Holroyd City Council

Thawing Food Correctly

Incorrect thawing of high-risk potentially hazardous foods will enable the growth of harmful bacteria. The safety risk further increases if the foods involved are not processed in some way such as by cooking, but rather consumed as a ready to eat item.

Ideally frozen foods should be thawed either:

  • In the refrigerator the day before, covered on the lowest shelf
  • In the microwave to be cooked immediately.

Remember:

  • Do not thaw food at room temperature;
  • Do not thaw food in a water bath;
  • Do not refreeze after thawing.