Which of the following is a proper procedure for thawing food?

Thawing food properly is crucial in preventing the growth of harmful bacteria that can lead to foodborne illnesses. The recommended method of thawing food is under running cold water. This technique ensures that food stays at a safe temperature during the thawing process. When water runs over the food, it helps keep the temperature low enough to minimize bacterial growth while allowing the food to thaw evenly.

Using cold running water allows the food to reach a safe temperature more quickly than methods that expose food to warmer temperatures. This practice aligns with food safety guidelines, which emphasize the importance of controlling temperature to maintain food safety.

Other methods, such as thawing at room temperature or leaving food on a counter overnight, pose significant risks of allowing food to enter the temperature danger zone, where bacteria can rapidly multiply. Thawing in the microwave is also valid but should be followed by cooking the food immediately, as the microwave may heat food unevenly, potentially leaving some parts of it in a temperature range that permits bacteria to thrive.