Which of the following should not be done when thawing frozen food?

Thawing food on the kitchen counter is not a safe practice because it allows the outer layers of the food to reach temperatures that promote bacterial growth while the internal portions remain frozen. Bacteria can multiply rapidly at temperatures between 40°F and 140°F, which is often referred to as the "danger zone." When food is left out on the counter, it can spend too much time in this danger zone, increasing the risk of foodborne illness.

In contrast, thawing in the refrigerator, under cold running water, or in the microwave are all safe methods. Thawing in the refrigerator allows food to thaw at a controlled temperature, minimizing any growth of pathogens. Thawing under cold running water ensures that food remains at a safe temperature throughout the thawing process. Finally, thawing in the microwave can be effective if the food is cooked immediately after. These methods keep the food out of the danger zone, ensuring a safer thawing process.