In a nutshell: Before cooking, thoroughly defrost frozen food. Because freezing does not eliminate harmful microorganisms, do not defrost food at room temperature to prevent bacterial growth. Thaw frozen foods separately from cooked foods and use right away.

Food should be defrosted thoroughly before cooking, otherwise the cooking time will be longer, and the food may be cooked on the outside but raw inside that unable to kill pathogens.

Do not defrost food, especially bulky raw meat and poultry, at room temperature, as this exposes the food to dangerous temperatures for an extended period of time, which can lead to bacterial growth.

Small-sized food items, such as dumplings, fish cakes, chicken nuggets and frozen vegetables, as well as numerous convenience foods, can be cooked directly from the freezer. Please adhere to the instructions provided on the packaging.

Also, food that appears to be defrosted may still be frozen inside. You can:

There are three ways to defrost food safely:

In a refrigeration unit between 0°C and 4°C

Refreezing is possible if the food is properly defrosted in the refrigerator consistently kept at 4°C or below

In a microwave oven

The food might have been exposed to dangerous temperatures, so refreezing is not acceptable

Under running cold tap water

The food might have been exposed to dangerous temperatures, so refreezing is not acceptable

Printable version