Improper Thawing

Improper thawing occurs when frozen food is defrosted in a way that allows its surface or other portions to remain at temperatures that support pathogen growth for too long. It can also create cross-contamination when thawing liquid contacts ready-to-eat food, equipment or other surfaces. Safe thawing controls both time and temperature from the freezer to the next preparation step.

Unsafe thawing practices

• Leaving meat, poultry or seafood on a counter at room temperature.
• Thawing in warm or standing water without an approved process.
• Allowing raw thawing liquid to drip onto ready-to-eat foods or clean equipment.
• Using a refrigerator that cannot maintain the required temperature.
• Refreezing food without checking how it was thawed and whether the process permits it.

Safer thawing methods

• Refrigerator: thaw under refrigeration in a leak-proof container that prevents drips. This is generally the most controlled method.
• Cold running water: use only when permitted by the food code, with food protected in suitable packaging and the required water conditions maintained. Cook promptly as required by the procedure.
• Microwave: thaw using the appliance’s defrost setting and cook immediately after thawing, as required by the method.
• As part of cooking: some products may be cooked directly from frozen when the recipe, equipment and process are suitable.

Can thawed food be refrozen?

Food thawed under refrigeration may be eligible for refreezing if it has remained within safe temperature limits and the applicable procedure permits it, although quality may deteriorate. Food thawed by other methods may need to be cooked before refreezing. Follow the product instructions and local food-safety requirements rather than applying one rule to every food.

Thawing and food safety

Keep raw products separate from ready-to-eat food, collect thawing liquid and clean and sanitize any affected surfaces. Label products with thawing information and the approved use-by date. Do not assume that a product is safe because its centre is still frozen; the surface may have warmed significantly.

Chef’s tip: plan thawing in advance and use a designated refrigerator shelf or container. Keep raw poultry, meat and seafood separate from ready-to-eat foods.