(1) Except as specified under subsections (2), (3), and (5) of this section, potentially hazardousfood that is cooked, cooled, and reheated for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for fifteen seconds.
(2) Except as specified under subsection (3) of this section, potentially hazardousfood reheated in a microwave oven for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and allowed to stand covered for two minutes after reheating.
(3) ready-to-eatfood taken from a commercially processed, hermetically sealed container, or from an intact package from a foodprocessing plant that is inspected by the foodregulatory authority that has jurisdiction over the plant, must be heated to a temperature of at least 135°F (57°C) for hot holding.
(4) Reheating for hot holding as specified under subsections (1) through (3) of this section must be done rapidly and the time the food is between 41°F (5°C) and the temperature specified under subsections (1) through (3) of this section may not exceed two hours.
(5) Remaining unsliced portions of meat
roasts that are cooked as specified under WAC 246-215-03400
(2) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under WAC 246-215-03400
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-03440, filed 1/17/13, effective 5/1/13.]