Final answer:
After thawing food in the microwave, it must be immediately cooked to ensure safety by killing any bacteria that may become active. Food handlers should also follow proper storage and handling practices to prevent foodborne diseases.
Step-by-step explanation:
After thawing food in the microwave oven, food handlers must immediately cook it. This practice ensures that any bacteria that may become active again after thawing will be killed during the cooking process. According to food safety guidelines by the US Department of Agriculture (USDA), thawed foods should be treated like fresh perishables due to the potential restart of bacterial growth. Foods must reach an internal temperature of at least 74 degrees C (165 degrees F) to kill off any harmful bacteria. Regular handwashing, proper storage, and handling of foods are also crucial in preventing the spread of foodborne diseases.
When it comes to food safety, perishable foods should not be left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, or they become unsafe for consumption and should be discarded. This is because the bacteria can multiply to dangerous levels that cannot be eradicated by simply reheating the food.
Foods are safe to keep in the refrigerator at temperatures at or below 4 degrees C (40 degrees F), and they should be frozen below -18 degrees C (0 degrees F) to keep indefinitely. However, remember that freezing preserves microbes, which will become active once the food is thawed. That is why food safety guidelines emphasize the importance of immediate cooking after thawing in the microwave.