Final answer:
Thawing food products at room temperature is an unacceptable method as it fosters bacterial growth. Safe thawing can be achieved using a refrigerator, cold water, or a microwave, and temperatures.
Step-by-step explanation:
An unacceptable method for thawing food products is at room temperature. According to the US Department of Agriculture (USDA), the only safe methods for thawing are in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave. Keeping food at temperatures that do not allow bacterial growth is essential.
As the USDA advises, thawed foods should be handled like fresh perishables, and the refrigerator temperature should be at or below 4°C (40°F) to inhibit bacterial growth. Furthermore, the freezer temperature should be kept below -18°C (0°F) for safe food storage.
Foods should not be thawed at room temperature because microbes, though dormant, are still present in frozen foods and can become active again when thawed. Once food has thawed, it should never be refrozen.