What is NOT an approved method for thawing frozen food?

Thawing frozen food in warm water is not considered an approved method because it can promote the growth of harmful bacteria. When food is placed in warm water, the outer layer can reach temperatures that are conducive to bacterial growth while the interior remains frozen. This creates a situation where pathogens can multiply rapidly, leading to foodborne illnesses.

In contrast, thawing under refrigeration allows food to gradually reach a safe temperature while minimizing bacterial growth. Directly cooking from frozen is also safe as cooking will kill any pathogens present. Using a microwave to thaw food, followed by cooking immediately, ensures that food can be handled safely and reaches the appropriate cooking temperature effectively. Therefore, choosing an acceptable thawing method is crucial for food safety in food handling practices.