Which Of The Following Is Not A Safe Method For Thawing Foods

Which Of The Following Is Not A Safe Method For Thawing Foods. As part of the conventional cooking process d. Methods for cooling food (3) ice paddle.

Thawing Foods Safely - Msu Extension
Thawing Foods Safely - Msu Extension from www.canr.msu.edu

Veronica marshak | last updated: Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Influenza hepatitis a hepatitis c rhinovirus :

Place Containers Into A Clean Prep Sink Or Large Pot Filled With Ice Water.


In the process of thawing, never keep food in the “danger zone,” between 40 °f and 140 °f. Place the package under water in a bowl, pot, or sink and change the water every 30 minutes until the food is defrosted. The best way in a refrigerator at 40°f.

Defrosting Food In A Refrigerator Prevents The Growth Of Harmful Bacteria And Reduces The Risk Of Food Poisoning.


Foods should never be thawed on the counter or in hot water. Take extra care when defrosting poultry, meat and fish due to the higher risk of food poisoning. Under cold potable running water c.

Use A Microwave For Thawing.


Thawing at room temperature on the counter is unsafe. Monitor temperatures to make sure the food cooks properly. Safe methods for thawing foods include all of the following except:

The Food Must Be Cooked Immediately After Thawing In The Microwave.


This is one of the safest ways to. The water must not get hotter than 70°f (21°c). Thawed portions of potentially hazardous foods can support bacterial growth.

In The Refrigerator, In Cold Water And In The Microwave.


A virus found in shellfish from contaminated water and foods that are handled by infected individuals then eaten raw is: Heat the fish, but not so much that is becomes opaque: These methods can leave your foods unsafe to eat.