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

Thawing food safely is critical to preventing the growth of harmful bacteria and ensuring food safety. Thawing food under warm running water is a method that poses a significant risk because it allows the outer layer of the food to reach temperatures conducive to bacterial growth while the interior remains frozen. Since bacteria multiply rapidly in the "danger zone," which is between 40°F and 140°F, this method is not safe.

In contrast, thawing food under refrigeration is safe because it keeps the food at a constant safe temperature of 40°F or below. Thawing in the microwave is also a safe method, as it can be done quickly; however, it should be cooked immediately after thawing to prevent bacterial growth. Fully submerged under cold running water is safe as well, provided the food is in a leak-proof packaging to prevent contamination and the water temperature stays cold.

All other methods promote safe thawing practices supported by food safety regulations, while warm running water can lead to unsafe temperatures and potential foodborne illness.