Potentially hazardous foods shall be thawed:

1. (1) In refrigerated units at a temperature not to exceed 40 degrees Fahrenheit;
2. (2) Unwrapped and under potable running water of a temperature of 70 degrees Fahrenheit or below with sufficient water velocity to agitate and float off loose food particles and thawed liquids into the overflow; or
3. (3) In a microwave oven, but only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the complete cooking process occurs uninterrupted in the microwave oven; or
4. (4) As part of a conventional cooking process.

Statutory/Other Authority

ORS 179.040, 423.020, 423.030 & 423.075

Statutes/Other Implemented

ORS 179.040, 423.020, 423.030 & 423.075

History

CD 2-1993, f. 1-25-93, cert. ef. 2-1-93
CD 6-1987, f. & ef. 1-20-87
CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86