1 CRR-NY 271-2.16NY-CRR
1 CRR-NY 271-2.16
1 CRR-NY 271-2.16
271-2.16 Thawing potentially hazardous foods.
Potentially hazardous foods shall be thawed:
(a) under refrigeration that maintains the food temperature at 41°F (5°C) or less, or at 45°F (7°C) or less as specified under section 271-2.6 of this Subpart; or
(b) completely submerged under running water:
(1) at a water temperature of 70°F (21°C) or less;
(2) with sufficient water velocity to agitate and float off loose particles in an overflow;
(3) for a period of time that does not allow thawed portions of ready-to-eat food to rise to 41°F (5°C) or greater, or 45°F (7°C) or greater as specified under section 271-2.6 of this Subpart; or
(4) for a period of time that does not allow thawed portions of a raw animal food required cooking as specified under section 271-2.10 of this Subpart to be 41°F (5°C) or greater, or 45°F (7°C) or greater as specified under section 271-2.6 of this Subpart for more than four 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 less, or 45°F (7°C) or less as specified under section 271-2.6 of this Subpart; or
(iii) as part of a cooking process if the food that is frozen is cooked as specified under section 271-2.10 of this Subpart; or
(iv) thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
(v) 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.
1 CRR-NY 271-2.16
Current through August 31, 2021
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