What method should never be used to thaw food?

Thawing food safely is crucial in preventing the growth of harmful bacteria. The method of placing the item on a prep counter is unsafe because it allows the food to remain in the temperature danger zone (between 41°F and 135°F) for an extended period of time. Bacteria can multiply rapidly in this range, which significantly increases the risk of foodborne illnesses.

Other thawing methods, such as placing the item in the refrigerator, submerging it under cold running water, or microwaving the food (if cooked immediately afterward), are considered safe because they keep the food at a controlled temperature, either through refrigeration or rapid cooking, minimizing the risk of bacterial growth. Maintaining food safety during thawing is critical not only for health compliance but also for ensuring the quality of the food served.