Potentially hazardous food (time/temperature control for safety food): Slacking.

1. Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature must be held: (a) Under refrigeration that maintains the food temperature at 41°F (5°C) or below, or at 45°F (7.2°C) or below, as specified in this chapter; or (b) At any temperature, if the food remains frozen. 2. As used in this section, “slacking” means the process of moderating the temperature of a food, including, without limitation, allowing a food to gradually increase from a temperature of 10°F (-23°C) to 25°F (-4°C) in preparation for deep-fat frying, or to facilitate even heat penetration during the cooking of previously block-frozen food, such as shrimp.