Thawing raw chicken breasts in a pan on a prep table is an example of "safe thawing".
Safe thawing is a process of unfreezing or making the meat or any product to stop it from freezing, in a way that it makes the food in normal room temperature or enough for it to be prepared. Thawing is necessary for it is needed in order to start food preparation.
Thawing foods between the temperatures of 5 degrees 60 degrees Celsius is in the danger zone as bacteria thrives in these temperatures.
Leaving foods such as meat, poultry, eggs to thaw on the bench can be dangerous when the food becomes above 5 degrees because bacteria begins to multiply rapidly and can cause sickness, therefore it is important to thaw foods in the fridge.
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