Food Safety Fact Friday Week 4

In this episode of Meriden Health Talk, we are talking about the importance of properly thawing out food. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. The safest ways to thaw out food include:

1. Putting items in the refrigerator where the temperature is 41 degrees F or less.
2. Completely submerging food under running water at or below 70 degrees F.
3. Thawing food as part of the cooking process. 

For more information about safe defrosting methods please visit: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods