Product defrosting

The thawing of any food should be done in the refrigerator from one day to the next, and not at room temperature, in order to avoid contamination. Once the food has thawed, it must be heated until it boils. In this way, it is ensured that any pathogenic germs that may have contaminated the product disappear. If you are going to thaw in the microwave, first put the product inside the microwave in its container at the defrost level, and once thawed bring it to a boil to make sure it is in proper condition to be consumed. It is important to note:

1. All frozen foods and especially meat and poultry, should be thawed in refrigeration and never under a jet of hot water.

2. Once thawed the food should be used immediately.

3. Food that has been thawed should not be re-frozen. 

4. Microwave ovens can be used as long as, after thawing, the food is cooked immediately.

5. Food should be thawed in containers provided with grids that avoid contact of the food with the liquid resulting from thawing.

6. The surfaces and containers on which the thawing has been carried out must be cleaned and disinfected, to prevent other foods from being contaminated with the resulting liquid.

7. It must be ensured that the thawing is complete, avoiding that parts of the food remain frozen at the time of cooking. Products such as empanadas, Nuggets, croquettes, can be cooked without thawing, although you must make sure that they are cooked inside.