As frozen foods are thawed, the temperature danger zone is put to the test. The safest way to do so is to place frozen food in a refrigerator at a safe temperature of less than 400F (40C). Food will thaw slowly but safely and, if this method is used, it is important to plan ahead. Foods can also be thawed more quickly if they are placed in a clean pan with cold water running continuously over the item. Small quantities of food that will be cooked immediately can be thawed in a microwave oven. Finally, frozen items can be thawed as part of the actual cooking process. Pre-cooked items are not safe from pathogens. Even if they are delivered frozen or refrigerated, it is still important to recognize temperature danger zones. Cooked food to be re-stored can be exposed to pathogens in the air and moisture while in the temperature danger zone, so date and refrigerate cooked foods promptly.