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    Thawing Food

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    Address Hotel
    This standard operating procedure outlines recommended methods for thawing frozen foods to control bacterial growth and ensure food safety. The preferred method is thawing foods in the refrigerator over 1-2 days. Foods may also be thawed under running cold water for no more than 4 hours or as part of the cooking process if the food reaches the proper internal temperature. All kitchen staff must follow this policy to safely thaw foods.

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    Thawing Food

    Uploaded by

    Address Hotel
    85 views2 pages
    This standard operating procedure outlines recommended methods for thawing frozen foods to control bacterial growth and ensure food safety. The preferred method is thawing foods in the refrigerator over 1-2 days. Foods may also be thawed under running cold water for no more than 4 hours or as part of the cooking process if the food reaches the proper internal temperature. All kitchen staff must follow this policy to safely thaw foods.

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    5. Thawing food

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    This standard operating procedure outlines recommended methods for thawing frozen foods to control bacterial growth and ensure food safety. The preferred method is thawing foods in the refrigerator over 1-2 days. Foods may also be thawed under running cold water for no more than 4 hours or as part of the cooking process if the food reaches the proper internal temperature. All kitchen staff must follow this policy to safely thaw foods.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    85 views2 pages

    Thawing Food

    Uploaded by

    Address Hotel
    This standard operating procedure outlines recommended methods for thawing frozen foods to control bacterial growth and ensure food safety. The preferred method is thawing foods in the refrigerator over 1-2 days. Foods may also be thawed under running cold water for no more than 4 hours or as part of the cooking process if the food reaches the proper internal temperature. All kitchen staff must follow this policy to safely thaw foods.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Thawing Food

    Standard Operating Procedure

    Date June 2014 Section Kitchen Department Procedure


    Revision date Subject Thawing Food
    Distribution All Chef SOP No BK _005
    Objective

    To ensure an appropriate of thawed the food item to control the safety of the food and not
    develop bacteria.

    Purpose

    This policy covers the methods of food thawing. However, it is recommended to always defrost
    frozen items in the refrigerator. Thawing at ambient temperature will allow bacterial growth on
    the outside, while the centre of the food item remains frozen.

    Procedure

    1. Thawing food in the refrigerator

     Temperature controlled thawing is recommended for beef, lambs, poultry and fish.

     Thaw food at 5C or less.

     Items being thawed should be labelled with defrost date to indicate the beginning of the
    2nd shelf life of product.

     To avoid thawing food ‘dripping’ onto other food items, resulting in cross contamination.

     Plan your work activities, food preparation etc., to take into account, minimum thawing
    times

    For a big piece of poultry (ex: turkey), the thawing can be done in a separate well ventilated
    room separated from other food at a temperature between 10C to 15C

    2. Thawing food under running water

     Thawing in running water is most applicable to shellfish and seafood.

     Thawing in running water should not exceed maximum 4 hours.

     Ensure air break between tap and water container to prevent back siphon age.
    Thawing Food
    Standard Operating Procedure

    Date June 2014 Section Kitchen Department Procedure


    Revision date Subject Thawing Food
    Distribution All Chef SOP No BK _005
     Food must be thawed in a food grade container and must never come in direct contact
    with the sink. The sink must be dedicated for food thawing. It must be thoroughly
    cleaned and sanitized after being used for thawing to prevent cross-contamination.

     Items being thawed must be labelled with time and date.

     After thawed, product must be used within 12 hours.

     Running water temperature must be at 21C or less.

     Wherever possible, plan your work so that foods can be thawed correctly under
    refrigeration, rather than relying on thawing under running water.

    3. As part of the cooking process

     Food thickness of 2inch (5cm) or less.

     Food may be thawed as part of any cooking procedure as long as the product reaches the
    required minimum internal cooking temperature.

    Note: All kitchen staff must follow the thawing food policy.

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