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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 2.4.5.2409-08

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 2.4.1.3049-13 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.

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