FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
in the refrigerator
|
|
|
in the sink with warm water
|
|
|
on the counter
|
|
|
None of the above
|
Detailed explanation-1: -When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature-at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Detailed explanation-2: -Thaw food in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you’ll be cooking or serving it immediately. Thawing in the refrigerator takes the longest time and advance planning.
Detailed explanation-3: -Foods thawed by the cold water method or in the microwave should be cooked immediately after thawing. Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, in hot water, outdoors, or on the porch. These methods can leave your foods unsafe to eat.