You may well be freezing more foods lately amid the uncertainty in the food supply chain and in your customer numbers. Take care to thaw these foods carefully – items left on the counter to thaw may seem frozen even when their outer layer is well within the temperature danger zone (between 40 and 140°F). The USDA advises operators to use only three methods for thawing foods: refrigerating, submerging in cold water and microwaving. The latter two methods are fastest but require more vigilance: When submerging an item in cold water, ensure you use a leak-proof plastic bag to prevent contamination and change the water every 30 minutes. When microwaving, cook the item immediately after thawing in case parts of the food have been partially cooked (and may be in the danger zone).
Serving seafood this season? Take care to thaw it properly. The FDA advises you thaw any frozen seafood overnight in the refrigerator but if you have limited time, seal it in a plastic bag and immerse it in cold water. Alternatively, you can thaw it in the microwave on the defrost setting. Just make sure you stop the defrosting while the fish is flexible but still icy.