Which of the following is NOT a method for safely thawing food?

Thawing food safely is crucial to prevent the growth of harmful bacteria. The correct response highlights that thawing food at room temperature is an unsafe practice. When food is left out at room temperature, it can enter the "danger zone" where bacteria can multiply rapidly. This zone generally ranges from 41°F to 135°F (5°C to 57°C).

In contrast, the other methods listed are considered safe because they maintain food at temperatures that minimize bacterial growth. Thawing food under running water ensures that the temperature of the food remains below 70°F (21°C), which is safer than room temperature. Thawing in the refrigerator at 41°F or lower keeps the food at a consistently safe temperature. Using the microwave is acceptable as long as the food is cooked immediately after thawing, preventing any time spent in the danger zone. Thus, using these safe methods reduces the risk of foodborne illness, unlike thawing at room temperature.