Arkansas Long Term Care Administrator Practice Exam

What temperature should potentially hazardous foods be thawed at?

1. At room temperature

2. In hot water

3. In the refrigerator at 45°F or lower

4. In cold water

The correct answer is: In the refrigerator at 45°F or lower

Thawing potentially hazardous foods safely is critical to prevent the growth of harmful bacteria. The correct temperature for thawing is in the refrigerator at 45°F or lower. This method maintains a safe temperature throughout the process, minimizing the risk of foodborne illness. When foods are thawed in the refrigerator, the temperature remains consistently cold, reducing the likelihood of bacteria multiplying as the food slowly reaches a temperature above freezing. Keeping potentially hazardous foods at or below this temperature ensures that they remain safe for consumption. Other methods of thawing, such as at room temperature, in hot water, or in warm environments, can allow portions of the food to enter the danger zone (between 41°F and 135°F) for extended periods, leading to a higher risk of bacterial growth. Thus, the refrigerator method is the safest and most recommended practice for thawing.