Apr 15, 2026
Routine
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed the thawing of turkey in a non running water, Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
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Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below, PF
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), the manager should ensure that a proper thawing method is used when thawing a potentially hazardous food.