Concept · under Time and temperature
Four safe ways to thaw food
You have four ways to thaw that pass under the FDA Food Code: in the cooler at 41°F (5°C) or below, fully under running water at 70°F (21°C) or below, in the microwave when cooking follows right away, or as part of cooking itself. The counter isn't one of them, and neither is a sink of warm water.
- ExamPFH
- Questions here6
- UpdatedOct 14, 2026
On this page 3 sections
The four that pass
In the cooler
The food stays at 41°F or below the whole time. It's the slowest, so it takes planning: a case of frozen cod for Friday's fish fry leaves the freezer on Wednesday. Where the pan goes on the shelf follows the storage order on food storage.
Under running water
Completely under, water at 70°F or below, flowing hard enough to float loose bits over the edge. Ready-to-eat food can't let any thawed part climb above 41°F. Raw meat or fish that will be cooked gets a little more room: thawed parts may sit above 41°F for no more than 4 hours, prep time included (3-501.13(B)).
In the microwave, then straight to cooking
Microwave thawing is fine only when cooking follows on a range, grill or oven with no break (3-501.13(C)). Start the thaw when the pan is already hot and waiting.
As part of cooking
Frozen fries, dumplings and breaded fish go straight from the freezer into the fryer or steamer. Cooking is the thaw, and the food still has to reach its minimum internal temperature.
Which method fits the job
| Situation | Method that works | Why |
|---|---|---|
| Prep for tomorrow or the day after | Cooler, 41°F or below | No time pressure, no temperature risk |
| Needed within the hour | Running water, 70°F or below | Fast, as long as the clock on thawed parts is kept |
| Frozen fries, nuggets, dumplings | Straight into cooking | Cooking does the thawing |
| One guest orders a frozen slice of cheesecake | Any method, served right away | The code allows it for a ready-to-eat portion thawed for one customer's order |
| Vacuum-packed frozen fish labeled keep frozen | Out of the package, then into the cooler | Required by 3-501.13(E) for reduced-oxygen packaging |
Each method is in FDA Food Code 2022, 3-501.13.
Pick the safe thaw
Each question is a chit, an order ticket. Answer it and it flips to show why every option is right or wrong.
No. 01
What is the proper way to thaw frozen meat?
Pick one. The chit flips to a note on every option.
Notes on No. 01
- A
In hot water Hot water warms the outside into the danger zone long before the center thaws.
- B
Near the stove Heat from the stove warms the surface into the danger zone.
- C
On the counter On the counter, the outer layer sits in the danger zone for hours.
- D
In the refrigerator Correct: The refrigerator keeps meat at 41°F or below the whole time it thaws; it is slow, so plan a day or more ahead.
- A
No. 02
What is the proper way to thaw frozen vegetables for cooking?
Pick one. The chit flips to a note on every option.
Notes on No. 02
- A
Thaw at room temperature Room-temperature thawing lets the outside warm into the danger zone.
- B
Thaw on counter Counter thawing is not an approved method for any food.
- C
Cook from frozen state Correct: Cooking from frozen counts as an approved thawing method, and most frozen vegetables go straight into the pot or steamer.
- D
Thaw in hot water Hot water is not an approved thawing method; running water must be 70°F or below.
- A
No. 03
How should raw meat be thawed for same-day use?
Pick one. The chit flips to a note on every option.
Notes on No. 03
- A
On the counter Counter thawing leaves the outside in the danger zone while the center is still frozen.
- B
Under cold running water Correct: Fully submerged under running water at 70°F or below is an approved, faster method, which suits meat needed the same day.
- C
In hot water Hot water heats the surface into the danger zone.
- D
At room temperature Room temperature is not an approved way to thaw meat.
- A
No. 04
A cook needs chicken breasts thawed fast, so they put the frozen pack under running water in a prep sink. What is the highest water temperature the FDA Food Code allows for this?
Pick one. The chit flips to a note on every option.
Notes on No. 04
- A
41°F (5°C) 41°F is the cold-holding limit, not the thawing water limit, which is higher.
- B
100°F (38°C) 100°F water would warm the surface of the chicken into the danger zone.
- C
135°F (57°C) 135°F is the hot-holding number and has nothing to do with thawing.
- D
70°F (21°C) Correct: running water at 70°F (21°C) or below is the Food Code limit for thawing.
- A
No. 05
A cook thaws a frozen steak in the microwave during a rush. What must happen next?
Pick one. The chit flips to a note on every option.
Notes on No. 05
- A
It must go straight into cooking without a break Correct: microwave-thawed food goes straight into cooking with no break in between.
- B
It can go back in the walk-in and be cooked tomorrow Partly warmed spots would sit in the danger zone, so it cannot wait for tomorrow.
- C
It can sit on the prep counter for up to 4 hours Leaving it out on the counter is the thawing mistake the rules are meant to prevent.
- D
It must be cooled to 41°F before it is cooked Cooling it back down is a wasted step that leaves warm spots in the danger zone longer.
- A
No. 06
A frozen whole turkey is set to thaw in the walk-in cooler. Where should it go?
Pick one. The chit flips to a note on every option.
Notes on No. 06
- A
On the top shelf, where cold air reaches it fastest On the top shelf its juice can drip onto everything below it.
- B
On a middle shelf, just above the raw ground beef Raw poultry goes below ground beef, because poultry is cooked to a higher temperature.
- C
On the bottom shelf in a pan, below other foods Correct: bottom shelf in a pan keeps raw poultry drips off every other food.
- D
On any shelf, as long as it stays in its wrapper Wrappers leak as frozen food thaws, so the shelf position still matters.
- A
Nothing matches both filters. Clear one of them.