At what temperature should food be thawed when submerged in running water?

When thawing food submerged in running water, the appropriate temperature is 70°F. This temperature is critical to ensure food safety while leaving it in the temperature danger zone (between 41°F and 135°F) for the least amount of time. Thawing at this temperature allows the outer part of the food to defrost while minimizing the risk of bacterial growth.

Maintaining water at this optimal temperature also helps achieve uniform thawing, which is essential for cooking the food properly later. The other temperature options are higher than the recommended range, which increases the risk of the food entering unsafe temperature zones where harmful bacteria can multiply, making it unsafe for consumption. Therefore, ensuring that the water is at 70°F is essential for safe and effective thawing.