A new prep cook asks the kitchen manager to list every approved way to thaw a case of frozen chicken breasts. Which answer is correct?
a.In a cooler at 41°F or lower, under running potable water at 70°F or lower, in a microwave if cooked immediately, or as part of the cooking process
b.In a cooler at 41°F or lower, under running potable water, in a sink of standing water warmed to 100°F, or as part of the cooking process on the grill
c.Only in a walk-in cooler at 41°F or lower, because each of the other three methods lets the surface of the food rise into the 41°F to 135°F danger zone
d.In a cooler at 41°F or lower, on a dry prep counter at room temperature, under running potable water at 70°F, or in a microwave the night before service
Explanation
The FDA Food Code allows exactly four thawing methods: refrigeration at 41°F or lower, submerged under running drinkable water at 70°F or lower, in a microwave when cooking continues immediately, and as part of the cooking process. Refrigeration is not the only approved method. Standing water that has been warmed and prep counters at room temperature are never approved because the outer layers of the food would sit in the temperature danger zone, and microwave-thawed chicken may not be held overnight before cooking.
Law Reference: FDA Food Code §3-501.13Practice all 500 questions free — no signup required.
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