Stepping into Management Knowledge

Food Safety Training

3.9

HOW TO DEFROST FOOD SAFELY

PURPOSE OF THE TRAINING EXERCISE: To ensure that staff with food handling responsibilities understand how to defrost food safely by reducing the risk of cross contamination and bacterial growth.

TRAINING AIDS: Safety Policy ref. 7.46. Storage-Frozen Fridge and Freezer Temperature Record

Training Method: Conduct this training exercise by going through the questions and discussing the correct answers with the group.

EXPLAIN TO THE TEAM:  Bacteria will grow rapidly between the temperatures of 8 o C and 63 o C. Growth rate is reduced by keeping food below these temperatures. To make certain we keep refrigerated food below 5 o C allowing us to keep food safe up to its expected shelf life. It is an offence and we can be prosecuted for storing food in this dangerous temperature zone.  Raw food is likely to have bacteria on it when it is delivered we must prevent it from contaminating other foods that may be in the fridge, this is termed “cross contamination”.

 If the cookbook states that the microwave is used to defrost it is essential that the food is cooked immediately after defrosting.  It is important to plan the defrosting by reference to projected sales. Too much removed from the freezer leads to waste; too little and we are unable to meet demand.

REDUCING THE RISK OF BACTERIAL GROWTH

ASK QUESTION TO GROUP: What temperature must food be defrosted at and why? CONFIRM CORRECT ANSWER:  0-5 o C  To ensure that any food poisoning bacteria or their toxins that may be present on food do not grow to unsafe levels that could make our guests ill. To prevent deterioration of the food quality. ASK QUESTION TO GROUP: Why must you not defrost food at room temperature? CONFIRM CORRECT ANSWER:  Bacteria would have the opportunity to grow to unsafe levels.  There is a risk of contamination by other bacteria or foreign body.

Safety Assurance March 2016

Food Safety 3.9