7 replies to this topic

[Sjoynesfoodsafety]

Hey all, 

 

We currently use the flowing water thawing method for thawing meat (Beef/Lamb). This is done using tap water. Our water temps range from 70F to 85F depending on the season. Due to the large range of temperatures I am finding it difficult to write the SOP and training documents. 

 

Can anyone give a suggestion on how to write out the monitoring procedure to indicate the large variance in the water temp? 

 

Our current plan states:

V.3 FLOWING WATER THAWING (FT) 

1. The food must be in a leak-proof package or plastic bag.
2. The bag should be submerged in cold tap water; water should be allowed to run continually into the sink or floor; this will circulate the water to maintain low temperatures.
3. Water should be a constant temperature, and the temperature of the water should be controlled at 70° or below.
4. Note the product name, lot code and start of the thawing process on the Thawing Form. Product should be reviewed on an hourly bases to ensure temperatures has not reached >40°.
5. Once product is pliable to the process it can be removed from thawing area and used.
6. Fished Thaw product temperature should be documented.

Product should not be used if the temperatures is >40° but placed on hold.

Edited by Sjoynesfoodsafety, 16 March 2026 - 02:37 PM.

[kfromNE]

I wouldn't put a water temperature down. Your product temperature is what is critical. 

 

I would look to see if having a water temperature of 85 affects the thawing rate. If it does, you may want to check the water temperature at a greater frequency. 

You could say for example if the water temperature averages above 70 F, the product will be checked every 30 or 45 minutes. That would make sense too. My guess - the temperature runs at 85 during the summer/hotter months. Taking more temperatures during the summer months - not uncommon. 

[Scampi]

Water temperature is CRUCIAL

 

 

If you're system cannot maintain a water temp of 70F or below, than you're out of legislative compliance.  You cannot safely thaw using water at 85F

[kfromNE]

Water temperature is CRUCIAL

 

 

If you're system cannot maintain a water temp of 70F or below, than you're out of legislative compliance.  You cannot safely thaw using water at 85F

 

Thanks for the info. I didn't know that. 

[Sjoynesfoodsafety]

Water temperature is CRUCIAL

 

 

If you're system cannot maintain a water temp of 70F or below, than you're out of legislative compliance.  You cannot safely thaw using water at 85F

 

Thank you! I thought this was he case. I am working with our team to lower the temperature of the water. 

[GMO]

I'm not familiar with your legislation on this and I've never seen this kind of thawing in the UK, we tend to use air thawing but if your team are only measuring one temperature that will normally be core. You need to be sure from a food safety perspective, not just a legislative one that surface temperatures aren't getting to dangerous levels while the core is still frozen. That's the approach we took back in the day with thawing meat and offal. We had to take longer and have temperature control to avoid that risk to quality and food safety of excessive surface temperatures.

Edited by GMO, 17 March 2026 - 11:48 AM.

[Scampi]

I'm not familiar with your legislation on this and I've never seen this kind of thawing in the UK, we tend to use air thawing but if your team are only measuring one temperature that will normally be core. You need to be sure from a food safety perspective, not just a legislative one that surface temperatures aren't getting to dangerous levels while the core is still frozen. That's the approach we took back in the day with thawing meat and offal. We had to take longer and have temperature control to avoid that risk to quality and food safety of excessive surface temperatures.

 

This wouldn't be accurate with primal cuts, the issue is the surface temperature, not the core as the bacteria cannot penetrate the muscle fibres

[GMO]

Thanks, of course. Makes loads of sense. Not my area of specialism. Appreciate the follow up.

Edited by GMO, 17 March 2026 - 07:18 PM.