What is one acceptable method for thawing food?

Thawing food safely is crucial to prevent the growth of harmful bacteria. One acceptable method for thawing food is under running water at a temperature of 70 °F or lower. This method ensures that the outer layers of the food are kept at a safe temperature while it gradually thaws. Running water helps to ensure even and quick thawing, reducing the time the food spends in the temperature danger zone, which is between 41 °F and 135 °F.

The use of water at this recommended temperature is effective because it allows the food to thaw evenly, minimizing the risk of partially cooking the food, which can lead to uneven cooking when subsequently prepared. This method is also a best practice endorsed by food safety guidelines, ensuring that the food stays at safe temperatures throughout the thawing process.

Other methods, such as thawing at room temperature, can lead to the outer layers of the food reaching temperatures conducive to bacteria growth, while using hot water can cook the outer layer of food, allowing bacteria to thrive in the cooler parts before the cooking process is completed. These practices do not adhere to food safety standards and could increase the risk of foodborne illness.