How long can products be thawed under running cool water?

Thawing food under running cool water is an approved method by food safety guidelines, as it helps prevent the growth of harmful bacteria that can occur during the thawing process. According to food safety standards, products can be thawed under running cool water for a maximum duration of 2 hours.

This time frame is significant because it allows food to remain within a safe temperature range during thawing. If items are left to thaw in water for too long, particularly at temperatures above 70°F, there is a risk that harmful bacteria can multiply. By adhering to the 2-hour rule, you maintain a balance between ensuring that food is properly thawed while minimizing the potential for foodborne illnesses.

Thawing food using methods that exceed this time limit, such as longer than 2 hours, could lead to unsafe bacterial growth, highlighting the importance of adhering to recommended timeframes for food safety practices.