WAC 246-215-03515. Temperature and time control — Cooling (FDA Food Code 3-501.14)

(1) Cooked time/temperature control for safety food must be cooled, uncovered, protected from contamination, in equipment that maintains an ambient air temperature of 41°F (5°C) or less and: (a) In a shallow, uncovered, layer of two inches or less; or (b) Up to four inches thick in one dimension and not touching other pieces of food for intact meat . (2) As an alternative to the cooling provisions of subsection (1) of this section, cooling methods identified in WAC 246-215-03520 that meet the following time and temperature criteria are allowed: (a) Within two hours from 135°F (57°C) to 70°F (21°C); and (b) Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less. (3) time/temperature control for safety food must be cooled within four hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (4) Except as specified in subsection (5) of this section, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier as specified under WAC 246-215-03235 (2), must be cooled within four hours to 41°F (5°C) or less. (5) Raw eggs must be received as specified under WAC 246-215-03235 (3) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.