Which of the following is an acceptable method for thawing food?

Thawing food in the refrigerator is considered the safest and most acceptable method because it allows food to defrost at a controlled, safe temperature, minimizing the risk of bacterial growth. This method keeps food out of the temperature danger zone (between 41°F and 135°F), where harmful pathogens can multiply rapidly. By maintaining a consistent, cool temperature, the refrigerator method ensures that the outer layers of the food remain safe while the inside thaws gradually.

In contrast, thawing at room temperature, under warm running water, or on the kitchen counter can lead to uneven thawing and may leave parts of the food in the danger zone for too long, increasing the risk of foodborne illnesses. These methods can inadvertently promote bacterial growth, making them less safe for handling perishable food items. Thus, using the refrigerator for thawing aligns with food safety best practices.