OAR 291-061-0140: Thawing Potentially Hazardous Foods

Potentially hazardous foods shall be thawed: (1) In refrigerated units at a temperature not to exceed 40 degrees Fahrenheit; (2) Unwrapped and 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 and thawed liquids into the overflow; or (3) In a microwave oven, but only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the complete cooking process occurs uninterrupted in the microwave oven; or (4) As part of a conventional cooking process.