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Is thawing raw foods at room temperature considered an action criteria?

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baeli0201

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Posted 17 April 2021 - 07:18 AM

Hello everyone, thawing of raw food products such as meat/poultry and seafood is considered as an OPRP. Can someone advice if the 'thawing room temperature' is to be considered as an action criteria.

Thank you.



Charles.C

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Posted 17 April 2021 - 09:23 AM

Hello everyone,

 

Thawing of raw food products such as meat/poultry and seafood is considered as an OPRP. Can someone advice if the 'thawing room temperature' is to be considered as an action criteria.

Thank you.

 

Hi baelio,

 

A few Questions -

 

What is the Process ? eg -

 

(1) What precisely is being thawed ? Raw frozen blocks of meat ?

(2) What is thawing method ? Steam Room/Racks ?

(3) What is finished Product ? frozen RTE ?

(4) What is the specific Hazard ?

(5) What is the risk associated with the hazard ?

(6) What is the control measure ?

(7) Is there a thermal "kill-step" ?

(8) What is the typical thawing room temperature and time of blocks therein ?


Kind Regards,

 

Charles.C


baeli0201

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Posted 17 April 2021 - 10:22 AM

Hello everyone,

 

Thawing of raw food products such as meat/poultry and seafood is considered as an OPRP. Can someone advice if the 'thawing room temperature' is to be considered as an action criteria.

Thank you.

 

Hi baelio,

 

A few Questions -

 

What is the Process ? eg -

 

(1) What precisely is being thawed ? Raw frozen blocks of meat ?

(2) What is thawing method ? Steam Room/Racks ?

(3) What is finished Product ? frozen RTE ?

(4) What is the specific Hazard ?

(5) What is the risk associated with the hazard ?

(6) What is the control measure ?

(7) Is there a thermal "kill-step" ?

(8) What is the typical thawing room temperature and time of blocks therein ?

 

Dear Charles,

 

Thank you so much for reverting.

 

Here are the answers for the probed questions:

1)  Frozen raw food products like seafood, meat and poultry

2) Thawing done in a thawing room where the temperature is +1°C - +4°C for for 24 hours ;maximum 48 hours for large volumes 

3) After thawing, core temperature of the thawed product is monitored (not exceeding +4°C) and then preparation is done (cutting, trimming, deboning)

4) Hazard- biological

5) Multiplication of pathogens 

6) control measures--> duration of thawing and core temperature of thawed product

7) Cooking is done after the preparation (cutting, deboning, trimming)

8) Answered in point 2

 

Thank you



Charles.C

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Posted 17 April 2021 - 11:41 AM

Dear Charles,

 

Thank you so much for reverting.

 

Here are the answers for the probed questions:

1)  Frozen raw food products like seafood, meat and poultry

2) Thawing done in a thawing room where the temperature is +1°C - +4°C for for 24 hours ;maximum 48 hours for large volumes 

3) After thawing, core temperature of the thawed product is monitored (not exceeding +4°C) and then preparation is done (cutting, trimming, deboning)

4) Hazard- biological

5) Multiplication of pathogens 

6) control measures--> duration of thawing and core temperature of thawed product

7) Cooking is done after the preparation (cutting, deboning, trimming)

8) Answered in point 2

 

Thank you

 

Hi baelio,

 

Thks yr response.

I assume the "OPRP" referred to is that occurring in iso-haccp.

Answer No.3 is perhaps incomplete (ie see Qu.7) but I deduce the finished product is RTE.

I assume cooking step is designed to control/remove any perceived hazard due to microbial pathogens such as pathogenic E.coli, L.monocytogenes, Salmonella spp (Such hazards are preferably specified or cross-referenced via Qu.No.4)

 

As a result of answer No.7, IMO there is no significant microbial pathogenic hazard at thawing step so no CCP or OPRP.


Kind Regards,

 

Charles.C




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