(Effective until March 1, 2022.)
Cooking—Microwave cooking (2009 FDA Food Code 3-401.12).
Raw animal foods cooked in a microwave oven must be:
(1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;
(2) Covered to retain surface moisture;
(3) Heated to a temperature of at least 165°F (74°C) in all parts of the food; and
(4) Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 13-03-109, § 246-215-03405, filed 1/17/13, effective 5/1/13.]
(Effective March 1, 2022.)
Cooking—Microwave cooking (FDA Food Code 3-401.12).
Raw animal foods cooked in a microwave oven must be:
(1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;
(2) Covered to retain surface moisture;
(3) Heated to a temperature of at least 165°F (74°C) in all parts of the food; and
(4) Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-03405, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03405, filed 1/17/13, effective 5/1/13.]