“There are three acceptable methods for thawing food –
1. Thawing-In Refrigerator
– Identify a designated area for the defrosting of foods in the cold room/refrigerator or a labeled trolley (in a cool room) may be used for this purpose.
– Place the frozen food in the perforated pan so that dripping should not contaminate the food. Place the perforated pan in a tray/pan so that food dripping accumulates in the tray/pan and it cannot drip on other food.
– Items being thawed should be labelled with defrost date to indicate the beginning of 2nd shelf life. Labeled the thaw food and used within 12 hours.
– A product is deemed to be thawed when core temperature lies between 1⁰ C to 5⁰ C.
2. Thawing In Running Water
– Sink should be sanitized before thawing start and should not be used for any other purpose. Store food on a food grade container that allows the running water to pass over the food. No defrosting food can ever be left un-attended.
– Running water should be potable in nature. Cold running water (from mains) should be at 15⁰ C or less. Ensure air break between tap and water.
– Thawing in running water advisable shellfish and seafood. Portions must not be too thick to allow for quick thawing.
– Thawing in running water should be complete within 90 minutes.
– A product is deemed to be thawed when core temperature lies between 1⁰ C to 5⁰ C.
– Labeled the thaw food and used within 12 hours
3. Thawing in Microwave Oven
– Only small portion of food should thaw by this method
– A product is deemed to be thawed when core temperature lies between 1⁰ C to 5⁰ C
– Use thawed product immediately”