Elements and Performance Criteria
- Thaw product in water
- Select meat to be thawed according to workplace requirements
- Check and prepare tanks according to work instructions
- Thaw product according to work instructions
- Monitor tank flows to meet regulatory requirements
- Complete product temperature monitoring and recording according to workplace requirements
- Complete thawing in accordance with workplace health and safety requirements
- Identify and minimise potential sources of contamination and cross-contamination
- Store and despatch thawed product and forward for processing