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Created with Fabric.js 1.4.5 -Clean sink properly before defrosting to prevent cross-contamination-Place food in watertight container and submerge in cold water-Water should be changed every 30 min until food has completely defrosted-Suitable for small portions of meat and poultry; seafood, fruits, and vegetables-May range from 30 min to a couple of hours Thawing Foods Safely Thawing Foods Safely Thawing -to lose stiffness, numb- ness, or impermeability by being warmed 1. Refrigerator Thawing -Food should be placed on a drip- proof container and kept at the bottom of refrigerator (This prevents cross-contamination)-May range from hours to days-Raw meat, poultry, seafood, vegetables, fruits, breads, etc can be defrosted this way 2. Microwave Thawing 3. Cold Water Thawing 4. Cool Running Water Thawing AVOID THAWING AT ROOM TEMPERATURE! Thawing at room temperature will speed up pathogen development. Avoid the "danger zone" (40F - 140F). -Remove the food wraps from the items before defrosting-Use the "defrost" setting to thaw-For better heat circulation, it is best to leave at least 2 inches between the food and microwave sides-Turn the food regularly to heat evenly-Stews, soups, casseroles and pasta dishes can be defrosted this way -Water should be at or below 70F-It is important that the water be running to ensure strong convection. You can do this by setting the food in the sink under a very small stream of water.-If the food should not get wet, you can put it in a zip-type bag or similar to keep it dry. Did you know that there is an estimated 11-13 million cases of food-borne illness in Canada each year?
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