Regulation on the safety of fast-frozen foods.

This Regulation lays down conditions to be fulfilled by quick-frozen foodstuffs intended for supply without further treatment to the final consumer and to restaurants, hospitals, canteens and other similar establishments. This Regulation also sets the rules in relation to the packaging, labelling and storage of fast- frozen foods.
Raw materials used in the production of frozen foods must be genuine and as fresh as possible and must comply with the rules governing the health and quality of the food. The preparation and rapid freezing of foodstuffs must be carried out as quickly as possible and using appropriate equipment that ensures the least possible chemical, biochemical and microbiological changes in the food (article 3).
For the quick freezing of food, only the following cryogenic substances are allowed to come in direct contact: air; nitrogen; and carbon dioxide (article 4).
These rules are in accordance with the provisions of the 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; and Council Directive 2006/107/EC of 20 November 2006 adapting Directive 89/108/EEC relating to quick-frozen foodstuffs for human consumption and Directive 2000/13/EC of the European Parliament and of the Council relating to the labelling, presentation and advertising of foodstuffs, by reason of the accession of Bulgaria and Romania. The Annex is part of this publication (list of frozen food market names).