Frozen Food Safety: How to Handle and Thaw It

Frozen food is convenient, but cold does not make food safe if it was contaminated beforehand, nor does it necessarily destroy microorganisms already present. Freezing slows or stops their growth while food remains frozen; safety also depends on how you store, thaw and cook it. EFSA recommends thawing in the refrigerator and checking the package: some products can be cooked straight from frozen. [2, 57, 16771]

Store it with care

When you get home, separate foods that need freezing and put them away promptly. Follow the package storage instructions, and keep the packaging until you know how the food should be handled. If a product needs refrigeration or freezing, keep its time at room temperature as short as possible: microorganisms can multiply quickly in warm conditions, and freezing does not destroy them. [57, 2]

For home freezing, dividing food into small portions and using suitable, tightly sealed food containers or bags is practical. Portions are easier to organize for later use and can freeze more quickly. Keep food protected, away from chemicals and containers that have held non-food substances, and retain the information needed to follow the manufacturer’s instructions. [57]

Do not pack the freezer so tightly that cold air cannot circulate. A thermometer helps you check the appliance; the FDA recommends keeping the freezer at 0°F or below, approximately −18°C. Also follow the package instructions for storage and use. Cold slows microbial growth, but it does not sterilize food. [57, 16770]

Thaw under controlled conditions

The simplest cautious choice is to thaw food in the refrigerator. Put it in a covered container on a low shelf to contain drips and prevent them from falling onto other food. Keep raw food separate from cooked or ready-to-eat food, and clean up spills promptly. Spain’s Ministry of Consumer Affairs advises covering food while it thaws and placing it on the refrigerator’s bottom shelf. [2, 57]

Do not leave food thawing on the counter. The outside can warm while the centre remains frozen, and room temperature can encourage microorganisms to grow. The FDA also identifies cold water and a microwave as safe thawing methods. If you use either, cook the food immediately afterwards. Follow the product instructions rather than improvising another method. [16770]

Some foods can be cooked straight from frozen. Do not assume this applies to every product: check the package and follow its preparation directions. If thawing is required, do it under controlled conditions and avoid leaving the food at room temperature unnecessarily. [2]

Prevent cross-contamination

Wash your hands before handling food and after touching raw food. Clean the surfaces, containers and utensils you use. Keep raw food separate from cooked food, and do not put ready-to-eat food on a plate that held raw food unless the plate has first been washed. [2, 16770]

Thawing juices can contaminate other food. A covered container on a low refrigerator shelf helps contain them. If liquid spills, clean it up and wash the affected surfaces. Do not store food with cleaning products, or reuse containers that held chemicals. [57, 2]

Cook thoroughly; do not rely on appearance

Cook food according to the package directions. Colour and texture alone are not reliable signs of safety; the FDA recommends using a food thermometer to check the safe internal temperatures that apply to the product. Foods and preparations differ, so there is no single temperature that can be applied here to everything. [16770, 2]

If reheating food that was cooked and then refrigerated or frozen, reheat it thoroughly. EFSA recommends thoroughly reheating previously cooked food to destroy bacteria that may have contaminated it during storage. For soups and sauces, the FDA recommends bringing them to a boil when reheating. [2, 16770]

Clues that your routine needs attention

• The package is torn, open or no longer provides usable instructions: do not assume the food is still in suitable condition; consult the manufacturer’s information.
• Thawing liquid has escaped its container: clean the spill and protect nearby food.
• You do not know how the product should be prepared: keep the packaging or find its directions before cooking.
• Food was left at room temperature to thaw: do not treat this as equivalent to refrigerator thawing; it is not the recommended method. [2, 57, 16770]

A useful kitchen routine is to keep food frozen until you are ready to use it, thaw it in the refrigerator when needed, separate raw and cooked foods, and follow the package directions. Cold preserves food, but does not replace hygiene or proper cooking. [2, 57, 16770]