Can we thaw frozen meat (beef, chicken, lamb and pork) at room temperature but with control measure in place which is supervisor measure thawed meat temperature every 2 hours using IR Themometer and recorded. Once the frozen meat reached chilled temperature (0-5 deg Celcius), staff will put these meat in chiller.
Control measure based on 2 hour 4 hour rule where once food in danger zone and chilled temperature have lower growth of bacteria.
Kindly advice if this practice is okay.