Culinary Specialist (CS) A School Fort Lee TOC Practice Test 2026 – Your All-in-One Guide to Exam Success!

Keeping thawing foods in the refrigerator at 40°F (4°C) or below is the safe standard. This temperature slows bacterial growth enough to prevent unsafe levels as the food returns to its normal texture and moisture distribution. If the fridge is warmer, like 45°F, bacteria can multiply quickly and raise the risk of foodborne illness. A temperature of 32°F would keep foods frozen rather than thawing, so it doesn’t accomplish safe thawing, and 35°F is also within the safe range but the practical guideline sets the upper limit at 40°F. Therefore, thawing under refrigeration at 40°F or below is the best rule to follow.