Which practice best prevents cross-contamination when thawing raw chicken in the walk-in cooler?
a.Leave it out on the prep counter overnight so it is thawed for the morning shift
b.Thaw it on the top shelf of the walk-in, directly above an open case of lettuce
c.Thaw it on the bottom shelf in a pan that catches drips, below and away from ready-to-eat foods
d.Thaw it uncovered on a sheet pan next to the cooked brisket in the same cooler
Explanation
Raw chicken should be thawed in the cooler on the bottom shelf, in a pan or container that catches drips, and kept below and away from ready-to-eat foods so juices cannot contaminate them. Thawing above an open case of lettuce lets juices drip onto food that will never be cooked, an uncovered pan beside cooked brisket puts raw juices next to ready-to-eat food, and an overnight counter thaw is time-temperature abuse as well.
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