This document provides guidelines for safely thawing frozen food. Food should be thawed in the refrigerator at 5°C or below and completed within 48 hours. As an emergency option, food can be thawed in cold running water or the microwave on defrost setting, ensuring the surface stays below 8°C. Food should never be thawed at room temperature or in still water and should be cooked immediately after microwave thawing or with additional cooking time if part of the cooking process.

1. Food Safety - Thawing
Back to Basics

2. Guidelines
1. Place frozen product in a cold room (Refrigerator) that is maintained at 5ºC and allow product to thaw.
2. During thawing, the product must be maintained at 5ºC or below and thawing to be completed within 48 hours.
3. In emergency, carryout thawing in a microwave oven in the “Defrost Mode” or with cold running water ensuring that the
surface temperature of frozen food item must not exceed 8ºC.
4. Always thaw frozen food in the lower most shelf of the chiller to avoid cross contamination due to dripping.
Note:
1. Never thaw on the kitchen counter
2. Never thaw in hot water!
3. Never thaw outdoors!
4. Never refreeze thaw food
5. Cook the thaw food immediately if thawing done using microwave.
6. If food is thawed as a part of cooking, allow more cooking time.
7. Never Thaw foods by keeping at room temperature or still water.

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Kind Attention