196

That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.

Yep, that's how my kitchen did it.

I've helped thaw chicken in cold water when I worked in a kitchen. Like I said though, we did it in a substantially cleaner container dedicated to the purpose of thawing meat. It was a giant pot meant for cooking pasta.

ServSafe, who does industry standard food safety certifications, condones defrosting frozen foods this way, submerged in cool running water. It's perfectly safe, although the method shown in the original picture will require cleaning the whole sink as raw. As stated, usually this is done with the food wrapped in plastic and placed in a smaller container.

• 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.

Lol yes it was, we cleaned it before and after each batch of meat