THAW/TEMPERING Middle East OPM 601

Thaw/Tempering
Operation Procedures Manual
International Procedures
OF PRODUCTS February 1, 2003

GENERAL THAW/TEMPERING PROCEDURES

When thawing products, it is important to follow proper procedures listed for each item to maintain product quality.

Important items to remember:

1. Keep items frozen until ready to thaw.

2 If removed from case, be sure product is labeled and completed tempering tags are placed in a visible location.
3. Thaw under refrigeration only (unless otherwise instructed).
4. To ensure thorough thawing, allow at least a 1" gap between packages for air to circulate.
5. Date all products with ready date and discard date, according to Hardee’s® Thaw/Tempering Chart.
6. Do not use any partially thawed product. Use only completely thawed product.
7. Never refreeze a product after it is thawed.
8. Never thaw product using microwave, heat lamp, or hot water. These methods cause spoilage and/or
foodborne illness.

CHICKEN BREASTS ON CHARBROILER

Only chicken breasts cooked on the charbroiler should be thaw/tempered. Chicken breasts cooked on
the flat grill are cooked from a frozen state.

THAW/TEMPERING:

1. Remove case of charbroiled chicken breasts from the freezer.

2. Line a clean, sanitized orange tray with plastic food wrap. Do not place chicken breasts directly on tray.
3. Wearing clean, disposable, plastic gloves, remove 6 chicken breasts from case and place on tray.

Thaw/temper only 6 chicken breasts per tray so they do not overlap. If chicken breasts overlap, they
will not thaw/temper properly.

4. Cover tray with plastic wrap.

5. Label tray with tempering tag.
6. Place trays of chicken on the chicken thaw rack in the walk-in. Complete the Chicken Thaw Rack Chart,
and post by the cooler door.

Thaw/temper chicken on lower thawing racks, so chicken juices will not drip onto other products.
Rotate previously thawed/tempered chicken to a position above newly trayed frozen chicken. Always
use the top tray first. Do not stack trays on top of each other.

Allow 12 hours for chicken to thaw/temper (36°-40°F). Holding time is 3 days.

7. To check thawed/tempered chicken, use a sanitized and accurately calibrated probe thermometer. Insert
the probe (sideways) into the thickest portion of a selected chicken breast from the center of each tray. DO
NOT cook partially thawed/tempered chicken (32°-36°F).
8. Leave remaining frozen chicken not trayed in the box. Seal the top tightly and put box back in freezer.
USE THIS BOX OF CHICKEN FIRST the next time chicken needs to be thawed/tempered.

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 ROAST BEEF
THAW/TEMPERING:

1. Rotate any partially thawed/tempered roasts in the walk-in cooler to upper shelves. Check tempering tags
for proper rotation. Prevent cross-contamination by ensuring that no other products are stored under thawing/
tempering roasts. Leave a minimum of 1" of space between roasts for proper air circulation.

Fully thawed/tempered roasts should be 36°-40°F.

2. Remove frozen roasts from the walk-in freezer and place on biscuit pan with grate below the partially thawed/
tempered roasts. Remove roast(s) from the box to allow for proper air circulation. Label roasts with tempering
tag

Be sure to move the tempering tags along with the roasts.

Thawing/tempering time:

• 4 1/4 lb. - 24 hours (1 day).

Thawed/tempered shelf life (includes thawing/tempering time):

• 4 1/4 lb. - 4 days.

HALF-POUND PATTIES
1. Open case of frozen half-pound patties. Remove needed number of patties to thaw.
2. Line a clean, sanitized teal tray with plastic food wrap. Do not place half-pound patties directly on tray.
3. Wearing clean, disposable plastic gloves, place a maximum of 6 half-pound patties on teal tray.

4. Cover patties on tray with plastic food wrap. The plastic film should completely cover the top, bottom, and
four sides of the patties.
5. Label tray with ready and discard date/time using tempering tags.

Half-pound patties thaw in 12 hours. Use within 3 days, including thaw time.

6. Place trays of half-pound patties on the thaw rack in the walk-in cooler. Place above raw chicken to prevent
cross contamination.
7. Rotate previously thawed half-pound patties to a position above newly trayed frozen half-pound patties.
Always use the top tray first.

Thaw to 38°-40°F. DO NOT cook partially thawed half-pound patties.

THAW/TEMPERING ALL OTHER PRODUCTS

It is critical for all products to be fully thawed/tempered prior to cooking or serving to the Guest. Products that
are not fully thawed/tempered will not cook properly. By using ttempering tags we can ensure products are not
cooked or served prior to being completely thawed/tempered.

1. Rotate any older products to upper shelves. On the older product, check tempering tags for proper rotation.
2. Place the tempering tags on the product in a visible location.
3. Place product under refrigeration (R) or at room temperature (RT).
4. Product may be used until midnight on the discard day.

DO NOT USE PRODUCT UNTIL COMPLETELY THAWED/TEMPERED!

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5. Refer to the Thaw/Tempering Chart for product specific thaw and shelf life times.

Procuts which thaw in less than 24 hours should be thawed in the early morning - the Thaw/Tempering Chart
reflects this timing sequence.

THAW/TEMPERING CHART
Please see the Thaw/Tempering Chart on the next page for specific thaw and shelf life times.

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 THAW/TEMPERING CHART

Thaw Time Shelf Life

(in hours) (in days) If Thawed/Tempered on Thu. Fri. Sat. Sun. Mon. Tue. Wed.

12 3
(R) (R) 1/2 Pound Patties

12 5
(RT) (RT) Sourdough Bread

24 4
(R) (R) Roast Beef (4 1/4 lb.)

48 6
(R) (R) Hot Dogs

12 3 Chili
(R) (R)

12 3
Tray (R) (R) Chicken (Charbroiled)

24 3 Mushrooms 'N' Sauce

(R) (R)

48 3
(R) (R) Frozen Soft Serve Mix

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