WAC 246-215Washington State
Retail Food Code
Chapter 246-215
Washington Administrative Code (WAC)
Effective May 1, 2013
/IWashington State Department of DOH 332-033 May 2013
/Health For people with disabilities, this document is available on request in other formats.
To submit a request, please call 1-800-525-0127 (TDD/TTY call 711).
Washington State Department of Health Food Safety Program • www.doh.wa.gov/foodsafety • 1.877.485.7316
CONTENTS
PART 1: INTENT, SCOPE, AND DEFINITIONS
PART 2: MANAGEMENT AND PERSONNEL
PART 3:
FOOD
PART 4:
EQUIPMENT, UTENSILS AND LINENS
PART 5:
WATER, PLUMBING AND WASTE_
PART 6:
PHYSICAL FACILITIES
PART 7:
POISONOUS OR TOXIC MATERIALS
PART 8:
COMPLIANCE AND ENFORCEMENT
PART 9: ALTERNATIVE FOOD FACILITIES
PART 10: SEVERABILITY
INDEX
_1
17
25
53
75
85
93
97
111
121
123
PART 1: INTENT, SCOPE, AND DEFINITIONS
01100 Intent — Food safety, illness prevention, and honest presentation (2009 FDA Food Code
1-102.10)
The purpose of this chapter is to safeguard public health and provide to CONSUMERS FOOD that
is safe, not ADULTERATED, and honestly presented.
01105 Scope — Statement (2009 FDA Food Code 1-103.10)
This chapter establishes definitions; sets standards for management and personnel, FOOD
operations, and EQUIPMENT and facilities; and provides for FOOD ESTABLISHMENT plan review,
PERMIT Issuance, inspection, EMPLOYEE RESTRICTION, and PERMIT suspension.
01110 Applicability
(1) The requirements of this chapter apply to an operation that meets the definition of a
FOOD ESTABLISHMENT as defined In 01115(48).
(2) When a LOCAL BOARD OF HEALTH adopts rules with more stringent provisions than those
contained in this chapter, the more stringent rules apply.
01115 Definitions, abbreviations, and acronyms (2009 FDA Food Code 1-201.10(B))
The definitions in this section apply throughout this chapter unless the context clearly indicates
otherwise.
(1) "ACCREDITED PROGRAM."
(a) ACCREDITED PROGRAM means a food protection manager certification program that
has been evaluated and listed by an accrediting agency as conforming to national
standards for organizations that certify individuals.
(b) ACCREDITED PROGRAM refers to the certification process and is a designation based
upon an independent evaluation of factors such as the sponsor's mission;
organizational structure; staff resources; revenue sources; policies; public
information regarding program scope, eligibility requirements, recertification,
discipline, and grievance procedures; and test development and administration.
(c) ACCREDITED PROGRAM does not refer to training functions or educational programs.
(2) "ADDITIVE."
(a) "FOOD ADDITIVE" has the meaning stated in the Federal Food, Drug, and Cosmetic
Act, Section 201(s) and 21 C.F.R. 170.3(e)(1).
(b) "COLOR ADDITIVE" has the meaning stated in the Federal Food, Drug, and Cosmetic
Act, Section 201(t) and 21 C.F.R. 70.3(f).
(3) "ADULTERATED" has the meaning stated in the Federal Food, Drug, and Cosmetic Act,
Section 402.
(4) "APPROVED" means acceptable to the REGULATORY AUTHORITY based on a determination
of conformity with principles, practices, and generally recognized standards that protect
public health.
(5) "ASYMPTOMATIC."
(a) ASYMPTOMATIC means without obvious symptoms; not showing or producing
indications of a disease or other medical condition, such as an individual infected
with a pathogen but not exhibiting or producing any signs or symptoms of vomiting,
diarrhea, or jaundice.
(b) ASYMPTOMATIC includes not showing symptoms because symptoms have resolved
or subsided, or because symptoms never manifested.
(6) "A," means water activity which is a measure of the free moisture in a FOOD, is the
quotient of the water vapor pressure of the substance divided by the vapor pressure of
pure water at the same temperature, and is indicated by the symbol Av,.
Part 1 — Intent, Scope, and Definitions Page 1
(7) "BALUT" means an embryo inside a fertile EGG that has been incubated for a period
sufficient for the embryo to reach a specific stage of development after which it is
removed from incubation before hatching.
(8) "BED AND BREAKFAST OPERATION" means a private home or inn offering one or more
lodging units on a temporary basis to travelers.
(9) "BEVERAGE" means a liquid for drinking, including water.
(10) "BOTTLED DRINKING WATER" means water that Is SEALED In bottles, packages, or other
containers and offered for sale for human consumption, including bottled mineral water.
(11) "CATERING OPERATION."
(a) CATERING OPERATION means a PERSON who contracts with a client to prepare a
specific menu and amount Of FOOD in an APPROVED FOOD ESTABLISHMENT for
service to the client's guests or customers at a different location.
(b) Consistent with its application under 08325, a CATERING OPERATION APPROVED for a
PERMIT may cook or perform final preparation on certain FOOD at the service
location.
(12) "CERTIFICATION NUMBER" means a unique combination of letters and numbers assigned
by a SHELLFISH CONTROL AUTHORITY to a MOLLUSCAN SHELLFISH DEALER according to the
provisions of the National Shellfish Sanitation Program.
(13) "C.F.R." means Code of Federal Regulations. Citations in this chapter to the C.F.R.
refer sequentially to the Title, Part, and Section numbers, such as 40 C.F.R. 180.194
refers to Title 40, Part 180, Section 194.
(14) "CIP."
(a) CIP means cleaned in place by the circulation or flowing by mechanical means
through a piping system of a detergent solution, water rinse, and SANITIZING
solution onto or over EQUIPMENT surfaces that require cleaning, such as the
method used, in part, to clean and SANITIZE a frozen dessert machine.
(b) CIP does not include the cleaning of EQUIPMENT such as band saws, slicers, or
mixers that are subject to in -place manual cleaning without the use of a CIP
system.
(15) "COMMINGLE" means:
(a) To combine SHELLSTOCK harvested on different days or from different growing
areas as identified on the tag or label; or
(b) To combine SHUCKED SHELLFISH from containers with different container codes or
different shucking dates.
(16) "COMMINUTED."
(a) COMMINUTED means reduced in size by methods that include chopping, flaking,
grinding, or mincing.
(b) COMMINUTED includes FISH or MEAT products that are reduced in size and
restructured or reformulated such as gefilte FISH, gyros, ground beef, and sausage;
and a mixture of two or more types of MEAT that have been reduced in size and
combined, such as sausage made from two or more MEATS.
(17) "COMMISSARY" means an APPROVED FOOD ESTABLISHMENT where FOOD Is stored,
prepared, portioned, or PACKAGED for service elsewhere.
(18) "CONDITIONAL EMPLOYEE" means a potential FOOD EMPLOYEE to whom a job offer is
made, conditional on responses to subsequent medical questions or examinations
designed to identify potential EMPLOYEES who might be suffering from a disease that can
be transmitted through FOOD and done in compliance with Title 1 of the Americans with
Disabilities Act of 1990.
(19) "CONFIRMED DISEASE OUTBREAK" means a FOODBORNE DISEASE OUTBREAK In which
laboratory analysis of appropriate specimens identifies a causative agent and
epidemiological analysis implicates the FOOD as the source of the illness.
Page 2 Washington State Retail Food Code
(20) "CONSUMER" means a PERSON who is a member of the public, takes possession of FOOD,
is not functioning in the capacity of an operator of a FOOD ESTABLISHMENT or FOOD
PROCESSING PLANT, and does not offer the FOOD for resale.
(21) "CORROSION -RESISTANT" means a material that maintains acceptable surface
cleanability characteristics under prolonged influence of the FOOD to be contacted, the
normal use of cleaning compounds and SANITIZING solutions, and other conditions of the
use environment.
(22) "COUNTER -MOUNTED EQUIPMENT" means EQUIPMENT that Is not portable and Is designed
to be mounted off the floor on a table, counter, or shelf (previously table -mounted
EQUIPMENT).
(23) "CRITICAL CONTROL POINT" means a point or procedure in a specific FOOD system where
loss of control might result in an unacceptable health RISK.
(24) "CRITICAL LIMIT" means the maximum or minimum value to which a physical, biological,
or chemical parameter must be controlled at a CRITICAL CONTROL POINT to minimize the
RISK that the identified FOOD safety HAZARD might occur.
(25) "CUT LEAFY GREENS" means fresh leafy greens whose leaves have been cut, shredded,
sliced, chopped, or torn. The term "leafy greens" includes iceberg lettuce, romaine
lettuce, leaf lettuce, butter lettuce, baby leaf lettuce (i.e., immature lettuce or leafy
greens), escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard. The
term "leafy greens" does not include herbs such as cilantro or parsley. The term "cut"
does not include removing and discarding the exterior leaves.
(26) "DEALER" means a PERSON who Is authorized by a SHELLFISH CONTROL AUTHORITY for the
activities of SHELLSTOCK shipper, shucker-packer, repacker, reshipper, or depuration
processor of MOLLUSCAN SHELLFISH according to the provisions of the National Shellfish
Sanitation Program.
(27) "DISCLOSURE" means a written statement that clearly identifies the animal -derived
FOODS which are, or can be ordered, raw, undercooked, or without otherwise being
processed to eliminate pathogens, or items that contain an ingredient that is raw,
undercooked, or without otherwise being processed to eliminate pathogens.
