The following ingredients can be added to frozen dessert mix after final pasteurization or at the freezer:
- (1) Ingredients which have been subjected to prior heat treatment sufficient to kill harmful microorganisms.
- (2) Ingredients with 0.85% water activity or less.
- (3) High acid ingredients with pH 4.7 or less.
- (4) Roasted nuts or confectionery chips (added at the freezer).
- (5) Harmless lactic acid forming bacteria cultures.
- (6) Fruits and vegetables (added at the freezer).
- (7) Ingredients with high alcohol content (i.e., fifteen percent or more by volume).
- (8) Ingredients which have been subjected to any other process approved by the director which will ensure that the finished product is free of harmful microorganisms.
[Statutory Authority: RCW 15.30.120, 69.07.020, 69.10.055, and 16.49.025. WSR 20-17-020, § 16-144-151, filed 8/6/20, effective 9/6/20. Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-151, filed 7/26/95, effective 8/26/95.]