What Are Three Approved Methods For Thawing Out Food Safely. Ideally, defrost these foods in the fridge. Bacteria can grow quickly in these temperatures.
In the process of thawing, never keep food in the “danger zone,” between 40 °f and 140 °f. Do you use this method? Cold water thawing is meant to keep the surface of your food cool enough that bacterial growth stays slow, allowing the food to slowly, safely thaw all the way through.