Which method is NOT proper for thawing frozen food?

Thawing food safely is crucial to prevent the growth of harmful bacteria that can lead to foodborne illness. Thawing in hot water is not a proper method because it can create an environment where the outer layers of the food reach temperatures that allow bacteria to multiply, potentially while the inside remains frozen. This uneven thawing process poses significant food safety risks since the food may not reach a safe temperature throughout.

In contrast, thawing methods like under refrigeration, as part of cooking, or fully submerged under cold running water are recognized as safe practices. Thawing under refrigeration keeps food at a safe temperature throughout the entire thawing process, ensuring that it stays below the danger zone (between 40°F and 140°F). Thawing as part of cooking allows the food to reach the correct internal temperature safely, effectively killing any harmful bacteria. Thawing under cold running water ensures a consistent and safe temperature as the food defrosts quickly and evenly without entering unhealthy temperature ranges.