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.
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.
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
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
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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