A food worker needs to thaw a package of ground pork. What should the food worker do to safely thaw the pork?

To safely thaw a package of ground pork, the food worker should follow these guidelines:

1. Refrigerator Thawing: Place the package in the refrigerator. This method is the safest as it keeps the pork at a safe, consistent temperature. It may take several hours or overnight, depending on the size of the package.

2. Cold Water Thawing: If quicker thawing is needed, submerge the package in cold water. Ensure the pork is in a leak-proof plastic bag to prevent contamination. Change the water every 30 minutes to keep it cold. This method is faster than refrigerator thawing but requires more attention.

3. Microwave Thawing: Use the microwave's defrost setting to thaw the pork if it will be cooked immediately after thawing. This method is quick but can start to cook the edges of the pork, so it should be monitored closely.

4. Avoid Room Temperature Thawing: Do not thaw pork at room temperature, as this can lead to bacterial growth and increase the risk of foodborne illness.

By following these methods, the food worker can ensure the pork is thawed safely and remains safe to eat.