Preparing dinner should not be a high-risk activity. Unfortunately, improperly handling frozen foods can pose a potential health risk for family and guests.
It is important that potentially hazardous foods are thawed properly so that the internal temperature does not enter the temperature danger zone (40° F - 140° F). Food should never be thawed at room temperature because the outer surface will warm above 40° F while the center remains frozen. When the temperature of meat and other perishable food products rises above 40° F, bacteria can multiply extremely rapidly.
To safely defrost foods, use one of the following methods:
Place the product in a pan on the bottom shelf of the refrigerator away from other foods. Placing the food in a pan is important to prevent potential cross contamination from drippings as the product thaws. Thawing by this method can take several hours or more, so advance planning is necessary. For example, a turkey can take several days to completely thaw in the refrigerator, depending upon its size.
Place the wrapped food in a pan of cold water, changing the water frequently, approximately every 30 minutes. Continue the process until the product is thawed, then cook immediately. Alternatively, the wrapped food can be placed under a stream of running water until it thaws. However, the water temperature should not exceed 70° F if using this method.
Frozen foods can be thawed in a microwave if you plan to cook them immediately. When thawing with this method, be sure to rotate the food regularly to ensure even thawing.
