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Food Handler · General

What is the correct way to thaw frozen food safely?

Correct answer

In the refrigerator (41°F or below), under cold running water (70°F or below), in a microwave (if cooked immediately after), or as part of the cooking process — never at room temperature

  1. A Leave it on the counter at room temperature overnight
  2. B In the refrigerator (41°F or below), under cold running water (70°F or below), in a microwave (if cooked immediately after), or as part of the cooking process — never at room temperature
  3. C In hot water
  4. D In direct sunlight

Why this is the answer

SAFE THAWING METHODS: (1) IN THE REFRIGERATOR at 41°F or below (safest, plan ahead — keeps food out of the danger zone); (2) UNDER COLD RUNNING WATER (70°F or below, with sufficient flow to wash away loosened particles); (3) IN THE MICROWAVE only if the food will be cooked immediately afterward; (4) AS PART OF THE COOKING PROCESS (cooking from frozen); NEVER thaw at room temperature on the counter — the outer surface enters the temperature danger zone (41°F-135°F) and bacteria multiply while the center is still frozen; ROOM-TEMPERATURE THAWING is a common and dangerous error; the surface of the food can be in the danger zone for hours while the center thaws; once thawed, TCS food must be cooked or refrigerated promptly; never refreeze food that was thawed improperly.
Source: FDA Food Code — Safe Thawing Methods

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