Page 37 - SITHCCC014_SG_v1.0

P a g e | 37

Portion and prepare ingredients

This section addresses the following performance criteria:
• Thaw frozen meats safely

• Sort and assemble ingredients according food production sequencing
• Weigh and measure ingredients and create portions according to recipe

• Use meat preparation techniques according to recipe requirements
• Minimise waste and store reusable by-products

Thaw frozen meats safely

Wholesome food that is frozen is safe while frozen. Quality will, however, suffer with lengthy freezer
storage. Freezing preserves food for extended periods because it prevents the growth of
microorganisms that cause both food spoilage and food-borne illness. Once thawed, however, these
microbes will again become active, multiplying under the right conditions to levels that can lead to
food-borne illness (food poisoning). Once food is thawed the microorganisms will grow at the same
rate as microorganisms on fresh food. Thus frozen and thawed items must be handled in the same
way as any perishable food.
The freezing process itself does not destroy nutrients. In meat and meat products, there is little
change in nutrient value during freezer storage.
When freezing foods proper packaging helps maintain quality and prevent freezer burn.

Freezer burn dries and discolours food. Freezing uncovered or improperly covered meat will draw
out the moisture in the product. This moisture cannot be replaced and affects both flavour and
texture of the product. Heavily freezer-burned foods should be discarded for quality reasons.

When freezing:
1. Use non-permeable wrapping airtight heavy-duty foil, plastic wrap or freezer paper should be
used for wrapping/ packaging meat that will be frozen. Meats should be divided (where
possible) into small portions or in single layers so that freezing will be rapid and the food will
freeze all the way through.

2. Unopened, already frozen meats can go into freezer storage as is.
3. All freezer packages should be clearly labelled-with the name and type of product, the
quantity per package and the date on which the product was frozen.
4. Frozen foods should be subject to correct stock rotation.

Freeze food as quickly as possible to maintain its quality. Slow freezing al lows bacteria to continue to
multiply and creates large, disruptive ice crystals. During thawing, the crystals damage the cells and
cause meats to drip or lose juices. Ideally, food 5 cm thick should freeze completely in about 2 hours.
Spread out meat cuts for freezing, in single, wrapped layers, on the freezer shelves, stacking them
only after frozen solid. Do not freeze bulk supplies unless they come in already frozen bulk packs.

Freezer temperatures should be -18 °C.
Storage and handling

To prevent spoilage-which causes waste-and to prevent food poisoning, the storage and handling
procedures for meats must be carefully regulated and monitored.

Storing food in cold storage refrigerators or cold rooms slows the growth of bacteria.