What is the recommended procedure for thawing frozen food safely?

Thawing frozen food safely is crucial for preventing the growth of harmful bacteria. The recommended procedure involves using methods that keep the food at safe temperatures to minimize the risk of foodborne illness. Thawing in the refrigerator, under cold running water, or in the microwave are all effective techniques that maintain the food at safe temperatures throughout the process.

When food is thawed in the refrigerator, it stays at a consistent and safe temperature, ensuring that any bacterial growth is minimized. Thawing under cold running water allows the food to stay cold while it thaws, further reducing the risk of temperature abuse. The microwave also provides a safe method when food is cooked immediately after thawing, as it can raise the temperature quickly without allowing the food to linger in the danger zone (between 40°F and 140°F), where bacteria can multiply rapidly.

In contrast, thawing food at room temperature or using hot water may expose the outer layers to temperatures that can encourage bacterial growth while the inside remains frozen, which can lead to food safety risks. Using a warm oven is not a safe practice either, as it can also contribute to uneven thawing and promote bacterial growth. Overall, the methods outlined in the correct answer provide safe and effective ways to thaw