Section 3-49 - Thawing Potentially Hazardous Foods (a) Except as specified in Chapter 3, Section 49(a)(iv), potentially hazardous food shall be thawed: - (i) Under refrigeration that maintains the food temperature at 41°F (5oC) or less); or
- (ii) Completely submerged under running water:
- (A) At a water temperature of 70°F (21oC) or below;
- (B) With sufficient water velocity to agitate and float off loose particles and overflow; and
- (C) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41oF (5oC); or
- (D) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Chapter 3, Section 41(a) or (b), to be above 41oF (5oC) for more than four (4) 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 41oF (5oC).
- (iii) As part of a cooking process if the food that is frozen is:
- (A) Cooked as specified under Chapter 3, Section 41(a) or (b), or Chapter 3, Section 42; or
- (B) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
- (iv) 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.
010-3 Wyo. Code R. § 3-49