Elements and Performance Criteria
- Thawproduct in water
- Meat to be thawed is selected according to workplace requirements.
- Tanks are checked and prepared according to work instructions.
- Product is thawed according to work instructions.
- Tank flows are monitored to meet regulatory requirements.
- Product temperature monitoring and recording is completed according to workplace requirements.
- Thawing is completed in accordance with Occupational Health and Safety (OH&S) requirements.
- Potential sources of contamination and cross-contamination are identified and minimised.
- Store and despatch thawed product and forward for processing