Which of the following is an acceptable way to thaw frozen food?

Thawing frozen food in the refrigerator is considered the safest method. This approach maintains a consistently low temperature, reducing the risk of bacteria growth. When food is slowly thawed in the refrigerator, it stays at a safe temperature of 40°F (4°C) or lower, which minimizes the potential for foodborne illnesses.

Additionally, thawing in the refrigerator allows for a more controlled process, ensuring that the food gradually reaches a temperature that is safe for cooking or further handling. This method is particularly effective for larger cuts of meat or poultry, which can take a longer time to thaw completely.

In contrast, other methods, such as using warm water, thawing on the countertop, or leaving food under direct sunlight, could allow the outer layers to reach temperatures that support bacterial growth, thus posing health risks.