(28) "DONATED FOOD DISTRIBUTING ORGANIZATION" means a charitable nonprofit organization
under Section 501(c) of the federal Internal Revenue Code that distributes FOOD free of
charge to the needy.
(29) "DONOR" means a PERSON, corporation, association, or other organization that donates
FOOD to a DONATED FOOD DISTRIBUTING ORGANIZATION under the provisions of chapter
69.80 RCW, known as the Good Samaritan Food Donation Act.
(30) "DONOR KITCHEN" means a kitchen that is used by a DONOR to handle, store, or prepare
FOOD for donation to needy PERSONS through a DONATED FOOD DISTRIBUTING
ORGANIZATION and which is not a residential kitchen in a private home.
(31) "DRINKING WATER."
(a) DRINKING WATER means water that meets 40 C.F.R. 141, National Primary Drinking
Water Regulations.
(b) DRINKING WATER is traditionally known as "potable water."
(c) DRINKING WATER includes the term "water" except where the term used connotes
that the water is not potable, such as "boiler water," "mop water," "rainwater,"
"wastewater," and "nondrinking" water.
(d) DRINKING WATER means potable water that is supplied in compliance with chapters
246-290 and 246-291 WAC.
(32) "DRY STORAGE" means a room or area designated for the storage Of PACKAGED or
containerized bulk FOOD that Is not POTENTIALLY HAZARDOUS FOOD and dry goods such
as SINGLE -SERVICE ARTICLES.
(33) "EASILY CLEANABLE."
(a) EASILY CLEANABLE means a characteristic of a surface that:
Part 1 - Intent, Scope, and Definitions Page 3
(i) Allows effective removal of soil by normal cleaning methods;
(ii) Is dependent on the material, design, construction, and installation of the
surface; and
(iii) Varies with the likelihood of the surface's role in introducing pathogenic or
toxigenic agents or other contaminants into FOOD based on the surface's
APPROVED placement, purpose and use.
(b) EASILY CLEANABLE includes a tiered application of the requirements that qualify the
surface as EASILY CLEANABLE as specified in (a) of this subsection to different
situations in which varying degrees of cleanability are required such as:
(i) The appropriateness of stainless steel for a FOOD preparation surface as
opposed to the lack of need for stainless steel to be used for floors or for
tables used for consumer dining; or
(ii) The need for a different degree of cleanability for a utilitarian attachment or
accessory in the kitchen as opposed to a decorative attachment or
accessory in the CONSUMER dining area.
(34) "EASILY MOVABLE" means:
(a) Portable; mounted on casters, gliders, or rollers; or provided with a mechanical
means to safely tilt a unit of EQUIPMENT for cleaning; and
(b) Having no utility connection, a utility connection that disconnects quickly, or a
flexible utility connection line of sufficient length to allow the EQUIPMENT to be
moved for cleaning of the EQUIPMENT and adjacent area.
(35) "EGG."
(a) EGG means the shell EGG of avian species such as chicken, duck, goose, guinea,
quail, RATITES, turkey, or any other species of fowl.
(b) EGG does not include:
(I) A BALUT;
(ii) The EGG of a reptile species such as alligator; or
(III) An EGG PRODUCT.
(36) "EGG PRODUCT."
(a) EGG PRODUCT means all, or a portion of, the contents found inside EGGS separated
from the shell and pasteurized in a FOOD PROCESSING PLANT, with or without added
ingredients, intended for human consumption such as dried, frozen, or liquid EGGS.
(b) EGG PRODUCT does not include FOOD which contains EGGS only in a relatively small
portion such as cake mixes.
(37) "EMPLOYEE" means the PERMIT HOLDER, PERSON IN CHARGE, FOOD EMPLOYEE, PERSON
having supervisory or management duties, PERSON on the payroll, family member,
volunteer, PERSON performing work under contractual agreement, or other PERSON
working In a FOOD ESTABLISHMENT.
(38) "ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)" means E. coli which cause
hemorrhagic colitis, meaning bleeding enterically or bleeding from the intestine. The
term is typically used in association with E. coli that have the capacity to produce Shiga
toxins and to cause attaching and effacing lesions in the intestines. EHEC is a subset of
STEC, whose members produce additional virulence factors. Infections with EHEC
might be ASYMPTOMATIC but are classically associated with bloody diarrhea
(hemorrhagic colitis) and hemolytic uremic syndrome (HUS) or thrombotic
thrombocytopenic purpura (TTP). Examples of serotypes of EHEC include: E. coli
0157:H7; E. coli 0157:NM; E. coli 026:H11; E. coli 0145:NM; E. coli 0103:H2; or E.
coli 0111:NM. Also see Shiga Toxin -producing E. coli.
(39) "EPA" means the United States Environmental Protection Agency.
(40) "EQUIPMENT."
(a) EQUIPMENT means an article that Is used In the operation of a FOOD ESTABLISHMENT
such as a freezer, grinder, hood, ice maker, MEAT block, mixer, oven, reach -in
Page 4 Washington State Retail Food Code
refrigerator, scale, sink slicer, stove, table, TEMPERATURE MEASURING DEVICE for
ambient air, VENDING MACHINE, or WAREWASHING machine.
(b) EQUIPMENT does not include items used for handling or storing large quantities of
PACKAGED FOODS that are received from a supplier in a cased or overwrapped lot,
such as hand trucks, forklifts, dollies, pallets, racks, and skids.
(41) "EXCLUDE" means to prevent a PERSON from working as an EMPLOYEE in a FOOD
ESTABLISHMENT or entering a FOOD ESTABLISHMENT as an EMPLOYEE.
(42) "FDA" means the United States Food and Drug Administration.
(43) "FISH."
(a) FISH means fresh or saltwater finfish, crustaceans, and other forms of aquatic life
(including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and
the roe of such animals) other than birds or mammals, and all mollusks, if such
animal life is intended for human consumption.
(b) FISH includes an edible human FOOD product derived in whole or in part from FISH,
including FISH that have been processed in any manner.
(44) "FOOD" means a raw, cooked, or processed edible substance, ice, BEVERAGE, or
ingredient used or intended for use or for sale in whole or in part for human
consumption, or chewing gum.
(45) "FOODBORNE DISEASE OUTBREAK" means the occurrence of two or more cases of a
similar illness resulting from the ingestion of a common FOOD.
(46) "FOOD -CONTACT SURFACE" means:
(a) A surface of EQUIPMENT or a UTENSIL with which FOOD normally comes into contact;
or
(b) A surface of EQUIPMENT or a UTENSIL from which FOOD might drain, drip or splash:
(i) Into a FOOD; or
(ii) Onto a surface normally in contact with FOOD.
(47) "FOOD EMPLOYEE" means an Individual working with FOOD that Is not PACKAGED, FOOD
EQUIPMENT or UTENSILS, or food -contact surfaces.
(48) "FOOD ESTABLISHMENT."
(a) FOOD ESTABLISHMENT means an operation that:
(i) Stores, prepares, PACKAGES, serves, and vends FOOD directly to the
CONSUMER, or otherwise provides FOOD for human consumption such as a
restaurant; satellite or catered feeding location; CATERING OPERATION If the
operation provides FOOD directly to a CONSUMER; or to a conveyance used to
transport people; institution; or FOOD bank; and
(ii) Relinquishes possession of FOOD to a CONSUMER directly, or indirectly
through a delivery service such as home delivery or grocery orders or
restaurant takeout orders, or delivery service that is provided by common
carriers.
(b) FOOD ESTABLISHMENT Includes:
(i) An element of the operation such as a transportation vehicle or a central
preparation facility that supplies a vending location or satellite feeding
location unless the vending or feeding location is PERMITTED by the
REGULATORY AUTHORITY; and
(ii) An operation that is conducted in a mobile, stationary, temporary, or
permanent facility or location; where consumption is on or off the PREMISES;
and regardless of whether there is a charge for the FOOD.
