Most foods contain natural bacteria that multiply under optimal conditions (temperature, humidity) and pose a risk to the consumer. The most critical temperature for this bacterial multiplication process is +35 to +50°C. Shock chilling, also known as blast chilling, is a process that rapidly reduces the temperature, even inside the food, from +70°C to +3°C, thereby inhibiting the growth of bacteria that cause food spoilage and extending the shelf life of foods. Shock freezing means quickly freezing the food to -18°C in the core of the dish within 4 hours, preventing the formation of water macrocrystals and thus significantly reducing quantitative and qualitative losses during subsequent thawing or regeneration of foods. The result of shock chilling and freezing is food that, after regeneration, is as fresh in taste and quality as when it was first prepared. In the system of proper manufacturing practice (HACCP), shock chilling is an important element for preserving ready meals.