Page 19 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P14 THAWING (4th Review)
RISKS
Inadequate thawing often causes food poisoning. If ice remains in poultry, meat or fish, the food surface may cook while the temperature inside remains at a danger zone (5°C - 63°C) temperature, which is ideal for bacterial growth and for food poisoning pathogens to survive. Staff, responsible for thawing products, must demonstrate the correct thawing method for food, as well as clearly labeling the thawing item to prove that the food item has been thawed as per the time requirements.
Plan your work to take thawing times into account as some food and or its quantity can take a long time to defrost completely. Thawed food must not be re-frozen again.
THAWING IN REFRIGERATOR
a) Temperature controlled thawing is recommended for meat, poultry and fish.
b) Thaw food at 5°C or less. If possible, it is good to have a dedicated area in the fridge (bottom shelf is recommended to reduce the risk of dripping and cross contact onto other food) OR a dedicated fridge used only for thawing food items.
c) Items on thawing process must be appropriately covered and labelled with date and time to indicate the start of the process.
d) Food shall be completely thawed, then labelled with color coding label to indicate the beginning of the 2nd shelf life of the products.
e) The thawed food should be used or consumed within 2 days.
f) General guideline for thawing time for frozen items in larger size, the time of food being thawed in fridges would be as follows:
Reference: USDA: The Big Thaw, Thawing Chart
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED
Size
Required Thawing Time
≤ 4.5 kg
≤ 10 lb
Max 2 days
4.6 – 7 kg
10.1 – 15 lb
Max 3 days
7.1 – 9kg
15.1 – 20 lb
Max 4 days
9.1 – 11kg
20 – 24 lb
Max 5 days