Which is NOT an acceptable method for thawing food products?

Thawing food products safely is crucial to prevent the growth of harmful bacteria. Among the various methods available, using a steam table is not an acceptable method for thawing because it does not maintain a safe temperature for the food. Steam tables are designed to keep food warm for serving, not for thawing, as they do not ensure that the food will remain at a safe temperature throughout the thawing process. This can result in parts of the food reaching the danger zone where bacteria can grow.

On the other hand, thawing in the refrigerator allows for a controlled environment where the food stays at a safe temperature, usually below 40°F (4°C). Thawing under cold running water is also considered safe, as it quickly moves food out of the danger zone and into a safe thawing environment. Additionally, using a microwave allows for rapid thawing, provided the food is cooked immediately afterward. Each of these methods helps maintain food safety, unlike thawing on a steam table.