What is the correct procedure for thawing frozen food?

Thawing frozen food in the refrigerator is the safest and most effective method. This procedure allows the food to defrost gradually at a controlled, safe temperature, typically at or below 40°F (4°C). This minimizes the risk of bacteria growth that can occur when food is left at room temperature. Thawing in the refrigerator also helps maintain the quality and texture of the food, as it does not expose it to drastic temperature changes that can occur with other thawing methods.

Using other methods, such as thawing at room temperature, under hot running water, or in a dry location, poses significant risks. Room temperature can lead to the outer layers of food reaching temperatures conducive to bacterial growth while the inside remains frozen. Hot running water can cause parts of the food to begin cooking while other parts are still frozen, which can compromise safety and quality. Thawing in a dry location is also not a recognized safe method, as it does not control temperature appropriately and may lead to similar safety concerns.

Therefore, thawing food in the refrigerator is the best approach to ensure both safety and quality.