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How to valdate defrosting of chickens?


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#1 Adolf von Liebenberg

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Posted 22 November 2019 - 08:04 AM

Hi All,

 

We are a slaughterhouse that makes fresh and frosted (IQF) whole chickens and chicken parts.

 

Now we have a one-off order to defrost whole chickens and cut them in 2.

 

What is a good way to validate the defrost procedure?

What are some metrics that I need to document?

 

Does someone has literature for me regarding this subject?

 

What does BRC say?

 



#2 Dr.Khan

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Posted 22 November 2019 - 11:06 AM

Hi Adolf

 

Attached is a published information for the required process. Please convert the temperature in C degrees.

 

Kind regards

Dr Humaid Khan

Managing director

Halal International Services

Australia

Attached Files



#3 Adolf von Liebenberg

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Posted 22 November 2019 - 01:00 PM

Thanks for the response.

 

However, this report talks about defrosting at room temperature.

If you defrost at cooling temperature, is this possible?

Hi Adolf

 

Attached is a published information for the required process. Please convert the temperature in C degrees.

 

Kind regards

Dr Humaid Khan

Managing director

Halal International Services

Australia



#4 FSQA

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Posted 22 November 2019 - 02:56 PM

If you defrost at cooling temperature, is this possible?

As shared in the above post, these are critical (maximum) limits for safe thawing. If the temperatures are reduced for thawing, it is going to take more time for the product to thaw.

 

Following is some Safe thawing methods as recommended by FSIS/USDA:

 

FSIS recommends three ways to thaw chicken: in the refrigerator, in cold water, and in the microwave. Never thaw chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts, bone-in parts, and whole chickens may take 1 to 2 days or longer to thaw. Once the raw chicken thaws, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken thawed in the refrigerator is not used, it can safely be refrozen without cooking it first.

Chicken may be thawed in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3- to 4-pound) broiler-fryer or package of parts should thaw in 2 to 3 hours. A 1-pound package of boneless breasts will thaw in an hour or less. Cook immediately after thawing.

Chicken that was thawed in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold-water method should be cooked before refreezing.

Do not cook frozen chicken in a slow cooker or in the microwave; thaw it before cooking. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50 percent longer. Be sure that the chicken is cooked to a safe minimum internal temperature of 165°F as measured with a food thermometer.

https://www.fsis.usd...OvQRt8x0mYh/#13



#5 Leila Burin

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Posted 29 November 2019 - 02:14 PM

Hello, to validate the method you have choosen, I suggest to use predictive microbiology - comebase-  to validate the process (https://www.combase.cc/index.php/en/)

 

Of course, also do pathogen testing- including Campylobacter, not only Salmonella in external accredited labs

 

If it is a CCP, the BRC will see it under 2.9.2. Otherwise, under 6.1.1

 

The "Raw Poultry Guideline" (GUIDELINE FOR CATEGORY 2 RAW POULTRY- 2015), doesn´t clear much more,

 

Hope this helps...

best regards,

Leila



#6 Charles.C

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Posted 01 December 2019 - 03:19 PM

Seems to overlap this parallel thread -

 

https://www.ifsqn.co...ct/#entry152080


Kind Regards,

 

Charles.C





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