Which method is not a safe way to thaw frozen food?

Thawing frozen food at room temperature is not considered a safe method because it creates an environment conducive to the growth of harmful bacteria. When food is left out at room temperature, the outer layers can begin to thaw and reach a temperature where bacteria thrive, while the inner portions may still be frozen. This discrepancy can allow pathogens to multiply rapidly, increasing the risk of foodborne illness.

In contrast, thawing methods such as in the refrigerator, under cold running water, and in the microwave help maintain a safe temperature range. Thawing in the refrigerator keeps the food at a consistently cool temperature, well below the danger zone where bacteria can grow. Using cold running water or the microwave allows for quicker thawing while also ensuring that the food does not remain in the temperature danger zone for too long.