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.70°F or below, for no more than 2 hours
b.80°F or below, for no more than 4 hours
c.100°F or below, for no more than 6 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 §114018Practice all 319 questions free — no signup required.
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