It's early Saturday morning, you've just returned from the grocery run for that new recipe you’re going to serve your friends tonight. But what do you do with the chicken once you get it home? It's important that you waste no time between shopping and returning home with perishable foods to get them into the refrigerator or freezer. The ideal time frame is within two hours. So watch your time. If you decide to stop off at the mall or for lunch, make it short. Better still, make grocery shopping the last thing on your To Do List. It could mean the difference between safe food preparation and risking foodborne illnesses. The Thaw Law There are several other things you can do to observe safe handling practices. For instance, many people leave meat out on the counter to thaw. This is a big no-no. You should always thaw your chicken in the fridge. It may take longer, but it's the safest method. Make sure you keep it on the bottom shelf of your fridge and place it on a plate or something that will catch any juices as it thaws. This way, you'll avoid contaminating other foods in your fridge. Cool Tip – Cold foods should be kept at 4°C (40°F) If you're in a hurry and are going to be using the chicken right away, you can always use the defrost mode on your microwave. There are some drawbacks to this method, including uneven thawing – sometimes parts of the meat gets cooked before other parts thaw. Another trick is to thaw in cold water. This method is popular among chefs, because it can be done in under two hours, but it requires a lot of attention. The water needs to be changed regularly – about every 30 minutes – to ensure the temperature doesn't exceed 21°C (70°F). Food must be thoroughly sealed to avoid contamination. Cold, running water works best, but is an awful waste of water and isn't a very environmentally friendly option.