Question

an employee is thawing a cut of pork. the certified food protection manager should oversee this process and intervene when the employee: thaws the pork in the microwave before immediately cooking it places the pork in a refrigeration unit with a temperature of 35 degrees f submerges the pork under running water with a temperature of 80 degrees f places the pork on a tray to catch any water or blood released during thawing

Explanation:

When thawing food, safe methods include thawing in the refrigerator (refrigeration unit at 35°F is acceptable as refrigerators should be at or below 40°F), thawing in cold running water (water should be 70°F or below), and thawing in the microwave followed by immediate cooking. Placing food on a tray to catch liquids during thawing is also a good practice. However, submerging pork under running water with a temperature of 80°F is not safe as the water temperature is too high (should be 70°F or below) which can allow bacterial growth.

Answer:

Submerges the pork under running water with a temperature of 80 degrees F.