You Should Never Thaw Food At Room Temperature. And there is a good reason why. The safest place to thaw meat is in the refrigerator.

As soon as meat reaches 40 degrees f, it enters the food “danger zone,” where bacteria can multiply and make it unsafe to eat — this can happen if it’s been. Thawing in your refrigerator is the safest way to go — but it’s also the slowest. Pick a sink picture a shows the correct way to thaw this turkey.

What Method Should Never Be Used To Thaw Raw Food. Defrosting food under cold running water is the least recommended method of defrosting as it can be easy for the food item to reach temperatures within the temperature danger zone. What method should never be used to thaw food?

If you want to thaw these types of food, you can safely submerge the item under running potable water at 70˚f (21˚c) or lower; Thawing in the stainless steel microwave must be a part of the cooking process. To defrost cooked prawns in the microwave:

Never Thaw Food At Room Temperature. In the refrigerator, in cold water, and in the microwave. When thawing frozen food, it's best to prepare ahead and defrost it in the refrigerator, where it'll stay at a safe, steady temperature—40 degrees fahrenheit or below.

Even if the core of a package remains frozen after thawing on the counter or in warm water, the outside layer of the food is in the “danger zone,” which is between 40 and 140 degrees fahrenheit. Food should never be thawed at room temperature or in hot water. Never leave any food — frozen or otherwise — at room temperature for more than two hours, according to the usda.