What is one of the safe methods for thawing food?

Thawing food safely is crucial to preventing the growth of harmful bacteria that can cause foodborne illnesses. One of the safest methods for thawing food is doing so in the refrigerator. This method allows the food to thaw at a controlled temperature, which remains consistently below 40°F (4°C). Because the temperature stays out of the danger zone (between 40°F and 140°F), the growth of harmful microorganisms is significantly reduced.

Using hot water, leaving food on the counter, and thawing under running hot water can all expose the outer layers of the food to warmer conditions while the inner parts remain frozen. This can create a risk where bacteria multiply rapidly in the warmer temperatures, leading to unsafe food. Thus, thawing in the refrigerator is recommended as it ensures safe and even thawing, maintaining ingredient quality and safety.