Question

food handler training
time and temperature control pre-quiz question: 3
a food worker needs to thaw a frozen meat patty.
which thawing method is safe?
a. cooking the patty in a skillet
b. running hot water over the packaged meat
c. storing the patty next to ready-to-eat ingredients in the refrigerator
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Explanation:

• Option a: Cooking the frozen patty directly in a skillet is a safe method. When cooked thoroughly (to the appropriate internal temperature), any bacteria that might have been present (even if the thawing process wasn't "traditional") will be killed.
• Option b: Running hot water over packaged meat is not safe. Hot water (above 41°F/5°C) can cause the outer layer of the meat to enter the temperature - danger zone (41°F - 135°F/5°C - 57°C) where bacteria can grow rapidly, while the inside remains frozen.
• Option c: Storing the patty next to ready - to - eat ingredients in the refrigerator is not a proper thawing method. Also, there is a risk of cross - contamination if the raw meat (even frozen) drips onto the ready - to - eat food.

Answer:

A. Cooking the patty in a skillet