PDFWAC 246-215-09210
Time/temperature control for safety food—Temperature control.
The person in charge of a temporary food establishment shall ensure that time/temperature control for safety 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.