What is the recommended procedure for thawing frozen foods?

The recommended procedure for thawing frozen foods is to do so in the refrigerator, under cold running water, or in the microwave if you plan to cook the food immediately. These methods are safe and effective for preventing harmful bacteria from growing, which can happen when food is thawed at room temperature, as seen in the other options.

Thawing in the refrigerator allows the food to gradually move from freezing temperatures to a safe thawed state, maintaining a constant safe temperature. Using cold running water ensures that the outer layer of the food thaws quickly, again keeping it at a safe temperature to prevent bacteria from proliferating. The microwave can also be a viable option when the food is cooked immediately after thawing, which further ensures that any bacteria that might have started to grow are eliminated through cooking.

Using the kitchen counter or leaving food out overnight significantly increases the risk of foodborne illness, as pathogens can thrive on food that is in the "danger zone" temperature range (between 40°F and 140°F). Boiling water can thaw food quickly, but it may affect texture and partial cooking can occur, leading to uneven cooking when ultimately prepared. Therefore, the recommended methods prioritize food safety and quality.