What is the proper way to thaw frozen products?

Thawing frozen products in refrigeration is the safest and most effective method because it maintains a consistent and safe temperature throughout the thawing process. It prevents the growth of harmful bacteria that can occur when food is left to thaw at room temperature or in hot water. Refrigeration allows the food to defrost gradually, which helps to preserve its texture and flavor.

Using hot water can lead to uneven thawing and may expose the outer layers of the food to temperatures that promote bacterial growth. Thawing at room temperature is similarly risky as it allows food to remain in the "danger zone," where bacteria can multiply rapidly. Though microwaving can be an effective thawing method if used properly, it can also cook the food unevenly, leading to potential safety and quality issues.

Overall, thawing in refrigeration is the most reliable and safe method, ensuring food remains within safe temperature limits until it is cooked or used.