Which of the following is not a safe thawing method for frozen food?

Thawing food on the counter at room temperature is not considered a safe method because it can allow the outer layers of the food to reach temperatures that promote the growth of harmful bacteria while the inside remains frozen. Bacteria can multiply rapidly between the temperature range of 40°F to 140°F, which is often referred to as the "danger zone." When food is left out at room temperature, it can easily fall within this range for extended periods, increasing the risk of foodborne illnesses.

In contrast, thawing food in the refrigerator maintains a temperature below 40°F, which keeps bacteria growth at bay. Using cold running water is effective as well, as it can keep the food temperature low while thawing. Thawing in the microwave is also permitted, provided the food is cooked immediately afterward. Each of these methods ensures that food remains at a safe temperature, minimizing the risk of contamination.