TEMPERING / THAWING
Cold Processing
Tempering / Thawing
PrerequisiteAlso: thaw · controlled defrost
Bringing frozen product up to a working temperature (typically −2°C to 4°C) for further processing.
Typical Hazards
- BBiologicalPathogen growth on surfaces while interior still frozen; standing water cross-contamination
- CChemicalWash-water chemical residue if water-thaw method used
- PPhysicalStanding water introducing fragments
Typical Controls
- Validated thaw method (refrigerated air, running water ≤ 21°C, microwave)
- Surface-temperature monitoring
- No re-freezing without cook step
Regulatory Citations
2 cross-references across 2 documents
21 CFR Part 117
9 CFR Part 417