Which method is considered improper for thawing food?

Thawing food on a clean surface at room temperature is considered improper because it allows food to remain in the temperature danger zone (between 41°F and 135°F) for too long. This range is where harmful bacteria can grow rapidly, increasing the risk of foodborne illness. Safe thawing methods are essential to maintain food safety and minimize the chances of bacterial growth.

Using cold running water, cooking directly from frozen, or thawing in a microwave oven followed by immediate cooking are all considered safe practices. They ensure that the food remains at or below safe temperatures, or they cook the food immediately, thereby reducing the risk of bacterial proliferation.