HUMAN NUTRITION

Detailed explanation-1: -When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature-at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.

Detailed explanation-2: -On top of that, when your food thaws in the temperature danger zone (41°F to 135°F), bacteria can multiply on your food to the point of being dangerous, even if you refreeze the food. This is the biggest advantage to thawing food in the refrigerator-the food can thaw without ever entering the temperature danger zone.

Detailed explanation-3: -Thaw in a refrigerator at 41° F or below. Submerge under running water at 70° F or below, with sufficient flow to remove food particles. Use a microwave as part of the continuous cooking process (food must be immediately placed in conventional cooking equipment).

Detailed explanation-4: -Thaw food in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you’ll be cooking or serving it immediately. Thawing in the refrigerator takes the longest time and advance planning.