THAWING Sample Clauses
The THAWING clause defines the procedures and responsibilities related to the thawing of materials, typically in contexts such as food service, construction, or laboratory use. It outlines acceptable methods for safely bringing frozen items to a usable temperature, such as refrigeration, cold water immersion, or controlled room temperature exposure, and may specify time limits or equipment requirements. This clause ensures that thawing is conducted in a manner that maintains safety, quality, and compliance with relevant regulations, thereby reducing risks associated with improper handling or spoilage.
THAWING a. Thawing shall be done in compliance with Section 3-501.13 of the Food Code.
THAWING. PLANT EQUIPMENT A concise procedure for the safe thawing of a normal storage tank cannot be given. It depends upon the precise details of the equipment and the circumstances. Contact your supplier for advice. Bulk containers can be safely thawed through the use of tempered water systems. The temperature of the water should not exceed 45oC (113oF). Use only automatic tem tempered water systems. The temperature of both the circulating water and the thawed portion of the monomer should be closely monitored. The monomer should be well mixed to ensure that the inhibitor is well distributed and oxygen gets redissolved into the liquid. As soon as the material is thawed, maintain the temperature of the thawed methacrylic acid at 18-40oC (64-104oF), and preferably between 20-25oC (68-77oF).
THAWING a. Temperature: Plasma is pooled and thawed at 0-4 degrees C
b. Agitation speed: Not defined in license
THAWING bait The need to thaw baits is not as beneficial to improving sink rates as it is with pelagic longliningFor autoliners, the bait must be at least partially thawed before it can be sliced by the automated baiting system. In the Spanish system, the interval between manually baiting the hooks and setting the lines is sufficiently long to Supplementary measure. Must be combined with the range of other measures already described. Well thawed bait comes off the hooks more easily when deployed from the vessel than half-thawed or frozen bait (Brothers et al. 1999). Investigation of the effects of frozen/thawed bait. Mitigation measure Scientific evidence for effectiveness in demersal fisheries Caveats /Notes Need for combination Research needs Minimum standards allow for thawing (except in very low ambient temperatures); and the line-weighting regime overcomes most of the problems with frozen bait (Brothers et al. 1999).
THAWING. FOODS Use an approved thawing method: 1. In the refrigerator 2. Under cold running water in an approved food preparation sink 3. In a microwave oven followed by immediate cooking 4. As part of the cooking process
THAWING. PLAN AHEAD! Thawing at room temperature is unsafe, as this practice encourages the rapid growth of methods for potentially hazardous foods.