N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-2.16

Current through Register Vol. 46, No. 41, October 9, 2024

Section 271-2.16 - Thawing potentially hazardous foods

Potentially hazardous foods shall be thawed:

(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

(b) completely submerged under running water:

(1) at a water temperature of 70°F (21°C) or less;

(2) with sufficient water velocity to agitate and float off loose particles in an overflow;

(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) 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:

(i) the time the food is exposed to the running water and the time needed for preparation for cooking; or

(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

(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

(iv) thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

(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.

N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-2.16

Repealed New York State Register June 22, 2016/Volume XXXVIII, Issue 25, eff. 6/22/2016

Adopted New York State Register December 21, 2016/Volume XXXVIII, Issue 51, eff. 12/21/2016