Which of the following is NOT a method for preventing foodborne illnesses?

Thawing food at room temperature is not a safe method for preventing foodborne illnesses because it allows food to remain in the "danger zone" for bacterial growth. When food is thawed at room temperature, the outer parts can reach temperatures that promote the growth of harmful microorganisms, while the inside may still be frozen. This can lead to food becoming unsafe to eat as bacteria multiply quickly in these conditions.

In contrast, methods such as cooking foods thoroughly, refrigerating leftovers promptly, and washing hands regularly during food preparation are key practices that significantly contribute to food safety. Cooking foods thoroughly kills harmful pathogens, refrigerating leftovers slows down the growth of bacteria, and maintaining proper hand hygiene prevents cross-contamination during food handling. Each of these practices is crucial for minimizing the risk of foodborne illnesses.