THAWING
The
FDA
suggests
following
3
ways
to
____________________
food
safely
:
1
.
Thaw
the
product
under
____________________
running
water
.
2
.
Thaw
the
product
in
the
____________________
.
3
.
Cook
product
directly
from
a
____________________
state
.
COOKING
As
food
cooks
,
____________________
destroys
the
____________________
hazards
that
are
present
in
food
.
Food
service
professionals
use
instant
-
read
____________________
to
measure
the
temperature
of
food
.
HOLDING
According
to
the
FDA
,
food
held
hot
must
maintain
an
internal
temperature
of
at
least
____________________
.
____________________
ovens
and
____________________
tables
are
designed
to
do
this
.
If
proper
handling
temperatures
are
not
maintained
,
food
can
venture
into
the
____________________
____________________
____________________
.
COOLING
If
food
is
not
cooled
properly
it
can
be
a
breeding
ground
for
biological
hazards
.
Techniques
for
chilling
food
safely
include
:
1
.
Place
food
in
____________________
pans
for
cooling
.
2
.
Place
the
food
in
an
____________________
-
____________________
-
____________________
and
stir
ingredients
____________________
.
3
.
Place
food
in
a
____________________
chiller
or
other
____________________
cooking
equipment
.
STORING
TCS
foods
must
be
stored
at
or
below
____________________
.
All
coolers
and
freezers
should
have
a
thermometer
installed
or
placed
in
the
____________________
location
of
the
unit
.
It
is
important
not
to
overload
or
otherwise
restrict
____________________
.
REHEATING
Reheated
food
must
be
heated
to
an
internal
temperature
of
____________________
for
at
least
15
seconds
.
Food
may
be
reheated
only
____________________
.
