What is the best practice for thawing frozen food?

Thawing frozen food in the refrigerator is the best practice because it allows for a controlled temperature environment that keeps food safe from bacterial growth. As food thaws in the refrigerator, it does so gradually, maintaining a temperature below 40°F (4°C), which minimizes the risk of harmful bacteria that can multiply rapidly at warmer temperatures.

This method also ensures that the food stays at a safe temperature throughout the thawing process, allowing for even thawing without compromising the integrity or safety of the food. Additionally, food thawed in the refrigerator can be refrozen without cooking, which adds convenience for food handling practices.

The other methods, such as thawing at room temperature or on the counter, expose food to the warmer temperatures of the environment, increasing the risk of bacteria. Thawing under hot water may cause the outer layer of the food to reach temperatures that can promote bacterial growth while the inside remains frozen, which also poses a safety risk.