LAC 51:XXIII.1315. Thawing [formerly paragraph 22:09-8]

A. Potentially hazardous food shall be thawed by one of the following methods: 1. under refrigeration that maintains the food temperature at 41°F (5°C) or below; 2. completely submerged under potable running water at a temperature of 70°F (21°C) or below with sufficient velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C) for more than four hours including: a. the time the food is exposed to the running water and the time needed; b. for preparation for cooking; or c. the time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. as part of the conventional cooking process; 4. thawed in a microwave oven and immediately transferred to conventional cooking equipment and cooked as specified in §1305, with no interruption of the process.