What is one of the methods of thawing food safely?

Thawing food safely is crucial to prevent the growth of harmful bacteria that can cause foodborne illness. One effective method is submerging the food completely under running water. This method allows the food to thaw evenly and quickly, preventing the outer layer from reaching temperatures where bacteria can thrive while the inside remains frozen. The running water must be at a temperature of 70°F or lower to ensure safety during the thawing process. This technique is not only safe, but it also reduces the time the food spends in the temperature danger zone, which is critical for maintaining food safety.

In contrast, thawing at room temperature can allow parts of the food to remain in unsafe temperature zones for extended periods, leading to bacterial growth. Leaving food outside is similarly hazardous, as outdoor temperatures can also encourage bacteria to thrive while the food is not kept at a safe temperature. Thawing in hot water can elevate the outer layer of the food to unsafe temperatures while the inside remains frozen, which increases the risk of foodborne pathogens. Therefore, submerging food completely under running water is the most recommended method for safely thawing food.