The quick freezing process should not be regarded as complete until and unless the product temperature has
reached -18°C or colder at the thermal centre, after the stabilization of the temperature. On exit from the
freezing apparatus, the product should be moved to a cold store as quickly as possible in order to minimise
exposure to warm temperatures and high humidity and to maintain the product temperature at -18°C or
colder. The same applies to products that are retail packed after the quick freezing process (see Section 4.8).