(c) FOOD ESTABLISHMENT does not Include:
(I) An establishment that offers only FOOD that Is not POTENTIALLY HAZARDOUS
FOOD prePACKAGED In a licensed FOOD ESTABLISHMENT or FOOD PROCESSING
PLANT;
(ii) An establishment that offers only minimally cut, unprocessed fruits,
Part 1 — Intent, Scope, and Definitions Page 5
(49)
(50)
vegetables, and fresh herbs that are not POTENTIALLY HAZARDOUS FOOD or
READY -TO -EAT FOOD;
(III) A FOOD PROCESSING PLANT, cottage FOOD operation, or other establishment
for activities regulated by the Washington state department of agriculture or
the United States Department of Agriculture;
(Iv) An establishment that offers only READY -TO -EAT FOOD that Is not POTENTIALLY
HAZARDOUS FOOD produced in a licensed FOOD ESTABLISHMENT or FOOD
PROCESSING PLANT (such as premixed soda pop, powdered creamer,
pretzels, cookies, doughnuts, cake, or MEAT jerky) that are served without
direct hand contact, with limited portioning, directly onto or into sanitary
SINGLE -USE ARTICLES or SINGLE -SERVICE ARTICLES from the original package;
(v) An establishment that offers only hot BEVERAGES (such as coffee, hot tea, or
hot apple cider) that are not POTENTIALLY HAZARDOUS FOOD served directly
Into sanitary SINGLE -SERVICE ARTICLES;
(vi) An establishment that offers only dry FOODS that are not READY -TO -EAT
FOODS (such as dry beans, dry grains, in -shell nuts, coffee beans, tea
leaves, or herbs for tea) and that are not POTENTIALLY HAZARDOUS FOODS;
(vii) An establishment that offers only prePACKAGED frozen confections produced
In a licensed FOOD ESTABLISHMENT or FOOD PROCESSING PLANT;
(viii) A residential kitchen in a private home or other location, if only baked goods
that are not POTENTIALLY HAZARDOUS FOOD are prepared and wrapped in a
sanitary manner for sale or service by a nonprofit organization operating for
religious, charitable, or educational purposes and if the CONSUMER is
informed by a clearly visible placard at the sales or service location that the
FOODS are prepared in a kitchen that is not inspected by a REGULATORY
AUTHORITY;
(ix) A location where FOODS that are prepared as specified in (b)(viii) of this
subsection are sold or offered for human consumption;
(x) A hotel/motel or other similar business that maintains an ice dispensing
machine for self-service use by guests and the ice is not used by a FOOD
ESTABLISHMENT;
(xi) A kitchen in a private home operated as a family day care provider as
defined in RCW 43.215.010 (1)(c) or an adult family home as defined in
RCW 70.128.010, used only to prepare FOOD for residents and other people
for whom the operation is licensed to provide care;
(xii) A private home that receives catered or home -delivered FOOD;
(xiii) A private home or other location used for a PRIVATE EVENT;
(xlv) A DONOR KITCHEN; and
(xv) A location used for a POTLUCK.
"FOOD PROCESSING PLANT."
(a) FOOD PROCESSING PLANT means a commercial operation that manufactures,
packages, labels, or stores FOOD for human consumption, and provides FOOD for
sale or distribution to other business entities such as FOOD PROCESSING PLANTS or
FOOD ESTABLISHMENTS.
(b) FOOD PROCESSING PLANT does not Include a FOOD ESTABLISHMENT.
"FOOD WORKER CARD" means a FOOD and BEVERAGE service workers PERMIT as required
under chapter 69.06 RCW.
(51) "GAME ANIMAL."
(a) GAME ANIMAL means an animal, the products of which are FOOD, that is not
classified as livestock, sheep, swine, goat, horse, mule, or other equine in 9 C.F.R.
301 Definitions, or as POULTRY, or FISH.
(b) GAME ANIMAL includes mammals such as reindeer, elk, deer, antelope, water
buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria, or muskrat, and
nonaquatic reptiles such as land snakes.
(c) GAME ANIMAL does not Include RATITES.
Page 6 Washington State Retail Food Code
(52) "GRADE A STANDARDS" means the requirements of the United States Public Health
Service/FDA "Grade A Pasteurized Milk Ordinance" with which certain fluid and dry milk
and milk products comply.
(53) "GRILL MARKED" means FOOD that has been seared using a NONCONTINUOUS COOKING
process in which the FOOD is placed on a heated cooking surface for no more than one
minute on each side.
(54) "HACCP PLAN" means a written document that delineates the formal procedures for
following the Hazard Analysis and Critical Control Point principles developed by The
National Advisory Committee on Microbiological Criteria for Foods.
(55) "HANDWASHING SINK."
(a) HANDWASHING SINK means a lavatory, a basin or vessel for washing, awash basin,
or a PLUMBING FIXTURE especially placed for use in personal hygiene and designed
for the washing of hands.
(b) HANDWASHING SINK includes an automatic handwashing facility.
(56) "HAZARD" means a biological, chemical, or physical property that might cause an
unacceptable CONSUMER health RISK.
(57) "HEALTH PRACTITIONER" means a physician licensed to practice medicine, or if allowed
by LAW, a nurse practitioner, physician assistant or similar medical professional.
(58) "HERMETICALLY SEALED CONTAINER" means a container that is designed and intended to
be secure against the entry of microorganisms and, in the case of low acid canned
FOODS, to maintain the commercial sterility of its contents after processing.
(59) "HIGHLY SUSCEPTIBLE POPULATION" means PERSONS who are more likely than other
people in the general population to experience foodborne disease because they are:
(a) Immunocompromised, PRESCHOOL age children, or older adults; and
(b) Obtaining FOOD at a facility that provides custodial care, health care, assisted
living, nutritional services, or socialization services, including, but not limited to
child or adult day care center, kidney dialysis center, hospital, nursing home, or
senior center.
(60) "IMMEDIATE SERVICE" means service to the public within thirty minutes of preparation.
(61) "IMMINENT HEALTH HAZARD" means a significant threat or danger to health that is
considered to exist when there is evidence sufficient to show that a product, practice,
circumstance, or event creates a situation that requires immediate correction or
cessation of operation to prevent injury based on a fire, flood, extended interruption of
electrical or water service, SEWAGE backup, misuse Of POISONOUS OR TOXIC MATERIALS,
onset of an apparent FOODBORNE DISEASE OUTBREAK, gross insanitary occurrence or
condition, or other circumstance that might endanger public health.
(62) "INJECTED" means manipulating a MEAT to which a solution has been introduced into its
interior by processes that are referred to as "injecting," "pump marinating," or "stitch
pumping."
(63) "JUICE."
(a) JUICE means the aqueous liquid expressed or extracted from one or more fruits or
vegetables, purees of the edible portions of one or more fruits or vegetables, or
any concentrates of such liquid or puree.
(b) JUICE does not include, for purposes of HACCP, liquids, purees, or concentrates
that are not used as BEVERAGES or ingredients Of BEVERAGES.
(64) "KITCHENWARE" means FOOD preparation and storage UTENSILS.
(65) "LAW" means applicable local, state, and federal statutes, regulations, and ordinances.
(66) "LINENS" means fabric items such as cloth hampers, cloth napkins, table cloths, wiping
cloths, and work garments including cloth gloves.
(67) "LOCAL BOARD OF HEALTH" means the county or district board of health.
Part 1 - Intent, Scope, and Definitions Page 7
(68) "LOCAL HEALTH OFFICER" means the legally qualified physician who has been appointed
as the health officer for the county or district public health department.
(69) "MAJOR FOOD ALLERGEN."
(a) MAJOR FOOD ALLERGEN means:
(i) Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean
shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds,
pecans, or walnuts), wheat, peanuts, and soybeans; or
(ii) A FOOD ingredient that contains protein derived from a FOOD as specified in
(a)(i) of this subsection.
(b) MAJOR FOOD ALLERGEN does not Include:
(i) Any highly refined oil derived from a FOOD specified in (a)(i) of this
subsection and any ingredient derived from such highly refined oil; or
(ii) An ingredient that is exempt under the petition or notification process
specified in the Food Allergen Labeling and Consumer Protection Act of
2004. (Public Law 108-282.)
(70) "MEAT" means the flesh of animals used as FOOD including the dressed flesh of cattle,
swine, sheep, or goats and other edible animals, except FISH and POULTRY.
(71) "MECHANICALLY TENDERIZED."
(a) MECHANICALLY TENDERIZED means manipulating MEAT with deep penetration by
processes which might be referred to as "blade tenderizing," "jaccarding,"
"pinning," "needling," or using blades, pins, needles, or any mechanical device.
(b) MECHANICALLY TENDERIZED does not include processes by which solutions are
INJECTED into MEAT.
(72) "MG/L" means milligrams per liter, which is the metric equivalent of parts per million.
(73) "MOBILE FOOD UNIT" means a readily movable FOOD ESTABLISHMENT.
(74) "MOLLUSCAN SHELLFISH" means any edible species of fresh or frozen oysters, clams,
mussels, and scallops or edible portions thereof, except when the scallop product
consists only of the shucked adductor muscle.
(75) "NONCONTINUOUS COOKING."
(a) NONCONTINUOUS COOKING means the cooking Of FOOD In a FOOD ESTABLISHMENT
using a process in which the initial heating of the FOOD is intentionally halted so
that it may be cooled and held for complete cooking at a later time prior to sale or
service.
(b) NONCONTINUOUS COOKING does not include cooking procedures that only involve
temporarily interrupting or slowing an otherwise continuous cooking process.
(76) "PACKAGED."
(a) PACKAGED means bottled, canned, cartoned, securely bagged, or securely
wrapped, whether PACKAGED In a FOOD ESTABLISHMENT Or a FOOD PROCESSING
PLANT.
(b) PACKAGED does not include a wrapper, carry -out box, or other nondurable
container used to containerize FOOD with the purpose of facilitating FOOD
protection:
(i) During service and receipt of the FOOD by the CONSUMER; or
(ii) During the display at a staffed, self-service buffet line, such as at a school.
(77) "PERMIT" means the document issued by the REGULATORY AUTHORITY that authorizes a
PERSON to operate a FOOD ESTABLISHMENT.
(78) "PERMIT HOLDER" means the entity that:
(a) Is legally responsible for the operation of the FOOD ESTABLISHMENT such as the
owner, the owner's agent, or other PERSON; and
(b) Possesses a valid PERMIT to operate a FOOD ESTABLISHMENT.
Page 8 Washington State Retail Food Code
(79) "PERSON" means any individual, corporation, company, association, society, firm,
partnership, joint stock company, or any governmental agency, or the authorized agents
of these entities.
(80) "PERSON IN CHARGE" means the individual present at a FOOD ESTABLISHMENT who Is
responsible for the operation at the time.
(81) "PERSONAL CARE ITEMS."
