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A food handler thaws several frozen turkeys on a prep table. What is the danger this poses to the food?

Answer :

Final answer:

Thawing turkeys on a prep table can cause harmful bacteria such as Salmonella and Campylobacter to multiply, potentially leading to foodborne illnesses. To minimize this risk, poultry should be thawed in a fridge, cold water, or a microwave.

Explanation:

Thawing frozen turkeys on a prep table can pose a significant health risk. This method of thawing can lead to the growth of harmful bacteria such as Salmonella and Campylobacter, which proliferate in the 'danger zone' temperatures between 40°F and 140°F (5°C and 60°C). As the outer layer of the turkeys thaws, it might reach this temperature range, providing perfect conditions for bacteria to thrive, while the interior remains frozen.

This could lead to cases of foodborne illness, sometimes referred to as food poisoning. Therefore, it is highly recommended to thaw foods, especially poultry, in a refrigerator, cold water, or in a microwave to minimize the risk.

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