N.Y. Comp. Codes R. & Regs. tit. 10, § 14-4.92 – Thawing of potentially hazardous foods. | Midpage
§ 14-4.92
N.Y. Comp. Codes R. & Regs. tit. 10, § 14-4.92
Thawing of potentially hazardous foods.
Department of Health
(a) in refrigerated facilities at a temperature not to exceed 45°F (7.2°C);
(b) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire uninterrupted cooking process takes place in a microwave oven; or
(c) as part of the conventional cooking process. Whole frozen poultry or poultry breasts, other than a single portion, must be completely thawed prior to conventional cooking, except for a single portion intended for service to an individual consumer.