Final answer:
The maximum water temperature for thawing food safely is 70 degrees F, helping prevent bacterial multiplication and minimizing the risk of food borne illnesses.
Step-by-step explanation:
The maximum water temperature allowed when thawing food is 70 degrees F. This guidance helps prevent the growth of bacteria which is most rapid between 40 and 140 degrees F. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
When thawing food, it is important to either do it slowly in the refrigerator, quickly in the microwave or cool water, or while cooking. Ensuring that foods are thawed properly helps in preventing the potential spread of food borne illnesses due to bacteria that can multiply if the food is within the danger zone of temperatures for too long.
A consequence is that under similar conditions, thawing takes much longer than freezing, since during freezing, heat must flow through a frozen outer layer with high thermal conductivity; while during thawing, heat must flow through a thawed outer layer with low thermal conductivity.