

For example, if i recieve Mozzarella cheese chilled, store in chilled for a week and then freeze it before it reaches it use by...would this be ok.

What are the effects of the shelf life on this product then and would it differ between different types of products i.e smoked meats.

Any assistance in this regard would greatly be appreciated.

Ta

[Tony-C]

Hi There

For sure many chilled foods can be frozen. A lot of chilled foods are frozen and defrosted then sold as chilled.

What types of food are you concerned with?

Regards

Tony

[iamuller]

thanks for the Reply Tony,

in my case, products are brought in chilled and then sold as frozen (Assigning new shelf life)

The products in question are Mozzarella cheese and Hams (Smoked and cooked)

[Tony-C]

thanks for the Reply Tony,

in my case, products are brought in chilled and then sold as frozen (Assigning new shelf life)

The products in question are Mozzarella cheese and Hams (Smoked and cooked)

Hi there

In that case I would want to be sure that my product was satisfactory after your prescribed shelf life at frozen and then instructions following defrosting.

You will need to have evidence that the product is microbiologically sound at the user end point and satisfy yourself that the product quality is still fine.

For example if you add a 3 month shelf life frozen and usage instructions state defrost in chill and use within 1 week. I would be arranging microbiological sampling at something a little in excess of these parameters.

Alternatively you could get an assurance from your supplier in writing, preferably in the product specification, that these storage and shelf life parameters are perfectly acceptable.

Regards,

Tony

[pawilliams1]

Hi there

In that case I would want to be sure that my product was satisfactory after your prescribed shelf life at frozen and then instructions following defrosting.

You will need to have evidence that the product is microbiologically sound at the user end point and satisfy yourself that the product quality is still fine.

For example if you add a 3 month shelf life frozen and usage instructions state defrost in chill and use within 1 week. I would be arranging microbiological sampling at something a little in excess of these parameters.

Alternatively you could get an assurance from your supplier in writing, preferably in the product specification, that these storage and shelf life parameters are perfectly acceptable.

Regards,

Tony

Whilst I agree with Tony here, there is one thing that I would add.

Once the product has been frozen you will need to put a clear instruction/advice "NOT SUITABLE FOR FREEZING" so as to avoid a freeze/defrost/re-freeze situation.

A minor point I know but you don't want to overlook it.

Paul

[Charles.C]

Dear All,

Interesting post. This is surely one of the more frequent (unofficial) activities carried out by consumers including myself . Didn't realise it was a typical production level scenario also but perhaps I should hv guessed.

Presumably in theory, if a "chilled" food has been "properly" time/temp stored, its microbiological characteristics etc should still be within defined specifications and any freezing step will not make things worse. The "properly" is sort of discussed here -

http://www.hi-tm.com...ts/Chillfd.html

Frankly, I would hv thought that the subsequent effect on permitted labelling dates wud hv been legally covered somewhere for large scale production aspects. ??

I did a short google on this general issue and there is (to me) surprisingly few comments of any kind. However I did notice one caveat in this (2009) South African publication -

http://www.foodfacts...s/ColdChain.asp

Are chilled foods marked "use-by" or "best before"? Don't use food beyond this date. If there is a possibility that food will not be used before this date, rather freeze the product if marked "suitable for home freezing".

Unfortunately no idea what that means in practice (only a non-safety oriented comment perhaps) or if utilised by other countries. Couldn't see any official advice on the FSA site except for milk.

Rgds / Charles.C

[Tony-C]

Interesting post. This is surely one of the more frequent (unofficial) activities carried out by consumers including myself . Didn't realise it was a typical production level scenario also but perhaps I should hv guessed.

Unfortunately no idea what that means in practice (only a non-safety oriented comment perhaps) or if utilised by other countries. Couldn't see any official advice on the FSA site except for milk.

The EU used to have a massive "butter mountain" due to intervention to maintain a minimum price on the market for butter. This was held frozen and released when stocks were in short supply and the price rose.

The trouble with intervention was that sometimes they would decide to destroy food rather than sell it cheaply or give it away to some worthy cause which is criminal.

Regards,

Tony