What practice should be avoided to ensure food safety?

Thawing food at room temperature should be avoided because it can promote the growth of harmful bacteria. When food is left out at room temperature, the outer layers can reach temperatures that allow bacteria to multiply quickly, while the inner parts of the food may still be frozen. The temperature range between 40°F and 140°F, known as the "danger zone," is where bacteria thrive. To ensure food safety, it is recommended to thaw food safely in the refrigerator, under cold running water, or in the microwave if cooking immediately afterward.

In contrast, using wood cutting boards for vegetables can be acceptable if they are properly cleaned and maintained, as wood has natural antimicrobial properties. Regular refrigerator maintenance is crucial for ensuring that temperatures stay consistently safe for food storage, and labeling food storage containers is important for organization and tracking food freshness and safety dates. Thus, while practices related to food safety are generally beneficial, thawing food at room temperature creates a significant risk of foodborne illness and should be avoided.