What does the term "slacking" refer to in food handling?

The term "slacking" in food handling specifically refers to the process of gradually increasing the temperature of frozen food while it is under refrigeration. This method is used to safely prepare food for cooking or further processing without entering the temperature danger zone, where bacteria can rapidly multiply. By allowing the food to come to a more manageable temperature slowly, the risk of bacterial growth is minimized, which is critical in ensuring food safety.

The other choices do not accurately represent the process of slacking. Freezing food at high temperatures is not a common term associated with the safe handling of food, and rapid cooling of cooked foods is a different process used to bring cooked food down to safe temperatures quickly. Similarly, rapid thawing of frozen meat under running water is a technique utilized for thawing, but it does not align with the concept of slacking, which focuses on the gradual warming of food.