DRY FOOD PRODUCTS
Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
FROZEN FOOD PRODUCTS
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game and produce in unheated buildings during the winter season.
CHILLED FOOD PRODUCTS
Stored at refrigeration temperatures, which are at or below 8 °C (46 °F). The key requirements for chilled food products are good quality and microbiological safety at the point of consumption.