SAFETY WHILE COOKING WITH FROZEN FOODS By: Stephanie Brooks – Dietetic Intern

Introduction Defrosting potentially dangerous food correctly is important so that the food is safe to eat. Freezing food stops most bacteria from multiplying, but it does not kill the bacteria. When thawing food, the temperature of the food should not go above 40 F. This is when bacteria grows quickly. Follow this guide for FROZEN: Meat Poultry Fish Dairy (including cheese) Pre-Cooked Rice, Vegetables, and Beans

Method # 1 – Refrigerator Give yourself enough time Thaw meat and poultry in a pan, covered, and always on the BOTTOM SHELF Change the pan if liquid appears What’s wrong here?

Method # 2 – Cold Running Water Keep food in its original package Food needs to be completely under COLD water Water needs to be running to wash away any particles Check the temperature of the food every 30 minutes, the temperature cannot rise above 40 F What’s wrong here?

Method # 3 – Microwave ONLY if the food will be cooked right away Use the defrost setting on the microwave After the food is thawed and cooked, check the temperature. The temperature needs to be at least 165 F. What’s wrong here?

Method # 4 – During Cooking ONLY if cooking right away Plan ahead – food will take longer to cook After food is cooked, check temperature. The temperature needs to be at least 165 F.

Summary - What NOT TO DO

Summary – What TO DO

References American Academy of Pediatrics, American Public Health Association, National Resource Center for Health and Safety in Child Care and Early Education Caring for our children: National health and safety performance standards; Guidelines for early care and education programs. 3rd Edition. Elk Grove Village, IL: American Academy of Pediatrics; Washington, DC: American Public Health Association. Also available at National Food Service Management Institute. (2010). Serving safe food in child care: Participant’s workbook. University, MS: Author.