Describe the proper method for thawing food safely.

Thawing food safely is essential to prevent the growth of harmful bacteria that can occur when food is left at unsafe temperatures. The preferred methods for thawing food—refrigerator thawing, under cold running water, or in the microwave—ensure that the food remains at a safe temperature throughout the thawing process.

Thawing food in the refrigerator allows for gradual defrosting while maintaining a consistent, cool temperature that inhibits bacterial growth. This method is the safest because it keeps the food at or below 40 degrees Fahrenheit, which is crucial for food safety. When food is thawed under cold running water, the temperature of the food is also kept low, minimizing the risk of bacterial growth. The microwave method is a speedy option that can be used immediately before cooking, though it requires that food be cooked promptly after thawing, as some areas may begin to cook and reach temperatures where bacteria can thrive.

Utilizing these methods helps ensure that food is thawed in a way that preserves quality and safety, which is why this choice is the correct answer.