Violation ExplanationOfficial Report Wording, Item #06
Foods safely thawed at <41oF; in a refrigerator, under cold running water, by microwave, or by cooking. (15 pts.)
PUBLIC HEALTH REASON
Freezing prevents microbial growth in foods, but usually does not destroy microorganisms. Improper thawing causes food temperatures to rise above 41°F, which allows bacteria to grow in the food. Foods that are precooked or ready-to-eat, can not rise above 41°F during thawing. Raw animal foods such as meats, poultry and fish, can only rise above 41°F during thawing, but for no more than four hours. Food establishments can thaw foods in a number of different ways, but the safest is under refrigeration at 41°F or less.
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