What is the correct way to thaw frozen food safely?

Thawing frozen food safely is crucial to prevent the growth of harmful bacteria that can occur when food is not handled properly. Thawing in the refrigerator is the safest method because it keeps the food at a consistent, safe temperature — typically below 40°F (4°C). This temperature slows down bacterial growth, ensuring that the food remains safe to consume.

When food is thawed at room temperature, it can sit in the “danger zone” (between 40°F and 140°F or 4°C to 60°C) where bacteria multiply rapidly. Hot water can also raise the food's temperature too quickly, risking bacterial growth before the food is fully thawed. Using a microwave is acceptable for thawing, but it must be cooked immediately afterward since some areas of the food may begin to cook, allowing bacteria to thrive.

Thawing in the refrigerator is the preferred method due to its effectiveness in maintaining food safety while preserving food quality, making it the correct answer.