What is the proper temperature for thawing TCS foods?

Thawing TCS (Time/Temperature Control for Safety) foods safely is crucial in preventing the growth of harmful bacteria that can lead to foodborne illnesses. The proper method requires keeping TCS foods at safe temperatures during the thawing process.

Thawing below 41 degrees Fahrenheit is the recommended guideline because it keeps the food at a temperature that minimizes the risk of bacterial growth. When food is kept at temperatures above 41 degrees, the risk of bacteria multiplying increases significantly, especially if the food stays within this dangerous temperature zone (41 to 135 degrees Fahrenheit) for too long.

This method ensures that the food remains in a safe temperature range throughout the thawing process, thereby safeguarding public health. It's also important to note that thawing at room temperature is unsafe, as this can lead to the outer portion of the food being in the danger zone while the inner part remains frozen. Similarly, thawing above 41 degrees is less safe than keeping it below that threshold, as it opens up unnecessary risks of bacterial growth.