Which of the following is NOT a safe thawing method?

• A. In the refrigerator.
• B. Under cold running water.
• C. At room temperature.
• D. As part of cooking.

Answer: (C)

Thawing should keep the food out of the temperature danger zone as much as possible. The danger zone is roughly 40°F to 140°F (4°C to 60°C), where bacteria multiply rapidly. Thawing at room temperature lets the outer layers warm into that zone while the inside is still thawing, giving bacteria a rapid growth environment. Even if the inside is still frozen, surface bacteria can multiply to dangerous levels, and the food may then require cooking to kill them, which isn’t reliable if thawing and cooking times aren’t coordinated.

Safe options include thawing in the refrigerator, which keeps the item well below 40°F and allows gradual defrosting; thawing under cold running water, with the food sealed in a leak-proof package and the water changed regularly, followed by cooking immediately after thawing; and thawing as part of cooking, provided the food is cooked promptly to a safe internal temperature.

The method that is not safe is thawing at room temperature because it allows rapid bacterial growth during the thawing process.