What is the best way to thaw frozen food?

Thawing frozen food properly is crucial for food safety, as it helps prevent the growth of harmful bacteria that can occur when food is being thawed. The method outlined in the correct choice involves thawing food in the refrigerator, under cold running water, or in the microwave, all of which are safe and effective methods.

When thawing in the refrigerator, the food remains at a consistent, safe temperature below 40°F. This method allows for gradual thawing while keeping the food out of the temperature danger zone where bacteria can multiply.

Thawing under cold running water is also effective because it keeps the food cold while it thaws, minimizing the risk of bacterial growth. The water must be kept cold (below 70°F) and should be in a sealed bag to prevent contamination.

Using a microwave is another safe way to thaw, as long as the food is cooked immediately after thawing, since some parts of the food may begin to cook during the microwave thawing process.

Each of these methods ensures that the food does not enter temperatures that are conducive to bacterial growth, thus maintaining food safety and quality.