Thawing Methods
Breakout Session
1. Introduction
In this toolbox talk you (a supervisor or manager of food
and beverage operations) will discuss the importance of
correctly thawing food ensuring that growth of pathogens in
PHF minimised.
To facilitate this toolbox talk, it maybe helpful to carry out
the talk near an area that food is thawing. You can then
indicate correctly labelled food products and demonstrate
relevant process.
Engage in a two-way discussion with your team using key
points, selected questions and answers on this sheet.
2. Key points
Background Information
• Freezing food does not kill bacteria, it slows their
growth or 'puts them to sleep'.
• Thawing food means changing frozen food to a soft
or liquid state.
• As the food and bacteria heats up, the bacteria will
begin multiplying again, so it is very important for
the thawing process to be controlled.
Methods of Thawing food
There are several approved ways to thaw food in a safe
way:
1. Refrigeration or in thawing cabinets:
a. Items should be placed on the bottom
shelf, covered or protected.
b. Use ‘run-off trays’ to prevent food resting
in liquid.
c. Labels should be used recording the
product name and the date the thawing
started.
d. To be kept below 5°C (41°F) Costa and
Aida flagged vessels: 4°C (39°F).
2. As a part of the cooking process
a. By grilling, deep fat frying or using a
microwave oven.
b. Usually used with processed/readymade
foods such as burgers, sausages, pizzas
etc.
c. It will take longer to cook frozen products.
d. Always thoroughly check the temperature
of the food prior to service.
3. Running water
This process should only be performed as an
emergency measure as it creates additional food
safety risks and increases water consumption.
a. The temperature of the water must be
21°C (70°F) or below.
b. Separate different food types.
c. Thawed PHF must be fully submerged.
d. The flow of cold, potable water in the sink
must be strong enough to remove all loose
particles.
e. The temperature of thawed portions of
ready-to-eat food must be closely
monitored so they do not rise into the TDZ
(Temperature Danger Zone).
f. In the case of thawed portions of a raw
animal food, do not allow the temperature
to rise into the TDZ for more than 4 hours.
Advanced Planning
It is very important to know the time it takes for the product
to defrost. Planning is a fundamental step in the thawing
operation.
The benefits of advanced planning:
• Avoid emergency defrosting.
• Accurate product quantities.
• Correct stock rotation.
• Avoid unnecessary food waste.
• Save money.
Monitoring Thawing Food
Thawing requires constant monitoring by everyone in your
team to prevent harmful bacteria multiplying.
Process for monitoring thawing food:
1. Check temperature during the thaw.
2. Check the temperature of the defrosting unit (if
used).
3. Check the condition of the food once completely
thawed.
 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.