(under subclass 392) Processes involving a step of lowering the temperature of the food to 32 deg. F, or of treating a food material with an agent whose temperature at the time of contacting the food is at a temperature equal to or less than 32 deg. F, or of treating a food package whose temperature is 32 deg. F or less.
(1) Note. The term "freezing" is sufficient for placement of a document herein.
(2) Note. The cooling step may be prior, during, or subsequent to packaging.
SEE OR SEARCH CLASS
62, Refrigeration;
60, for the freezing and packaging of food involving the absence of a food working or treating step, (e.g., cooking, comminuting, etc.).
