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PDFWAC 246-215-09210

Time/temperature control for safety foodTemperature 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.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-09210, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-09210, filed 1/17/13, effective 5/1/13.]
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