Which of the following is NOT one of the four time and temperature prevention techniques for foodborne illness?

The correct choice identifies a practice that is not conducive to preventing foodborne illnesses. Keeping food at room temperature allows for the growth of harmful bacteria, which can multiply rapidly. This practice directly contradicts the fundamental principles of food safety that emphasize maintaining safe temperatures to limit bacterial growth.

On the other hand, the other options outlined are essential techniques aimed at preventing foodborne illnesses. Proper thawing involves safely defrosting food to avoid temperature zones that promote bacterial growth. Heating food to the appropriate endpoint temperature ensures that harmful pathogens are killed. Ensuring proper cooling involves rapidly lowering the temperature of cooked food to inhibit bacterial proliferation. Together, these practices create a framework to ensure food safety and minimize the risk of foodborne illness.