Final answer:
Safe methods for thawing frozen foods include doing so in the refrigerator, in cold water changed every 30 minutes, or in the microwave. Avoid thawing at room temperature or in warm water as it promotes bacterial growth. Foods should never be refrozen once thawed.
Step-by-step explanation:
How should frozen food be thawed? According to the US Department of Agriculture (USDA), the safe methods to thaw frozen foods are:
- In the refrigerator, where the temperature is maintained at or below 4 degrees C (40 degrees F) to inhibit bacterial growth.
- Immersed in cold water with the water changed every 30 minutes to ensure even thawing.
- In the microwave, which offers a quick way to thaw foods if you plan on cooking them immediately afterwards.
It is crucial to avoid thawing foods on a sanitized counter at room temperature or in a pan filled with warm water, as these methods can lead to the growth of bacteria that may have survived the freezing process. Once thawed, treat the food like fresh perishables and never refreeze food that has already been thawed. Keeping your refrigerator and freezer at the correct temperatures is essential for food safety, with the freezer temperature below -18 degrees C (0 degrees F) to preserve foods for longer periods. Remember to practice regular handwashing before and after handling food, use a cooking thermometer to ensure that food reaches the internal temperature necessary to kill bacteria, and rotate pantry foods to consume older items first.