California eFoodHandlers Practice Exam

What is the best way to thaw frozen food?

1. Under hot water

2. In the refrigerator

3. On the kitchen counter

4. In a microwave

The correct answer is: In the refrigerator

Thawing frozen food in the refrigerator is the safest method because it allows the food to defrost at a controlled temperature, minimizing the risk of bacterial growth. When food is kept at temperatures above 40°F (4°C), bacteria can multiply rapidly, which poses a risk for foodborne illnesses. By thawing in the refrigerator, the food remains at a safe temperature (usually 32°F to 40°F), reducing the likelihood of harmful bacteria developing. Using hot water to thaw food can cause the outer layer to reach temperatures that favor bacterial growth while the inside remains frozen. Thawing on the kitchen counter also presents a similar risk, as room temperature can allow for rapid bacterial growth. While microwaving food to thaw is quicker, it can result in uneven thawing, leading to parts of the food reaching unsafe temperatures. Thus, thawing in the refrigerator is the recommended practice for safety and quality.