A food worker needs to thaw frozen chicken. Where should the food worker thaw the chicken?

Thawing frozen chicken requires careful consideration to ensure food safety. The safest methods for thawing chicken include:

1. Refrigerator Thawing: This is the most recommended method. Place the chicken in the refrigerator and allow it to thaw gradually. This keeps the chicken at a safe temperature throughout the thawing process. Depending on the size of the chicken, this can take several hours to a full day.

2. Cold Water Thawing: If you need to thaw chicken more quickly, you can submerge the sealed chicken in cold water. Make sure the water is cold and change it every 30 minutes to maintain a safe temperature. This method can take about 1-2 hours depending on the size of the chicken.

3. Microwave Thawing: This method is effective for immediate use. Use the microwave's defrost function, but be cautious as this can partially cook the chicken. Cook the chicken immediately after thawing in the microwave to prevent any bacteria growth.

Avoid thawing chicken at room temperature, as this can foster bacterial growth and potentially lead to foodborne illnesses. Always ensure that the chicken is cooked to an internal temperature of 165°F (75°C) after thawing, regardless of the method used.