Sec. 14-4.92. Thawing of potentially hazardous foods

Latest version.

Potentially hazardous foods are to be thawed:
(a) in refrigerated facilities at a temperature not to exceed 45°F (7.2°C);
(b) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire uninterrupted cooking process takes place in a microwave oven; or
(c) as part of the conventional cooking process. Whole frozen poultry or poultry breasts, other than a single portion, must be completely thawed prior to conventional cooking, except for a single portion intended for service to an individual consumer.

                    
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