Health and Safety

CNSRV Food-Safety & Regulatory Compliance

Compliant With FDA & California Retail Food Codes

CNSRV DC:02 was independently reviewed by Dr. Eric Schulze, PhD (former FDA food-safety regulator). Dr. Schulze confirmed CNSRV to meet all requirements for safe, code-compliant thawing under FDA Food Code § 3-501.13 and California Retail Food Code § 114020. Download the third-party review (PDF)

• Time Control
  • California limits thawing under running water to ≤ 2 hours (§ 114020 b). CNSRV cycles finish well within that limit.
  • Under FDA standards, raw animal foods may be above 41 °F for ≤ 4 hours (§ 3-501.13 B 4). CNSRV’s defrost cycles stay far below that threshold.
  • Traditional faucet thawing of dense proteins (often > 4 hours) commonly violates these limits while wasting thousands of gallons of potable water.

• Temperature Control
  • CNSRV maintains water below 70 °F (typically under 66 °F) through digital sensors and software-limited heating.
  • During warmer months, municipal tap water in many regions regularly measures 75–85 °F, and operators have no means to cool it during faucet thawing — a direct violation of the ≤ 70 °F code limit.
  • CNSRV removes that risk by utilizing a closed system where temperature of water can be cooled if needed.

• Continuous Flow / Agitation
  • FDA and CalCode require “sufficient velocity to agitate and flush loose particles.”
  • CNSRV circulates water at approximately 130 gallons per minute (gpm) — 10–30× faster than a typical commercial faucet (4–10 gpm).
  • This engineered flow creates uniform temperature distribution, preventing warm spots or stagnation and ensuring rapid, safe defrosting.
  • The closed-loop system captures and filters particles internally for unsealed food, meeting the intent of “flush-off” while saving ≈ 98 % of water.

• Ready-to-Eat and Raw Foods
  Ready-to-eat foods are always thawed within sealed packaging, preventing direct water contact and ensuring portions never exceed 41 °F.
  Raw foods (which are cooked or refrigerated immediately after thawing) are safely managed within the FDA’s 4-hour time-temperature allowance.

• Food-Contact & Cleanability
  The unit is NSF-listed and constructed from anodized aluminum, 316 stainless steel, and food-safe polymers. Dual filtration and a fully drainable design prevent cross-contamination and support easy sanitation.

Third-Party Findings (GoodHumans Risk Assessment, 2025)

“The CNSRV DC:02 food thawing device is adequate for its intended use as an alternative to conventional running-water methods and is consistent with FDA requirements for thawing food safely in commercial kitchens. We do not encounter any unique risks or hazards with the DC:02 device.”
— Dr. Eric Schulze, PhD (Former FDA Food-Safety Regulator)

GoodHumans_CNSRV_DC_02_Risk_Ass…

In Summary

CNSRV DC:02 eliminates the inherent risks of faucet thawing — uncontrolled temperatures, prolonged exposure times, and massive water waste.
By keeping water below 70 °F, completing cycles well under 2 hours, and circulating water > 10× faster than faucets, CNSRV achieves faster, safer, and fully code-compliant thawing while saving > 98 % of water.

Safe • Compliant • Verified • Sustainable