(a) PERSONAL CARE ITEMS means Items or substances that might be poisonous, toxic,
or a source of contamination and are used to maintain or enhance a PERSON'S
health, hygiene, or appearance.
(b) PERSONAL CARE ITEMS Include items such as medicines; first -aid supplies; and
other items such as cosmetics, and toiletries such as toothpaste and mouthwash.
(82) "pH" means the symbol for the negative logarithm of the hydrogen ion concentration,
which is a measure of the degree of acidity or alkalinity of a solution. Values between
zero and seven indicate acidity and values between seven and fourteen indicate
alkalinity. The value for pure distilled water is seven, which is considered neutral.
(83) "PHYSICAL FACILITIES" means the structure and interior surfaces of a FOOD
ESTABLISHMENT including accessories such as soap and towel dispensers and
attachments such as light fixtures and heating or air conditioning system vents.
(84) "PLUMBING FIXTURE" means a receptacle or device that:
(a) Is permanently or temporarily connected to the water distribution system of the
PREMISES and demands a supply of water from the system; or
(b) Discharges used water, waste materials, or SEWAGE directly or indirectly to the
drainage system of the PREMISES.
(85) "PLUMBING SYSTEM" means the water supply and distribution pipes; PLUMBING FIXTURES
and traps; soil, waste, and vent pipes; sanitary and storm sewers and building drains,
including their respective connections, devices, and appurtenances within the
PREMISES; and water treating EQUIPMENT.
(86) "POISONOUS OR TOXIC MATERIALS" means substances that are not intended for ingestion
and are included in four categories:
(a) Cleaners and SANITIZERS, which include cleaning and SANITIZING agents and
agents such as caustics, acids, drying agents, polishes, and other chemicals;
(b) Pesticides, except SANITIZERS, which include substances such as insecticides and
rodenticides;
(c) Substances necessary for the operation and maintenance of the establishment
such as nonFOOD grade lubricants and PERSONAL CARE ITEMS that might be
deleterious to health; and
(d) Substances that are not necessary for the operation and maintenance of the
establishment and are on the PREMISES for retail sale, such as petroleum products
and paints.
(87) "POOLED" is the combination of four or more raw EGGS, EGG yolks, or EGG whites.
(88) "POTENTIALLY HAZARDOUS FOOD (PHF)."
(a) POTENTIALLY HAZARDOUS FOOD means a FOOD that requires time/temperature
control for safety to limit pathogenic microorganism growth or toxin formation.
(b) POTENTIALLY HAZARDOUS FOOD Includes:
(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, CUT LEAFY GREENS, 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; and
Part 1 — Intent, Scope, and Definitions Page 9
(ii) Except as specified in (c)(iv) of this subsection, a FOOD that because of the
interaction of its A, and PH values is designated as product assessment
required (PA) in Table A or B of this subsection:
Table A. Interaction of pH and Aw for Control of Spores in Food Heat -treated
to Destroy Vegetative Cells and Subsequently Packaged
A,, values
pH values
4.6 or less
>4.6 - 5.6
>5.6
:50.92
non-PHF
non-PHF
non-PHF
>0.92 - .95
non-PHF
non-PHF
PA**
>0.95
non-PHF
PA
PA
** PA means Product Assessment required.
Table B. Interaction of pH and Aw for Control of Vegetative Cells and Spores
in Food Not Heat -treated or Heat -treated but not Packaged*
Aw values
H values
p
<4.2
4.2-4.6
>4.6-5.0
>5.0
<0.88
Non-PHF
Non-PHF
Non-PHF
Non-PHF
0.88 - 0.90
Non-PHF
Non-PHF
Non-PHF
PA**
>0.90 - 0.92
Non-PHF
Non-PHF
PA
PA
>0.92
Non-PHF
PA
PA
PA
** PA means Product Assessment required.
(C) POTENTIALLY HAZARDOUS FOOD does not include:
(i) An air-cooled hard-boiled EGG with shell intact, or an EGG with the shell intact
that is not hard-boiled, but has been pasteurized to destroy all viable
salmonellae;
(ii) A FOOD in an unopened HERMETICALLY SEALED CONTAINER that is
commercially processed to achieve and maintain commercial sterility under
conditions of nonrefrigerated storage and distribution;
(iii) A FOOD that because of its PH or A, value, or interaction of A, and PH values,
is designated as a non-PHF FOOD in Table A or B of this subsection;
(iv) A FOOD that is designated as product assessment required (PA) in Table A
or B of this subsection and has undergone a product assessment showing
that the growth or toxin formation of pathogenic microorganisms that are
reasonably likely to occur in that FOOD is precluded due to:
(A) Intrinsic factors including added or natural characteristics of the FOOD
such as preservatives, antimicrobials, humectants, acidulants or
nutrients;
(B) Extrinsic factors including environmental or operational factors that
affect the FOOD such as packaging, modified atmosphere such as
REDUCED OXYGEN PACKAGING, shelf life and use, or temperature range
of storage and use; or
(C) A combination of intrinsic and extrinsic factors; or
(v) A FOOD that does not support the growth or toxic formation of pathogenic
microorganisms in accordance with (c)(i) or (iv) of this subsection even
though the FOOD might contain a pathogenic microorganism or chemical or
physical contaminant at a level sufficient to cause illness or injury.
Page 10 Washington State Retail Food Code
(89) "POTLUCK" means an event where:
(a) People are gathered to share FOOD;
(b) People attending the event are expected to bring FOOD to share;
(c) There is no compensation provided for people bringing FOOD to the event;
(d) There is no charge for any FOOD or BEVERAGE provided at the event; and
(e) The event is not conducted for commercial purposes.
(90) "POULTRY" means:
(a) Any domesticated bird (chickens, turkeys, ducks, geese, guineas, RATITES, or
squabs), whether live or dead, as defined in 9 C.F.R. 381.1 Poultry Products
Inspection Regulations Definitions, Poultry; and
(b) Any migratory waterfowl or game bird, pheasant, partridge, quail, grouse, or
pigeon, whether live or dead, as defined in 9 C.F.R. 362.1 Voluntary Poultry
Inspection Regulations, Definitions.
(91) "PREMISES" means:
(a) The physical facility, its contents, and the contiguous land or property under the
control of the PERMIT HOLDER; or
(b) The physical facility, its contents, and the land or property not described under (a)
of this subsection if its facilities and contents are under control of the PERMIT
HOLDER and might impact FOOD ESTABLISHMENT personnel, facilities, or operations,
and a FOOD ESTABLISHMENT is only one component of a larger operation such as a
health care facility, hotel, motel, school, recreational camp, or prison.
(92) "PRESCHOOL."
(a) PRESCHOOL means a program that provides organized care and education for
children below the age required for kindergarten entry. A PRESCHOOL operates for
two or more days per week with no child enrolled on a regular basis for more than
four hours per day.
(b) A PRESCHOOL does not include:
(i) Programs where the parent or guardian is present at each session;
(ii) Parent -child classes where the focus is on parent education;
(iii) Short-term parks and recreation programs;
(iv) Informal parent and child groups;
(v) Irregular babysitting;
(vi) Licensed child care; or
(vii) FOOD preparation and service operations otherwise under PERMIT or license
by the REGULATORY AUTHORITY.
(93) "PRIMAL CUT" means a basic major cut into which carcasses and sides of MEAT are
separated, such as beef round, pork loin, Iamb flank, or veal breast.
(94) "PRIVATE EVENT" means a private gathering limited to members and guests of members
of a family, organization, or club, where the event is not open to the general public, and
where FOOD is provided without compensation.
(95) "PUBLIC WATER SYSTEM" means a DRINKING WATER system that is operated in compliance
with chapters 246-290 and 246-291 WAC.
(96) "RATITE" means a flightless bird such as an emu, ostrich, or rhea.
(97) "READY -TO -EAT FOOD."
(a) READY -TO -EAT FOOD means FOOD that:
(i) Is in a form that is edible without additional preparation to achieve FOOD
safety, as specified under 03400 (1) through (3) or 03405 or 03425; or
(ii) Is raw or partially cooked animal FOOD and the CONSUMER is advised as
specified under 03400 (4)(a) and (c); or
Part 1 — Intent, Scope, and Definitions Page 11
(iii) Is prepared in accordance with a VARIANCE that is granted as specified under
03400 (4)(d); and
(iv) Might receive additional preparation for palatability or aesthetic, epicurean,
gastronomic, or culinary purposes.
(b) READY -TO -EAT FOOD Includes:
(i) Raw animal FOOD that is cooked as specified under 03400 or 03405, or
frozen as specified under 03425;
(ii) Raw fruits and vegetables that are washed as specified under 03318;
(iii) Fruits and vegetables that are cooked for hot holding, as specified under
03410;
(iv) All POTENTIALLY HAZARDOUS FOOD that is cooked to the temperature and time
required for the specific FOOD under 03400 through 03445 and cooled as
specified under 03515;
(v) Plant FOOD for which further washing, cooking, or other processing is not
required for FOOD safety, and from which rinds, peels, husks, or shells, if
naturally present, are removed;
(vi) Substances derived from plants such as spices, seasonings, and sugar;
(vii) A bakery item such as bread, cakes, pies, fillings, or icing for which further
cooking is not required for FOOD safety;
(viii) The following products that are produced in accordance with USDA
guidelines and that have received a lethality treatment for pathogens: Dry,
fermented sausages, such as dry salami or pepperoni; salt cured MEAT and
POULTRY products, such as prosciutto ham, country cured ham, and Parma
ham; and dried MEAT and POULTRY products, such as jerky or beef sticks;
and
(ix) FOODS manufactured according to 21 C.F.R. Part 113, Thermally Processed
Low -Acid Foods Packaged in Hermetically Sealed Containers.
