Back-of-House (BOH) Standard Operating Procedures (SOP) Practice Test 2025 – The All-in-One Guide to Master SOP Excellence!

Thawing food using running water at room temperature is not recommended because it can promote the growth of harmful bacteria. When food is thawed in warm or room temperature water, the outer layers of the food can reach temperatures that support bacterial multiplication, while the inside may still be frozen, creating an unsafe environment. This method fails to ensure that the food is kept out of the danger zone (40°F to 140°F), where bacteria thrive.

In contrast, refrigerator thawing, microwave thawing, and thawing under refrigeration are all methods that help maintain food safety. Refrigerator thawing keeps the food at a safe, constant temperature throughout the process, reducing the risk of bacterial growth. Microwave thawing can be done quickly, although the food should be cooked immediately after thawing to prevent any potential bacterial issues. Thawing under refrigeration is similar to refrigerator thawing, emphasizing the importance of maintaining a low temperature during the entire thawing process.