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The Journey of Products Taken Out of the Deep Freezer

When it comes to frozen sandwiches and pastries, they should never be allowed to thaw at room temperature. Placing them directly into a display refrigerator at +4°C after removal from the deep freezer affects their shelf life post-thaw.

• In sandwiches, thawing at room temperature can cause significant moisture accumulation, leading to rapid mold growth on the bread. If they are displayed in their packaging, water droplet residues can be observed on the package.
• For pastries, thawing at room temperature can lead to sogginess and faster spoilage due to increased moisture content.

The use of frozen food in stores is both practical and significantly speeds up operations. However, frozen food products are sensitive and must be handled with care. Once thawed, these products should not be left unsold on the shelf or considered surplus and refrozen.

As observed in Image 1, microbial growth begins in all food products at room temperature. Microorganisms require the following conditions to thrive:

*Food substance

*Moisture

*Temperature

*Time

Exposing the product to all these factors at room temperature accelerates its spoilage. Microorganisms can double in number every 20 minutes, and this doubling continues at each 20-minute interval. Therefore, frozen foods should not be exposed to warm conditions; instead, they must be placed in a display refrigerator at 4°C. Correct calibration and use of display refrigerators are crucial for this reason.