1. A. Potentially hazardous food shall be thawed by one of the following methods:

   1. 1. under refrigeration that maintains the food temperature at 41°F (5°C) or below;

   2. 2. completely submerged under potable running water at a temperature of 70°F (21°C) or below with sufficient velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C) for more than four hours including:

      1. a. the time the food is exposed to the running water and the time needed;
      2. b. for preparation for cooking; or
      3. c. the time it takes under refrigeration to lower the food temperature to 41°F (5°C);
   3. 3. as part of the conventional cooking process;
   4. 4. thawed in a microwave oven and immediately transferred to conventional cooking equipment and cooked as specified in §1305, with no interruption of the process.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:321 (February 2002), repromulgated LR 28:1415 (June 2002), amended LR 28:2532 (December 2002).