food safety cooling

Thawing Frozen Foods

Use only an approved thawing method and keep to its conditions.

12 steps7 criticalLimit variesAlways tested

Steps

1Critical stepChoose an approved thawing method: refrigeration, completely submerged under running water, microwave then immediate cooking, or as part of cooking
2Refrigerator thawing: keep the food at 41 degrees F (5 degrees C) or below the whole time
3Plan ahead for refrigerator thawing because large items can take several days
4Critical stepVacuum-sealed frozen fish labeled to be kept frozen: remove it from the package before thawing under refrigeration
5Critical stepRunning-water thawing: submerge the food completely
6Use water at 70 degrees F (21 degrees C) or below, flowing fast enough to agitate and float off loose particles
7Critical stepDo not let thawed portions of ready-to-eat food rise above 41 degrees F; watch the food while it thaws
8Critical stepRaw animal food that will be cooked may be above 41 degrees F for no more than 4 hours in total, counting time under running water and preparation for cooking
9Microwave thawing: move the food straight to conventional cooking with no interruption
10Critical stepCooking from frozen: cook it as the cooking rules require for that food, to its required minimum internal temperature
11Critical stepDo not thaw on the counter at room temperature or in standing water; neither is on the Food Code list of approved methods
12Keep thawed food at 41 degrees F or below until it is cooked or being prepared

Tips

As thawing normally takes more than four hours, thaw properly to limit bacterial growth; outer portions warm faster than the middle
For refrigerator thawing, plan ahead: large items may take several days
Room-temperature thawing and standing water are not on the Food Code list of approved methods; if you are unsure, use refrigeration

Thawing on the counter or in a sink of still water. Neither is an approved method.
Running water that is too slow to carry off loose particles, or warmer than 70 F.
Forgetting that preparation time counts toward the 4-hour limit for raw animal food thawed under running water.
Microwave-thawing food and then setting it aside before cooking.

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