Thawing foods may take several hours or days depending on the size of the food item being thawed. Thawing must be done so that the risk of cross-contamination is reduced, and the time that Time/Temperature Control for Safety (TCS) food (aka Potentially Hazardous Food or PHF) is in the temperature danger zone (41 to 135°F) is kept to minimum.
To thaw food safely:
Thaw under refrigeration (41°F and below)
Under cold running potable water (safe to drink) of 70°F or less, while ensuring that foods are not in the temperature danger zone for more than 4 hours
In a microwave then transferred to conventional cooking equipment with no interruption in the process
Reduced oxygen packaged fish (i.e. vacuum packed) that is labeled to be kept frozen until time of use must be removed from the package prior to thawing