§         Store frozen meat in the freezer at -18°C.

§         For storage of frozen meat in larger packaging, thaw the meat just enough (to about  -10°C) to separate into smaller portions, then deep freeze in individual packs.

§         Ensure there are sufficient space in-between items placed in the freezer or refrigerator so that cold air can circulate freely around them.

§         Do not open refrigerator or freezer doors more often than necessary to minimise temperature fluctuation.

§         Do not overstock your meat supply. Follow the rule of first in–first out, i.e. use older stock first.