Do
- Check frozen meat on delivery: packs should be hard, with no signs of thawing, damp cartons or blood pooling.
- Move frozen meat into the freezer immediately.
- Store meat in sealed packs, in labelled baskets or sections, separate from ice cream and ready-to-eat foods.
- Thaw in the fridge on trays, allowing enough time, especially for large pieces.
- For quicker thawing, use sealed bags under cold running water, then cook promptly.
- Rotate stock by date and keep a record of what is in the freezer.
- Check freezer temperatures daily, especially in summer.
Avoid
- Do not thaw meat on the counter or in warm water.
- Do not refreeze meat that has thawed raw.
- Do not overfill the freezer so air cannot circulate.
- Do not keep the freezer lid or door open while searching for stock.
- Do not stack fresh deliveries on top of older stock; move older packs forward so they are used first.
In Indian conditions
Frozen chicken and meat are increasingly common in Indian food service, especially for consistency in cloud kitchens and chains. In summer, freezers in hot back rooms work hard, and many struggle to hold −18 °C if the condenser is blocked by dust or grease. Clean condensers regularly. Power cuts are a major risk; a full, closed chest freezer can hold temperature for a useful period. After a long outage, check the temperature of the meat and follow your food-safety plan. Keep halal and non-halal products separate where required.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.