Ontario Food Handler Certification 2025 – 400 Free Practice Questions to Pass the Exam

Thawing frozen food safely is crucial in preventing the growth of harmful bacteria. The correct method is to thaw food in the refrigerator, under cold running water, or in the microwave as part of the cooking process.

When food is thawed in the refrigerator, it remains at a safe, consistent temperature—typically below 4°C (40°F)—which inhibits bacterial growth. Thawing under cold running water allows the food to be brought to a safe temperature quickly, also reducing the risk of bacteria multiplying. Similarly, using the microwave is considered safe as long as the food is cooked immediately after thawing, as the high temperatures reached during cooking will kill any potentially harmful bacteria.

In contrast, thawing food on the kitchen counter can lead to parts of the food entering the "danger zone" (between 4°C and 60°C or 40°F and 140°F), where bacteria can grow rapidly. Thawing in hot water is unsafe because it can cause the outer layer of the food to reach temperatures conducive to bacterial growth while the inside remains frozen. Thawing food under direct sunlight is also unadvisable for similar reasons, as it can unevenly heat the food and promote bacterial growth on the surface.

Therefore,