Certified Dietary Manager (CDM) Practice Exam

What can be done to safely thaw frozen food?

1. Leave it on the counter for several hours

2. Run it under hot water

3. Thaw it in the refrigerator

4. Microwave it, even if it cooks unevenly

The correct answer is: Thaw it in the refrigerator

Thawing frozen food safely is essential to prevent the growth of harmful bacteria that can cause foodborne illness. Thawing in the refrigerator is the safest method because it maintains a constant, safe temperature (typically below 40°F or 4°C). This method allows the food to thaw gradually and keeps it within a temperature range where bacteria won't proliferate. When food is thawed in the refrigerator, it can remain safe for additional storage time depending on the type of food. For example, thawed meat and poultry can stay in the refrigerator for an additional one to two days before cooking, while seafood should generally be cooked within a day or two. This technique also allows the food to be kept at a consistent temperature, eliminating the risk of parts of the food remaining frozen while other parts begin to reach temperatures favorable for bacterial growth. The other methods of thawing, such as leaving food on the counter, running it under hot water, or microwaving, are not recommended as they do not keep food at a safe temperature throughout the thawing process and increase the risk of foodborne illnesses due to uneven thawing or rapid temperature changes.