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Thawing frozen food in the refrigerator is the best procedure because it ensures that the food stays at a safe temperature throughout the thawing process. When food is thawed in the refrigerator, it remains at a temperature below 40°F (4°C), which significantly reduces the risk of bacterial growth. This method allows for a more controlled and safe thawing environment, preventing the food from entering the "danger zone" where harmful bacteria can multiply rapidly.

On the other hand, thawing at room temperature can lead to uneven temperatures in the food, allowing the outer layers to reach potentially hazardous temperatures while the inner parts remain frozen. Thawing under warm running water can also bring the outer parts of the food into the danger zone, particularly if it takes too long. Additionally, using hot water for thawing is not safe; it can lead to cooking the outer layers of the food while the inside is still frozen, leading to uneven cooking and further risk of foodborne illness. Thus, using the refrigerator is the most effective and safest method for thawing frozen food.