Fresh Storage
Preserve quality before sale, dispatch, and processing, with guidance for fruit and vegetables, meat, seafood, and prepared ingredients.
02Freezing
Make post-thaw quality the goal, from portioning, packing, and storage to assessing texture and remaining weight.
03Thawing
Understand drip loss and usable ingredient quantities, with guidance on comparisons under controlled thawing methods.
Choose by process stage
and the issue you face
If the issue arises before ingredients leave storage, start with fresh storage. If food changes after freezing, consider post-thaw quality as well. If weight or moisture is lost during preparation for use, explore thawing.
A business may use more than one process. Consider the full journey of the food, including the effects of preceding stages.