Hello everybody
This is my second attempt; I must have done some wrong because my question has not been posted on the forum.
After attending the Internation Frozen Seafood Exhibition and see lots of products and presentations and talk to some companies representatives one doubt came to my mind.
I would like to know the reason why a frozen product is vacuum packed. is that a safety / product preservation reason or it is just good lookig presentation of the product ?
From a HACCP point of view, the hazards and/risks are the same for a "frozen product vacuum packed" than for a just " wrapped ( with a film ) frozen product " ?
Regards
Esther
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