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FR 36
CONSERVATION ET CONGÉLATION DES ALIMENTS
Precautions a prendre pour la congelation
Ne congelez que les aliments adaptés aux basses températures.
Les produits destinés à la congélation doivent être frais et de bonne
qualité.
Choisissez l’emballage convenant à chaque type de produit et
emballez correctement les denrées.
L’emballage doit être étanche à l’air et à l’humidité pour éviter le
dessèchement et la perte des vitamines des aliments congelés.
Indiquez sur les emballages la date de congélation, la quantité et la
nature du produit.
Il est primordial que les aliments congèlent le plus vite possible.
Les portions ne doivent donc pas être trop grosses. Laissez-les
séjourner au réfrigérateur avant de les congeler.
Conservation des surgeles du commerce
Respectez les instructions du fabricant pour la conservation et l’utilisation des surgelés. La
température de stockage et la date limite de consommation figurent sur les emballages.
Choisissez seulement des surgelés correctement emballés, comportant un étiquetage
réglementaire, et conservés à une température toujours inférieure à -18°C.
N’achetez pas de produits recouverts de givre, car cela indique qu’ils ont déjà commencé à
décongeler plusieurs fois ; ces surgelés sont de qualité inférieure.
Sur le trajet vers votre domicile, protégez les surgelés contre la décongélation, car l'élévation
de la température raccourcit leur durée de conservation et altère leurs qualités nutritionnelles.
36


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