Thawing Record

Date Time | Product Temp.(°C) | Product & Brand & Company (You can stick the product label in this area) | Expiration Date | Thawing Environment | START | END | Given Section | Batch No | Explanation/ Corrective Action | Signature

Instructions

  • Foods are thawed below +5˚C.
  • Thawing is only done in a cold room where raw meats are stored.
  • Frozen products are not thawed on top of cooked products.
  • In the thawing process, meat-chicken-fish should be thawed in separate equipment, avoiding mixing of thawing liquids and cross-contamination.
  • Red and white meats are not thawed in water.
  • Thawed foods must never be refrozen.
  • Waters released from thawed frozen meats should be drained in strainer containers or thawing carts to prevent contamination.
  • Thawed products should be used immediately and not kept for a long time in thawed state.

For more detailed information, see the HACCP – Food Safety Book, Thawing section.

Note: Frozen vegetables and fruits can be taken directly to the cooking stage without thawing.

Purpose

The aim is to make the frozen product suitable for use without damaging its structure, microbiologically safe, and to record all these processes.

Definitions

  • Product & Brand: Name and brand of the product stored frozen and to be thawed.
  • Batch No: Batch number information of the product to be thawed.
  • Expiration Date: Expiry date information of the product to be thawed.
  • Thawing Environment: The environment where the thawing process is performed.
  • Start Date/Time: Start date and time of the thawing process applied to the product.
  • End Date/Time: End date and time of the thawing process applied to the product.
  • End Product Temperature: Product core temperature in °C when thawing is completed.
  • Given Section: The section to which the thawed product will be delivered.
  • Explanation/Corrective Action: Explanation of nonconformities during thawing and/or actions taken to correct these nonconformities.
  • Signature: Person(s) who performed measurements and/or controls.

Application

  1. Write the name and brand of the product to be thawed in the Product section of the record form.
  2. Write the batch number of the product to be thawed in the Batch No section.
  3. Note the product's expiration date in the Expiration Date section.
  4. Write the environment where the thawing is performed in the Thawing Environment section.
  5. During thawing; thawing occurs from outside to inside, microorganisms (bacteria) start to develop on the outer part even though the center is not yet thawed. Therefore, thawing should not be done at room temperature in the kitchen.
  6. Thawing should be done in a cold room/refrigerator at a maximum of (+4)°C, in strainer containers/carts preventing contact with thawing water, calculating product quantity and thawing time, and should not exceed 72 hours.
  7. Thawing must be done in a cold room/refrigerator; thawing in water is allowed only if water hygiene controls are regularly performed.
  8. When thawing in water, water temperature must be a maximum of (+21)°C, water must be continuously flowing, food must not contact water, and the time from thawing start to cooking (including post-thaw preparation) must not exceed 4 hours.
  9. Water thawing should not be applied for large quantities of product.
  10. Start and end times of the thawing process must be recorded in the Start and End sections.
  11. At the end of thawing, product core temperature must be measured to confirm complete thawing and recorded in the End Product Temperature section.
  12. After thawing, the product is directed to the section where it will be processed; this section is written in the Given Section field.
  13. Explanations of any nonconformities during thawing and/or corrective actions taken are written in the Explanation/Corrective Action section.
  14. After thawing operations, the person responsible for monitoring signs the Signature cell corresponding to the date of the operations.

Equipment Needed for Measurement

  • Hairnet
  • Gloves
  • Digital thermometer (temperature meter)

Points to Consider

  • If thawing in water, maximum water temperature must be 21°C.
  • Strainer containers must be used to prevent contact between thawing water and product; vacuum bags should be pierced to allow water drainage.
  • All thawing operations including preparation must not exceed 4 hours.
  • Temperature in the refrigerator must not exceed +4°C.

Sample Record

Product Temp.(°C) Product Brand / Company Expiration Date Start Date/Time End Date/Time Thawing Environment Given Section Batch No Explanation / Corrective Action Signature
+1 Red Meat X Brand / Y Company XXXXXXXX 30/12/2018 11/08/2018 10:00 13/08/2018 09:30 No:2 cold room Hot preparation No:2
0 ISIS Chicken XXXXX 11/11/2018 11/08/2018 09:00 12/08/2018 09:00 No:2 cold room A'la carte kitchen
-1 ISIS Fish XXXXXXXXXX 17/08/2018 12/08/2018 14:00 12/08/2018 15:00 Running cold water Fish kitchen

Note: Frozen vegetables and fruits can be taken directly to the cooking stage without thawing.