The food industry understands the impact temperature can have on a cold food product. A searing charcoal grill can radically alter the flavors of a juicy steak, just as the chilling ice of a freezer can create delicious frozen desserts. Yet a temperature fluctuation of just a few degrees in the wrong direction can be catastrophic to the flavors and quality of your food. That’s why food distributors must be masters of temperature to ensure that the products delivered around the country are safe and of high quality.
Currently, there are no specific nationwide standards on the definition of “frozen.” But, all professionals use standards that mandate frozen foods be transported and stored at 0°F, with ice cream and other novelties at -20°F. Simply being below 32°F does not protect frozen foods from quality issues.