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Question $16$

Togale Nlavigatio

ns

An approved method of thawing a time$/$tem perature control for safety $($TCS$)$ food is $q,$

on a clean food$-$contact surface at room temperature.

in a clean prep sink filled with potable water at $70F(21C).$

in a microwave oven, if it is part of the continuous cooking process.

in a microwave oven, if it is then placed in a cooler at $41F(5C)$ or below.

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