Preparation & CookingQuestion 166 of 320
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?
a.The turkey will lose too much moisture and quality
b.The counter surface could be scratched by the frozen product
c.Room-temperature thawing takes longer than refrigerated thawing
d.The outer layers of the turkey enter the temperature danger zone and support pathogen growth while the center is still frozen
Explanation
When food thaws at room temperature, its surface can spend hours between 41°F and 135°F even though the core is still frozen. That surface time in the danger zone allows bacteria to multiply, which is why ambient thawing is not one of the four approved methods.
Law Reference: FDA Food Code §3-501.13Practice all 320 questions free — no signup required.
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