What is the maximum temperature for running water used for thawing?

The maximum temperature for running water used for thawing is set at 70°F. This temperature is significant because it ensures that any food being thawed does not enter the "danger zone," which ranges from 41°F to 135°F, where bacteria can multiply rapidly. Thawing at temperatures above 70°F increases the risk of foodborne illness, as the outer layer of the food may reach temperatures conducive to bacterial growth while the inner part remains frozen.

Using running water at this regulated temperature allows for uniform thawing while maintaining food safety standards. It facilitates a safe thawing process by ensuring that the water does not exceed the maximum, thus protecting the food from bacterial contamination and ensuring it remains safe for consumption.