Which of the following is a safe method for thawing food?

Thawing food safely is crucial to prevent the growth of harmful bacteria that can occur when food is left at temperatures between 40°F and 140°F, often referred to as the "danger zone." Thawing food in the refrigerator is recognized as the safest method because it maintains a consistent temperature below 40°F, which inhibits bacterial growth.

When food is thawed in the refrigerator, the temperature of the food is kept cool, allowing it to thaw evenly and safely. This method also ensures that if food is not cooked immediately after thawing, it can stay refrigerated for a longer period before needing to be cooked or further processed.

In contrast, other methods of thawing, like leaving food at room temperature or using warm or running hot water, can raise the temperature of the outer layer of the food into the danger zone, risking foodborne illness. Additionally, these methods can lead to uneven thawing and potential cooking of the outside of the food while the inside remains frozen, further complicating food safety.