How do you thaw frozen potentially hazardous food?

Potentially hazardous foods (PHFs) are foods that can support the growth of microorganisms that can cause foodborne illness. These foods include meat, poultry, seafood, dairy products, and eggs. When PHFs are frozen, the growth of microorganisms is slowed down but not stopped. Therefore, it is important to thaw PHFs properly to prevent the growth of harmful bacteria.

There are three safe methods for thawing PHFs:

1. In the refrigerator. ###

This is the safest method of thawing, but it can also take the longest. To thaw PHFs in the refrigerator, place them on a tray or plate and cover them with plastic wrap. Allow the food to thaw for 24 hours or until completely thawed.

2. Under cold running water. ###

This method is faster than thawing in the refrigerator, but it is important to keep the water cold and running so that the food does not warm up to room temperature. To thaw PHFs under cold running water, place them in a sealed plastic bag and submerge them in the water. Change the water every 30 minutes to keep it cold. The food should thaw within 1-2 hours.

3. In the microwave. ###

This is the fastest method of thawing, but it is important to use the microwave on the lowest power setting (typically 20-30% power) to prevent the food from cooking unevenly. To thaw PHFs in the microwave, place them on a plate and cover them with plastic wrap. Microwave the food for 2-3 minutes at a time, flipping the food over after each minute. Allow the food to stand for a few minutes before checking to see if it is completely thawed.

_Once PHFs have been thawed, they should be cooked immediately:_

Do not refreeze thawed PHFs.

> Thawing perishable foods, particularly potentially hazardous foods (fish, meat, poultry, and unpasteurized milk as well as cooked versions of these foods) at an improper temperature (between 40 °F to 140 °F [4 °C and 60 °C]) or using unsafe thawing practices creates an environment and conditions perfect for bacteria to rapidly multiply.