3.3 Thawing Potentially Hazardous Foods
Subject: Thawing Potentially Hazardous Foods (Time and Temperature Controls for Safe Food)
Subject: Thawing Potentially Hazardous Foods (Time and Temperature Controls for Safe Food)
What will be done and who will do it?
What will be done and who will do it?
New employees must:
- Review this procedure.
- Be trained by a team leader.
- Sign the training checklist.
All employees must use the following methods when thawing potentially hazardous foods:
All employees must use the following methods when thawing potentially hazardous foods:
- Thaw in a refrigerator at 41° F or below.
- Submerge under running water at 70° F or below, with sufficient flow to remove food particles.
- Use a microwave as part of the continuous cooking process (food must be immediately placed in conventional cooking equipment).
- Thaw during the normal cooking process; placed in conventional cooking equipment while in a frozen state.
- Refer to SOP - Cross Contamination Prevention, SOP - Controlling Time and Temperature During Preparation, and SOP - Processes and Controls for Food Storage and Receiving.
Who will make sure it's done and how?
Who will make sure it's done and how?
- Team leaders are expected to continually model appropriate thawing practices for employees.
How should problems be fixed?
How should problems be fixed?
- Team leaders must immediately train and counsel employees who are not properly thawing raw and ready-to-eat potentially hazardous foods.
- Discard foods held in the temperature danger zone for more than 4 hours.
What records will be kept?
What records will be kept?
- Completed training checklist.
- Temperature record logs.
Created(Date): 1/4/16
By: Randall Davis, Food Hub & Food Safety Coordinator
Last Revised: 6/6/16
By: Randall Davis, Food Hub & Food Safety Coordinator
Document available here - 3.3 Thawing Potentially Hazardous Foods