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72. Which method is correct for thawing time/temperature control for safety (TCS) foods?

A. Submerging food under standing water at 70°F (21°C)
B. Cooking ground beef directly from a frozen state
C. Placing food in a cooler at 45°F (7°C) or below
D. Thawing in a microwave oven and returning to refrigeration once complete

Sagot :

GinnyAnswer

Final answer:

Thawing TCS foods correctly is crucial for food safety. The recommended methods are refrigerator thawing, cold water immersion, or microwave thawing followed by immediate cooking.


Explanation:

The correct method for thawing time/temperature control for safety (TCS) foods is to thaw them in the refrigerator, immersed in cold water changed every 30 minutes, or in the microwave, keeping the food at temperatures not conducive for bacterial growth. Thawing in a microwave oven and returning to refrigeration once complete is a safe method as long as the food is cooked immediately afterward to prevent bacterial growth.


Learn more about Food Safety here:

https://brainly.com/question/51162545


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