360 Training Food Protection Manager Certification Practice Exam

Freezing below -35°F is effective in maintaining the safety of frozen beef because it significantly slows down the growth of bacteria and preserves the quality of the meat. By freezing at this temperature, the cellular structure of the beef is better preserved, preventing the formation of large ice crystals that can damage cells, which can lead to texture loss upon thawing. Extreme low temperatures can also ensure that any existing bacteria are rendered inactive, providing an extra level of safety for the product.

Freezing at higher temperatures, such as above 0°F, does not offer the same level of safety because bacteria can remain viable and could potentially start growing again when the meat is thawed. Thawing before freezing can introduce more bacteria and does not adhere to safe food handling practices, which can compromise food safety. Marinating before freezing is more related to flavor enhancement rather than food safety and does not address the concerns of bacterial growth during storage. Thus, the method of freezing below -35°F is the most effective approach to ensure the safety and quality of frozen beef.