Time & Temperature ControlQuestion 93 of 319
When thawing chicken breasts under running cool water, the water must be at what temperature and for how long?
a.100°F or below, for no more than 6 hours
b.70°F or below, for no more than 2 hours
c.80°F or below, for no more than 4 hours
d.Any temperature, until fully thawed
Explanation
Submersion thawing requires running potable water at 70°F or below, for a maximum of 2 hours. The chicken must reach 41°F or below before the 2-hour limit, otherwise it must be cooked immediately or discarded. The water flow must be strong enough to wash loose particles off the food.
Law Reference: Cal. H&S Code §114018This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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