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.Place them in the walk-in cooler at 41°F or lower and let them thaw overnight
b.Submerge them in a sink of standing cold water and leave it overnight
c.Set them on a rack near the cookline so the ambient heat speeds the thaw
d.Thaw them in the microwave tonight, then hold them in the cooler at 41°F until the next day
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, which is what the stem asks for. Microwave thawing is approved only when cooking continues immediately, so the loins could not be held in the cooler until the next day. Standing water is not running water, and ambient thawing near the cookline is never permitted.
Law Reference: FDA Food Code §3-501.13Practice all 500 questions free — no signup required.
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