This document provides guidelines for safely thawing frozen food. Food should be thawed in the refrigerator at 5°C or below and completed within 48 hours. As an emergency option, food can be thawed in cold running water or the microwave on defrost setting, ensuring the surface stays below 8°C. Food should never be thawed at room temperature or in still water and should be cooked immediately after microwave thawing or with additional cooking time if part of the cooking process.