Thawing your frozen meat is something that most people have experience with, but may not be doing correctly. Contrary to popular belief, frozen food should not be thawed at room temperature because it still needs to be kept at a safe temperature while being defrosted. When you’re defrosting food at room temperature, the outside of the meat will defrost faster than the center. As a result, the meat will be in the “Danger Zone” of 40 and 140 degrees Fahrenheit, which is the temperature in which bacteria multiplies. Here are three other ways that you can safely defrost your meat. (Related topics: Florida food handlers card, Florida food handlers certificates, Florida food handler certification)
Thawing in the Refrigerator
Thawing frozen meat in the refrigerator requires the most time. It may take all day for your meat to defrost, but the amount of time is dependent on the temperature that you keep your fridge at (should be at 40 degrees Fahrenheit or less). If you’re going to do so, make sure to place your meat in a bowl so that it can catch any excess liquid; it should then be placed on the lowest shelf in your refrigerator.
Thawing in Cold Water
This should only be done if the water is kept at a cold temperature, which is 70 degrees Fahrenheit or colder. Before placing the frozen food in the water, make sure to place it in a leak-proof package or plastic bag. This is necessary because if the bag leaks, outside bacteria could be introduced to the food, or your meat can turn watery.
Thawing in the Microwave
Thawing your frozen meat in the microwave can result in uneven cooking; this can be a problem because the partially cooked meat has the optimal temperature for bacteria to grow. Therefore, if you’re going to thaw your food in the microwave, make sure to cook it immediately after.
