246-215-09205  <<  246-215-09210 >>   246-215-09215

Potentially hazardous food—Temperature control.

The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT shall ensure that POTENTIALLY HAZARDOUS FOODS are:
(1) Not cooled in a TEMPORARY FOOD ESTABLISHMENT;
(2) Properly temperature-controlled during transport to the temporary event location;
(3) Temperature-monitored by use of a stem-type thermometer or thermocouple capable of measuring all proper FOOD temperatures;
(4) Reheated, for hot holding, from 41°F (5°C) to 165°F (74°C) or above within one hour when cooked and cooled in an APPROVED FOOD ESTABLISHMENT;
(5) Reheated, for hot holding, from 41°F (5°C) to 135°F (60°C) or above within one hour when produced in a FOOD PROCESSING PLANT;
(6) Reheated no more than one time; and
(7) Held in preheated mechanical hot holding EQUIPMENT or prechilled mechanical cold holding EQUIPMENT, or otherwise temperature controlled by an APPROVED method.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09210, filed 1/17/13, effective 5/1/13.]
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