Defrosting frozen foods properly and safely.

Defrost food prior to cooking

Foods must be thoroughly defrosted prior to cooking, unless manufacturer’s instructions specifically say cook immediately from frozen.

When you defrost meat and other foods fully before cooking, it ensures that the cooking process will be even, this reduces the risk of bacteria surviving the cooking process.

Food safety checks can be made to defrost food safely. You should check for ice crystals and that the meat or bird is pliable and legs of poultry checked for flexibility to ensure that the item has defrosted fully.

Defrosting in the fridge

Defrosting food in a fridge is normally the safest method of defrosting for most foods. Plan well ahead when needing to defrost items, some larger items could take a few days to fully defrost.

Consider purchase of a dedicated thawing unit, this will be the best option for regular defrosting of larger items.

Separation

Ensure food is covered or contained to prevent thawed meat juices and thaw meat liquids from contaminating other foods.

Place items in separated dedicated fridges if possible, but if not, they should be placed on the bottom shelf to avoid contamination hazards.

Microwave ovens

If foods or ingredients are required at short notice it may be possible to defrost items on the defrost setting of a microwave oven.

Ensure that the manufacturers guidance is followed regarding times and temperatures.

These foods present more of a risk as they will have warmed slightly and bacterial growth may have started so make to cook immediately.

Defrosting under cold water

Frozen foods can be defrosted under cold running water as long as the packaging is watertight.

An alternative method is to place food that has been sealed in water tight containers or packaging into a cold-water bath, this method is recommended for fish, shellfish and frozen meat.

When using the cold-water bath method, the water should be refreshed every 30 minutes.

Ambient temperature defrosting

Ambient defrosting is the riskiest form of defrosting. Defrosting any high-risk food at ambient temperatures should be avoided if possible. If unavoidable then the temperature must be constantly monitored and the food should be refrigerated at the earliest opportunity.

Never defrost foods overnight at ambient temperature.

This method of defrosting at ambient temperature must never be used for foods that will not be cooked or reheated e.g. Desserts.

Thaw food juices

Foods must be defrosted in containers in order to collect thaw juices. Liquids coming out of thawed foods must be disposed of responsibly and safely.

Any utensils or surfaces that have come into contact with thaw juices must be thoroughly cleaned and disinfected.

Date labelling

Label food appropriately with date of defrosting and use by date.

Raw foods must be used within 24 hours after defrosting.

High risk and cooked foods must be used within 2 days after defrosting.