What is the thaw law for foods?

The thaw law for foods refers to safe practices for defrosting frozen items to prevent the growth of harmful bacteria. The USDA recommends three safe methods for thawing: in the refrigerator, in cold water, or in the microwave. Foods should never be thawed at room temperature, as this can lead to uneven thawing and increase the risk of foodborne illness. Once thawed, foods should be cooked immediately or kept refrigerated until ready to use.