What should the temperature of running water be when thawing food safely?

When thawing food safely, the temperature of running water should be below 70 degrees Fahrenheit. This guideline is crucial to prevent the growth of harmful bacteria that can proliferate at higher temperatures. Keeping the water cold ensures that the outer layer of the food does not enter the "danger zone" temperature range, which is between 41 degrees and 135 degrees Fahrenheit, where bacteria can multiply rapidly.

Utilizing water that is cooler than 70 degrees helps maintain the food at a safe internal temperature throughout the thawing process. This not only safeguards the food’s integrity and quality but also minimizes health risks associated with improperly thawed food.