What is the safest way to thaw frozen food?

Four approved thawing methods: (1) Refrigeration — slowest but safest; food stays below 41°F throughout. Plan ahead: 1 day per 5 pounds is a rough estimate. (2) Cold running water — submerge in clean, cold (70°F or below) running water; faster than refrigeration; food must not warm above 41°F; once thawed, must be cooked immediately (cannot be refrigerated and used later by this method). (3) Microwave — only if cooked immediately afterward; microwave thawing creates uneven heating and warm spots. (4) As part of cooking — frozen food cooked directly without separate thaw step. NEVER thaw at room temperature on the counter — the outer layers warm into the danger zone while the inside is still frozen, and bacteria multiply on the surface. Hot water thawing is also unsafe. Once thawed, food should be cooked within 1-2 days and not refrozen unless first cooked.