Food Safety First
The Cold, Hard Facts
According to the National Restaurant Association Educational Foundation, following are the four acceptable ways to thaw
frozen foods:
In the refrigerator: This is the safest method for all foods, particularly large items like turkeys or roasts. Foods
should be removed from frozen storage and placed in the refrigeration unit at a temperature of 41°F (5°C) or less.
-
Under cold running water: The food can be submerged under running potable water at a temperature of 70°F (21°C)
or less. (The water should be running fast enough to wash away any loose food particles, and employees must clean
and sanitize the sink before and after using this method.)
-
In the microwave: Food may be thawed in the microwave only if it will be cooked immediately afterward. Microwave
thawing can actually start cooking the product, so do not use this method unless the food will be cooked promptly.
Also opt for another method when thawing large items.
-
As part of the cooking process: Food may be thawed as part of any cooking procedure as long as the product
reaches the required minimum internal cooking temperature. For example, hamburgers can go directly from the freezer
to the grill without being thawed first.
Source: Industry Training & Promotion Guide 1999 (published by the National Restaurant Association Educational Foundation).
|
