What is the maximum temperature for cool running water when thawing food?

The maximum temperature for cool running water when thawing food is set at 70 degrees Fahrenheit. This temperature helps ensure that food remains out of the temperature danger zone, which is between 40 and 140 degrees Fahrenheit. Keeping the water temperature at 70 degrees or lower minimizes the risk of bacteria growth that can occur when food is thawed improperly.

Thawing food in cooler running water allows it to thaw relatively quickly while retaining safety standards. If the temperature were to rise above this threshold, it could increase the risk of foodborne illnesses due to the potential for bacteria to multiply as the outer layers of the food warm up while the inside still thaws. This practice is critical in food safety protocols, especially in environments catering to large populations, such as the military.

It is important to note that while higher temperatures for water can be thought of as hastening the thawing process, they compromise food safety, making it essential to adhere to established guidelines.