410 IAC 7-26-119 "Slacking" defined

Sec. 119. "Slacking" means the process of moderating the temperature of a food, such as allowing a food to gradually increase from a temperature of minus ten (-10) degrees Fahrenheit, minus twenty-three (-23) degrees Celsius, to twenty-five (25) degrees Fahrenheit, minus four (-4) degrees Celsius, in preparation for deep fat frying, or to facilitate even heat penetration during the cooking of previously frozen food, such as shrimp, frozen potatoes, or other vegetables.