Thaw Frozen Foods Safely

Frozen foods can be safely thawed in several ways. Once thawed, they should be used as soon as possible, and for optimal quality and flavor should not be refrozen. The best—though slowest—method is to allow the food to thaw under refrigeration. The food, still wrapped, should be placed in a shallow container on a bottom shelf to prevent any drips from contaminating other items stored nearby or below.

If there isn’t time to thaw foods in the refrigerator, covered or wrapped food can be placed in a container under running water that is approximately 70°F/21°C or below. Use a stream of water strong enough to wash loose particles of ice off the food, and do not allow the water to splash onto other food or surfaces. Be sure to clean and sanitize the sink both before and after thawing.