44:02:06:18. Thawing potentially hazardous foods. Potentially hazardous foods must be thawed in the following manner:
(1) In refrigerated units at a temperature not over 41 degrees Fahrenheit;
(2) Under potable running water of a temperature of 70 degrees Fahrenheit or below, with sufficient water velocity to agitate and float off loose food particles into the overflow;
(3) In a microwave oven only 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 the microwave oven; or
(4) As part of the conventional cooking process.
Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.
General Authority: SDCL 34-1-17, 34-18-22.
Law Implemented: SDCL 34-18-22, 34-18-25.
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