Which method is never recommended for thawing food?

Thawing food on a prep counter is never recommended because it allows the food to be in the temperature danger zone (between 41°F and 135°F) for too long. This temperature range promotes the rapid growth of harmful bacteria, which can lead to foodborne illness. The safest methods for thawing involve keeping the food at a safe temperature throughout the process.

Thawing food in the refrigerator is a safe method because it keeps the food at a consistent, safe temperature. Using cold running water can also be effective, as it allows the food to thaw quickly while minimizing the risk of bacterial growth. Thawing in the microwave is permissible as long as the food is cooked immediately after thawing, ensuring any bacteria that may have begun to grow are eliminated during the cooking process. Overall, the importance of maintaining food safety during thawing is crucial to prevent foodborne illnesses, which is why counter thawing is to be avoided entirely.