1. (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

2. (b) completely submerged under running water:

   1. (1) at a water temperature of 70°F (21°C) or less;
   2. (2) with sufficient water velocity to agitate and float off loose particles in an overflow;
   3. (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. (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:

      1. (i) the time the food is exposed to the running water and the time needed for preparation for cooking; or
      2. (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
      3. (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
      4. (iv) thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
      5. (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.

Potentially hazardous foods shall be thawed: