Thawing food properly

Often, the first step in food preparation is thawing what you intend to cook. If frozen food is thawed improperly, foodborne microorganisms can rapidly grow to unsafe levels.

Suppose a cook wants to prepare twenty-pound frozen turkey. The cook is in a hurry, so instead of putting the turkey in the refrigerator he puts it in a pan on a worktable to thaw overnight. The air temperature in the kitchen is about 72F (22C).

There are two problems with this method of thawing. First, when the bird begins to thaw, the skin and outer layers are exposed to the temperature danger zone even though the bird’s core is still frozen. Microorganisms may multiply to a point where cooking the turkey may not be sufficient to kill them. The cook may end up serving a potentially dangerous dish to customers.

Second, microorganisms on the turkey may contaminate everything in the area: the cook’s hands, the worktable, the pan, the cutting board, knives, and other utensils. If the area and equipment aren’t completely cleaned and sanitized before the cook starts another task, microorganisms could spread throughout the entire kitchen.

There are only four acceptable ways to thaw frozen food safely.

Thaw food in the refrigerator at 41F (5C) or lower. This method requires advance planning. A twenty-pound turkey can take from two or four days to thaw completely in the refrigerator. Employees need to take food out of frozen storage far enough in advance to make sure there is adequate thawed product on hand when it’s needed.

Submerge the frozen product under running potable water at a temperature of 70F (21C) or lower. The water has to flow fast enough to wash loose food particles into the overflow drain. Make sure the thawed product does not drip water onto other products or food-contact surfaces. Clean and sanitized the sink and work area before and after thawing food this way. Remember, the product cannot remain in the temperature danger zone for more than four hours, which includes both the time the food is thawed under running water and the time needed for preparation prior to cooking.

Food may be thawed in a microwave oven only if it will be cooked immediately afterward. Microwave thawing can actually start cooking the product, so don’t use this method unless you intend to continue cooking the food immediately. Large items such as roasts or turkeys don’t thaw well in the microwave.

Food may be thawed as part of the cooking process as long as the product reaches the required minimum internal cooking temperature. Frozen hamburger patties, for example, can go straight from the freezer onto a grill without being thawed first. Frozen chicken can go straight into a deep fryer. These products cook quickly enough from the frozen state to pass through the temperature danger zone without harm. However, always make sure you verify the final internal cooking temperature with a calibrated thermometer.

Some frozen food may be slacked before cooking. Slacking is the process of gradually thawing frozen food in preparation for deep frying, allowing even heating during cooking. For example, you might allow a large block of frozen spinach to warm from -10F (-23C) to 25F (-4C). Since food should never be refrozen once it begins to thaw, slack food just before you cook it. Don’t let food get any warmer than 41F (5C). if slacking at room temperature is permitted in your jurisdiction, a system must be in place to ensure the product does not exceed 41F (5C).

Дата добавления: 2015-10-31