Which of the following is NOT an approved method for thawing food?

Thawing food safely is crucial to preventing foodborne illnesses, and there are approved methods that help maintain food safety. The option indicating room temperature defrosting is not approved because it allows food to remain in the "danger zone" (between 40°F and 140°F) for too long. This temperature range is optimal for the growth of harmful bacteria, which can proliferate rapidly, leading to potential food safety issues.

In contrast, cooking food from its frozen state is an acceptable method since the high temperatures achieved during cooking kill any pathogens. Similarly, refrigeration allows food to thaw gradually while keeping it at safe temperatures, and running water, typically at a temperature of 70°F or below, can also effectively thaw food without exposing it to harmful bacteria. Each of these methods ensures that the food remains within the safe temperature guidelines, thereby minimizing health risks.