Page 125 - ServSafe E-Book
P. 125
Thawing
When thawing food under running water:
Submerge food under running, drinkable water
at 70˚F (21˚C) or lower
o Use a clean and sanitized food-prep sink
o Use water flow strong enough to wash away
food bits
NEVER let the temperature of the food go
above 41˚F (5˚C) for longer than four hours
6-8
