NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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in the microwave
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on the counter
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in the refrigerator
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outside of the house
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Detailed explanation-1: -Allow at least 24 hours for every 2-2.5 kg (4-5 lbs). Once the food has thawed, cook or eat it within 24 hours. Do not refreeze it. It is not safe to defrost at room temperature.
Detailed explanation-2: -On top of that, when your food thaws in the temperature danger zone (41°F to 135°F), bacteria can multiply on your food to the point of being dangerous, even if you refreeze the food. This is the biggest advantage to thawing food in the refrigerator-the food can thaw without ever entering the temperature danger zone.
Detailed explanation-3: -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.