We have a procedure for thawing of cooked frozen meat (chicken, lamb) however I don't feel that the procedure is sound enough.
How long can we be thawing product? I appreciate different sizes are going to take longer than others but generally should we state that thawing is ti take place over X hours?
Also how frequently should we check the temperature as currently I can not see any that states we check the temperature ever 2 hours for example.
Should the procedure state the temperate of the environment we are thawing?
Thanks in advance