Thawing raw meat at room temperature is a major food safety violation because it allows bacteria to multiply rapidly within the temperature danger zone (40–140°F or 4.4–60°C). Meat should always be thawed in the refrigerator, under cold running water, or in a microwave if cooked immediately.
Why the Other Options Are Incorrect?
B. Using a cutting board to cut vegetables – This is safe as long as proper cleaning and sanitation procedures are followed.
C. Maintaining hot food at 145°F (62.7°C) during serving – 145°F is an acceptable minimum temperature for certain meats like beef, fish, and pork.
D. Discarding most perishable food within 72 hours – Many perishable foods, especially leftovers, should be discarded within 3 days, making this an appropriate practice.
CBIC Infection Control Reference
The APIC guidelines emphasize that raw meat should never be thawed at room temperature due to the risk of bacterial growth and foodborne illness.
