There are four ways in which to defrost food safely - in the refrigerator, in the microwave, as part of the cooking process or under cold running water. Here's how to safely defrost food using each method.
Thaw frozen food in the cooler, under running water, in a microwave oven, or as part of the cooking process. Never thaw food at room temperature.
Thaw food in a refrigerator at 41˚F (5˚C) or lower to keep dangerous microorganisms from growing. Plan ahead when thawing large items such as turkeys—they can take several days to thaw. Under running water. Thaw food submerged under running water at a temperature of 70˚F (21˚C) or lower.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. Foods thawed by the cold water method or in the microwave should be cooked immediately after thawing.
Refrigerator Thawing
The most common — and most recommended — method for thawing frozen steaks is in the refrigerator. It couldn't be easier, but it requires some forethought. A day before you're going to cook your steaks, just move them to the fridge, still in their vacuum-sealed packaging.
Thawing inside the refrigerator presents the safest way to defrost frozen food. Although, you will need to plan ahead to ensure successful thawing inside the refrigerator. This method is recommended for thawing perishable foods such as raw meat and poultry.
Reject items if the packaging is dirty, water stained, leaking, or discolored. Packaging should not have holes, tears, punctures, or other types of damage. Make sure the cans you receive are not dented, rusty, or have swollen ends. Always reject items if you see signs of pests.
Always use the metal stemmed or digital thermometer to verify the temperature requirements. Thawing - Thaw frozen foods under refrigeration at 41°F or less, under cold running water, or as part of the cooking process.
Thaw food in the refrigerator. This is the best method because it keeps food out of the danger zone, but it takes time. Plan for about 1 day for every 5 pounds of food.
There are four safe methods for thawing food: in the refrigerator, in cold water, in the microwave, and cooking without thawing. Always keep the food at safe temperatures to prevent bacterial growth. Never thaw food at room temperature.
The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0°F (-18°C) or below can be kept indefinitely.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Top ServSafe FAQs
What is the passing score for the ServSafe Food Protection Manager Examination? A passing score is 70% or higher. This is obtained by answering at least 56 out of 80 questions correctly. The exam has 90 questions; however there are 10 pilot questions that are for research purposes only.
What foods should you never serve at operations that serve mainly high-risk populations? raw seed sprouts, raw or undercooked eggs, meat, or seafood. size of the food - large food items cool more slowly than smaller items.
So, when should you reject a frozen food delivery? If you receive delivery of Quick Frozen food with a recorded temperature above -15°C or normally frozen food with a temperature above -12°C, you are within your legal rights to reject the delivery.
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour. Watch the clock with leftovers, too!
Never thaw food in a garage, basement, car, dishwasher, plastic garbage bag, in hot water, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. For safe thawing methods, see: The Big Thaw.
Food takes longer to thaw in a refrigerator set at 35 °F than one set at 40 °F. After thawing in the refrigerator, ground meat and poultry should remain useable for an additional day or two before cooking; red meat, 3 to 5 days.
Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above. Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds.
Safe thawing
It is advised that you do not leave frozen food to thaw on a bench at room temperature. This will allow the outside of the food to warm above 5ºC which will allow food poisoning bacteria to grow.