Final answer:
When thawing food under potable running water, the USDA recommends that the water temperature should be 70°F or below to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
When thawing food under potable running water, the USDA recommends that the water temperature should be 70°F (21°C) or below to prevent bacterial growth. This is critical because bacteria generally multiply most rapidly at temperatures between 40°F and 140°F (4°C and 60°C), and so keeping thawing water at or below 70°F limits the potential for dangerous bacteria to multiply. It is important to use this method properly as part of safe food handling practices to ensure that thawed foods are treated like fresh perishables and remain safe to eat.