Quick-Frozen Food [EU]

Quick-frozen food

Quick-freezing, packaging, labelling and inspection of quick-frozen foodstuffs are harmonised at European level. Quick-frozen foodstuffs must be labelled as “quick-frozen” and indicate the batch identification. The freezing temperature must be -18°C or lower, except during transport and delivery. The only cryogenic media authorised are air, nitrogen and carbon dioxide.

Council Directive 89/108/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption

Scope

The Directive lays down the rules for the quick-freezing, packaging, labelling and inspection of quick-frozen foodstuffs.

“Quick-frozen” foodstuffs are those subjected to the “quick-freezing” process, in which the temperature zone of maximum crystallisation is spanned as rapidly as possible and the product is then held (after thermal stabilisation) at a temperature of -18°C or lower.

Requirements

Quick freezing must be carried out promptly, using appropriate technical equipment, on raw materials of sound, genuine and merchantable quality. Only air, nitrogen and carbon dioxide meeting specific purity criteria may be employed as cryogenic media.

Deviations from the temperature of -18°C for quick-frozen foods are permitted during transport and local distribution and in retail display cabinets. The temperature in such instances must not exceed 3°C. However, it may be as much as 6°C in retail display cabinets if Member States so decide.

Package and Labelling

Quick-frozen foods must be packaged in pre-packaging which protects them against external contamination and drying.

The labelling of quick-frozen foods must include the sales name, the indication “quick-frozen” and the batch identification. The other compulsory information varies according to whom the product is intended for:

• ultimate consumers, restaurants, hospitals, canteens: the date of minimum durability, the period during which the product may be stored by the purchaser, the storage temperature and the storage equipment required;
• others: the net quantity and the identity of the manufacturer, packer or seller.

Member States must ensure that the equipment used for quick-frozen foods complies with the Directive and they must conduct random official checks on product temperature.

With the assistance of the Standing Committee on the Food Chain and Animal Health, the Commission must adopt the detailed rules for sampling and for monitoring temperature and equipment.

References

Act	Entry into force	Deadline for transposition in the Member States	Official Journal
Directive 89/108/EEC	10.01.1989	–	OJ L 40 of 11.02.1989