Which of the following is a safe method to thaw frozen food?

Thawing frozen food safely is crucial for preventing the growth of harmful bacteria that can occur when food is left at unsafe temperatures. Thawing in the refrigerator or under cold running water is considered safe because it keeps the food at a temperature that minimizes bacterial growth.

When food is thawed in the refrigerator, it remains at a controlled, cool temperature, typically below 40°F (4°C), which is safe for food storage. This method also allows for even thawing, reducing the risk of partially cooked areas where bacteria could thrive.

Thawing under cold running water is another effective method. The cold water encourages an environment that remains safe for food while allowing the thawing process to occur more quickly than refrigeration.

Other options, such as thawing at room temperature on the counter, can allow the outer surface of the food to reach temperatures that support bacterial growth while the inside remains frozen. Similarly, using a hot water bath or a microwave without immediately cooking the food could lead to uneven thawing, where parts of the food may begin to cook, providing a perfect environment for bacterial growth.

Therefore, the practices of thawing in the refrigerator or using cold running water are recognized as the safest methods for thawing frozen food, ensuring that food