Subsection 001-346-3-22 - Thawing Potentially Hazardous FoodsA. Except as specified in Section 3, Subsection 22(A), (4), potentially hazardous food must be thawed; 1. Under refrigeration that maintains the food temperature at 41 degrees F or less, or at 45 degrees F as specified under Section 3, Subsection 22(A), (3); or2. Completely submerged under running water; a. At a water temperature of 70 degrees F or below;b. With a sufficient water velocity to agitate and float off loose particles and overflow; andc. For a period of time that does not allow thawed portions of ready to eat food to rise above 41 degrees F, or 45 degrees F as specified under Section 3, Subsection 22A), (3); ord. For a period of time that does not allow thawed portions of raw animal food requiring cooking as specified under Section 3, Subsection 17(A) or (B), to be above 41 degrees F, or 45 degrees F, as specified in Section 3, Subsection 22A), (3); including I. The time the food is exposed to running water and the time needed for the preparation for cooking; orII. The time it takes under refrigeration to lower the food temperature to 41 degrees F, or 45 degrees F, as specified under Section 3, Subsection 24. 3. As part of a cooking process if the food that is frozen is:a. Cooked as specified under Section 3, Subsection 17(A), or (B) or Section 3, Subsection 19;b. Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or4. 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. C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-22