Compléter Chapter 8 Time and Temperature ControlVersion en ligne Fill in the blanks appropriately par Megan Addison 1 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 .
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