When thawing foods using running water, the temperature cannot exceed:

When thawing foods using running water, the temperature of the water must not exceed 70°F to ensure food safety. This practice is crucial because if the water temperature is too high, it can cause the outer layer of the food to enter the temperature danger zone, which is typically between 41°F and 135°F. In this range, bacteria can rapidly multiply, leading to an increased risk of foodborne illnesses.

Maintaining the water temperature at or below 70°F during the thawing process allows the food to thaw safely while minimizing the risk of bacterial growth. Additionally, this method should be applied to small portions of food, and the food should be continuously monitored to ensure that it remains at a safe temperature throughout the thawing process.

By adhering to the guideline of a maximum temperature of 70°F for running water, food safety is prioritized, reducing the likelihood of foodborne pathogens developing during the thawing stage.