(98) "RED HIGH RISK FACTORS" are improper practices or procedures identified as the most
prevalent contributing factors to foodborne illness or injury, as listed on the Food
Establishment Inspection Report form.
(99) "REDUCED OXYGEN PACKAGING."
(a) REDUCED OXYGEN PACKAGING means:
(i) The reduction of the amount of oxygen in a package by removing oxygen;
displacing oxygen and replacing it with another gas or combination of gases;
or otherwise controlling the oxygen content to a level below that normally
found in the surrounding atmosphere (approximately twenty-one percent at
sea level); and
(ii) A process as specified in (a)(i) of this subsection that involves a FOOD for
which the HAZARDS Clostridium botulinum or Listeria monocytogenes require
control in the final PACKAGED form.
(b) REDUCED OXYGEN PACKAGING Includes:
(i) Vacuum packaging, in which air is removed from a package of FOOD and the
package is hermetically SEALED so that a vacuum remains inside the
package;
(ii) Modified atmosphere packaging, in which the atmosphere of a package of
FOOD is modified so that its composition is different from air but the
atmosphere might change over time due to the permeability of the
packaging material or the respiration of the FOOD. Modified atmosphere
packaging includes reduction of the proportion of oxygen, total replacement
of oxygen, or an increase in the proportion of other gases such as carbon
dioxide or nitrogen;
(iii) Controlled atmosphere packaging, in which the atmosphere of a package of
FOOD is modified so that until the package is opened, its composition is
different from air, and continuous control of that atmosphere is maintained,
such as by using oxygen scavengers or a combination of total replacement
of oxygen, nonrespiring FOOD, and impermeable packaging material;
Page 12 Washington State Retail Food Code
(iv) Cook chill packaging, in which cooked FOOD is hot filled into impermeable
bags which have the air expelled and are then SEALED or crimped closed.
The bagged FOOD is rapidly chilled and refrigerated at temperatures that
inhibit the growth of psychrotrophic pathogens; or
(v) Sous vide packaging, in which raw or partially cooked FOOD is placed in
hermetically SEALED, impermeable bag, cooked in the bag, rapidly chilled,
and refrigerated at temperatures that inhibit the growth of psychrotrophic
pathogens.
(100) "REFUSE" means solid waste not carried by water through a SEWAGE system.
(101) "REGULATORY AUTHORITY" means the local, state, or federal enforcement body or
authorized representative having jurisdiction over the FOOD ESTABLISHMENT. The LOCAL
BOARD OF HEALTH, acting through the LOCAL HEALTH OFFICER, Is the REGULATORY
AUTHORITY for the activity of a FOOD ESTABLISHMENT, except as otherwise provided by
LAW.
(102) "REMINDER" means a written statement concerning the health RISK of consuming animal
FOODS raw, undercooked, or without otherwise being processed to eliminate pathogens.
(103) "RESERVICE" means the transfer Of FOOD that is unused and returned by a CONSUMER
after being served or sold and in the possession of the CONSUMER, to another PERSON.
(104) "RESTRICT" means to limit the activities Of a FOOD EMPLOYEE so that there Is no RISK Of
transmitting a disease that is transmissible through FOOD and the FOOD EMPLOYEE does
not work with exposed FOOD, clean EQUIPMENT, UTENSILS, LINENS; and unwrapped
SINGLE -SERVICE or SINGLE -USE ARTICLES.
(105) "RESTRICTED EGG" means any check, dirty EGG, incubator reject, inedible, leaker, or loss
as defined in 9 C.F.R. 590.
(106) "RESTRICTED USE PESTICIDE" means a pesticide product that contains the active
ingredients specified in 40 C.F.R. 152.175 Pesticides classified for restricted use, and
that is limited to use by or under the direct supervision of a certified operator.
(107) "RISK" means the likelihood that an adverse health effect will occur within a population
as a result of a HAZARD in a FOOD.
(108) "SAFE MATERIAL" means:
(a) An article manufactured from or composed of materials that might not reasonably
be expected to result, directly or indirectly, in their becoming a component or
otherwise affecting the characteristics of any FOOD;
(b) An ADDITIVE that is used as specified in Section 409 of the federal Food, Drug, and
Cosmetic Act; or
(c) Other materials that are not ADDITIVES and that are used in conformity with
applicable regulations of the FDA.
(109) "SANITIZATION" means the application of cumulative heat or chemicals on cleaned
FOOD -CONTACT SURFACES that, when evaluated for efficacy, is sufficient to yield a
reduction of five logs, which is equal to a 99.999% reduction, of representative disease
microorganisms of public health importance.
(110) "SEALED" means free of cracks or other openings that allow the entry or passage of
moisture.
(111) "SERVICE ANIMAL" means any dog that is individually trained to do work or perform tasks
for the benefit of an individual with a disability, including a physical, sensory, psychiatric,
intellectual, or other mental disability, as specified in RCW 49.60.218.
(112) "SERVICING AREA" means an operating base location to which a MOBILE FOOD UNIT or
transportation vehicle returns regularly for such things as vehicle and EQUIPMENT
cleaning, discharging liquid or solid wastes, refilling water tanks and ice bins, and
boarding FOOD.
(113) "SEWAGE" means liquid waste containing animal or vegetable matter in suspension or
solution and might include liquids containing chemicals in solution.
Part 1 — Intent, Scope, and Definitions Page 13
(114) "SHELLFISH CONTROL AUTHORITY" means a state, federal, foreign, tribal, or other
government entity legally responsible for administering a program that includes
certification of MOLLUSCAN SHELLFISH harvesters and DEALERS for interstate commerce.
(115) "SHELLSTOCK" means raw, In -shell MOLLUSCAN SHELLFISH.
(116) "SHIGA TOXIN -PRODUCING ESCHERICHIA COLT" (STEC) means any E. coli capable of
producing Shiga toxins (also called verocytotoxins or "Shiga-like" toxins). Examples of
serotypes of STEC include both 0157 and non-0157 E. coli. Also see
Enterohemorrhagic Escherichia coli.
(117) "SHUCKED SHELLFISH" means MOLLUSCAN SHELLFISH that have One or both shells
removed.
(118) "SINGLE -SERVICE ARTICLES" means TABLEWARE, carry -out UTENSILS, and other items such
as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that are
designed and constructed for one-time, one -PERSON use after which they are intended
for discard.
(119) "SINGLE -USE ARTICLES."
(a) SINGLE -USE ARTICLES means UTENSILS and bulk FOOD containers designed and
constructed to be used once and discarded.
(b) SINGLE -USE ARTICLES includes items such as wax paper, butcher paper, plastic
wrap, formed aluminum FOOD containers, jars, plastic tubs or buckets, bread
wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet
the materials, durability, strength, and cleanability specifications under 04100,
04200, and 04204 for multiuse UTENSILS.
(120) "SLACKING" means the process of moderating the temperature of a FOOD such as
allowing a FOOD to gradually increase from a temperature of -10°F (-23°C) to 25°F
(-4°C) in preparation for deep -fat frying or to facilitate even heat penetration during the
cooking of previously block -frozen FOOD such as shrimp.
(121) "SMOOTH" means:
(a) A FOOD -CONTACT SURFACE having a surface free of pits and inclusions with a
cleanability equal to or exceeding that of (100 grit) number three stainless steel;
(b) A non -FOOD -CONTACT SURFACE Of EQUIPMENT having a surface equal to that Of
commercial grade hot -rolled steel free of visible scale; and
(c) A floor, wall, or ceiling having an even or level surface with no roughness or
projections that render it difficult to clean.
(122) "TABLEWARE" means eating, drinking, and serving UTENSILS for table use such as
flatware including forks, knives, and spoons; hollowware including bowls, cups, serving
dishes, and tumblers; and plates.
(123) "TEMPERATURE MEASURING DEVICE" means a thermometer, thermocouple, thermistor, or
other device that indicates the temperature Of FOOD, air, or water.
(124) "TEMPORARY FOOD ESTABLISHMENT" means a FOOD ESTABLISHMENT:
(a) Operating at a fixed location, with a fixed menu, for not more than twenty-one
consecutive days in conjunction with a single event or celebration, such as a fair or
festival; or
(b) Operating not more than three days a week at a fixed location, with a fixed menu,
in conjunction with an APPROVED, recurring, organized event, such as a farmers
market.
(125) "USDA" means the United States Department of Agriculture.
(126) "UTENSIL" means a FOOD -contact implement or container used in the storage,
preparation, transportation, dispensing, sale, or service Of FOOD, such as KITCHENWARE
or TABLEWARE that Is multiuse, SINGLE -SERVICE, or SINGLE -USE; gloves used in contact
with FOOD; temperature sensing probes Of FOOD TEMPERATURE MEASURING DEVICES; and
probe -type price or identification tags used in contact with FOOD.
Page 14 Washington State Retail Food Code
(127) "VARIANCE" means a written document issued by the REGULATORY AUTHORITY that
authorizes a modification or waiver of one or more requirements of this chapter if, in the
opinion of the REGULATORY AUTHORITY, a health HAZARD or nuisance will not result from
the modification or waiver.
