Cook Up Success with the Illinois Food Safety Manager Exam 2025 – Serve Safety and Rock Your Certification!

When thawing ground beef using the method of running water, the maximum temperature allowed for the water is 70°F. This is because thawing food in water that is warmer than this can create an unsafe environment for bacteria to grow. According to food safety guidelines, the temperature of the water should not exceed 70°F to minimize the risk of the outer layer of the ground beef reaching temperatures in the danger zone (between 41°F and 135°F) where pathogenic microorganisms can proliferate.

The process of thawing should ideally be quick to ensure that food safety is maintained throughout. Thawing at temperatures above 70°F not only risks food safety but could also be a violation of food safety regulations. This practice is crucial to ensure that ground beef, which can harbor harmful pathogens like E. coli and Salmonella, remains safe for consumption.