Ontario Food Handler Certification Practice Exam 2025 – Complete Study Guide

Thawing frozen food safely is an important practice to prevent the growth of harmful bacteria. The recommended method, which is to thaw food in the refrigerator or under cold running water, allows the food to gradually and safely reach temperatures that reduce the risk of bacterial growth.

When thawing in the refrigerator, the consistent and controlled temperature keeps the food out of the danger zone, which is between 4°C (40°F) and 60°C (140°F). This method allows for safe handling and is suitable for all types of frozen foods. Similarly, using cold running water helps thaw food quickly while maintaining a safe temperature. This method is especially useful for smaller cuts of meat or seafood.

Other practices such as leaving food out on the countertop can allow the outer layers to warm up into the danger zone while the inner parts remain frozen, increasing the risk of foodborne illness. Using a microwave is an acceptable method only if the food is cooked immediately afterward because some parts may not thaw evenly, leaving pockets of food at unsafe temperatures. Thawing in hot water is not recommended since it accelerates the growth of bacteria, placing food at risk even before it is fully cooked. Thus, the proper techniques for thawing promote both food safety and quality.