Which of the following is NOT an approved method for thawing food?

Thawing food at room temperature is not an approved method because it presents significant food safety risks. When food is left out at room temperature, the outer layers can quickly reach a temperature that supports the growth of harmful bacteria, even while the inner parts might still be frozen. This situation creates an environment where bacterial pathogens can multiply rapidly, leading to foodborne illness.

In contrast, approved methods for thawing food, such as using a refrigerator, microwave, or under cold running water, ensure that food remains at safe temperatures throughout the thawing process. The refrigerator method keeps food at or below 4°C (40°F) until it's ready to be cooked, while the microwave allows for quick thawing, particularly for smaller quantities, though it should be cooked immediately afterwards. Thawing food under cold running water also maintains a safe temperature, as long as the water temperature is kept below 21°C (70°F) during the process. These methods are designed to minimize the time food spends in the temperature danger zone, significantly reducing the risk of foodborne illnesses.