Thawing

Except as specified in (4) of this Section, Time/Temperature Control for Safety Food shall be thawed: OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 53 (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (2) Completely submerged under running water: (A) At a water temperature of 21°C (70°F) or below, (B) With sufficient water velocity to agitate and float off loose particles in an overflow, and (C) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (D) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under OAC 310:257-5-46(a) or (b) to be above 5°C (41°F), for more than four (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 5°C (41°F); (3) As part of a cooking process if the food that is frozen is: (A) Cooked as specified under OAC 310:257-5-46(a), OAC 310:257-5-46(b) or OAC 310:257-5-47, or (B) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; (4) 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; or (5) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (A) Prior to its thawing under refrigeration as specified in paragraph (1) of this section; or (B) Prior to, or immediately upon completion of its thawing using procedures specified in paragraph (2) of this section.