How to safely and correctly thaw prepared portions of food?

Properly thawing prepared food is just as important as the technology used to freeze it. Violating the temperature regime can lead to rapid bacterial growth and food spoilage, even if the food was cooked perfectly beforehand.

The safest method is considered to be slow thawing in the refrigerator. To do this, the container or bag is moved from the freezer to the bottom shelf a day before the expected meal. This method helps preserve the texture of the foods and minimizes the risk of food poisoning.

If there is no time, you can use the defrost mode in the microwave or place a sealed vacuum bag of food in a container of cold water, changing it regularly. It is strictly not recommended to leave frozen food on the kitchen table at room temperature.

To control safety, follow these recommendations: