Subject: Thawing Potentially Hazardous Foods (Time and Temperature Controls for Safe Food)

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:

• 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?

• Team leaders are expected to continually model appropriate thawing practices for employees.

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?

• 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