What is the proper method for thawing frozen food to ensure safety?

Thawing frozen food safely is crucial to prevent the growth of harmful bacteria. The correct method involves thawing food in the refrigerator, under cold running water, or in the microwave, as these methods keep the food at a safe temperature, minimizing the risk of bacterial growth.

Thawing in the refrigerator allows the food to thaw evenly and safely at a controlled, cold temperature. Cold running water is also effective because it helps to keep the food's surface temperature from rising into the danger zone (between 40°F and 140°F) where bacteria can multiply. Microwaving is a quick thawing method that can be used immediately before cooking, ensuring that the food does not stay in the unsafe temperature range for too long.

In contrast, thawing under warm water, at room temperature, or on the kitchen counter exposes food to temperatures that can promote bacterial growth. Warm water can lead to the outer layers of the food warming up too quickly while the center remains frozen. Room temperature allows the food to stay in the danger zone for an extended period, which is not safe. Thus, the safest options are indeed the methods outlined in the correct answer.