Which of the following is an acceptable method for thawing food?

Thawing food safely is crucial to prevent the growth of harmful bacteria. The correct method for thawing food is under running drinkable water at temperatures of 70°F (21°C) or lower. This method allows the food to thaw quickly while keeping it out of the temperature danger zone where bacteria can multiply rapidly. Running water ensures that the outer surface of the food does not reach temperatures that promote bacterial growth, which can be a risk when food is thawed in other ways, such as basking in slower thawing methods.

In contrast, thawing food at room temperature for 2 hours is not safe as it allows the outer layer of food to warm while the inner parts remain frozen, creating an environment conducive to bacterial growth. Thawing in a cooler at 50°F (10°C) is also inappropriate because this temperature is too warm to keep the food safe; it can allow pathogens to flourish. Finally, thawing in hot water is unsafe because it rapidly raises the temperature of the outer layer of food and can make it susceptible to bacterial contamination while the inside remains frozen.