When thawing TCS foods under running water, what is the maximum permissible water temperature?

When thawing Time/Temperature Control for Safety (TCS) foods under running water, the maximum permissible water temperature is critical to ensuring food safety. The correct choice of 70°F is established to prevent the growth of harmful bacteria that can thrive in certain temperature ranges while also facilitating effective thawing.

When water temperatures exceed this threshold, there’s an increased risk that the outer layers of the food can be in the "danger zone" (41°F to 135°F) for too long, which allows bacterial growth. Keeping the water at or below 70°F allows the food to thaw without allowing the surface to reach unsafe temperatures.

This practice aligns with food safety guidelines that emphasize keeping food out of the danger zone to minimize foodborne illness risks. It’s crucial that the water is running continuously to ensure consistent temperature control and proper thawing of the food items.