(128) "VENDING MACHINE" means a self-service device that, upon insertion of a coin, paper
currency, token, card, or key, or by optional manual operation, dispenses unit servings
Of FOOD in bulk or in packages without the necessity of replenishing the device between
each vending operation.
(129) "VENDING MACHINE LOCATION" means the room, enclosure, space, or area where one or
more VENDING MACHINES are installed and operated and includes the storage areas and
areas on the PREMISES that are used to service and maintain the VENDING MACHINES.
(130) "WAREWASHING" means the cleaning and sanitizing of utensils and FOOD -CONTACT
SURFACES Of EQUIPMENT.
(131) "WHOLE -MUSCLE, INTACT BEEF" means whole muscle beef that Is not INJECTED,
MECHANICALLY TENDERIZED, reconstructed, or scored and marinated, from which beef
steaks may be cut.
Part 1 — Intent, Scope, and Definitions Page 15
PART 2: MANAGEMENT AND PERSONNEL
Subpart A - Supervision
02100 Responsibility --Assignment (2009 FDA Food Code 2-101.11).
(1) Except as specified in subsection (2) of this section, the PERMIT HOLDER shall be the
PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a
PERSON IN CHARGE Is present at the FOOD ESTABLISHMENT during all hours of Operation.
(2) In a FOOD ESTABLISHMENT with two or more separately PERMITTED departments that are
the legal responsibility of the same PERMIT HOLDER and that are located on the same
PREMISES, the PERMIT HOLDER may, during specific time periods when FOOD is not being
prepared, PACKAGED, or served, designate a single PERSON IN CHARGE who Is present On
the PREMISES during all hours of operation, and who is responsible for each separately
PERMITTED FOOD ESTABLISHMENT On the PREMISES.
02105 Demonstration of knowledge (2009 FDA Food Code 2-102.11).
Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and
upon request, the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY
knowledge of foodborne disease prevention, application of the HAZARD analysis and CRITICAL
CONTROL POINT principles, and the requirements of this chapter. The PERSON IN CHARGE shall
demonstrate this knowledge by:
(1) Complying with this chapter by having no violations Of RED HIGH RISK FACTORS during the
current inspection;
(2) Being a certified FOOD protection manager who has shown proficiency of required
information through passing a test that is part of an ACCREDITED PROGRAM; or
(3) Responding correctly to the inspector's questions as they relate to the specific FOOD
operation. The areas of knowledge include:
(a) Describing the relationship between the prevention of foodborne disease and the
personal hygiene of a FOOD EMPLOYEE;
(b) Explaining the responsibility of the PERSON IN CHARGE for preventing the
transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or
medical condition that might cause foodborne disease;
(c) Describing the symptoms associated with the diseases that are transmissible
through FOOD;
(d) Explaining the significance of the relationship between maintaining the time and
temperature Of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne
illness;
(e) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT,
POULTRY, EGGS, and FISH;
(f) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY
HAZARDOUS FOOD Including MEAT, POULTRY, EGGS, and FISH;
(g) Stating the required temperatures and times for the safe refrigerated storage, hot
holding, cooling, and reheating Of POTENTIALLY HAZARDOUS FOOD;
(h) Describing the relationship between the prevention of foodborne illness and the
management and control of the following:
(i) Cross contamination;
(II) Hand contact with READY -TO -EAT FOODS;
(iii) Handwashing; and
(iv) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
(i) Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a
MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic
reaction;
Part 2 — Management and Personnel Page 17
(j) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
(i) Sufficient in number and capacity; and
(ii) Properly designed, constructed, located, installed, operated, maintained,
and cleaned;
(k) Explaining correct procedures for cleaning and SANITIZING UTENSILS and
FOOD -CONTACT SURFACES Of EQUIPMENT;
(1) Identifying the source of water used and measures taken to ensure that it remains
protected from contamination such as providing protection from backflow and
precluding the creation of cross connections;
(m) Identifying POISONOUS OR TOXIC MATERIALS In the FOOD ESTABLISHMENT and the
procedures necessary to ensure that they are safely stored, dispensed, used, and
disposed of according to LAW;
(n) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale
or service that when not controlled can contribute to the transmission of foodborne
illness and explaining steps taken to ensure that the points are controlled in
accordance with the requirements of this chapter;
(0) Explaining the details Of how the PERSON IN CHARGE and FOOD EMPLOYEES Comply
with the HACCP PLAN if a plan is required by the LAW, this chapter, or an agreement
between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
(p) Explaining the responsibilities, rights, and authorities assigned by this chapter to
the:
(1) FOOD EMPLOYEE;
(II) CONDITIONAL EMPLOYEE;
(ill) PERSON IN CHARGE; and
(Iv) REGULATORY AUTHORITY;
(q) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES and CONDITIONAL
EMPLOYEES comply with reporting responsibilities and exclusion Or RESTRICTION Of
FOOD EMPLOYEES.
02110 Duties — Food protection manager certification (2009 FDA Food Code 2-102.20).
A PERSON IN CHARGE who is certified by a FOOD protection manager certification program is
deemed to comply with 02105(2).
The certification program must be evaluated and listed by a Conference for Food
Protection -recognized accrediting agency as conforming to the Conference for Food Protection
Standards for Accreditation of Food Protection Manager Certification Programs.
02115 Duties — Person in charge (2009 FDA Food Code 2-103.11).
The PERSON IN CHARGE shall ensure that:
(1) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used
as living or sleeping quarters as specified under 06290;
(2) PERSONS unnecessary to the FOOD ESTABLISHMENT Operation are not allowed in the
FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and
tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that
exposed FOOD; Clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE -SERVICE
and SINGLE -USE ARTICLES are protected from Contamination;
(3) EMPLOYEES and other PERSONS such as delivery and maintenance PERSONS and
pesticide applicators entering the FOOD preparation, FOOD storage, and WAREWASHING
areas comply with this chapter;
(4) EMPLOYEES are effectively cleaning their hands by routinely monitoring the EMPLOYEES'
handwashing;
(5) EMPLOYEES are visibly observing FOODS as they are received to determine that they are
from APPROVED sources, delivered at the required temperatures, protected from
contamination, not ADULTERATED, and accurately presented, by routinely monitoring the
EMPLOYEES' observations and periodically evaluating FOODS upon their receipt;
Page 18 Washington State Retail Food Code
(6) EMPLOYEES are properly cooking POTENTIALLY HAZARDOUS FOOD, being particularly
careful in cooking those FOODS known to cause severe foodborne illness and death,
such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine
monitoring of the cooking temperatures using appropriate TEMPERATURE MEASURING
DEVICES properly scaled and calibrated as specified under 04220 and 04580(2);
(7) EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS
that are not held hot or are not for consumption within four hours, through daily oversight
of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling;
(8) CONSUMERS who order raw or partially cooked READY -TO -EAT FOODS of animal origin are
informed as specified under 03620 that the FOOD is not cooked sufficiently to ensure its
safety;
(9) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before
they are reused, through routine monitoring of solution temperature and exposure time
for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure
time for chemical SANITIZING;
(10) CONSUMERS are notified that clean TABLEWARE is to be used when they return to
self-service areas such as salad bars and buffets as specified under 03345;
(1 1) Except when approval is obtained from the REGULATORY AUTHORITY as specified under
03300(4), EMPLOYEES are preventing cross -contamination of READY -TO -EAT FOOD with
bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs,
SINGLE -USE gloves, or dispensing EQUIPMENT;
(12) EMPLOYEES are properly trained in FOOD safety, including FOOD allergy awareness, as it
relates to their assigned duties; and
(13) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are Informed of their responsibility to
report in accordance with LAW, to the PERSON IN CHARGE, information about their health
and activities as they relate to diseases that are transmissible through FOOD, as
specified under 02205.
02120 Food worker cards.
(1) The PERMIT HOLDER and PERSON IN CHARGE of the FOOD ESTABLISHMENT shall ensure that
all FOOD EMPLOYEES are in compliance with the provisions of chapter 69.06 RCW and
chapter 246-217 WAC for obtaining and renewing valid FOOD WORKER CARDS.
(2) The PERMIT HOLDER and PERSON IN CHARGE of the FOOD ESTABLISHMENT shall display or
file the original or a copy of the FOOD WORKER CARD of each FOOD EMPLOYEE at the
EMPLOYEE'S place of employment, to be available for inspection by the REGULATORY
AUTHORITY upon request.
(3) This section does not add to, or remove from, the provisions of chapter 69.06 RCW and
chapter 246-217 WAC regarding FOOD WORKER CARDS.
Subpart B - Employee Health
02200 Employee health --Reporting policy.
The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the
PERSON IN CHARGE information about their health and activities as they relate to diseases that
are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the
information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne
disease transmission, including providing necessary additional information, such as the date of
onset of illness symptoms.
02205 Employee health --Reportable history of illness.
(1) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES shall report to the PERSON IN CHARGE if
they:
(a) Have diarrhea, vomiting, sore throat with fever, or jaundice (yellow skin or eyes),
except as specified under 02235;
Part 2 - Management and Personnel Page 19
(b) Have a lesion containing pus such as a boil or infected wound that is open or
draining and is:
(i) On the hands or wrist;
(ii) On exposed portions of the arms; or
(iii) On other parts of the body, unless the lesion is covered by a dry, durable,
tight -fitting bandage; or
(c) Have an illness diagnosed by a HEALTH PRACTITIONER as due to an infection with:
(i) Hepatitis A virus;
(ii) Salmonella Typhi (Typhoid Fever);
(iii) Shigella; or
(iv) Enterohemorrhagic or SHIGA TOXIN -PRODUCING EscHERICHIA COLT.
