Equipment—Cooling, heating, and holding capacities (2009 FDA Food Code 4-301.11).
equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide food temperatures as specified under Part 3.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 13-03-109, § 246-215-04300, filed 1/17/13, effective 5/1/13.]