What is the best way to thaw frozen foods?

Perishable foods should never be thawed on the counter, or in hot water and should not be left at room temperature for more than two hours. Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F -- temperatures where bacteria multiply rapidly. When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature -- around 40 °F.