Defrosting
Defrosting food can produce a number of problems from cross-contamination through to under cooking. Any drip from raw meat can contain high levels of harmful bacteria which can contaminate ready-to-eat foods if not stored carefully. Always discard the dripping liquid carefully, making sure to clean and disinfect any surface it has come in contact with.
Four methods of defrosting:
- Cooking Process
- In the refrigerator
- In the microwave
- Running cold potable water.
Defrosting Tips:
- Core temperature of the food after thawing should be between 0° to 5°C.
- Once defrosted, use within 24 hours.
- Defrosted food shouldn't be refrozen unless it has been cooked.
- Ensure food is defrosted all the way through and there are no ice crystals in the food.
- Thaw meat on a rack or trivet so thawing liquid runs away from the meat.
- If using a microwave, make sure the food is defrosted all the way through (only defrost food in a microwave if you are planning to cook the food immediately after it has thawed).
- Defrost in small portions if possible to speed up the process.
- Once thawed, store in refrigerator.
