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Food Handler · Time and Temperature Control

What is the correct way to thaw frozen food safely?

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

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 direct sunlight
  3. C In hot water
  4. D 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

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

Practice more questions

This question is from our Food Handler Certification Practice Tests practice test. Take the full practice test to test your knowledge across all Time and Temperature Control and other topics.

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About this topic: Time and Temperature Control

Time and temperature control covers the temperature danger zone (41°F to 135°F), minimum internal cooking temperatures, safe cooling and reheating, holding temperatures and the time limits for food left out. Know the numbers. This is one of 14 Food Handler questions on time and temperature control, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

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