What is the maximum temperature food should be thawed under water?

The correct answer is that food should be thawed under running water that is 70°F or lower. This temperature guideline is critical for ensuring food safety during the thawing process. Thawing food in water that exceeds this temperature can promote the rapid growth of harmful bacteria, which thrive in the temperature danger zone of 41°F to 135°F.

Thawing at temperatures above 70°F can lead to food being held within this danger zone for an extended period, allowing pathogens to multiply. Keeping the water temperature at 70°F or below while ensuring that the food is submerged in flowing water allows for effective thawing without compromising safety, as the cold water displaces warmer water around the food.

The other temperature options are either too low or too high for safe thawing practices.