What Is A Safe Method To Thaw Meat Poultry And Fish. Thaw meat/poultry/seafood and casseroles in the refrigerator for 24 to 48 hours or until completely thawed. The safest way to thaw food is always in the refrigerator, because it will maintain a safe temperature, below 40 degrees.

Make sure the bag is well sealed. Thawed portions of potentially hazardous foods can support bacterial growth. Although thawing in cold water (40 degrees or below) is safe and considerably quicker than air (water transmits heat far more effectively than air), it may still take hours.