• a food worker needs to thaw frozen fish fillets

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  • When thawing frozen fish fillets, it is important to do so safely to avoid the risk of foodborne illness. The most recommended method for thawing fish is to move it to the refrigerator and allow it to thaw slowly over several hours or overnight. Fish should never be thawed at room temperature or in hot water, as this can cause bacterial growth. Additionally, the fish should be cooked immediately after thawing, as refreezing may not kill any harmful bacteria that may have grown while thawing.

    • Answered:

      Philip Dawson

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