What is the maximum temperature for running water when thawing food?

The maximum temperature for running water when thawing food should not exceed 70 degrees Fahrenheit. This guideline is specified to ensure that food remains within a safe temperature range to prevent bacterial growth. When food is thawed using running water, the process should be quick and controlled to minimize the time that the food spends in the "danger zone," which is between 40 degrees F and 140 degrees F.

Thawing at a higher temperature can significantly increase the risk of foodborne illness, as temperatures above 70 degrees can stimulate rapid bacterial growth on the surface of the food, even if the interior remains frozen. Therefore, monitoring the water temperature during thawing is critical for maintaining food safety standards and preventing contamination.