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

1. Except as otherwise provided in subsection 2, potentially hazardous food (time/temperature control for safety food) must be thawed using one of the following methods: (a) Under refrigeration which 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. (b) Completely submerged under running water at a water temperature of 70°F (21.1°C) or below and with sufficient water velocity to agitate and float off loose particles in an overflow and: (1) If the food is ready-to-eat food, for a period of time that does not allow thawed portions of the food to rise above 41°F (5°C) or 45°F (7.2°C); or (2) If the food is raw animal food, for a period of time that does not allow thawed portions of the food requiring cooking to be above 41°F (5°C) for more than 4 hours, including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking; or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) or 45°F (7.2°C). (c) As part of a cooking process if the food that is frozen is: (1) Cooked as specified in this chapter; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. 2. Potentially hazardous food (time/temperature control for safety food) may be thawed using any procedure if a portion of frozen, ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order.