Which thawing method is approved to maintain 41°F or less?

• A. Under Refrigeration
• B. At room temperature
• C. In hot water
• D. In direct sunlight

Answer: (A)

Keeping food at 41°F or below during thawing is essential to slow or stop the growth of most bacteria. Thawing in the refrigerator does this best because the entire item defrosts slowly while remaining at or below 41°F the whole time.

In contrast, thawing at room temperature, in hot water, or in direct sunlight exposes the food to temperatures well above 41°F, especially on the surface, which allows bacteria to multiply even as the inside thaws. That’s why refrigeration is the safe, approved method for maintaining that 41°F or less during thawing. Plan ahead since it takes longer, and place the item on a tray to catch any drips and keep it separate from ready-to-eat foods.