Do you guys know any expert on frozen fruits??
Thanks for your replies!!
I predict that the first queries an expert will ask you are -
(1) what actual product is involved ?
(2) what is your desired shelf life at quality level X ?
(3) what kind of temperature / time fluctuations are expected during re-packing ?
This may then enable an answer such as impossible / borderline / doable.
As a worst case scenario, one SOP for a retail/foodservice receiver of frozen foods will either (a) reject any incoming product with a temperature > -12degC or (b) segregate the product for later quality evaluation.
Codex has -
Distribution of quick frozen foods should be carried out in such a way that any rise in product temperature warmer than -18ºC be kept to a minimum within, as appropriate, the limit set by competent authorities and should not in any case be warmer than -12ºC in the warmest package to ensure quality of the products. After delivery, the product temperature should be reduced to -18°C as soon as possible.