Is it possible to freeze chilled meat in a public catering facility
Sanitary and epidemiological requirements to public catering organizations, manufacturing and turnover of food products and food raw materials in them
Sanitary-epidemiological requirements for catering of students
in general education institutions, primary and secondary vocational education institutions SanPiN 188.8.131.529-08
p.8.8. Defrosting (defrostation) and primary processing of meat and poultry meat are carried out in accordance with the requirements of sanitary rules for catering organizations.
In SanPiN 184.108.40.20649-13 there is no information on the defrosting of meat.
From this it follows that the defrosting of meat in the kitchens of educational organizations can be carried out:
1. In the refrigerator meat-grinding shop at a temperature of 0 to 6 ° C.
2. In the meat-and-fish shop on the production table "Meat raw"
Defrosting in the refrigerator
Defrosting on the production table
In a refrigerator with a temperature of 0-6 ° C for 12-24 hours. Slow defrosting reduces the loss of meat juice.
Rapid defrost at room temperature(more than 20 gr.C) contributes to a significant increase in losses of meat juices containing protein substances, minerals and vitamins. In addition, at room temperature, conditions arise for the propagation of microorganisms in meat.
Conclusion : It is advisable to defreeze meat in the food-processing units of educational organizations in the form in which it was received (without cutting it) in the refrigerating chamber of the meat-and-vegetable shop in a "raw meat" container at a temperature of 0-6 ° C, for 12-24 hours to a temperature in the thickness meat 0-1 ° C.