What type of food can be safely thawed in warm water?

Thawing food safely is crucial to prevent the growth of harmful bacteria. According to food safety guidelines, foods should ideally be thawed in the refrigerator because this method keeps the food at a safe temperature throughout the entire thawing process. When thawing in warm water, the outer layer can reach temperatures that promote bacterial growth before the interior is fully thawed.

While some might assume that cooking afterward can mitigate risks, this does not account for the potential for dangerous pathogens to proliferate on the outer surfaces if the food is not kept at safe temperatures. Essentially, the safest practice is to avoid thawing any food in warm water due to these risks. Therefore, it is correct that no foods should be thawed in warm water, and the refrigeration method is the safest option to ensure food safety.