What are 4 acceptable ways to thaw frozen food?

Thawing frozen food safely is crucial to prevent bacterial growth and ensure food safety. The correct answer encompasses all provided options because each method is recognized as safe for thawing:

Thawing in the fridge allows food to defrost at a controlled temperature, preventing any exterior warming that could encourage bacterial growth. This method is often preferred for larger items or when you have the time, as it keeps the food at a safe temperature throughout the process.

Thawing under clean cold water, specifically at 70°F or less, is another acceptable method. It is effective and can be accomplished much faster than refrigerator thawing. The key aspect is that the water must be clean and the temperature must remain controlled to avoid raising the internal temperature of the food above the safe threshold.

Using a microwave for thawing is also acceptable, especially if the food is going to be cooked immediately afterward. This method reduces the time spent in the temperature danger zone where bacteria can thrive. However, it's important to note that partial cooking can occur if not monitored, so the food should be cooked right after it's thawed.

Since all these methods are recognized as safe by food safety regulations, the correct response acknowledges the validity of each option provided.