N.Y. Comp. Codes R. & Regs. Tit. 10 §§ 14-4.92

Current through Register Vol. 46, No. 45, November 2, 2024

Section 14-4.92 - Thawing of potentially hazardous foods

Potentially hazardous foods are to be thawed:

(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.

N.Y. Comp. Codes R. & Regs. Tit. 10 §§ 14-4.92