Which of the following is NOT considered a safe way to thaw frozen meat?

Thawing frozen meat under hot running water is not a safe method because it can create a risk of bacterial growth. When meat is exposed to temperatures above 41°F (5°C) for too long, it can enter the "danger zone" where bacteria multiply rapidly, potentially leading to foodborne illnesses.

In contrast, thawing meat in the refrigerator, under cold running water, or in the microwave are all approved methods. Thawing in the refrigerator keeps the meat at safe temperatures throughout the process, preventing bacterial growth. Thawing under cold running water can also ensure that the outer layer of the meat stays cool enough to avoid dangerous temperature increases. The microwave method, while potentially resulting in some cooked spots, is safe as long as the meat is cooked immediately after thawing.

This understanding of safe thawing methods is crucial in food safety practices to minimize the risk of contamination and ensure that the meat can be cooked thoroughly afterwards.