Food items to be frozen must be tightly wrapped first in plastic film then in aluminum foil or a re-sealable freezer bag, or sealed in Cryovac packaging to prevent freezer burn.
Stored items should be labeled and dated.
Frozen products must be kept at 0°F (-20°C) or colder until ready to use.
Freezers must be equipped with an external thermometer so that the freezer temperature can be read without opening the door or entering the freezer box.
Frozen products must be stored so that cold air is allowed to circulate on all sides. This means that food should not be stored directly on the freezer floor.
Thaw frozen products in the refrigerator or under cool, running water. Never thaw foods at room temperature because, at some point, this method will place the thawing product in the danger zone for optimal bacterial growth.