What is the proper way to thaw frozen foods?

Thawing frozen foods in a refrigerator is the safest method because it keeps the food at a consistent, safe temperature throughout the thawing process. This method helps to prevent the growth of harmful bacteria that can occur when food is left at room temperature or exposed to warmer temperatures, as it allows the food to gradually reach a safe temperature without entering the "danger zone" (between 40°F and 140°F) where bacteria can multiply rapidly.

Refrigerator thawing also allows for better quality retention of the food, as it is less likely to lose moisture compared to other methods. When foods are thawed in a refrigerator, they can be kept for an additional day or two before cooking, offering flexibility in meal preparation.

Using warm running water or hot water can rapidly raise the surface temperature of the food, leading to uneven thawing and potential bacterial growth. Similarly, thawing at room temperature can create conditions conducive to bacterial growth, especially when large or dense foods remain in the danger zone for too long.