WAC 246-215-03530. Temperature and time control — Time as a public health control (FDA Food Code 3-501.19)

(1) Except as specified under subsection (3) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service for immediate consumption: (a) Written procedures must be prepared in advance, maintained in the establishment and made available to the regulatory authority upon request that specify: (i) Methods of compliance with subsections (2)(a) through (c) of this section; and (ii) Methods of compliance with WAC 246-215-03515 for food that is prepared, cooked, and refrigerated before time is used as a public health control. (2) If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food must have an internal temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (b) The food may have an initial temperature of 70°F (21°C) or less if; (i) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food ; or (ii) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food ; (iii) The food temperature does not exceed 70°F (21°C) within a maximum time period of four hours from the time it was rendered a time/temperature control for safety food ; and (iv) The food is marked or otherwise identified to indicate the time that is four hours past the point in time when the food is rendered a time/temperature control for safety food . (c) The food must be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (d) The food must be cooked and served, served at any temperature if ready-to-eat or discarded, within four hours from the point in time when the food is removed from temperature control; and (e) The food in unmarked containers or packages, or marked to exceed a four-hour limit, must be discarded. (3) A food establishment that serves a highly susceptible population may not use time as specified under subsections (1) and (2) of this section as the public health control for raw eggs .