What are the four primary ways to thaw food safely?

The correct answer includes the four primary ways to thaw food safely: in the refrigerator, under cold running water, in the microwave, or as part of the cooking process.

Thawing food in the refrigerator is the safest method as it allows for a consistent temperature of 40°F or below, which slows the growth of bacteria. Thawing under cold running water can also be effective, provided the water is kept at a temperature of 70°F or lower, ensuring food stays out of the temperature danger zone where pathogens can multiply. Using a microwave to thaw food is quick and effective, although it's essential to cook the food immediately afterward to prevent any bacterial growth that might occur if it's left out. Finally, thawing food as part of the cooking process is safe since any harmful bacteria will be destroyed during cooking.

The other options contain methods that are not considered safe by food safety guidelines. For instance, thawing food under hot water or at room temperature can lead to uneven temperatures that encourage bacterial growth. Other methods like using a freezer for thawing or letting food sit on the countertop for defrosting are equally unsafe as they can expose food to temperatures where harmful microorganisms can thrive.