S.D. Admin. R. 44:02:07:27

Current through Register Vol. 51, page 67, December 16, 2024

Section 44:02:07:27 - Thawing potentially hazardous food

Potentially hazardous foods must be thawed in one of the following manners:

(1) Under refrigeration that maintains the food temperature at 5°C (41°F) or below;

(2) Completely submerged under running water as follows:

(a) At a water temperature of 21°C (70°F) or below with sufficient water velocity to agitate and float off loose particles in an overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F); or

(b) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5°C (41°F) for more than four hours, including the time the food is exposed to the running water and the time needed for preparation for cooking or the time it takes under refrigeration to lower the food temperature to 5°C (41°F);

(3) As part of a cooking process if the food that is frozen is cooked as required or thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

(4) Using any procedure that thaws a portion of frozen ready-to-eat food that is prepared for immediate service in response to an individual consumer's order.

S.D. Admin. R. 44:02:07:27

23 SDR 195, effective 5/26/1997.

General Authority: SDCL 34-1-17, 34-18-22.

Law Implemented: SDCL 34-18-22, 34-18-25.