When using running water as a method of thawing food, the water temperature should be at or below

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Study for the ServSafe For Shop Exam. Utilize multiple-choice questions with explanations and hints. Prepare effectively for your exam!

Multiple Choice

When using running water as a method of thawing food, the water temperature should be at or below

Explanation:
When thawing food with running water, keep the water cold to prevent rapid bacterial growth. The upper limit you should not exceed is 70°F (21°C). Water warmer than this can cause the surface of the food to warm into the danger zone (41°F–135°F), where bacteria multiply quickly, even if the inside remains partially frozen. Warmer options like 90°F or 100°F greatly raise risk, while a temperature like 40°F is also acceptable but colder than needed—the guideline emphasizes not exceeding 70°F. So the best answer is 70°F, ensuring thawing happens safely without inviting bacterial growth.

When thawing food with running water, keep the water cold to prevent rapid bacterial growth. The upper limit you should not exceed is 70°F (21°C). Water warmer than this can cause the surface of the food to warm into the danger zone (41°F–135°F), where bacteria multiply quickly, even if the inside remains partially frozen. Warmer options like 90°F or 100°F greatly raise risk, while a temperature like 40°F is also acceptable but colder than needed—the guideline emphasizes not exceeding 70°F. So the best answer is 70°F, ensuring thawing happens safely without inviting bacterial growth.

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