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	<sitename>Blast Freezing and Storage</sitename>
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Current food legislation in the US requires that all food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in taken out of the temperature "Danger Zone" of +8ºC to +68ºC as quickly as possible, since that is the temperature where bacteria multiply fastest. To stop the growth of bacteria, yeast or mold growth and the food decomposition it can cause, blast freezing is required. 

All Sarangani Bay products are frozen via either IQF (Individual Quick Freeze) or Blast Freezing technology to lock in the much of the original fresh flavour, colour, texture and nutritional value.  The attractive appearance of the fish is retained by this rapid freezing method because without it, food freezes slowly, causing larger ice crystals to form, which can damage food, dry it out, and break down the physical structure leaving you with an unrecognisable product.
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