Guidelines for Safely Defrost Frozen Foods

Three major step for good practices at home:

1. In the refrigerator. Cold temperatures keep most harmful bacteria from multiplying.
2. In cold water. Change the water every half-hour to keep the water cold.
3. Using the microwave, but cook the food immediately after it's defrosted.

Note: Don't defrost foods at room temperature. Bacteria can grow in the "danger zone," the range of temperatures usually between 40° and 140°F (4° and 60°C).

This newsletter is selected by Second House Products Food Safety Team.
For more information and or clarification on the above topics, please do not hesitate to contact our Food safety Team  at: qa@secondhouseprod.com  September 2009