Focus on
quality after freezing

For portioned ingredients, prepared food, or products stored for scheduled dispatch, post-thaw quality affects preparation, cooking, and delivery.

Assessment should cover the full process, from before freezing and throughout storage to thawing and use. Do not draw conclusions from the appearance of food while it is still frozen.

Key factors
to record clearly

• Food Type and Portion SizeUse comparable products, including their weight and portioning format. Do not compare small and large pieces without recording the difference.
• PackagingRecord the container or bag type, sealing method, and quantity per pack to establish the conditions before freezing.
• System and TemperatureRecord the system, product placement, and temperature conditions throughout the process, while maintaining methods appropriate for the food.
• Storage Period and ThawingRecord how long the food is stored and how it is thawed, as both are part of assessing quality at the point of use.

Check quality
when food is ready to use

• Condition and TextureAssess against product criteria, such as firmness, shape retention, and the characteristics needed before cooking or processing.
• Released Liquid and Remaining WeightRecord the liquid released during thawing and the food weight using a consistent weighing procedure.
• Quality in the Next StageIf the next stage is cooking or production, assess quality there as well to understand the results that matter in actual use.