Question

Which of these methods is not safe for thawing foods

Answer 1

Thawing foods between the temperatures of 5 degrees 60 degrees Celsius is in the danger zone as bacteria thrives in these temperatures. Leaving foods such as meat, poultry, eggs to thaw on the bench can be dangerous when the food becomes above 5 degrees because bacteria begins to multiply rapidly and can cause sickness, therefore it is important to thaw foods in the fridge.

Answer 2

If you just leave the food open


I hope this helps!!!!!!!!