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Receiving
Rotation and Handling
Thawing

Receiving

Check temperature by opening one case and inserting the sensing area of the thermocouple between two packages without puncturing them. Reseal, date, and initial the case so other employees know it was opened and checked.
Inspect for signs of thawing, re-freezing and other deterioration. Obvious signs include:
- large ice crystals in the product.
- fluid or frozen liquid at the bottom of the food carton.
- container deformation caused by internal pressure.
Check product for evidence of "freezer burn," the loss of water from the surface. Freezer burn results in a discolored area, which creates an undesirable appearance and texture.
Check that all items have air-tight, moisture-proof wrappings, and have been stored frozen. Reject any food that may have been thawed and refrozen.

Transfer frozen food to freezer immediately upon receipt. Use storage freezers to store frozen food, not to freeze chilled foods.
Store frozen food in original cartons. If cartons are broken or take up too much space, repackage in moisture-proof, airtight containers. This minimizes flavor loss, discoloration, dehydration and odor absorption.
To keep freezers running efficiently, keep at least two thirds full, and defrost reach-in often.
Rotate frozen food inventories on a "first in, first out," basis. Label each product with: description, date of entry, manufacturer's expiration date.
Mark delivery dates on cases when received.
Arrange contents of the freezer in an orderly way. Store baked goods in one section, meat and fish and poultry in another, etc.
Stock rotation helps keep case handling and product breakage to a minimum.
Avoid placing frozen food cases directly in front of blower unit or dripping defrost trays.
Frozen should never sit near warm or non-insulated surfaces, too near doors, or in places which block airflow.
Have sufficient storage space so air can circulate around the food.
Stack on racks and avoid piling ceiling high or directly on the floor.
Avoid freezer burn or drying out of food due to inadequate wrapping.
Do not refreeze thawed frozen foods, for safety and quality reasons.
Keep freezers well-maintained - latches, gaskets, condenser coils, motors, belts, etc.

Thaw food only by these four methods:

1. In a refrigerator

Store raw foods on the lowest shelves to prevent them from dripping or splashing on other foods.
Allow a day or more for large items (turkeys and roasts) to thaw.
Carefully use the slacking process (gradual warming from frozen to unfrozen). Slacking frozen foods should be done just before cooking and the food must become no warmer than 40°F.

2. Under running water

Water should be lower than 70°F.
Product should be thawed within two hours, then prepped and cooked.
Use a large, cleaned and sanitized sink that is used only for thawing.
Use a stream of water strong enough to wash off loose particles of skin or dirt. Do not let water splash on other food or food-contact surfaces.
Remove the food from the sink as soon as it's thawed. Sanitize the sink and all utensils used in thawing.

Note: This method does not work for turkey and large cuts of meat.

3. As part of the cooking process

This method works well with vegetables, seafood (such as shrimp), hamburger patties, pie shells, and similar foods - but not with large items.
Allow longer than normal cooking time because the items are frozen.

4. In a microwave

Use this method only if the food will be moved immediately to other cooking equipment or finished immediately in the microwave.
This method is not effective for large items.