(1) Except as specified under subsection (3) of this section, if time without temperature control is used as the public health control for a working supply of potentially hazardousfood before cooking, or for ready-to-eat potentially hazardousfood that is displayed or held for sale or service for immediate consumption:
(a) Written procedures must be prepared in advance, maintained in the foodestablishment and made available to the regulatory authority upon request that specify:
(i) Methods of compliance with subsections (2)(a) through (c) of this section; and
(ii) Methods of compliance with WAC 246-215-03515
that is prepared, cooked, and refrigerated before time is used as a public health control.
(2) If time without temperature control is used as the public health control up to a maximum of four hours:
(a) The food must have an internal temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;
(b) The food must be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;
(c) The food must be cooked and served, served at any temperature if ready-to-eat or discarded, within four hours from the point in time when the food is removed from temperature control; and
(d) The food in unmarked containers or packages, or marked to exceed a four-hour limit, must be discarded.
(3) A foodestablishment that serves a highly susceptible population may not use time as specified under subsections (1) and (2) of this section as the public health control for raw eggs.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-03530, filed 1/17/13, effective 5/1/13.]