THAWING

SOORAJ – HEALTH & HYGIENE

 Thawing
Thawing is the process of taking a frozen
product from frozen to a temperature
(usually above 0°C) where there is no
residual ice, i.e. “defrosting”. Thawing is
often considered as simply the reversal
of the freezing process.

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 There are three safe ways to thawing

Refrigerator method Cold water method

Microwave method

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 Refrigerator method
The safest way to thaw meat is to remove it from
the freezer and place it in the refrigerator. It
takes longer.

• This is the safest way to make sure your food stays at 5 degrees or below
while it defrosts.

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 Cold water method
Place your frozen cut of meat in a
resealable plastic bag, squeezing out
as much air as possible. Submerge
the bag in the cold water.

• Change the water every 30 minutes to ensure that it stays cold and
continues to thaw the meat.
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 Microwave method
Place the frozen food in a microwave
safe container and cover loosely. Select
the defrost feature on the microwave,
which is generally set at 30 percent
power.

• Many microwaves automatically rotate food allowing for even thawing.

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 Cooking Without Thawing
When there is not enough time to thaw
frozen foods, or you're simply in a hurry,
just remember: it is safe to cook foods
from the frozen state.

The cooking will take approximately 50% longer than the recommended time
for fully thawed or fresh meat and poultry.
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 Notes:
Thawed meat and poultry
products should be checked
frequently to make sure the
thawing process is complete
before further processing.

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 Important points
1. The warmest portion of the food shall not rise above 5°C.

2. Frozen raw meat, poultry and fish can be thawed under refrigeration at air
temperature of 10°C or less.

3. If the raw food is not to be cooked/prepared immediately after thawing, it should

be stored below 5°C.

4. Raw meat, fish or poultry thawed at a temperature that does not exceed 5°C.

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 Microbial growth
Freezing prevents microbial
growth in foods, but will not
destroy most microorganisms.
Improper thawing provides an
opportunity for surviving
bacteria to grow to harmful
numbers and/or produce toxins.

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