Safe thawing of frozen food
FSSAI marks this item with an asterisk on its inspection checklist — failing this one item alone results in non-compliance for the whole inspection.
Frozen meat, fish and poultry should be thawed in the fridge at 5C or in a microwave; shellfish/seafood in potable running water at 15C or below within 90 minutes. Once thawed, food must be used within 12 hours and never re-frozen.
“Frozen food is thawed hygienically. No thawed food is stored for later use. Meat, fish and poultry is thawed in refrigerator at 5C or below or in microwave. Shellfish/seafood is thawed in cold potable running water at 15C or below within 90 minutes.”
Thaw meat/fish/poultry in the refrigerator or microwave; never leave frozen food out to thaw at room temperature, and don't re-freeze or re-store thawed food.
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.