What is the correct procedure for thawing frozen food?

The most appropriate procedure for thawing frozen food involves methods that ensure food safety and minimize the risk of harmful bacteria growth. Thawing in the refrigerator, under cold running water, in the microwave, or as part of the cooking process are all safe practices.

When food is thawed in the refrigerator, it remains at a safe temperature (below 41°F), which prevents the growth of bacteria that typically thrive at warmer temperatures. Thawing under cold running water is effective because it keeps the food temperature low enough to limit bacterial growth while ensuring a quicker thaw. The microwave is a quick option for defrosting, provided the food is cooked immediately afterward, as some parts of the food may begin cooking during this process. Thawing as part of cooking is also safe, as this ensures the food reaches the proper internal temperature quickly.

Using these methods, food can be adequately thawed while maintaining safety standards, avoiding rapid temperature increases that can lead to spoilage and foodborne illness. This is why the designated answer is correct.