Guide
How to defrost food safely
Thaw frozen food using refrigeration, cold water, or microwave methods rather than leaving perishable food at room temperature for long periods.
At a glance
- Preferred slow method
- Thaw in the refrigerator
- Faster methods
- Cold-water and microwave thawing require additional handling controls
Overview
The outer layers of frozen food can enter temperatures that support rapid microbial growth while the center remains frozen. Safe thawing methods keep food cold, move heat into it predictably, or lead directly into cooking. The correct approach also depends on food size and how soon it will be cooked.
Use the refrigerator when time allows
Place food in a container to prevent drips and allow enough time for the center to thaw. Refrigerator thawing keeps the food within controlled cold-storage temperatures and usually gives the most flexible timing for cooking.
Handle fast thawing carefully
For cold-water thawing, use leak-proof packaging and keep the water cold according to official guidance. Microwave-thawed food should generally be cooked promptly because some areas can begin warming or cooking during the process.
Sources and review
MOOR's explanatory text is supported by the following source links.
- The Big Thaw — USDA Food Safety and Inspection Service
- Four Steps to Food Safety — FoodSafety.gov