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Before eating poultry, ground meat, beef or fish – here are some guidelines to thaw and cook your meat safely.
Microwave frozen meat until thawed all the way through. Then immediately cook after.
Place frozen meat on plate in the refrigerator for at least 24 hours. Thawed meat should remain safe for 3 - 5 days.
Place frozen meat in leak-proof package or bag. Submerge it into cold water. Change the water every 30 minutes until fully thawed.
Poultry - 165°F / 74°C
Ground Meat - 160°F / 71°C
Beef and Fish - 145°F / 63°C
DANGER ZONE - Below 135°F / 57°C
This temperature range allows
food-borne bacteria to grow