What is the proper way to thaw frozen food?

Thawing frozen food in the refrigerator is the safest method because it allows the food to thaw evenly and keeps it at a safe temperature, generally below 40°F. This minimizes the risk of bacteria multiplying, which can occur when food is thawed at room temperature or in other less controlled environments. Thawing in the refrigerator also prevents the outer layers of the food from reaching temperatures that might encourage bacterial growth while the inner portions are still frozen.

Using room temperature may create an environment where harmful bacteria can grow, especially on the outer parts of the food. Thawing under hot running water can also raise the food temperature to unsafe levels, especially if the food is not cooked immediately after thawing. Using an unsealed container is not recommended as it can expose the food to contaminants from the air, further increasing the risk of foodborne illness.

By opting for the refrigerator method, one ensures that food remains safe from bacterial growth while effectively thawing, which is essential for maintaining food safety standards in food handling.