Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX

Document No. : HACCP-HYG-I-3

Revision No. : 1
Effective Date : 31 May 2010

Policy No 3:

Thawing Food

Purpose / Scope: This policy is applicable for ALL kitchen personnel who thaw raw
materials, finished products and any other frozen food, in ALL kitchens. Any other
staff who may thaw food must follow the Food Thawing Procedure.

Issued By:

Hygiene Team

Approved By:

General Manager :

Distribute to:

EAM-F&B, F&B Director of

Operation, Hygiene Manager, Financial
Director, Materials Manager, Chief
Engineer, Executive Chef and Chief
Steward, Training Manager

HACCP Plan

183

Version 2.1 October 2011

Attachment 3.6c

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-3
Revision No. : 1
Effective Date : 31 May 2010

Policy Risk: HIGH

1. Thawing Food In The Refrigerator
Frozen foods must be completely thawed. Improper thawing will create cold spots in
foods that will not cook thoroughly reducing the opportunity for thermal (heat) kill of
bacteria. Pathogenic bacteria may survive in areas of the food that did not cook
properly because they were still frozen. Always defrost large frozen items in the
refrigerator. Thawing at ambient temperature will allow bacterial growth on the
outside, while the center of the food item remains frozen. Thawing in the
refrigerator is recommended for meat, poultry and fish. Take care to avoid
thawing food dripping onto other food items, resulting in cross contamination.
Plan your work activities, food preparation etc, to take into account, minimum
thawing times. Some food items, especially large items, can take a long time to
defrost completely.
2. Thawing Food Under Running Water
Foods that are thawed in running water lose taste and overall quality. To prevent
cross-contamination, foods must be thawed in a food grade container and must
never come in direct contact with the sink. The sink must be dedicated for food
thawing. There must be an air gap between the sink faucet and the thawing food.
The air gap prevents contaminated water from being sucked back up the faucet
and into the building water supply, when the water pressure is turned-off. The
sink must be thoroughly cleaned and sanitized after being used for thawing to
prevent cross-contamination. Wherever possible, plan your work so that foods
can be thawed correctly under refrigeration, rather than relying on thawing
under running water.
3. Thawing Food At Ambient
Thawing at ambient temperature is a dangerous process and should be avoided.
Thawing at room temperature allows the multiplication of bacteria on the warm
surface of food, while the center of the food item remains frozen. The time that food
may be thawed at ambient temperatures is limited to prevent bacteria from
growing to unacceptable levels. Care must also be taken to contain defrosted
juices, to prevent the risk of cross-contamination. The need to thaw at room
temperature indicates poor planning and should be avoided wherever possible.

HACCP Plan

184

Version 2.1 October 2011

Attachment 3.6c

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-3
Revision No. : 1
Effective Date : 31 May 2010

Procedures/Key Points:
1. Thawing Food In The Refrigerator
a) Temperature controlled thawing is recommended for meat, poultry and fish.
b) Thaw food at 5C or below.
c) Items being thawed should be labeled with defrost date to indicate the beginning
of the 2nd shelf life of product.
2. Thawing Food Under Running Water
a)
b)
c)
d)

Thawing in running water is the most applicable to shellfish and seafood.

Thawing in running water should not exceed maximum 4 hours.
Ensure air break between tap and water container to prevent back siphonage.
Time/temp. monitoring system must in place

3. Thawing Food At Ambient

a)
b)
c)
d)
e)
f)

Thawing at ambient room temperature is highly discouraged.

Thawing in the open must be completed within 90 minutes.
Food surface should remain at 10C or below.
Items to be thawed must first be labeled with time and date.
After thawed, product must be used within 12 hours.
Time/temp monitoring system must in place.

Critical Limit/s:
Record to be kept: Date/Time coding recording on all Labels/Covers.

Responsibility: Kitchen Staffs, F&B Staffs

HACCP Plan

185

Version 2.1 October 2011

Attachment 3.6c