What is the maximum time allowed for submerging food under cold running water to safely thaw?

The correct maximum time allowed for submerging food under cold running water to safely thaw is 30 minutes. This method is used to quickly reduce the temperature of food items while minimizing the risk of bacterial growth.

When food is submerged in cold running water, the temperature of the food remains at a safe level, preventing the outer layers from reaching temperatures where harmful bacteria can proliferate. It’s important to ensure that the water is indeed cold and running continuously, as stagnant water may not effectively maintain a low temperature.

Time management is crucial in food safety practices; longer thawing times can lead to conditions favorable for bacterial growth. The guidelines set a limit of 30 minutes to ensure that the thawing process is both effective and safe. While other time frames may seem sufficient, they exceed the threshold for maintaining food safety during the thawing process.