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cooked after being thawed they must NEVER be re-frozen.
• The taste of some spices found in cooked dishes (anise, basilica, watercress,
vinegar, assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black
pepper, etc.) changes and they assume a strong taste when they are stored for a
long period. Therefore, the frozen food should be added little amount of spices or
the desired spice should be added after the food has been thawed.
• The storage period of food is dependent on the oil used. The suitable oils are
margarine, calf fat, olive oil and butter and the unsuitable oils are peanut oil and
pig fat.
• The food in liquid form should be frozen in plastic cups and the other food should
be frozen in plastic folios or bags.
Meat and fish Preparation
Maximum
Storing time (month)
Steak
Wrapping in a foil 6 - 8
Lamb meat
Wrapping in a foil 6–8
Veal roast
Wrapping in a foil 6 - 8
Veal cubes
In small pieces 6 - 8
Lamb cubes
In pieces 4–8
Minced meat
In packages without using spices 1 - 3
Giblets (pieces)
In pieces 1 - 3
Bologna sausage/salami
Should be packaged even if it has
membrane
Chicken and turkey
Wrapping in a foil 4 - 6
Goose and Duck
Wrapping in a foil 4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as fillets 6 - 8
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