FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -The Thaw Law – Never defrost food at room temperature. Thaw food in the refrigerator, in cold water or in the microwave if you’ll be cooking immediately.
Detailed explanation-2: -Follow the manufacturer’s defrosting instructions. Food should be left out at room temperature for the shortest time possible. Ideally, defrost these foods in the fridge. Foods will defrost quite quickly at room temperature, but harmful bacteria could grow in food if it gets too warm while defrosting.
Detailed explanation-3: -It is necessary and important to check both the required cooking temperatures for foods and the temperature of the foods being cooked. HAZARD: Never thaw food at room temperature. Food left out at room temperature can lead to the growth of foodborne illness.
Detailed explanation-4: -Maintain cold food at 41°F or below. Frozen food must remain frozen. Thaw in the refrigerator, under running water or as part of the cooking process. Never thaw at room temperature.