What is the final temperature for safe thawing of food?

The final temperature for safe thawing of food should ideally be at 41°F or below. This temperature is important as it helps to prevent the growth of harmful bacteria that can thrive in food within the temperature range commonly referred to as the "danger zone," which is between 41°F and 135°F.

In the case of thawing, maintaining food at or below 41°F ensures that it stays safe for consumption while allowing for a gradual thawing process. If food were to be thawed at temperatures above this threshold, such as at 60°F or 70°F, the outer layers could enter the danger zone, leading to potential bacterial growth, while the inner portions remain frozen. Thus, ensuring that thawing is done properly at 41°F or below helps to mitigate food safety risks effectively.