Thawing thickness—Thawing potentially hazardous foods.
The person in charge of a temporary food establishment shall ensure potentially hazardous foods that are thawed as part of a continuous cooking process are not greater than four inches thick.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-09215, filed 1/17/13, effective 5/1/13.]