What temperature should the thaw water be kept at?

• A. The water should be hot
• B. Cold water and the food should not rise above 41°F
• C. Water at room temperature
• D. Water below freezing

Answer: (B)

Thawing in cold water is a safe method because it uses cold temperatures to keep the food from entering the danger zone where bacteria multiply. The key idea is to use cold water and ensure the food does not rise above 41°F in the process. Hot water or leaving food at room temperature lets the temperature climb quickly, promoting bacterial growth. Using water that’s too cold (below freezing) wouldn’t thaw the food effectively. If you use the cold-water method, keep the water cold and occasionally change it to maintain the low temperature, so the food stays at or below 41°F during thawing.