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Thawing

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Thawing

  1. 1. Remember to thaw frozen raw food below ready to eat food, so that the juices from the thawing food cannot fall onto the ready to eat food. This is called cross contamination
  2. 2. If you use a microwave , use the food immediately after thawing. When thawing frozen food, the 2 hr/4 hr time temperature and food safety rule may be used.
  3. 3. The safest place to thaw frozen food is in the refrigerator or cool room You will have to plan ahead. Some food can take as long as one or two days to completely thaw
  4. 4. Check that foods are protected from cross contamination when thawing Food should be covered while thawing, labeled &dated so plan ahead Food should be completely thawed before cooking  
  5. 5.   Thawing food out of refrigeration can allow bacteria to multiply. Food may become contaminated during thawing  
  6. 6. Keep all food covered, wrapped or in a container while thawing. Never re-freeze thawed food.
  7. 7. Do not use food until it is completely thawed. Throw away food that has been left to stand at between 5ºC- 6oºC for more than four hours

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