What approach should be taken when thawing food in cold running water?

The approach of changing the water every few minutes while thawing food in cold running water is recommended as it helps maintain a safe temperature for the food throughout the thawing process. This method ensures that the outer layer of the food does not reach temperatures where bacteria can thrive, thereby minimizing the risk of contamination.

When food is thawed in cold running water, the continuous flow helps to keep the temperature low and consistent. However, if the water becomes too warm due to prolonged thawing or if the water stagnates, it can create an environment conducive to bacterial growth. Regularly changing the water helps to ensure that the food remains in a safe temperature zone, ideally below 70°F (21°C), reducing the risk of foodborne illness.

While other options may have their merits, they do not emphasize the critical aspect of maintaining the correct temperature throughout the thawing process as effectively. For instance, keeping food in its original packaging can be useful, and using sanitary techniques is important for overall food safety, but these practices alone do not directly address the specific risks associated with stagnation and warming of thawing water.