SD Food Info

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GOOD RETAIL PRACTICES

Good Retail Practices (GRPs) are preventive measures that include practices and procedures that effectively control the introduction of pathogens, chemicals and physical objects into food. If GRPs are not implemented, they could contribute to foodborne illness.

APPROVED THAWING METHODS USED, FROZEN FOOD

Examples violating good retail practices include thawing frozen potentially hazardous food at room temperature or thawing frozen potentially hazardous food in standing water.

REQUIREMENTS

  • Frozen potentially hazardous food shall be thawed under refrigeration that maintain the food temperature at 41°F or below; completely submerged under cold running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to flush loose particles; in microwave oven; as part of cooking process (§114018, §114020)