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

Thawing food safely is essential to prevent the growth of harmful bacteria. The option that describes a method not considered safe for thawing food is leaving it on the counter at room temperature. When food is thawed at room temperature, parts of it can remain in the "danger zone" (between 41°F and 135°F), allowing bacteria to multiply rapidly.

In contrast, thawing food under refrigeration at 41°F or below is safe because it keeps the food out of the danger zone throughout the thawing process. Similarly, thawing under cold drinking-quality water is safe as it ensures temperatures remain low enough to inhibit bacterial growth. Thawing as part of the conventional cooking process is acceptable as long as the food reaches safe cooking temperatures quickly, effectively killing any potential bacteria. Recognizing safe thawing methods is crucial for food safety and preventing foodborne illnesses.