Which of the following is a recommended practice for thawing frozen food?

Thawing frozen food in the refrigerator is a recommended practice because it ensures that the food stays at a safe temperature throughout the thawing process. The refrigerator maintains a temperature below 40°F (4°C), which inhibits the growth of harmful bacteria that can cause foodborne illnesses. This method allows the food to thaw gradually and evenly, preserving its texture and flavor while also ensuring safety.

Thawing at room temperature, for instance, may allow parts of the food to reach unsafe temperatures while other parts remain frozen, creating an environment conducive to bacterial growth. Thawing under hot running water can also lead to uneven thawing and the risk of skin cooking on the food's outer layer while the inside remains frozen. Thawing in a microwave is a viable option as well, provided the food is cooked immediately afterward; however, it is less effective for larger items and may lead to uneven thawing if not monitored carefully.

Using the refrigerator for thawing is the most reliable method to maintain food safety standards and protect consumer health.