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WAC 246-215-03410
Cooking—Plant food cooking for hot holding (2009 FDA Food Code 3-401.13).
Fruits and vegetables that are cooked for hot holding must be cooked to a temperature of 135°F (57°C).
[Statutory Authority: RCW
43.20.050
and
43.20.145
. WSR 13-03-109, § 246-215-03410, filed 1/17/13, effective 5/1/13.]