Table 1.

Temperature conditions to be observed for the carriage of quick (deep)-frozen and frozen foodstuffs as per the “agreement on the international carriage of perishable foodstuffs and on the special equipment to be used for such carriage (ATP)”

Class	Temperature
Ice cream	− 20 °C
Frozen or quick (deep)-frozen fish, fish products, molluscs and crustaceans and all other quick (deep)-frozen foodstuffs	− 18 °C
All other frozen foodstuffs (except butter)	− 12 °C
Butter	− 10 °C

Based on version amended on July 6, 2020. Full text of the ATP agreement can be found on UNECE’s website (https://www.unece.org/trans/main/wp11/atp.html). The term “quick-frozen foodstuffs” means foodstuffs for human consumption which have undergone a freezing process known as “quick-freezing” whereby the zone of maximum crystallization is crossed as rapidly as possible, depending on the type of product, and the resulting temperature of the product (after thermal stabilization) is continuously maintained at a level of − 18 °C or lower at all points, as per the European Communities (Quick-Frozen Foodstuffs) regulations 1992