| At what temperature should the freezer be maintained? |
| Freezer shall be maintained at -18°C or less. |
| How long will food remain frozen if the power goes off? |
| Food stays frozen if the freezer remains unopened, is full, is in a cool place and is well insulated. Usually food in a loaded freezer will stay frozen for two to four days, depending on its size. A half-filled freezer will keep food frozen only about 24 hours. |
| Can food be refrozen if it has thawed? |
| Food can be refrozen if at least one of these two conditions is met: 1) Food has only partially thawed and still has ice crystals in the package; 2) The freezer temperature has been maintained at +5°C or below. Before using, ensure that the color and odour of the food is fine. |
| Does freezing kill germs? |
| Freezing does not kill all bacteria, yeasts and moulds present in food, but it does prevent their multiplication if the food is held at -18°C or less. |
| Will food spoil if the freezer temperature is above -18°C? |
| Food may not spoil but the quality (color, flavor, and texture) will be affected. The higher the temperature, the faster quality will decline. |
| Will food spoil if it stays frozen longer than the recommended storage time ? |
| No. The recommended storage time is the time within which food should be used to ensure maximum quality. Food stored longer than recommended time is safe but flavor, color and texture will continue to deteriorate. |
| Why are frozen fruits sometimes soft when thawed ? |
| If fruits are frozen slowly, large ice crystals are formed thus rupturing cell walls causing a soft mushy product. For best results, quick-freeze at -10°F and serve just as ice crystals starts disappearing |
| Should frozen vegetables be thawed before cooking ? |
| For most vegetables, no. You rather get a fresh product if it has not been thawed. Exceptions are corn-on-the cob and leafy greens which cook more evenly if partially thawed first. |
| What is the shelf life of frozen vegetables ? |
| The shelf life of frozen vegetables is 18 months. |
| Which quality standards are being used to maintain the quality of product ? |
| We are using BIS & USDA standards to maintain our product quality. |
| Are you using any chemicals during processing of fruits & vegetables ? |
| No. We are not using any chemicals during processing of fruits & vegetables. |
| How many fruits and vegetables do you need each day ? |
Are you getting 5 to 9 servings a day ?
Number of recommended daily servings* |
Sex/Age Groups |
Approximate calories needed each day |
Fruits |
Vegetables |
Children ages 2 to 6, women,
some older adults |
1,600 |
2 |
3 |
Older children, teen girls,
active women, most men |
2,200 |
3 |
4 |
Teen boys and active men |
2,800 |
4 |
5 |
|
| What counts as a serving ? |
Fruits
½ cup fruit
1 medium piece of fruit
½ grapefruit
¼ small cantaloupe
¼ cup dried fruit
½ cup berries
a dozen grapes
3/4 cup fruit juice (100% juice) |
Vegetables
½ cup chopped vegetables
1 cup raw leafy vegetables (a small salad)
6-8 carrot sticks (3" long)
1 medium potato
½ cup cooked or canned dry beans or peas
3/4 cup vegetable juice |
|
| What is blanching ? |
| Treating vegetables or fruit with boiling water or steam for a short period of time. |
| Is it recommended to blanch vegetables before freezing ? |
| Yes. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack. |
| Is it safe to freeze fruits without sugar ? |
| Yes; sugar is not used as a preservative but only to maintain flavor, color and texture |
| Are frozen fruits & vegetables stale ? |
| No ,they are as fresh as fresh fruits & vegetables. |
| What kind of quality assurance is given to the costumer ? |
| Quality is assured for the following: 1. Assurance for wholesomeness of product. 2. Assurance of safety against micro-organism as per BIS standards 3. Assurance of safety against chemical contamination as per BIS standards 4. Assurance of safety against physical contamination such as metal, wood, and plastic pieces. |
| What are the basic steps involved in processing vegetable and fruits ? |
| Following are the steps involved, in general: 1. Acceptance or non-acceptance of raw material based on quality inspection. 2. Sorting/segregation 3. Podding/dicing/slicing etc 4. Washing 5. Sorting 6. Heat treatment, if required. 7. Chilling 8. Individually Quick Frozen 9. Finished product analysis 10. Packaging |
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TFL Profile