44:02:06:18Thawing 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.