Which of the following is an approved method for thawing frozen food?

Thawing frozen food properly is crucial to maintaining food safety and preventing the growth of harmful bacteria. Thawing in the refrigerator is considered an approved method because it ensures that the food remains at a safe temperature throughout the thawing process. Temperatures in a refrigerator typically stay at or below 40°F (4°C), which minimizes the risk of bacterial growth. This method allows the food to thaw gradually and evenly, preserving its quality and safety.

Other methods, while sometimes used, can pose safety risks. For instance, thawing food at room temperature on the countertop can lead to parts of the food reaching temperatures that encourage bacteria to grow, as the outer layers may warm up while the interior still remains frozen. Thawing under hot running water can lead to similar safety issues, as the temperature may fluctuate outside the safe range, increasing the chances of bacteria developing. While thawing in the microwave can be safe when followed by immediate cooking, it is less commonly applicable as a standalone option compared to the effectiveness and safety of refrigerator thawing.