Which of the following methods should be employed when thawing food?

Thawing food properly is essential to ensure food safety and prevent the growth of harmful bacteria. Thawing under running water is an effective method because it allows the food to stay at a safe temperature while it is defrosting. Running water at a temperature of 70°F (21°C) or lower helps to keep the outer layers of the food from reaching a temperature that would allow bacteria to multiply. This method is particularly useful for smaller portions and ensures that the food is evenly thawed.

Using running water for thawing helps maintain hygiene and safety, as the water continually washes away any surface contaminants that could pose a risk if they were to mix with food during cooking. Keeping the food items submerged or under running water for the appropriate time ensures that they are safely thawed.

Other methods, such as thawing at room temperature, can create conditions conducive to bacterial growth, as the outer layers may reach temperatures above 40°F (4°C) while the inside remains frozen. Thawing in a microwave is also not entirely reliable, as it can lead to uneven thawing and partial cooking, leading to food safety issues. Thawing only in a refrigerator is safe but can take a long time, especially for larger items, which