Ontario Food Handler Certification Practice Exam

Thawing frozen food safely is crucial for preventing the growth of harmful bacteria, which can occur if food is left at unsafe temperatures. The recommended practice involves thawing food in a controlled environment.

Thawing in the refrigerator maintains a temperature below 40°F (4°C), which is safe for preventing bacterial growth. This method also allows the food to thaw evenly. Thawing under cold running water is effective as long as the water is kept below 70°F (21°C), ensuring that the outer layer of food doesn't reach temperatures where bacteria can grow. The microwave is also an acceptable method, provided that the food is cooked immediately after thawing, as this method can leave some areas warm and promote bacteria growth if not handled properly after.

These methods are critical for food safety, while the other options pose significant risks. Thawing at room temperature, moving food to a warmer location, and using hot water can all lead to parts of the food reaching unsafe temperatures, increasing the risk of foodborne illness. Thus, option C encompasses the safest methods for thawing frozen food, ensuring that food safety guidelines are adhered to.