What is the proper way to thaw frozen food?

Thawing frozen food correctly is essential to maintaining food safety and preventing the growth of harmful bacteria. The proper method involves thawing food in the refrigerator or under cold running water.

When food is thawed in the refrigerator, it remains at a safe, consistent temperature of 40°F or below. This temperature is crucial as it discourages bacterial growth, ensuring that the food remains safe to consume.

Alternatively, thawing under cold running water is also effective. This method allows for a quicker thawing process while still keeping the food at a safe temperature. It's important to use cold water rather than warm or hot, as warmer conditions can promote bacteria proliferation on the outer layer of the food before the inside is thawed.

Utilizing these methods safeguards the food's integrity and safety, making refrigerator or cold running water the optimal choices for thawing.