Which of the following is a safe way to thaw frozen food?

Thawing frozen food safely is crucial for preventing the growth of harmful bacteria that can lead to foodborne illness. The two safe methods mentioned, using cold water (with regular water changes) and thawing in the refrigerator, are effective because they maintain a safe temperature for the food.

When using the cold water method, submerging the food in water that is at a temperature below 70°F helps ensure rapid thawing while keeping the food safe. Regularly changing the water every 30 minutes helps to ensure that the temperature stays low enough to inhibit bacterial growth.

Thawing in the refrigerator is another safe method because it keeps the food at a constant and safe temperature (generally below 40°F). This method takes longer but is very effective for preserving food quality and safety.

In contrast, thawing frozen food at room temperature can cause the outer layer of the food to reach temperatures that promote bacterial growth, while the inside remains frozen. Hence, that method is not safe. Using both safe methods, cold water and refrigeration, provides flexibility and ensures food safety during the thawing process. Thus, the correct answer encompasses both safe practices.