Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.
Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a)Under refrigeration that maintains the food temperature at 41°F or below.
(b)Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c)In a microwave oven if immediately followed by immediate preparation.
(d)As part of a cooking process.
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