Which thawing method is acceptable only if the food goes straight into the cooking process afterward?
a.Thawing in a walk-in cooler held at 41°F or below
b.Thawing completely submerged under running water
c.Thawing on a rack over a drip pan in the reach-in
d.Thawing in a microwave oven, then cooking at once
Explanation
Food thawed in a microwave must be transferred immediately to conventional cooking equipment with no interruption, because the microwave already begins warming the outside of the item. Refrigerated thawing and running-water thawing stand on their own without a required cooking step immediately after.
Law Reference: FDA Food Code §3-501.13Practice all 500 questions free — no signup required.
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