(Effective until March 1, 2022.)
Temperature and time control—Potentially hazardous food, slacking (2009 FDA Food Code 3-501.12).
Frozen potentially hazardousfood that is slacked to moderate the temperature must be held:
(1) Under refrigeration that maintains the food temperature at 41°F (5°C) for less; or
(2) At any temperature if the food remains frozen.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 13-03-109, § 246-215-03505, filed 1/17/13, effective 5/1/13.]
(Effective March 1, 2022.)
Temperature and time control—Time/temperature control for safety food, slacking (FDA Food Code 3-501.12).
Frozen Time/temperature control for safety food that is slacked to moderate the temperature must be held:
(1) Under refrigeration that maintains the food temperature at 41°F (5°C) for less; or
(2) At any temperature if the food remains frozen.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-03505, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03505, filed 1/17/13, effective 5/1/13.]