Product cannot be left outside of a controlled environment for extended periods of time else bacteria can multiply to dangerous levels. This high of bacterial growth can cause adverse reaction in the consumers of this food product. To minimise bacterial growth control needs to be maintained while food is thawing. The rate of thawing can be controlled if frozen product is placed in the coolroom and allowed to thaw over period of time; 24 48 – Temperature does not rise above 5°C but time is extended, planning needs to be in place for this to happen. Thawing can take place in a microwave Process is continuous Product is stirred during process to quicken rising of temperature. When product is in a fluid state the temperature raising process is continued rapidly to above 60°C or to the required temperature above. Thawing is done safely with product thawing in the coolroom. Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles. 2.6 Introduction service Many problems come from this question. do I do with the leftover?” “What Answer: throw it away, discard leftover product. Why? Less chance of product being contaminated.
Product cannot be left outside of a controlled environment for extended periods of time else bacteria can multiply to dangerous levels. This high of bacterial growth can cause adverse reaction in the consumers of this food product. To minimise bacterial growth control needs to be maintained while food is thawing. The rate of thawing can be controlled if frozen product is placed in the coolroom and allowed to thaw over period of time; 24 – 48 Temperature does not rise above 5°C but time is extended, planning needs to be in place for this to happen. Thawing can take place in a microwave Process is continuous Product is stirred during process to quicken rising of temperature. When product is in a fluid state the temperature raising process is continued rapidly to above 60°C or to the required temperature above. Thawing is done safely with product thawing in the coolroom. Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles. 2.6 Introduction service Many problems come from this question. “What do I do with the leftover?” Answer: throw it away, discard leftover product. Why? Less chance of product being contaminated.
TM_Prepare_soups_180113.docx