3 replies to this topic

[Laura982]

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

[kfromNE]

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

 

 

At what temperature are you thawing it at. This makes a difference. For example thawing at 5 C vs room temperature. 

[Scampi]

You should either be thawing in a fridge OR using constantly circulating cold water in a cool space (7C or lower)

 

https://inspection.c...3/1552580633357

[Laura982]

We are thawing in a chilled production room, generally operating 5-7C