Which method is NOT an acceptable TCS food thawing method?

Thawing Time/Temperature Control for Safety (TCS) food is crucial for preventing the growth of harmful bacteria. The correct method listed involves a room temperature that can promote the rapid growth of pathogens.

Thawing under clean warm running water at or above 80°F is not acceptable because this temperature can place the outer layer of the food in the danger zone, where bacteria multiply rapidly while the central portion is still frozen. Acceptable methods for thawing TCS foods ensure that the temperature is controlled to minimize the risk of microbial growth.

Thawing methods that are considered safe include using cold running water, which appropriately maintains a temperature that reduces the risk of bacteria; thawing in the refrigerator, which allows food to thaw gradually at a safe temperature; and using a microwave oven, provided the food is cooked immediately after thawing. These methods effectively keep the food at safe temperatures throughout the thawing process, reducing the risk of foodborne illness.