(2) In addition to the reporting in subsection (1) of this section, FOOD EMPLOYEES and
CONDITIONAL EMPLOYEES In a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE
POPULATION shall report to the PERSON IN CHARGE If they:
(a) Have an Illness diagnosed by a HEALTH PRACTITIONER as due to an Infection with
Norovirus or Salmonella other than Salmonella Typhi;
(b) Have consumed or prepared FOOD implicated in a CONFIRMED DISEASE OUTBREAK;
(c) Have attended or worked in a setting where there is a CONFIRMED DISEASE
OUTBREAK;
(d) Live in the same household as someone who works at or attended a setting where
there Is a CONFIRMED DISEASE OUTBREAK; or
(e) Live in the same household as or have consumed FOOD prepared by a PERSON who
is infected or ill with:
(i) Enterohemorrhagic or SHIGA TOXIN -PRODUCING EsCHERICHIA COLT;
(ii) Shigella;
(iii) Salmonella Typhi; or
(iv) Hepatitis A virus or jaundice.
02210 Employee health --Prohibit a conditional employee from becoming a food employee.
The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE who reports symptoms or a
diagnosed disease as described in 02205 (1) or (2)(a) does not become a FOOD EMPLOYEE until
they meet the requirements for the removal of RESTRICTION or EXCLUSION in 02245 and 02250.
A CONDITIONAL EMPLOYEE that reports a history of exposure to disease in 02205 (2)(b) through
(e) may not become a FOOD EMPLOYEE In a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE
POPULATION until the requirements in 02250 are met.
02215 Employee health --Notify health officer.
The PERSON IN CHARGE shall notify the LOCAL HEALTH OFFICER and the REGULATORY AUTHORITY, If
not the same agency, when a FOOD EMPLOYEE Is:
(1) Jaundiced; or
(2) Diagnosed with an illness due to a pathogen as specified under 02205 (1)(c) and (2)(a).
02220 Employee health --Conditions of exclusion.
Except as provided in 02235, the PERSON IN CHARGE of a FOOD ESTABLISHMENT shall EXCLUDE
any FOOD EMPLOYEE who Is known to have:
(1) Diarrhea or vomiting;
(2) Jaundice;
(3) A diagnosed infection (symptomatic or ASYMPTOMATIC) with Salmonella Typhi, Shigella,
Enterohemorrhagic or SHIGA TOXIN -PRODUCING EsCHERICHIA COLT, or hepatitis A virus;
(4) A sore throat with fever or a diagnosed infection with Norovirus or Salmonella other than
Salmonella Typhi, and works In a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE
POPULATION; or
Page 20 Washington State Retail Food Code
(5) A previous infection with Salmonella Typhi within the past three months without having
antibiotic therapy.
02225 Employee health --Conditions of restriction.
The PERSON IN CHARGE of a FOOD ESTABLISHMENT shall RESTRICT any FOOD EMPLOYEE who Is
known to have:
(1) A lesion that appears inflamed or contains pus and that is not covered;
(2) Exposure to foodborne pathogens as described in 02205 (2)(b) through (e) and works in
a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; or
(3) A sore throat with fever.
02230 Employee health --Aiding illness investigations.
The PERSON IN CHARGE of a FOOD ESTABLISHMENT and all EMPLOYEES shall cooperate with the
REGULATORY AUTHORITY and the LOCAL HEALTH OFFICER Investigating:
(1) A foodborne disease outbreak or a suspected foodborne disease outbreak; or
(2) A FOOD EMPLOYEE suspected to be infected with a disease agent that can be transmitted
from a FOOD EMPLOYEE through food.
02235 Employee health --Other conditions.
A FOOD EMPLOYEE with a symptom of gastrointestinal illness, such as vomiting, diarrhea, or
jaundice, may work In a FOOD ESTABLISHMENT without special RESTRICTION, provided that the
FOOD EMPLOYEE furnishes written medical documentation to the REGULATORY AUTHORITY from a
HEALTH PRACTITIONER that the symptom Is due to a medical condition not transmissible through
FOOD, such as Crohn's disease, irritable bowel syndrome, ulcerative colitis, or hepatitis C.
02240 Employee health --Complying with LOCAL HEALTH OFFICER.
The PERSON IN CHARGE of a FOOD ESTABLISHMENT and FOOD EMPLOYEES shall comply with orders
Issued by the LOCAL HEALTH OFFICER for EXCLUDING EMPLOYEES from a FOOD ESTABLISHMENT or
RESTRICTING EMPLOYEE activities due to a diagnosed or suspected Infection by a disease agent
that can be transmitted from a FOOD EMPLOYEE through FOOD until the LOCAL HEALTH OFFICER
rescinds the order.
02245 Employee health --Removal of exclusion or restriction based on diagnosis.
Except as specified under 02250, the PERSON IN CHARGE shall obtain approval from the LOCAL
HEALTH OFFICER before reinstating a FOOD EMPLOYEE who was RESTRICTED or EXCLUDED based
on:
(1) The 19th edition of the Control of Communicable Disease Manual, published by the
American Public Health Association; or
(2) Other measures the LOCAL HEALTH OFFICER deems necessary based on his or her
professional judgment, current standards of practice and the best available medical and
scientific information.
02250 Employee health --Removal of exclusion or restriction based on symptoms.
The PERSON IN CHARGE shall adhere to the following conditions when reinstating a FOOD
EMPLOYEE who was RESTRICTED or EXCLUDED due to:
(1) Diarrhea or vomiting: Remove EXCLUSION when ASYMPTOMATIC for more than
twenty-four hours;
(2) Jaundice: Remove EXCLUSION with approval of the LOCAL HEALTH OFFICER;
(3) Sore throat with fever: Remove EXCLUSION when ASYMPTOMATIC; or
(4) Uncovered infected wound or pustular boil: Remove RESTRICTION when skin, wound, or
pustular boil is properly protected by an impermeable cover and, if on the hand or wrist,
with a SINGLE -USE glove.
Part 2 - Management and Personnel Page 21
02255 Employee health --Removal of exclusion or restriction based on exposure.
The PERSON IN CHARGE shall adhere to the following conditions when reinstating a FOOD
EMPLOYEE who was RESTRICTED due to:
(1) Exposure to Norovirus, Shigella spp., or Enterohemorrhagic or SHIGA TOXIN -PRODUCING
EsCHERICHIA COL: Remove RESTRICTION when more than three days since potential
exposure or more than three days since household contact became ASYMPTOMATIC;
(2) Exposure to Salmonella Typhi: Remove RESTRICTION when more than fourteen days
since the last potential exposure or more than fourteen days since household contact
became ASYMPTOMATIC;
(3) Exposure to hepatitis A: Remove RESTRICTION when:
(a) The FOOD EMPLOYEE is immune to hepatitis A virus infection because of prior illness
from hepatitis A, vaccination, or IgG administration; or
(b) More than thirty days have passed since the last day the FOOD EMPLOYEE was
potentially exposed or since the FOOD EMPLOYEE's household contact became
jaundiced.
Subpart C - Personal Cleanliness
02300 Hands and arms --Clean condition (2009 FDA Food Code 2-301.11).
FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.
02305 Hands and arms --Cleaning procedure (2009 FDA Food Code 2-301.12).
(1) Except as specified in subsection (4) of this section, FOOD EMPLOYEES shall clean their
hands and exposed portions of their arms, including surrogate prosthetic devices for
hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING
SINK that is equipped as specified under 05210 and Part 6, Subpart C.
(2) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean
their hands and exposed portions of their arms, including surrogate prosthetic devices
for hands and arms:
(a) Rinse under clean, running warm water;
(b) Apply an amount of cleaning compound recommended by the cleaning compound
manufacturer;
(c) Rub together vigorously for at least ten to fifteen seconds while:
(i) Paying particular attention to removing soil from underneath the fingernails
during the cleaning procedure; and
(ii) Creating friction on the surfaces of the hands and arms or surrogate
prosthetic devices for hands and arms, finger tips, and areas between the
fingers;
(d) Thoroughly rinse under clean, running warm water; and
(e) Immediately follow the cleaning procedure with thorough drying using a method as
specified under 06310.
(3) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES
may use disposable paper towels or similar clean barriers when touching surfaces such
as manually operated faucet handles on a HANDWASHING SINK or the handle of a
restroom door.
(4) If APPROVED and capable of removing the types of soils encountered in the FOOD
operations involved, an automatic handwashing facility may be used by FOOD
EMPLOYEES to clean their hands or surrogate prosthetic devices.
Page 22 Washington State Retail Food Code
02310 Hands and arms --When to wash (2009 FDA Food Code 2-301.14).
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under
02305 immediately before engaging in FOOD preparation including working with exposed FOOD,
clean EQUIPMENT and UTENSILS, and unwrapped SINGLE -SERVICE and SINGLE -USE ARTICLES and:
(1) After touching bare human body parts other than clean hands and clean, exposed
portions of arms;
(2) After using the toilet room;
(3) After caring for or handling SERVICE ANIMALS or aquatic animals as specified under
02415(2);
(4) Except as specified under 02400(2), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(5) After handling soiled EQUIPMENT or UTENSILS;
(6) During FOOD preparation, as often as necessary to remove soil and contamination and
to prevent cross contamination when changing tasks;
(7) When switching between working with raw FOOD and working with READY -TO -EAT FOOD;
(8) Before donning gloves for working with READY -TO -EAT FOOD unless a glove change is not
the result of contamination; and
(9) After engaging in other activities that contaminate the hands or gloves.
