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1. It is not recommended to refreeze poultry after it has been thawed. 2. Water holding capacity of meat is also affected by subsequent thawing. 6 3. Frozen poultry or any other market forms of poultry should be allowed to thaw or soak in a bowl of water because of possible bacterial build. 4. Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen. 5. Fast thawing may be effected by placing the 1 to $2 \mathrm{~kg}$. chicken in the refrigerator. 6. During distribution to retail stores, fresh chicken is kept hot in order to extend its shelf life as well as to prevent bacteria growth. 7. Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart. 8. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. 9. Do not refrigerate perishable food within 2 hours. 10. Always refrigerate perishable food within 2 hours. 11. High-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. 12. Always wash hands with warm water and soap for 20 seconds before and after handling food. 13. Non-perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. 14. Perishable food should not be left out more than 2 hours at room temperature. 15. Most retailers will date the chicken products that they sell.

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Everett

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Solution By Steps

Step 1: Thawing Poultry

It is not advisable to refreeze poultry after thawing due to bacterial concerns.

Step 2: Water Holding Capacity

Thawing affects the water holding capacity of meat.

Step 3: Thawing Process

Allow frozen poultry to thaw in water to prevent bacterial growth.

Step 4: Salmonella Bacteria

Raw chicken can carry salmonella, a common cause of food poisoning.

Step 5: Fast Thawing

To fast thaw chicken, place it in the refrigerator.

Step 6: Distribution of Fresh Chicken

Fresh chicken is kept hot during distribution to extend shelf life and prevent bacterial growth.

Step 7: Packaging

Wrap chicken packages in plastic bags to prevent leakage.

Step 8: Food Safety

Following safe food handling, cooking, and storage practices is crucial to prevent foodborne illnesses.

Step 9: Refrigeration

Refrigerate perishable food within 2 hours to maintain freshness and safety.

Step 10: High-Acid Canned Food

High-acid canned foods can be stored on shelves for 12 to 18 months.

Step 11: Hand Hygiene

Wash hands with warm water and soap for 20 seconds before and after handling food.

Step 12: Non-Perishable Food

Securely wrap non-perishable meat and poultry to maintain quality and prevent cross-contamination.

Step 13: Perishable Food

Do not leave perishable food out at room temperature for more than 2 hours.

Step 14: Product Dating

Retailers often date chicken products they sell.

Final Answer

Various guidelines and precautions are essential in handling poultry and perishable foods to prevent foodborne illnesses and maintain food safety.

Key Concept

Food Safety Practices

Key Concept Explanation

Adhering to proper food safety practices, such as thawing, refrigeration, hygiene, and storage guidelines, is crucial to prevent foodborne illnesses and ensure food quality and safety.

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