I can provide some general information.
During the COVID-19 pandemic, many restaurants faced temporary closures or reduced operations due to lockdowns or restrictions. In such situations, restaurants may have taken measures to preserve perishable food items, including storing them in freezers for extended periods.
To maintain food safety, it's important for restaurants to follow guidelines and best practices for food storage, regardless of the circumstances. Here are some general principles to consider:
Adhering to local regulations: Restaurants should comply with local health department regulations and guidelines regarding food storage, including freezing and thawing processes.
Date labeling: Restaurants should properly label food items with dates to track their storage duration. This practice helps ensure that food is used within safe timeframes.
FIFO method: FIFO stands for "first in, first out." It's a principle that restaurants should follow to rotate food stock. Older items should be used or discarded before newer ones to minimize the chances of food spoilage.
Regular inventory checks: Restaurants should periodically check their inventory to identify any expired or improperly stored items. This helps prevent the use of food that has been in the freezer for an excessively long time.
Quality checks: Even if food has been stored within safe timeframes, restaurants should assess its quality before serving it to customers. Freezing can affect the texture and taste of some food items, so it's important to maintain standards of quality.
It's worth noting that food safety practices and regulations may vary between jurisdictions. Local health departments typically provide guidelines and resources to assist restaurants in maintaining food safety during challenging times.
If you have specific concerns about a particular restaurant's practices, it would be best to contact your local health department or regulatory authority for guidance and to report any potential violations.