Temperature and time control—Potentially hazardous food, slacking (2009 FDA Food Code 3-501.12).
Frozen potentially hazardousfood that is slacked to moderate the temperature must be held:
(1) Under refrigeration that maintains the food temperature at 41°F (5°C) for less; or
(2) At any temperature if the food remains frozen.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-03505, filed 1/17/13, effective 5/1/13.]