Which of the following is NOT a correct method for thawing potentially hazardous frozen foods?

Thawing potentially hazardous frozen foods at room temperature on a countertop is not a safe method because it allows the outer layers of the food to warm up to a temperature that can support the growth of harmful bacteria, while the inner parts may still be frozen. This creates an environment conducive to the rapid proliferation of bacteria, which can lead to foodborne illness.

In contrast, thawing in the refrigerator at a temperature below 45°F ensures that the food remains at a safe temperature throughout the thawing process. Similarly, thawing under cold potable running water keeps the food at a safe temperature and can expedite the thawing without risking bacterial growth. Thawing in a microwave oven, when done with continuous cooking, is another approved method as it allows the food to be cooked immediately after thawing, minimizing the time spent at unsafe temperatures. Therefore, the method of thawing at room temperature is the least safe and is not recommended.