Which method is effective for thawing frozen food safely?

Thawing frozen food safely is essential to prevent the growth of harmful bacteria that can occur when food is left in the temperature danger zone (between 41°F and 135°F). The correct answer outlines methods that maintain safe temperatures during the thawing process.

Thawing in the refrigerator allows the food to defrost slowly while remaining at a safe, consistently cool temperature. This method is particularly effective because it not only thaws the food but also keeps it at a safe temperature throughout the process, significantly reducing the risk of bacterial growth.

Using cold running water is another safe method. This technique involves placing the food in a sealed, leak-proof plastic bag and submerging it in cold running water. The flow of cold water helps to keep the food at a safe temperature while it thaws.

Microwave thawing is safe too, provided that the food is cooked immediately afterward. The microwave can rapidly heat certain areas of the food, and cooking right after thawing helps ensure that any potential bacteria are killed.

In contrast to the correct answer, leaving food out at room temperature allows parts of the food to enter the danger zone, which can promote bacterial growth. Thawing in hot water can push the food's outer layers into unsafe temperatures