Sơ chế & Nấu nướngCâu 166 / 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 outer layers of the turkey enter the temperature danger zone and support pathogen growth while the center is still frozen
b.Room-temperature thawing takes longer than refrigerated thawing
c.The counter surface could be scratched by the frozen product
d.The turkey will lose too much moisture and quality
Giải thích
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.
Trích dẫn luật: FDA Food Code §3-501.13Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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