Thawing Guidelines for Incoming Ingredients

Hello,

Where can we find guidelines to proper thawing procedures for incoming ingredients that are packaged in large scales?

Ingredients such as frozen fruit purees.

Aside from Food Safe 1 & 2 that are more geared towards food service and consumers. The guideline do not work for food processors or manufacturers.

Thanks!

Here is something i found that may be of some use for your operation.

Here is something i found that may be of some use for your operation.

Unit weight ? Unit packaging?

Unfortunately no idea what a "scale" means ?. Or Food safe 1 and 2 ?

This is what we use:

Product Type      Packaging Type Thawing Conditions Typical Defrost Time Maximum time to use from commencement of thawing 
Purees &

NFC Juices         Frozen drums      Chilled (0-5°C)                 3 weeks                                        4 weeks 
Purees &            Frozen boxes, pails,

NFC Juices        jerrys (20-35kg)    Chilled (0-5°C)                 6 days                                           9 days 
Purees &            Aseptic drums

NFC Juices        stored frozen        Ambient                            3 weeks                          As per product specification 
Purees &            Aseptic Bag in

NFC Juices        Box stored frozen (20Kg) Ambient                6 days                            As per product specification   
Orange

Concentrate      Frozen drums          Chilled (0-5°C)                 7-10 days                                      10 days 
Passion Fruit

Concentrate      Frozen drums          Chilled (0-5°C)                 5-7 days                                        10 days 
Other Juice

Concentrates    Frozen drums          Chilled (0-5°C)                 6-7 days                                        10 days

However, you will need to do your own testing, but use these as a starting point. Sorry about the formatting!

Regards.