Although prior research has been done to predict the thermal behavior of frozen foods and its influence on overall safety/quality, researchers have mainly focused on simpler geometries (Elvira et al., 1996, Scott and Heldman, 1990 and Zuritz and Singh, 1985). A detailed study involving multiple food products in a complex geometry, including the effects of phase change on the overall thermal response and safety/quality, has not been carried out. Therefore, this research was focused on quantifying the effect of external time-varying temperature conditions on the thermal behavior of five different frozen food products inside a typical army menu box, taking into account the changes in their thermo-physical properties during phase change.