Thawing of Cooked meats for RTE products
We have a procedure for thawing of cooked frozen meat (chicken, lamb) however I don't feel that the procedure is sound enough.
How long can we be thawing product? I appreciate different sizes are going to take longer than others but generally should we state that thawing is ti take place over X hours?
Also how frequently should we check the temperature as currently I can not see any that states we check the temperature ever 2 hours for example.
Should the procedure state the temperate of the environment we are thawing?
Thanks in advance
We have a procedure for thawing of cooked frozen meat (chicken, lamb) however I don't feel that the procedure is sound enough.
How long can we be thawing product? I appreciate different sizes are going to take longer than others but generally should we state that thawing is ti take place over X hours?
Also how frequently should we check the temperature as currently I can not see any that states we check the temperature ever 2 hours for example.
Should the procedure state the temperate of the environment we are thawing?
Thanks in advance
At what temperature are you thawing it at. This makes a difference. For example thawing at 5 C vs room temperature.
You should either be thawing in a fridge OR using constantly circulating cold water in a cool space (7C or lower)
We are thawing in a chilled production room, generally operating 5-7C