360 Training Food Handlers Practice Exam

The appropriate water temperature for thawing food under running water is 70°F. Using water at this temperature is effective for safely thawing food while minimizing the risk of bacteria growth. Typically, when thawing food, it's essential to keep the food at a safe temperature to prevent it from entering the "danger zone," which is between 41°F and 135°F, where bacteria can multiply rapidly.

Running water at 70°F allows the outer surface of the food to thaw more quickly while keeping the interior at a safer temperature compared to higher water temperatures that could partially cook the food. Using water that is too warm can also accelerate bacterial growth on the surface of the food.

Water temperatures lower than 70°F may prolong the thawing process, increasing the risk of food being in the danger zone, while temperatures higher than 70°F can jeopardize food safety by creating conditions conducive to bacterial growth. Therefore, maintaining a 70°F temperature for thawing under running water is the most appropriate method for ensuring food safety.