5 points
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- this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
- this is generally done with the meat still in the packaging, unless there’s a dedicated place to thaw meat. The thawing container is washed before and after each use.
- it’s always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
- I was working in my college cafeteria.
6 points
I just wanted to make sure you know that food poisoning happens even when all microorganisms are already dead. Some bacterial toxins are resistant to high temperatures and can still cause disease even after their source has been killed. That’s why cooking something that’s been sitting around in warm or room temperature doesn’t make it safe to eat, even though it makes of safer than not cooking it.
