National Registry of Food Safety Professionals (NRFSP) Practice Exam

Thawing food safely is critical to prevent the growth of harmful bacteria. The method of thawing food in the sink under running water is generally accepted, however, the water temperature must be controlled correctly to ensure food safety. The acceptable range is at 70°F or below, as using water at 100°F could allow the outer layer of the food to enter the danger zone, which is between 41°F and 135°F, where bacteria can grow rapidly.

The other methods of thawing listed are approved and safe. Thawing in the microwave is acceptable as long as the food is cooked immediately after thawing, ensuring that any areas that may have begun to warm do not sit at temperatures conducive to bacterial growth for too long. Thawing in the refrigerator at 41°F or below is the safest method, as it keeps food at a safe temperature throughout the thawing process. Additionally, thawing as part of the cooking process in the stove is also safe, as long as the food reaches the appropriate cooking temperatures to eliminate pathogens.

In summary, the reason for identifying the method involving running water at 100°F or below as not approved is due to the risk of promoting bacterial growth when the temperature is too high, contrasting