Preparation & CookingQuestion 163 of 320
A manager wants tomorrow's frozen pork loins thawed with the least food safety risk and no active monitoring. Which method should the manager choose?
a.Submerge them in a sink of standing cold water overnight
b.Leave them on a rack near the cookline so ambient heat speeds thawing
c.Thaw them in the microwave tonight and cook them tomorrow
d.Place them in the walk-in cooler at 41°F or lower and let them thaw overnight
Explanation
Thawing under refrigeration at 41°F or lower keeps the food out of the temperature danger zone for the entire process and requires no monitoring, making it the safest method when time allows. Microwave thawing is only allowed when cooking continues immediately, and standing water or ambient thawing is never permitted.
Law Reference: FDA Food Code §3-501.13Practice all 320 questions free — no signup required.
Related questions on this topic
- 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?
- When thawing frozen shrimp under running water, what is the maximum water temperature allowed?
- A cook drops frozen breaded chicken tenders directly into the fryer without thawing them first. What should the manager tell the cook?
- A line cook thaws a frozen fish fillet in the microwave during a rush. What must happen next?
- During a morning walkthrough, a manager finds a pan of frozen ground turkey thawing on a dry prep counter at room temperature. What is the primary reason this practice is prohibited?
- Why should a manager train staff to prep chicken salad in small batches instead of pulling all the ingredients out at once?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review