What is the proper way to thaw TCS food safely?

Thawing TCS (Time/Temperature Control for Safety) food safely is crucial to prevent the growth of harmful bacteria. Thawing in the refrigerator is the safest and most recommended method because it keeps the food at a consistent, safe temperature of 41°F or below, which inhibits bacterial growth. This method allows the food to thaw slowly and evenly, maintaining its quality and safety.

Other methods, like leaving food out at room temperature, can lead to the outer portions of the food reaching temperatures where bacteria can multiply rapidly, while the inside may still be frozen. Thawing in hot water can create unsafe temperature zones that can lead to bacterial proliferation on the food's surface. Lastly, although thawing in the microwave followed by immediate cooking is a safe option, it may result in uneven thawing and potential cooking issues, making the refrigerator method the most reliable for ensuring food safety.