According to food safety guidelines, how should frozen TCS foods be slacked?

Frozen Time/Temperature Control for Safety (TCS) foods should be slacked under refrigeration at 41°F or below to ensure they are thawed safely. This method minimizes the risk of bacterial growth, which can occur if food is left at temperatures within the danger zone (41°F to 135°F) for too long.

Thawing in a controlled refrigerated environment allows the food to gradually reach a temperature suitable for cooking or further preparation without entering zones that promote bacterial proliferation. This is particularly important for TCS foods which are more susceptible to foodborne pathogens if not handled properly.

Using warm water baths, room temperature, or hot environments can lead inadvertently to unsafe conditions that allow harmful bacteria to thrive, thereby increasing the risk of foodborne illness. Each of these inappropriate methods can cause parts of the food to thaw while remaining in dangerous temperature ranges, thus compromising food safety.