A food expert explains how to choose frozen foods 11:54

When choosing frozen food, it is important to pay attention to three factors: temperature conditions, transparency of the packaging and the presence of frost or snow inside. Konstantin Derevskov, an expert in the field of food safety, creator of the Quality CHECK digital platform and senior lecturer at Rosbiotech University, told socialbites.ca.

“I trust frozen products with transparent packaging more because we can evaluate the product immediately. Today, unfortunately, most of the frozen foods on the shelves are sold in completely sealed packages (flexo printed) in stores. So, it is either a box where you cannot see the product, or there is a small window where you can only see part of the product. This is done specifically to hide flaws,” said the expert.

Another important criterion is temperature conditions. If you walk around a store refrigerator and examine it carefully, you can see the temperature readings.

“If we are talking about freezing, the temperature there should always be minus 18. If there is a different temperature, for example -12, and it takes a long time, it means the refrigerator is not working properly. “The product is then defrosted a little,” said the expert.

If there is frost and snow on a frozen product, this means that the product has been refrozen.

“This often affects the safety of the product, that is, the level of the microbiological environment increases, but also the taste and consistency. Employees responsible for different departments in production may sometimes have dual authority, with one person reporting to two managers at the same time. Therefore, monitoring temperature conditions is not always transparent and therefore errors occur. However, these can be prevented with a quality control system in the format of the Quality CHECK mobile application for food businesses, which will send notifications to controllers, quality directors and production employees in case of temperature violations,” said the expert.

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Source: Gazeta

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