Freezer Storage and Proper Thawing

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Keep frozen foods at 0°F (–18°C) or lower.
  2. Keep all frozen foods tightly wrapped or packaged to prevent freezer burn.
  3. Label and date all items.
  4. Thaw frozen foods properly. Do not thaw at room temperature, because the surface temperature will go above 41°F (5°C) before the inside is thawed, resulting in bacterial growth. These methods may be used:

    • In a refrigerator, so that the food maintains a temperature of 41°F (5°C) or less.
    • Under cold running water, as long as the water temperature is at a temperature of 70°F (21°C) or lower. For ready-to-eat foods, no part of the food may go above 41°F (5°C). For raw meat, poultry, and fish, the temperature of the outside of the item may rise above 41°F (5°C) while thawing, but it must not remain at this temperature for more than 4 hours in total until it is cooked.
    • In a microwave oven, but only if the item is to be cooked or served immediately.