360 Training Food Handlers Practice Exam

Which method of thawing is considered unsafe?

1. Thawing food in the refrigerator

2. Thawing food with hot water

3. Thawing food at room temperature

4. Thawing food in a microwave

The correct answer is: Thawing food at room temperature

Thawing food at room temperature is considered unsafe because it allows the surface of the food to reach temperatures that promote bacterial growth while the inside remains frozen. Bacteria can multiply quickly in the temperature danger zone, which is between 41°F and 135°F, and this method can leave food in this range for too long. In contrast, thawing food in the refrigerator is safe because it keeps food at a consistent, safe temperature, typically below 41°F. Thawing with hot water can rapidly increase the outer layer's temperature, also creating ideal conditions for bacterial growth, which makes it unsafe. Thawing in a microwave is typically safe as long as the food is cooked immediately after thawing, ensuring that any bacteria present are killed during cooking. Thus, thawing at room temperature is a method that poses the highest risk of foodborne illness.