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PDFWAC 246-215-03510

Temperature and time controlThawing (FDA Food Code 3-501.13).

Except as specified in subsection (4) of this section, time/temperature control for safety food must be thawed:
(1) Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(2) Completely submerged under running water:
(a) At a water temperature of 70°F (21°C) or below;
(b) With sufficient water velocity to agitate and float off loose particles in an overflow; and
(c) For a period of time that does not allow thawed portions of ready-to-eatfood to rise above 41°F (5°C); or
(d) For a period of time that does not allow thawed portions of raw animal food requiring cooking as specified under WAC 246-215-03400 (1) or (2) to be above 41°F (5°C) for more than four hours including:
(i) The time the food is exposed to the running water and the time needed for preparation for cooking; or
(ii) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
(3) As part of a cooking process if the food that is frozen is:
(a) Cooked as specified under WAC 246-215-03400 (1) or (2) or 246-215-03405; or
(b) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
(4) Using any procedure if a portion of frozen, ready-to-eat food is thawed and prepared for immediate service in response to an individual customer's order; or
(5) reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment:
(a) Prior to thawing under refrigeration as specified in subsection (1) of this section; or
(b) Prior to, or immediately upon completion of, thawing using procedures specified in subsection (2) of this section.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03510, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03510, filed 1/17/13, effective 5/1/13.]
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