Thaw frozen food

When food is not thawed properly harmful bacteria does not grow or multiply in that food.

According to NEA guidelines thawed food that is not cooked must be discarded.

Food should be defrosted in chiller between the temperature of 0°C and 4°C

Cooked food and raw food can be placed in the same rack when storing in the chiller.

While thawing frozen food in the sink under running water, it is advisable to use the sink for other purpose.

Thawing frozen food according to NEA guidelines prevents cross-contamination.

Indirect cross-contamination transfers germs onto food via equipment or food handlers.

Prevention of cross-contamination lies in the proper storage and preparation of food.

Ready-to-eat food should be stored below raw food in the chiller.

Assigning specific area for thawing frozen food prevents cross-contamination