Which of the following is an acceptable thawing method for food?

Thawing food under refrigeration is an acceptable method because it keeps the food at a safe temperature while allowing it to thaw slowly. This method minimizes the growth of harmful bacteria that can occur when food is left at warmer temperatures for extended periods. By keeping the food in a controlled refrigerator environment, it ensures that the outer layer of the food does not reach unsafe temperatures that can lead to foodborne illnesses.

Other thawing methods, such as thawing at ambient temperature, can expose food to the danger zone (between 40°F and 140°F), where bacteria multiply quickly. Thawing in boiling water can cook the food unevenly and can also lead to partial cooking, compromising the quality and safety of the food. Using a hair dryer is highly inappropriate since it does not provide a consistent and safe method of thawing food and can create hot spots that encourage bacterial growth.