Section 14-1.86 - Thawing of potentially hazardous foods

14-1.86 Thawing of potentially hazardous foods. Potentially hazardous foods are to be thawed:

(a) in refrigerated facilities at a temperature not to exceed 45 degrees Fahrenheit (7.2 degrees Celsius); or

(b) under potable running water at a temperature of 70 degrees Fahrenheit (21.1 degrees Celsius) or below, with sufficient water velocity to agitate and float off loose particles into the overflow; or

(c) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire uninterrupted cooking process takes place in a microwave oven; or

(d) as part of the conventional cooking process. Whole frozen poultry or poultry breasts, other than a single portion, must be completely thawed prior to conventional cooking, except for a single portion intended for service to an individual consumer.

Effective Date: 
Wednesday, August 19, 1992
Doc Status: 
Complete