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29. Which of these methods is NOT safe for cooling food? A. Cool food to 70°F within 2 hours and 41°F within a total of 6 hours. B. Place food in a shallow pan on the counter at room temperature. C. Place food in a shallow pan in the refrigerator. D. Reduce the food into small portion sizes and place in the refrigerator.
B. Place food in a shallow pan on the counter at room temperature
Defrosting food in a sink or counter at room temperature may be faster, but not the best option. In addition, thawing food at room temperature can be very dangerous, because room temperature allows the proliferation of microorganisms in the food and these microorganisms can cause food spoilage and food infection.
The refrigerator should be used to defrost. If you need to defrost food, you must plan ahead to wait for the defrost inside the refrigerator. Thus the food will be protected from microorganisms.
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