§ 46.383. Potentially hazardous food: thawing.

 Except as specified in paragraph (4), potentially hazardous food shall be thawed by one of the procedures that follow:

   (1)  Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified in §  46.385(a)(3) (relating to potentially hazardous food: hot and cold holding).

   (2)  Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow, for one of the following:

     (i)   A period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or 7°C (45°F) as specified in §  46.385(a)(3).

     (ii)   A period of time that does not allow thawed portions of a raw animal-derived food requiring cooking as specified in §  46.361(a) or (b) (relating to cooking raw animal-derived foods) to be above 5°C (41°F), or 7°C (45°F) as specified in §  46.385(a)(3) for more than 4 hours including both of the following:

       (A)   The time the food is exposed to the running water and the time needed for preparation for cooking.

       (B)   The time it takes under refrigeration to lower the food temperature to 5°C (41°F), or 7°C (45°F) as specified in §  46.385(a)(3).

   (3)  As part of a cooking process if the food that is frozen is one of the following:

     (i)   Cooked as specified in §  46.361(a) or (b) or §  46.362 (relating to microwave cooking).

     (ii)   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.

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