Thawing Food May 11, 2024 by Brian Klein /21 0 votes, 0 avg 0 Thawing Food 1 / 21 A delivery of frozen food should be rejected if there is any evidence of thawing. What signs should you look for in the packaging or boxes that indicate a product has been thawed and refrozen? Dampness Fluids or fluid stains Chunks of frozen liquid Ice crystals Product discoloration Product dryness All are correct Wrong! Thats right! 2 / 21 Reject a delivery of frozen food if you see evidence that it has been thawed and refrozen. Which of these are signs to look for in or on the product, packaging, or boxes? Dampness Fluids or fluid stains Frozen blocks of fluids Frozen liquids Ice crystals Discoloration Dryness All are correct Wrong! Thats right! Food that has been thawed and refrozen may have been time-temperature abused. It’s impossible for you to know if this food has been thawed and refrozen correctly and because this is NOT a common practice you should reject the delivery. 3 / 21 Why is it unsafe to thaw food at room temperature? Because pathogens grow at room temperature Because room temperature is in the TDZ Neither Both Wrong! Thats right! 4 / 21 When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen? Liquids or water stains in or on the packaging Ice crystals or frozen liquids on food or packaging Neither Both Wrong! Thats right! 5 / 21 Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct? When thawing frozen fish in cold storage, take it out of its package first When thawing frozen fish under running water, take the it out of its package before or soon after Neither Both Wrong! Thats right! 6 / 21 Slacking is gradually (slowly) thawing frozen food in preparation for deep frying. Which is an important guideline to follow when slacking food? Do NOT allow the food temperature to go above 41°F during the slacking process Slacked food should be cooked as soon as it has finished thawing Neither Both Wrong! Thats right! 7 / 21 Use a clean and sanitized food-prep sink when thawing food under running water. What requirement should the water meet when thawing food this way? The water must be safe to drink The water must be 70°F or lower Neither Both Wrong! Thats right! 8 / 21 Why is it unsafe to thaw frozen food at room temperature? Frozen food may contain live pathogens because freezing does NOT kill them The outer parts of the food will be in the TDZ, and pathogens will begin growing Neither Both Wrong! Thats right! 9 / 21 What should never be done in dishwashing sinks or sinks used to discard wastewater? Handwashing Thawing food under running water Neither Both Wrong! Thats right! Hands should also NOT be washed in a sink used for food prep. But frozen food may be thawed under running water in a food prep sink as long as the sink is cleaned and sanitized first. 10 / 21 What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed? Pathogens will grow in that part Time-temperature abuse Neither Both Wrong! Thats right! 11 / 21 Which of these methods are a safe way to thaw frozen TCS food? In refrigeration During cooking In a microwave Under running water All are correct Wrong! Thats right! Never thaw food at room temperature 12 / 21 When should frozen fish in reduced-oxygen packaging (ROP) be thawed? When it will be used Before removing it from its package Neither Both Wrong! Thats right! 13 / 21 What are some guidelines for thawing frozen TCS food in a microwave? Food thawed in a microwave must be cooked with conventional equipment like an oven or grill Only thaw food in a microwave if it will be cooked immediately after thawing Neither Both Wrong! Thats right! 14 / 21 When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time spent thawing, what other time is counted towards this four-hour limit? Cooling Prepping Neither Both Wrong! Thats right! 15 / 21 What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)? When the fish should be thawed When to remove it from the package Neither Both Wrong! Thats right! 16 / 21 What temperature must a cooler be kept at when it is used to thaw frozen food? 33°F or higher 41°F or lower Neither Both Wrong! Thats right! 17 / 21 Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package? Before thawing Soon after thawing Neither Both Wrong! Thats right! 18 / 21 What are some guidelines for thawing frozen TCS food under running water? Only use drinkable water The water must be running The water should be 70°F or lower Use a clean and sanitized prep sink The food should be completely submerged under the water Never let the temperature of food go above 41°F for more than 4 hours All are correct Wrong! Thats right! 19 / 21 When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging? Before thawing the fish in a cooler Before or soon after thawing under running water Neither Both Wrong! Thats right! 20 / 21 Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where? At the bottom of cases or boxes In or on the food or its packaging Neither Both Wrong! Thats right! When thawing and refreezing is NOT done in a controlled manner, it is time-temperature abuse. Food items with evidence of this should be rejected. 21 / 21 What should be done with food after it has been thawed in the microwave? It should continue cooking in a microwave It should be cooked promptly, but NOT in a microwave Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
