Which of the following is a safe practice for thawing food?

Thawing food safely is crucial to preventing the growth of harmful bacteria that can occur when food is left in the temperature danger zone (between 40°F and 140°F) for too long. Thawing food in the refrigerator is considered the safest method because it allows the food to thaw at a controlled, safe temperature. The refrigerator maintains a temperature below 40°F, which inhibits bacterial growth, ensuring that the food remains safe to consume when it is eventually cooked.

This method also allows for a more even thawing process, which can contribute to better food quality. It is important to note that food that has been thawed in the refrigerator can be safely refrozen without cooking, which adds to the convenience and safety of this method.

Other methods, such as thawing on the kitchen counter, do not keep the food at a safe temperature and can lead to bacterial growth, while using warm water or hot tap water can increase the risk of parts of the food reaching unsafe temperatures.