010-3 Wyo. Code R. §§ 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 (5^oC) or less); or

(ii) Completely submerged under running water:

(A) At a water temperature of 70°F (21^oC) 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 41^oF (5^oC); 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 41^oF (5^oC) 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 41^oF (5^oC).

(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.

Notes

010-3 Wyo. Code R. §§ 3-49