Which of the following is a safe method for thawing frozen food?

Thawing frozen food in the refrigerator is the safest method because it maintains a controlled, cool environment that prevents the growth of harmful bacteria. When food is thawed in the refrigerator, the temperature stays below 40°F (4°C), which is critical in inhibiting bacterial growth. This method also allows for an even thawing process, ensuring that all parts of the food are kept at a safe temperature throughout the thawing period.

Additionally, when food is thawed in the refrigerator, it can be safely kept for an additional period before cooking, which provides flexibility in meal planning. This contrasts sharply with other methods, such as thawing at room temperature or on the kitchen countertop, where the outer portions of the food could reach levels that facilitate bacterial growth while the inside remains frozen. Thawing in hot water can cause the outer layers to cook slightly, also creating a risk for bacteria. Thus, using the refrigerator is the most reliable and recommended approach for thawing frozen foods safely.