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246-215-03520  <<  246-215-03525 >>   246-215-03530

PDFWAC 246-215-03525

Temperature and time control—Potentially hazardous food, hot and cold holding (2009 FDA Food Code 3-501.16).

(1) Except during active preparation for up to two hours, cooking, or cooling or when time is used as the public health control as specified under WAC 246-215-03530, and except as specified in subsections (2) and (3) of this section, potentially hazardousfood must be maintained:
(a) At 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified under WAC 246-215-03400(2) or reheated as specified under WAC 246-215-03440 may be held at a temperature of 130°F (54°C) or above; or
(b) At 41°F (5°C) or less.
(2) eggs that have not been treated to destroy all viable salmonellae must be stored in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.
(3) potentially hazardousfood in a homogenous liquid form may be maintained outside the temperature control requirements, as specified under subsection (1) of this section, while contained within specially designed equipment that complies with the design and construction requirements as specified under WAC 246-215-04230(5).
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-03525, filed 1/17/13, effective 5/1/13.]
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