Final answer:
You should thaw frozen foods in a refrigerator at or below a maximum temperature of 40°F (4°C) to prevent bacterial growth and ensure food safety. Thawing at room temperature is not recommended as it can activate microbes in the food. After thawing, the food should be treated as a perishable item. Option A is correct.
Step-by-step explanation:
The maximum temperature at which you should thaw frozen foods in a refrigerator is 40°F or 4°C. This temperature limit helps to inhibit bacterial growth in refrigerated foods. It is important to ensure that the food stays at this temperature or below during the thawing process to maintain food safety.
To manage these temperatures effectively, it can be helpful to use a refrigerator thermometer. In the event of a power outage, if the temperature inside the refrigerator remains below 40°F, the food is considered safe to consume, but if it rises above this threshold for two hours or more, the safety is compromised, and the food should not be eaten.
Remember also, never thaw foods at room temperature, as microbes present in the food can become active once the food starts to thaw. Thawing should occur in the refrigerator, or you can use a microwave or cool water for quicker thawing. Once thawed, food should be treated like fresh perishables and should not be refrozen.