is there any equipment to speed up defrosting big batch raw material?
or what is the right procedure for a food company to defrost frozen raw material?
The following is the procedure i m going to write up
1.0 objective
.............
2.0 procedure
Defrosting food safely is essential in preventing food poisoning. All food must be kept at a safe temperature (< 5 ºC) during defrosting.
2.1 chill room defrosting
........................
2.2 cold water defrosting
................................
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More