3.2 Thawing Methods - Breakout Session

Thawing Methods
Breakout Session
c. It will take longer to cook frozen products.

1. Introduction d. Always thoroughly check the temperature
In this toolbox talk you (a supervisor or manager of food of the food prior to service.
and beverage operations) will discuss the importance of 3. Running water
correctly thawing food ensuring that growth of pathogens in This process should only be performed as an
PHF minimised. emergency measure as it creates additional food
safety risks and increases water consumption.
To facilitate this toolbox talk, it maybe helpful to carry out
the talk near an area that food is thawing. You can then a. The temperature of the water must be
indicate correctly labelled food products and demonstrate 21°C (70°F) or below.
relevant process. b. Separate different food types.
c. Thawed PHF must be fully submerged.
Engage in a two-way discussion with your team using key
d. The flow of cold, potable water in the sink
points, selected questions and answers on this sheet.
must be strong enough to remove all loose
2. Key points particles.
e. The temperature of thawed portions of
Background Information ready-to-eat food must be closely
• Freezing food does not kill bacteria, it slows their monitored so they do not rise into the TDZ
growth or 'puts them to sleep'. (Temperature Danger Zone).
• Thawing food means changing frozen food to a soft f. In the case of thawed portions of a raw
or liquid state. animal food, do not allow the temperature
• As the food and bacteria heats up, the bacteria will to rise into the TDZ for more than 4 hours.
begin multiplying again, so it is very important for
the thawing process to be controlled.
Advanced Planning
It is very important to know the time it takes for the product
Methods of Thawing food to defrost. Planning is a fundamental step in the thawing
There are several approved ways to thaw food in a safe operation.
way: The benefits of advanced planning:
1. Refrigeration or in thawing cabinets: • Avoid emergency defrosting.

a. Items should be placed on the bottom • Accurate product quantities.
shelf, covered or protected. • Correct stock rotation.
b. Use ‘run-off trays’ to prevent food resting • Avoid unnecessary food waste.
in liquid. • Save money.
c. Labels should be used recording the
Monitoring Thawing Food
product name and the date the thawing
started. Thawing requires constant monitoring by everyone in your
d. To be kept below 5°C (41°F) Costa and team to prevent harmful bacteria multiplying.
Aida flagged vessels: 4°C (39°F). Process for monitoring thawing food:
2. As a part of the cooking process 1. Check temperature during the thaw.
a. By grilling, deep fat frying or using a 2. Check the temperature of the defrosting unit (if
microwave oven. used).
b. Usually used with processed/readymade 3. Check the condition of the food once completely
foods such as burgers, sausages, pizzas thawed.
etc.
Thawing Methods
Breakout Session
4. Check the temperature of the cooked food to

ensure it is safe for consumption.
3. Test your team’s knowledge

Select questions from the list below for discussion with your
team with an emphasis on the issues you have recently
observed in your workplace.
1. What happens to the food during the thawing process?
A: It changes from a solid to a soft or liquid state.
2. Why is it important that the thawing process is carefully

controlled?
A: As the food warms up, so does the bacteria within

the food causing it to multiply.
3. List 3 methods of thawing food.
A: Refrigeration or in thawing cabinets, cooking and

running water.
4. What are the considerations when thawing food in a

refrigerator?
A: Place food on the bottom shelf, use run-off trays,

label and keep below 5°C (41°F) Costa and Aida
flagged vessels: 4°C (39°F).
5. When should the ‘running water’ method be used?
A: Only in an emergency.
6. What considerations should you make when using the

‘running water’ thawing method?
A: Water must be below 21°C (70°F), keep different food

separated, closely monitor the food temperature so it
doesn’t rise into the TDZ and the flow of cold potable
water in the sink must be strong enough to remove all
loose particles.
7. Why is it important to plan the thawing in advance?
A: Avoid emergency defrosting, accurate quantities,

correct stock rotation, avoid food and money waste.
8. When thawing portions of a raw animal food, how long

is it allowed to rise into the TDZ for?
A: 4 hours.

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Thawing Methods

c. It will take longer to cook frozen products.

1. Refrigeration or in thawing cabinets: • Avoid emergency defrosting.

4. Check the temperature of the cooked food to

3. Test your team’s knowledge

1. What happens to the food during the thawing process?

A: It changes from a solid to a soft or liquid state.

2. Why is it important that the thawing process is carefully

A: As the food warms up, so does the bacteria within

3. List 3 methods of thawing food.

A: Refrigeration or in thawing cabinets, cooking and

4. What are the considerations when thawing food in a

A: Place food on the bottom shelf, use run-off trays,

5. When should the ‘running water’ method be used?

6. What considerations should you make when using the

A: Water must be below 21°C (70°F), keep different food

7. Why is it important to plan the thawing in advance?

A: Avoid emergency defrosting, accurate quantities,

8. When thawing portions of a raw animal food, how long

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