WAC 246-215-03235. Specifications for receiving — Temperature (FDA Food Code 3-202.11)

(1) Except as specified in subsections (2) through (4) of this section, refrigerated, time/temperature control for safety food must be at a temperature of 41°F (5°C) or below when received. (2) If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish , the food may be received at the specified temperature. (3) Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. (4) Freshly made asian rice-based noodles received at ambient temperatures directly from a noodle processing facility licensed by Washington state department of agriculture must be served within four hours of production, immediately reheated in accordance with WAC 246-215-03440 (3), or immediately cooled in accordance with WAC 246-215-03515 (3). (5) time/temperature control for safety food that is cooked to a temperature and for a time specified under WAC 246-215-03400 through 246-215-03410 and received hot must be at a temperature of 135°F (57°C) or above. (6) A food that is labeled frozen and shipped frozen by a food processing plant must be received frozen. (7) Upon receipt, time/temperature control for safety food must be free of evidence of previous temperature abuse.