Which of the following is not an acceptable method for thawing potentially hazardous foods?

Thawing potentially hazardous foods at room temperature for a few hours is not an acceptable method because it allows the food to remain in the temperature danger zone (between 40°F and 140°F) for too long. During this time, bacteria can multiply rapidly, increasing the risk of foodborne illness. It is crucial to thaw food using methods that keep it at safe temperatures, such as in the refrigerator, under cold running water, or in a microwave oven, as these methods minimize the time food spends in the danger zone and ensure safer food handling practices. These safe thawing techniques help preserve the quality and safety of the food while reducing the risk of bacterial growth.