Evidence now shows that freezer deterioration is partially- 

 dependent on the mean storage temperature~and that the main disad- 

 vantage of a fluctuating increase in temperature is to increase the 

 mean temperature. High storage temperatures (above 10° F.) should 

 always be avoided because of the relatively rapid rate of deterioration. 



Spoilage has occarred as the result of overloading of the 

 freezer with warm packaged fish or shellfish; the packaging material, 

 acts as insulation against the cold air. The practice of using freezers 

 as a means of "saving" the "not too fresh" product can also be blamed 

 for the failure of some frozen products to meet quality standards. 



Plants producing breaded shrimp products m^ use voluntary 

 standards for frozen raw breaded shrimp which have been promulgated by 

 the Department of the Interior, An inspection service is available from 

 the Department for any firm desiring to effect the standards. 



During TranBportation 



HhB United States Department of Agriculture suggests the 

 follovlng cautions to be observed during transportation: 



1. Shippers should Inspect transportation equlpnent In 

 lAilch their oKrchandlse Is to be transported. This 

 applies to carloads and truckloads alike. 



2. nruck equipment should be supplied vlth floor racks 

 and lathes should be placed so as to allow air 

 circulation throu^out the load. 



3. Mechanical refrigeration equlpnent should be checked 

 to see If It Is adequate to assure proper refrigeration 

 of the entire load. If necessary, dry Ice should be 

 added. 



k» Equipment should be pre-cooled. If water ice is used, 

 drains should be checked for stoppage; plugs should 

 fit seoirely In the Ice bunkers. 



5. Refrigerator cars should be pre-cooled for at least 

 2k hours during warm to hot weather. 



6. Ice and salt should not be spared during warm to hot 

 weather. 



7* A check should be made of the location of Icing stations 

 en route to destination to see If they are properly 

 spaced to Insure re-lclng every 12 to l6 hours during 

 hot weather. 



8. Circuitous routings should be avoided. 



9' Trucks are susceptible to a tremendous amount of heat 

 over the hl^ways during hot weather. An attempt 

 should be made to avoid unreasonable layovers on 

 long-haul shipments. 



