Which method is NOT proper for thawing frozen foods?

Leaving frozen foods out on the kitchen counter is not a proper method for thawing. This practice can lead to food safety risks because food that is left at room temperature can enter the "danger zone," which is between 40°F and 140°F. In this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illness.

In contrast, thawing methods like using cold running water or transferring food from the freezer to the refrigerator are safe practices. Cold running water keeps food temperature consistent and prevents harmful bacterial growth, while thawing in the refrigerator allows for a slow and safe thaw, maintaining the food at safe temperatures throughout the process. Similarly, thawing as part of the normal cooking process, such as cooking frozen meat directly, is also acceptable because the food is cooked to a safe level directly from its frozen state, eliminating the risk of bacterial growth.