Hey guys, today I was at a major member warehouse store and the manager was asking me about product temperature rise during defrost. They were saying that they were getting alot of flac from corporate food safety auditors about product surface temp rising above food safety levels during defrost. I explained to them, especially with coffin cases, it can be nearly impossible to not have surface temps rise above safety levels for a short time. I showed them that the case specs called for a temp term of 50 degrees. They were cool with my response but were looking for more of an explanation for when the auditors come by. Does anybody have some advise, or articles on the subject?