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Are there any specific food safety tips relating to thawing frozen items?

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As a general rule, you should thaw food quickly, or do so in a manner that will safely limit the growth of bacteria.  It is recommended that when you thaw food, you do so in one of several ways: a) refrigerated at 40 degree Fahrenheit or less, b) submerged in running, cool water, c) in the process of cooking the item, or d) microwaving the item.
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