Do
- Check frozen deliveries on arrival: packs should be hard, with no signs of thawing, damp boxes or frost inside bags.
- Move frozen seafood into the freezer immediately; do not let cartons sit on the receiving floor.
- Keep the ice glaze intact. Rewrap opened packs tightly to prevent freezer burn.
- Separate seafood from ice cream, desserts and bakery items to avoid odour transfer.
- Thaw in the fridge on a drip tray. For quick thawing, use sealed bags under cold running water.
- Label with date of receipt and use oldest stock first.
- Place a freezer thermometer in the middle of the load, not at the lid, and record readings daily so slow warming is noticed early.
Avoid
- Do not overload the freezer with unfrozen or partly thawed product.
- Do not refreeze seafood once thawed.
- Do not leave the freezer lid or door open while hunting for stock.
- Do not store frozen seafood in a fridge's ice compartment as a long-term freezer.
In Indian conditions
From June to July, much of India's coastline observes a seasonal fishing ban, and restaurants rely heavily on frozen supply. A chest deep freezer with good insulation holds temperature better through power cuts than an upright model, because cold air does not spill out when the lid opens. In hot back rooms, freezers struggle: keep the condenser clear of dust and give the unit breathing space. In coastal cities, check hinges and lid seals regularly, as salty air speeds up corrosion.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.