What is the primary reason frozen vegetables are rejected during receiving?

Frozen vegetables are primarily rejected during receiving due to time-temperature abuse. This refers to situations where the vegetables have not been kept at the required temperatures throughout transportation and storage. Maintaining the proper temperature is crucial for frozen food products, as any fluctuation can lead to thawing, which can encourage bacterial growth and compromise food safety. When food items are thawed and refrozen, they may also suffer from texture, flavor, and nutritional quality loss.

In contrast, contamination from pests, improper packaging, and insufficient labeling can be causes for rejection as well, but these factors do not directly relate to the safety and quality concerns that arise specifically from time-temperature abuse. Proper temperature management is crucial for ensuring that the frozen vegetables remain safe for consumption and maintain their intended quality.