Thawing foods at room temperature will compromise the safety of your food.  Please follow one of these proper ways of thawing:

• In the refrigerator - This is the recommenced way to thaw.  Because this process takes a little time we suggest planning ahead.  On Sunday place three meals in the refrigerator to enjoy during the week, and as you cook a meal replace it with a meal from the freezer.  Remember this method can take up to 2-3 days for larger items.
• In cold running water - place the frozen food in a leak-proof bag and place it under cold running water.
• In the microwave on defrost setting - If using this method you must cook the food immediately after it is thawed in the microwave, the food may have already begun to cook during the defrosting process.

Follow the cooking instruction labels on the package of your completed meals.

• All food must be cooked completely to insure food safety.
• The use of a thermometer is the only way to measure if the minimum internal temperature has been reached.  To check if the food has been properly cooked, insert the thermometer into the thickest part of the meat and avoid hitting a bone.  The internal minimum temperatures are as follows:
  • 165° F for Poultry including whole or ground chicken, turkey and duck
  • 165° F for Stuffing’s and stuffed meats.
  • 155° F for ground meats including beef, pork, and other meat.
  • 145° F for Steaks,  chops and roasts including Pork , beef, veal, and lamb(roasts must be held at this temperature for at least 4 minutes steaks and chops for 15 seconds).
  • 155°F for fish.
  • 145°F for eggs and egg product dishes.

* Remember some foods and sauces may separate during the freezing process.

* Do not cook microwave foods in the zipper bags; transfer the food to a microwave safe dish to heat.