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SUBPART B: FOOD SUPPLIES

SECTION 750.240 THAWING POTENTIALLY HAZARDOUS FOODS

Potentially hazardous foods shall be thawed:

1. In refrigerated units in a way that the temperature of the food does not exceed 45 F , prior to July 1, 1996, and 41 F, effective July 1, 1996; or
   
2. Under potable running water at a temperature of 70 F or below, with sufficient water velocity to agitate and float off loose food particles into the over-flow; or
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: Amended at 20 Ill. Reg. 2171, effective January 20, 1996)