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| Packaging

Containers and wrapping materials used for frozen foods should be
moisture-vapor-resistant, odorless and tasteless. Because of the low humidity
and low temperature in a freezer or locker, foods will dry out rapidly if they
are not well protected. Special freezer containers and wrappings are available
and should be used for best results.

For short storage, not more than a week or two, a double layer of waxed
paper is usually sufficient protection for prepared foods such as sandwiches
and cakes. However, waxed paper, milk cartons and household foil should
not be used for long storage.

FREEZER WRAPPINGS

TYPES—Wrappings that may be used for frozen foods are moisture-vapor-
resistant cellophane, laminated papers, locker papers, metal foil and plastic
films. Such wrappings are sufficiently flexible to withstand freezing tempera-
tures without cracking. To prevent puncturing of foil, plastic and other thin
wrappings, an outer covering of heavy paper or stockinette should be used.

“DRUGSTORE” WRAP—The drugstore method of wrapping foods for
freezing is best to use as it ensures the tightest possible closing. The food is
placed in the center of the wrapping paper and the two edges are brought
together over the top of the food. The edges are folded over two or three
times until the wrapping fits closely around the food, forming a tight seal and
leaving as little air space as possible. The air should be forced out of the ends
of the parcel by pressing the hand outward to the edges of the paper and fold-
ing the ends under it.

Metal foil need not be drugstore wrapped but simply shaped around the
food.

SEALING—Parcels wrapped in moisture-vapor-resistant cellophane or plastic
films may be heat sealed. Locker paper is usually taped or tied with string.

In the event of a power failure or mechanical breakdown if the freezer
is kept closed food will stay frozen for one to two days. If dry ice is
available several pieces scattered over the top of the food packages
will help to maintain the required low temperature.

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