Section 246-215-09210 - Time/temperature control for safety food-Temperature controlThe 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.Wash. Admin. Code § 246-215-09210
Amended by WSR 21-01-122, Filed 12/15/2020, effective 1/15/2021Statutory Authority: RCW 43.20.050 and 43.20.145. 13-03-109, § 246-215-09210, filed 1/17/13, effective 5/1/13.