I have been doing it for years and I'm aware there is a theoretical risk but it's never been an issue for me. I wouldn't do it in a commercial kitchen for that reason, but neither do I work in a restaurant. Saying it's dangerous implies a high level of concern. That may be the case for some; I am minimally concerned for my own sake in this regard. As Mr. Gfunk says, you do you.

I do ensure that I don't leave it out after it's mostly thawed, unless I'm cooking it right away. Like one of my NOLS instructors once said after eating something he'd dropped on the ground, "if it were that easy, we'd all be dead by now".

Also, when I do put something frozen in the fridge to thaw, it takes 2-3 days. I can't plan that far ahead.