State Food Safety Practice Exam

When thawing ground beef under running water, what is the maximum allowable water temperature?

1. 41°F (5°C)

2. 70°F (21°C)

3. 86°F (38°C)

4. 135°F (57°C)

The correct answer is: 70°F (21°C)

When thawing ground beef under running water, the maximum allowable water temperature is 70°F (21°C). This temperature is important for food safety because it helps to ensure that the outer layers of the meat thaw safely while minimizing the risk of bacterial growth. Using water that is too warm can lead to the outer surfaces of the meat reaching temperatures that are within the danger zone for bacterial growth (between 41°F and 135°F). Keeping the water at or below 70°F ensures that the meat thaws gradually and remains at a safe temperature throughout the process, reducing the risk of foodborne illness. Options representing temperatures like 41°F and 135°F do not meet the requirements for thawing safely under running water, as the former is too low to be effective for the process and the latter is too high, which could encourage harmful bacterial growth. Similarly, 86°F is also higher than the safe threshold, presenting similar safety concerns. Therefore, 70°F strikes the optimal balance for thawing ground beef securely.