What is the approved thawing method for maintaining food safety?

• A. Fully Submerged Under Cold Running Water
• B. Thawed in a warm oven
• C. Microwave thawing on high
• D. Left on the counter at room temperature

Answer: (A)

Safely thawing foods hinges on keeping the time spent in the danger zone (where bacteria grow rapidly) as short as possible while still thawing the product efficiently. Submerging food in cold running water accomplishes this by using a steady stream of cold water to transfer heat away from the food quickly, so it thaws faster than in the refrigerator but stays cold on the outside. Use a leak-proof package or container to prevent drips from contaminating other foods, and let the water run across the surface. If needed, keep the water cold by changing it every 30 minutes, and cook the food promptly after thawing.

Thawing in a warm oven or on the counter allows the outer layers to reach unsafe temperatures quickly, promoting bacterial growth. Microwaving on high can thaw unevenly and may start cooking parts of the food, which also creates safety and quality problems unless you’re cooking it immediately after.