(Effective until March 1, 2022.)
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 and
43.20.145. WSR 13-03-109, § 246-215-09215, filed 1/17/13, effective 5/1/13.]
(Effective March 1, 2022.)
Thawing thickness—Thawing time/temperature control for safety foods.
The person in charge of a temporary food establishment shall ensure time/temperature control for safety foods that are thawed as part of a continuous cooking process are not greater than four inches thick.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-09215, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-09215, filed 1/17/13, effective 5/1/13.]