Policy: All foods will be thawed using appropriate practices to ensure food safety.

Procedure: Steps for thawing food include:

1. Use one of the three acceptable methods for thawing food:

• Thaw food in the refrigerator at 41°F or below. NEVER thaw food at room temperature.
• Thaw food needed for immediate service under potable running water at 70°F or lower. Prepare the product within 4 hours of thawing.
• Thaw the product in the microwave if the product will be cooked immediately.

      2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination and separate raw products       from cooked and ready-to-eat products.

      3. Do not refreeze thawed food, unless they are first cooked or processed.

The restaurant manager will:

1. Review procedures to assure they are done correctly.
2. Take corrective action as necessary.
3. Follow-up as necessary.