When thawing ground beef by submerging it in running water, what is the maximum water temperature allowed?

When thawing ground beef by submerging it in running water, what is the maximum water temperature allowed?

• A. 70°F (21°C)
• B. 60°F (15°C)
• C. 75°F (24°C)
• D. 65°F (18°C)

Answer: (A)

When thawing ground beef by submerging it in running water, you want the water to stay cold and not exceed 70°F (21°C). Keeping the water at 70°F or below helps ensure the meat doesn’t spend too long in the temperature danger zone where bacteria can multiply. The running water carries away heat, speeding thawing, but if the water is warmer than 70°F, the surface can warm too much and increase the risk. To maintain safety, use cold running water and change it every 30 minutes to keep it from warming. (Temps like 60°F or 65°F are still fine since they’re cooler than the limit; 75°F would be too warm.)

When thawing ground beef by submerging it in running water, you want the water to stay cold and not exceed 70°F (21°C). Keeping the water at 70°F or below helps ensure the meat doesn’t spend too long in the temperature danger zone where bacteria can multiply. The running water carries away heat, speeding thawing, but if the water is warmer than 70°F, the surface can warm too much and increase the risk. To maintain safety, use cold running water and change it every 30 minutes to keep it from warming. (Temps like 60°F or 65°F are still fine since they’re cooler than the limit; 75°F would be too warm.)