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Safe Thawing Guidelines Differ for Consumers vs. Food Service Industry

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Spring 2003

Because many of us wear different hats, working both with consumers and those in commercial food service operations, we need to be aware of differences in safe food handling guidelines made for consumers and those made for the food service industry. One difference recently brought to our attention was a difference in thawing guidelines.

According to the Food Safety and Inspection Service of the U.S. Department of Agriculture (FSIS-USDA), there are three acceptable ways to thaw a turkey or other food:

1. in the refrigerator at 40ºF or less;
2. in cold water; and
3. in the microwave followed by immediate cooking.

The guidelines further explain- "When thawing in cold water, place food in a leak-proof plastic bag, submerge in cold tap water, change the water every 30 minutes, and cook immediately after thawing."

The cool water thawing method is not an acceptable method of thawing according the 2001 FDA Model Food Code regulations for commercial food service operations. The 2001 Food Code and the ServSafe^® course book list four acceptable ways to thaw foods:

1. in the refrigerator at 41ºF or below;
2. as part of cooking;
3. in a microwave followed by immediate cooking; or
4. under cool running water (70ºF or below) with no more than 4 hours allowed between beginning of thawing and cooking.

Time and temperature are the critical factors here. The FSIS consumer guidelines do not address length of time for cool water thawing as does the four-hour limit established in the FDA Food Code. The FSIS guidelines recommend 30 minutes of thawing time per pound of frozen meat, which would translate into 10 hours needed to thaw a 20 lb. turkey by this method. The risk of bacterial contamination could be high if the water is not changed regularly during thawing.

Probably the best advice to consumers is to plan ahead and begin thawing large meat items in the refrigerator, allowing about one day for every five pounds of meat, then finish up with the cool water method, if needed. Emphasize the need to use cool water (70ºF or below) and to be aware of time, perhaps by setting a timer as a reminder.

Sources:

1. Cooking Turkey is a Family AffairWith the Right Food Safety Tools. FSIS-USDA Fact Sheet, Nov.13, 2003. Available at: www.fsis.usda.gov/oa/news/2002/family.htm.
2. Food Safety of TurkeyFrom Farm to Table. FSIS-USDA Fact Sheet, Rev. Feb. 2003. Available at: www.fsis.usda.gov/oa/pubs/focustky.htm.
3. ServSafe^® Coursebook. Protecting Food during Preparation. Chapter 7, pg. 6. National Restaurant Association Foundation. 1999.

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