Page 20 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P14 THAWING (4th Review)
THAWING IN RUNNING WATER
a) Thawing in running water is most applicable to shellfish and seafood.
b) Thawing food should completely submerge under running water. The water temperature
should be 21°C or lower.
c) Thawing in running water should not exceed maximum 2 hours. Time/date labels must be
maintained adjacent to thawing items.
d) Ensure air break between tap and water container to prevent back siphonage.
e) Use sanitized food grade container.
f) Sink must not be used for other purposes during the thawing process.
g) After thawed, product must be kept in refrigerator until ready for use and it must be used within 12 hours. Products thawed in running water must be color-labeled with expiry date and time.
Apart from refrigerator, running water and designated microwave, any other means of thawing is not allowed. Thawing in ambient temperature is prohibited.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED