Potentially hazardous foods must be thawed in the following manner:
- (1) In refrigerated units at a temperature not over 41 degrees Fahrenheit;
- (2) 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 into the overflow;
- (3) In a microwave oven only 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 the microwave oven; or
- (4) As part of the conventional cooking process.
Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.
General Authority: SDCL 34-1-17 , 34-18-22.
Law Implemented: SDCL 34-18-22 , 34-18-25.