Thawing

Thaw frozen food hygienically and prevent unsafe holding after thawing.

FSSAI reference standard

FSSAI Hygiene Rating references meat, fish and poultry thawing in a refrigerator at ≤ 5°C or in a microwave. Shellfish/seafood may be thawed in cold potable running water at ≤ 15°C within 90 minutes. Never refreeze thawed food.

What to monitor

Thawing method (refrigerator / running water / microwave) + food temperature

If there is a temperature deviation

Stop and correct any room-temperature thawing. Isolate affected food, check core temperature, and ensure prompt cooking or safe disposition.

Operational workflow

Supervisor records actual temperature → FoodSafe365 checks against standard → Manager reviews → If alert confirmed, restaurant takes action and manager verifies.

GUIDED CHECK

Ready to check thawing?

This opens the exact operational check #9 (FS28-10) for immediate recording.

Check Thawing Now