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