Which is an improper way to thaw frozen foods?

Thawing frozen foods properly is crucial for food safety, as it helps prevent the growth of harmful bacteria. One effective method for thawing is in the refrigerator at 41°F or below, as this maintains a safe temperature throughout the process and ensures that the food remains at a safe temperature until it is ready to be cooked.

Thawing in the microwave is also acceptable as long as the food is cooked immediately afterward to ensure it reaches a safe internal temperature. Cooking food from frozen is not the ideal scenario, but if you're using a deep fryer, the food can safely cook without prior thawing.

However, thawing foods under cold stagnant water is considered improper because it may allow the outer layer of the food to enter the temperature danger zone (between 41°F and 135°F). This zone is conducive to bacterial growth, making this method unsafe. Water that isn't flowing ensures that there is no exchange of temperature, and the stagnant water could warm up quickly without effectively thawing the food. Thus, when considering food safety, it is essential to utilize methods that keep the food within safe temperature ranges.