4 safe ways

  1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
  2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
  3. In the microwave: then cook right away.
  4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.

Sources: Food Code 3-501.13 · Source protocols: thawing, 4 safe ways

Never

  • Never thaw on the counter, in the sun, or in a warm car.
  • Only food thawed in the fridge may be refrozen.
  • Clean and sanitize the sink after thawing raw meat in it.

Sources: Food Code 3-501.13 · Source protocols: thawing (only fridge-thawed food may be refrozen) · Source protocols: HACCP plan, thawing step (sanitize sink after thawing)

Label it when it comes out

  • Ready-to-eat TCS food held in the fridge more than 24 hours after leaving the freezer needs a date label.
  • Label it the moment it comes out so no one has to remember when the clock started.
  • See "Date marking" for how to count the days.

Sources: Food Code 3-501.17 · Source protocols: the 24-hour trigger for thawed food

The rules behind it

  • Thawing. Refrigerator, cold running water at 70°F or colder, microwave then cook, or as part of cooking. Never on the counter. Food Code 3-501.13; R392-102-12(4)