According to foodsafety.gov and the U.S. Department of Agriculture, the temperature danger zone is a range in which bacteria thrive and can reach harmful levels. The danger zone is between 40 and 140 degrees Fahrenheit. When thawing frozen foods, it is important to have them pass through this temperature range as quickly as possible.
You can avoid the temperature danger zone by thawing foods in a refrigerator set to under 40 degrees Fahrenheit and reheating them quickly by bringing them to a boil or putting them directly in or on your preheated appliance.