Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

Thawing frozen food in the refrigerator is the safest and most appropriate way to do so. This method allows food to thaw gradually while keeping it at a consistent, safe temperature, typically below 41°F (5°C). By maintaining this low temperature, the growth of harmful bacteria is significantly minimized, which is crucial for food safety. It also allows the food to thaw evenly, ensuring that the outer portions do not reach temperatures that could encourage bacterial growth while the interior is still frozen.

Thawing at room temperature or on the kitchen counter is risky because it can lead to parts of the food being in the danger zone (between 41°F and 135°F) for too long, allowing bacteria to multiply. Using hot running water can also introduce the same risks, as it can cause the outer layer of the food to reach unsafe temperatures while the inside is still not thawed properly. Therefore, using the refrigerator for thawing is the recommended practice for ensuring food safety.