<font color='black' size='2' face='arial'>I've posted this on behalf of a friend and fellow list-member, who can't post to the list for some reason this morning............<br>
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<div style="font-family:arial,helvetica;font-size:10pt;color:black">-----Original Message-----<br>
From: Halstead, Kate &lt;khalstead@wsu.edu&gt;<br>
To: Kakerby &lt;kakerby@aol.com&gt;<br>
Sent: Wed, Mar 6, 2013 9:28 am<br>
Subject: RE: [Market-farming] another kind of tsunami<br>
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<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-size:11.0pt;font-family:">For some reason, I’m unable to post to the list…</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-size:11.0pt;font-family:">&nbsp;</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-size:11.0pt;font-family:">We already have that rule here in WA: New code to go into effect
 this May that added cut leafy greens to the list:</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-size:11.0pt;font-family:">&nbsp;</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">Potentially hazardous food means a food that requires time/temperature control for safety to limit pathogenic microorganism
 growth or toxin formation.</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">(b) Potentially hazardous food includes:</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">(i) An animal food that is raw or heat-treated, a plant food that is heat-treated or consists of raw seed sprouts, cut
 melons, <u>cut leafy greens</u>, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, fresh herb-in-oil mixtures, or garlic-in-oil mixtures unless modified
 in a way so that they are unable to support pathogenic microorganism growth or toxin formation;</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">&nbsp;</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-fareast-font-family:">NEW SECTION</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><b><span style="font-family:Courier-Bold;mso-fareast-font-family:">WAC 246-215-03235 Specifications for receiving—Temperature (2009
 FDA Food Code 3-202.11). </span></b><span style="font-family:Courier;mso-fareast-font-family:">(1) Except as specified in</span><b><span style="font-family:Courier-Bold;mso-fareast-font-family:">
</span></b><span style="font-family:Courier; mso-fareast-font-family:">subsection (2) of this section, refrigerated, potentially hazardous</span><b><span style="font-family:Courier-Bold;mso-fareast-font-family:">
</span></b><span style="font-family:Courier; mso-fareast-font-family:">food must be at a
<u>temperature of 41F (5C) or below when received</u>.</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">NEW SECTION</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">&nbsp;</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><b><span style="font-family:Courier-Bold;mso-bidi-font-family:Courier-Bold">WAC 246-215-04248 Functionality--Temperature measuring</span></b></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><b><span style="font-family:Courier-Bold;mso-bidi-font-family:Courier-Bold">devices (2009 FDA Food Code 4-204.112).
</span></b><span style="font-family:Courier; mso-bidi-font-family:Courier">(1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature or a simulated product temperature
 in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.</span></div>


<div class="MsoNormal" style="mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Courier;mso-bidi-font-family:Courier">(2) Except as specified in subsection (3) of this section, cold or hot holding equipment used for potentially hazardous
 food must be designed to include and must be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.</span></div>


<div class="MsoNormal"><span style="font-size:11.0pt;font-family:">&nbsp;</span></div>


<div class="MsoNormal"><span style="font-size:11.0pt;font-family:">A couple years ago, one of
</span><span style="font-size:11.0pt; font-family:">our food safety scientists told me the worst thing to do--from a contamination standpoint--is to thrust warm (relatively) vegetables
 or fruit into a chilly water bath. It can literally drive any pathogens on the surface of the stuff (or already in the water) into the product in cellular<span style="mso-spacerun:yes">&nbsp;
</span>way that prevents it from being washed off. Thus they recommend air chilling like what Richard does to bring the temp down and then if one must wash things to be sure product and water are the same temp.</span></div>


<div class="MsoNormal"><span style="font-size:11.0pt;font-family:">&nbsp;</span></div>


<div class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span style="font-size:10.0pt;font-family:">Kate Halstead<br>

Agriculture Workshops<br>

WSU Snohomish</span><span style="font-size:10.0pt;font-family:"><span style="color:black">
</span><span style="color:black">County</span><span style="color:black"> Extension<br>

</span><span style="color:black">600 128th St SE<br>

</span><span style="color:black">Everett</span><span style="color:black">,
</span><span style="color:black">WA</span><span style="color:black">
</span><span style="color:black">98208-6353</span><span style="color:black"><br>

C-360.794.6081<br>

W-425.357.6024<br>

<a href="mailto:khalstead@wsu.edu">khalstead@wsu.edu</a><br>

<a target="_blank" href="http://www.snohomish.wsu.edu">www.snohomish.wsu.edu</a><br>

</span></span><span style="font-size:7.5pt;font-family:">Extension programs and employment are available to all without discrimination. Evidence of noncompliance may
 be reported through your local Extension office or to the WSU Center for Human Rights.</span><span style="font-size:10.0pt;font-family: "></span></div>


<div class="MsoNormal"><i style="mso-bidi-font-style:normal"><span lang="EN" style="font-size:9.0pt;font-family:">In
 the long view, no nation is healthier than its children, or more prosperous than its farmers. --Harry Truman</span></i><i style="mso-bidi-font-style:normal"><span style="font-size:9.0pt;font-family: "></span></i></div>


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