Which of the following is a safe thawing method for frozen food?

Using a refrigeration unit that maintains a temperature at or below 41°F is a safe method for thawing frozen food. This method allows food to thaw gradually and safely while reducing the risk of bacterial growth. Bacteria can multiply rapidly at temperatures above 41°F, which is why it’s important to keep food out of the temperature danger zone (between 41°F and 135°F) during the thawing process.

When thawing in the refrigerator, the food continues to stay at a safe temperature throughout the process, ensuring that it remains safe for consumption once it is cooked. This method is also convenient as it allows for planning ahead since food will thaw while remaining refrigerated, preventing the growth of pathogens that typically occurs with improper thawing practices.

Other methods mentioned can pose food safety risks. For instance, leaving food at room temperature can allow the outer layers of the food to reach temperatures that promote bacterial growth before the inner portions have fully thawed. Submerging food in warm water is risky, as the surface temperature can increase too quickly, leading to similar concerns. Thawing in the microwave requires immediate cooking afterwards, and letting it stand could be unsafe as it could enter the temperature danger zone. Hence, using a refrigeration unit is the