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Title: Sous vide and cook-chill processing for the food industry
Author: Ghazala, S.
State: MD
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Print Publication
(Not available online)
Use a plate, pan or even a plastic bag defrosting raw meats, poultry, or seafood in a refrigerator. Containing the juices that form during the defrosting process helps to prevent potential cross contamination of other items in the refrigerator. These juices may contain illness-causing bacteria that may contaminate ready-to-eat foods unless otherwise contained.
Source: Partnership for Food Safety Education
Resources:
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