Which method is acceptable to thaw produce?

Thawing produce properly is important for food safety and quality. The most acceptable and safe method for thawing produce is in the refrigerator. This method allows the produce to thaw gradually at a safe temperature that minimizes the risk of bacterial growth. Keeping the produce at or below 40°F (4°C) while it thaws ensures that it remains safe to consume.

Thawing produce under warm water is not recommended as it can lead to uneven thawing and may promote the growth of harmful bacteria if the outer layer of the produce becomes warm while the inner part is still frozen. Thawing on the counter also poses a food safety risk, as it can result in the produce being in the temperature danger zone for too long, which is between 40°F and 140°F (4°C and 60°C), where bacteria can multiply rapidly.

Choosing the refrigerator method ensures that food safety standards are met and helps maintain the integrity of the produce being thawed.