Proper Thawing

􀀗 Potentially hazardous food shall be thawed one of three ways:
􀂉 Under refrigeration that maintains the food temperature at
41°F (5°C) or lower.
􀂉 Completely submerged under running water at a
temperature of 70°F (21°C) or lower, with sufficient water
velocity to agitate and float off loose particles in an
overflow.
􀂉 As part of the cooking process as long as the product
reaches the required minimum internal cooking
temperature.
􀀗 Thaw frozen raw food below ready- to-eat food, so the juices
from the thawing food do not fall onto the ready-to-eat food.
􀀗 Food should be covered while thawing and should be clearly
labeled and dated.
􀀗 Food should be completely thawed before cooking.
􀀗 Never re-freeze thawed food.

Holding Foods

Holding Cold Food Items
􀀗 Check the internal temperature of food using a thermometer.
Cold food must be held at an internal temperature of 40°F
(5°C) or colder.
􀀗 Only use cold-holding equipment that can keep food at proper
temperatures.
􀀗 Do not store food directly on ice. Whole fruit and vegetables
and raw, cut vegetables are the only exceptions. Place food in
pans or on plates first.
Holding Hot Food Items
􀀗 Check the internal temperature of food using a thermometer.
Hot food must be held at an internal temperature of 135°F
(57°C) or higher.
􀀗 Stir food at regular intervals to distribute heat evenly.
􀀗 Use a clean thermometer to check the temperature of food.