What is the recommended practice for thawing frozen food safely?

Thawing frozen food safely is crucial for preventing the growth of harmful bacteria. The recommended practices emphasize methods that keep the food at safe temperatures. Thawing in the refrigerator ensures that food remains at a consistent, safe temperature below 40°F (4°C), thereby minimizing the risk of bacterial growth.

Using cold running water is another effective technique, as it keeps the food at a safe temperature while rapidly thawing it. Alternatively, utilizing a microwave is also acceptable, provided that the food is cooked immediately after thawing, since the edges may begin to warm and potentially enter the "danger zone" where bacteria can thrive.

The other methods mentioned are not safe because they allow the food to remain in temperatures that can promote bacterial growth. Room temperature and kitchen counters can lead to uneven thawing and areas where the food may reach temperatures conducive to bacterial growth. Thawing in hot water is similarly risky, as it can cause the outer layer of the food to enter the danger zone while the inside remains frozen. Therefore, the recommended practices are designed to keep the food safe throughout the thawing process.