National Frozen Food Day is celebrated March 6th of each year. Congress, by Senate Joint Resolution 193, designated March 6, 1984, as “Frozen Food Day” and authorized and requested the President to issue a proclamation upon this occasion.
In Proclamation #5157, President Ronald Reagan said: “Now, Therefore, I, Ronald Reagan, President of the United States of America, do hereby proclaim March 6, 1984, as Frozen Food Day, and I call upon the American people to observe such day with appropriate ceremonies and activities.”
Freezing food preserves food from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game in unheated buildings during the winter season. Freezing food slows down decomposition by turning water to ice, making it unavailable for most bacterial growth. In the food commodity industry, the process is called IQF or Individually Quick Frozen.
Freezing is an effective form of food preservation because the pathogens that cause food spoilage are killed or do not grow very rapidly at reduced temperatures. The process is less effective in food preservation than are thermal techniques, such as boiling, because pathogens are more likely to be able to survive cold temperatures rather than hot temperatures. One of the problems surrounding the use of freezing as a method of food preservation is the danger that pathogens deactivated (but not killed) by the process will once again become active when the frozen food thaws.
Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of -18 °C (0 °F) or less. Some freezers cannot achieve such a low temperature. The time food can be kept in the freezer is reduced considerably if the temperature in a freezer fluctuates; small ice crystals thaw as the temperature moves up, and refreeze onto larger crystals as the temperature declines. Fluctuations can occur by a small gap in the freezer door or adding a large amount of unfrozen food.