Question

Approved thawing method: What is the approved thawing method for food?

Option 1: Fully Submerged Under Cold Running Water
Option 2: Leaving it out on the kitchen counter
Option 3: Using a microwave
Option 4: Keeping it in a warm room

Answer 1

The USDA approved methods for thawing food include in the refrigerator, under cold running water, and in the microwave. The correct options are (1) and (3).

Step-by-step explanation:

The approved methods for thawing food according to the US Department of Agriculture (USDA) include:

• Thawing in the refrigerator, ensuring the temperature is kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth.
• Thawing fully submerged under cold running water, with the water changed every 30 minutes to keep it cold.
• Thawing using a microwave, followed by immediate cooking since this method can unevenly warm the food, potentially activating bacteria.

It's crucial not to thaw foods at room temperature. Freezing foods preserves microbes rather than kills them, so they can become active once the food thaws. Foods that have thawed should be treated like fresh perishables and not be refrozen to ensure safety.

Additionally, maintaining the right temperatures in refrigeration and during food handling is important for safety. A thermometer can be used to ensure that food reaches a high enough temperature to kill any bacteria it may contain.