What is a correct way to thaw temperature control for safety food (TCS)?

Thawing temperature control for safety (TCS) foods correctly is crucial for preventing the growth of harmful bacteria. The correct procedure involves thawing food under cold running water, in the refrigerator, or in a microwave just before use. Each of these methods is designed to maintain food temperatures within safe limits to inhibit the growth of bacteria that can cause foodborne illnesses.

Thawing in cold running water allows the food to gradually reach a temperature that is safe for cooking, while continuously keeping its temperature low enough to avoid the danger zone where bacteria thrive. Thawing in the refrigerator keeps the food at a consistent safe temperature, allowing it to thaw slowly and evenly. Using a microwave is also acceptable, provided the food is cooked immediately afterward, as the microwave can cause some areas to begin cooking while others remain frozen, which wouldn't be safe for prolonged thawing.

The other thawing methods mentioned, such as using hot water, at room temperature, or in the oven, are not recommended due to the risks they pose. Hot water can raise the surface temperature of food too quickly, inviting bacterial growth; room temperature can expose food to the danger zone for extended periods; and thawing in the oven often isn’t controlled enough to safely bring food up