Which of the following is an acceptable method for thawing TCS foods?

The correct answer identifies both options involving thawing TCS (Time/Temperature Control for Safety) foods in ways that prevent harmful bacteria growth. Both methods mentioned effectively maintain safe temperatures and ensure food safety.

Thawing TCS foods under refrigeration at 41°F helps maintain a safe temperature that slows down the growth of pathogens. This method is widely recognized as one of the safest ways to thaw food because it keeps the food at a controlled, low temperature throughout the thawing process.

Using a microwave to thaw food, when followed by immediate cooking, is also acceptable. This method is quick and can save time, provided that the food is cooked right after thawing. It's crucial to avoid allowing the food to sit at temperatures where bacteria can thrive, making immediate cooking imperative after this method.

On the other hand, thawing at room temperature is not a safe practice because it allows the outer surface of the food to reach temperatures that may facilitate bacterial growth while the inside remains frozen. This method could lead to foodborne illness, which is why it is not included in the acceptable options.