02315 Hands and arms --Where to wash (2009 FDA Food Code 2-301.15).
FOOD EMPLOYEES shall clean their hands In a HANDWASHING SINK or APPROVED automatic
handwashing facility and may not clean their hands in a sink used for FOOD preparation or
WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop
water and similar liquid waste.
02320 Hands and arms --Hand antiseptics (2009 FDA Food Code 2-301.16).
(1) A hand antiseptic used as a topical application, hand antiseptic solution used as a hand
dip, or a hand antiseptic soap must:
(a) Comply with one of the following:
(i) Be an APPROVED drug that is listed in the FDA publication Approved Drug
Products with Therapeutic Equivalence Evaluations as an APPROVED drug
based on safety and effectiveness; or
(ii) Have active antimicrobial ingredients that are listed in the FDA monograph
or OTC Health -Care Antiseptic Drug Products as an antiseptic handwash;
and
(b) Comply with one of the following:
(i) Have components that are exempted from the requirement of being listed in
federal FOOD ADDITIVE regulations as specified in 21 C.F.R. 170.39 —
Threshold of regulation for substances used in FOOD contact articles; or
(ii) Comply with and be listed in:
(A) 21 C.F.R. 178 — Indirect FOOD ADDITIVES: Adjuvants, production aids,
and SANITIZERS as regulated for use as a FOOD ADDITIVE with
conditions of safe use; or
(B) 21 C.F.R. 182 — Substances generally recognized as safe, 21 C.F.R.
184 — Direct food substances affirmed as generally recognized as
safe, or 21 C.F.R. 186 — Indirect food substances affirmed as
generally recognized as safe for use in contact with FOOD; and
(c) Be applied only to hands that are cleaned as specified under 02305.
(2) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the
requirements specified under subsection (1)(b) of this section, use must be:
(a) Followed by thorough hand rinsing in clean water beforehand contact with FOOD or
by the use of gloves; or
Part 2 — Management and Personnel Page 23
(b) Limited to situations that involve no direct contact with FOOD by the bare hands.
(3) A hand antiseptic solution used as a hand dip must be maintained clean and at a
strength equivalent to at least 100 MG/L chlorine.
02325 Fingernails --Maintenance (2009 FDA Food Code 2-302.11).
(1) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the
edges and surfaces are cleanable and not rough.
(2) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail
polish or artificial fingernails while preparing FOOD.
02330 Jewelry --Prohibition (2009 FDA Food Code 2-303.11).
Except for a single ring or wedding ring set covered by a glove in good repair, FOOD EMPLOYEES
may not wear jewelry on their arms or hands while preparing FOOD.
02335 Outer clothing --Clean condition (2009 FDA Food Code 2-304.11).
FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE -SERVICE and SINGLE -USE ARTICLES.
Subpart D - Hygienic Practices
02400 Food contamination prevention --Eating, drinking, or using tobacco (2009 FDA Food
Code 2-401.11).
(1) Except as specified in subsection (2) of this section, an EMPLOYEE may eat, drink, or use
any form of tobacco only in designated areas where the contamination of exposed
FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE -SERVICE and
SINGLE -USE ARTICLES; or other items needing protection cannot result.
(2) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is
handled to prevent contamination of:
(a) The EMPLOYEE's hands;
(b) The container; and
(c) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped
SINGLE -SERVICE and SINGLE -USE ARTICLES.
02405 Food contamination prevention --Discharges from the eyes, nose, and mouth (2009 FDA
Food Code 2-401.12).
FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes
discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; or unwrapped SINGLE -SERVICE or SINGLE -USE ARTICLES.
02410 Hair restraints --Effectiveness (2009 FDA Food Code 2-402.11).
FOOD EMPLOYEES shall wear short hair or use hair restraints such as hats, hair coverings or
nets, rubber bands, or hair clips to keep their hair off the face and behind their shoulders, and
clothing that covers body hair to protect exposed FOOD; clean EQUIPMENT, UTENSILS, and
LINENS; and unwrapped SINGLE -SERVICE and SINGLE -USE ARTICLES.
02415 Animals --Handling prohibition (2009 FDA Food Code 2-403.11).
(1) Except as specified in subsection (2) of this section, FOOD EMPLOYEES may not care for
or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets
that are allowed as specified under 06570 (2)(b) through (e).
(2) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS
and FOOD EMPLOYEES may handle or care for FISH In aquariums or MOLLUSCAN SHELLFISH
or crustacean in display tanks if they wash their hands as specified under 02305 and
02315.
Page 24 Washington State Retail Food Code
PART 3: FOOD
Subpart A - Characteristics
03100 Condition --Safe, unadulterated, and honestly presented (2009 FDA Food Code
3-101.11).
FOOD must be safe, not ADULTERATED, and, as specified under 03605, honestly presented.
Subpart B - Sources, Specifications, and Original Containers and Records
03200 Sources --Compliance with food law (2009 FDA Food Code 3-201.11).
(1) FOOD must be obtained from sources that comply with LAW.
(2) FOOD prepared in a private home may not be used or offered for human consumption in
a FOOD ESTABLISHMENT.
(3) PACKAGED FOOD must be labeled as specified under LAW, including chapter 69.04 RCW;
21 C.F.R. 101 Food Labeling; 9 C.F.R. 317 Labeling, Marking Devices, and Containers;
9 C.F.R. 381 Subpart N Labeling and Containers; and as specified under 03265 and
03270.
(4) FISH, other than those specified under 03425(2), that are intended for consumption in
raw or undercooked form and allowed as specified under 03400(4) may be offered for
sale or service if they are obtained from a supplier that freezes the FISH as specified
under 03425; or if they are frozen on the PREMISES as specified under 03425 and
records are retained as specified under 03430.
(5) WHOLE -MUSCLE, INTACT BEEF steaks that are intended for consumption in an
undercooked form without a CONSUMER advisory as specified under 03400(3) must be:
(a) Obtained from a FOOD PROCESSING PLANT that, upon request by the purchaser,
PACKAGES the steaks and labels them, to indicate that the steaks meet the
definition Of WHOLE -MUSCLE, INTACT BEEF; Or
(b) Deemed acceptable by the REGULATORY AUTHORITY based On Other evidence, such
as written buyer specifications or invoices, that indicates that the steaks meet the
definition Of WHOLE -MUSCLE, INTACT BEEF; and
(c) If Individually cut In a FOOD ESTABLISHMENT:
(I) Cut from WHOLE -MUSCLE, INTACT BEEF that Is labeled by a FOOD PROCESSING
PLANT as specified in (a) of this subsection or identified as specified in (b) of
this subsection;
(ii) Prepared so they remain intact; and
(III) If PACKAGED for undercooking In a FOOD ESTABLISHMENT, labeled as specified
in (a) of this subsection or identified as specified in (b) of this subsection.
(6) MEAT and POULTRY that Is not a READY -TO -EAT FOOD and Is In a PACKAGED form when It Is
offered for sale or otherwise offered for consumption, must be labeled to include safe
handling instructions as specified in LAW, including 9 C.F.R. 317.2(I) and 9 C.F.R.
381.125(b).
(7) EGGS that have not been specifically treated to destroy all viable salmonellae must be
labeled to include safe handling instructions as specified in LAW, including 21 C.F.R.
101.17(h).
03205 Sources --Food in a hermetically sealed container (2009 FDA Food Code 3-201.12).
FOOD In a HERMETICALLY SEALED CONTAINER must be Obtained from a FOOD PROCESSING PLANT
that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.
03210 Sources --Fluid milk and milk products (2009 FDA Food Code 3-201.13).
Fluid milk and milk products must be obtained from sources that comply with GRADE A
STANDARDS as specified In LAW.
Part 3 — Food Page 25
03215
03220
03225
Sources --Fish (2009 FDA Food Code 3-201.14).
(1) FISH that are received for sale or service must be:
(a) Commercially and legally caught or harvested; or
(b) APPROVED for sale or service.
(2) MOLLUSCAN SHELLFISH that are recreationally caught may not be received for sale or
service.
Sources --Molluscan shellfish (2009 FDA Food Code 3-201.15).
(1) MOLLUSCAN SHELLFISH must be obtained from sources according to LAw and the
requirements specified in the United States Department of Health and Human Services,
Public Health Service, FDA, National Shellfish Sanitation Program Guide for the Control
Of MOLLUSCAN SHELLFISH.
(2) MOLLUSCAN SHELLFISH received in interstate commerce must be from sources that are
listed in the Interstate Certified Shellfish Shippers List.
Sources --Wild mushrooms.
(1) The PERMIT HOLDER shall obtain wild harvested mushrooms only from sources in
Washington, Oregon, Idaho, California, Montana and British Columbia where each
mushroom is individually identified in the fresh state.
(2) Only the following wild harvested mushroom species may be offered for sale or service
In a FOOD ESTABLISHMENT:
(a) Hedgehog (Hydnum repandum, H. umbilicatum);
(b) Porcini/King Bolete (Boletus edulis);
(c) Lobster (Hypomyces lactifluorum growing on Russula brevipes);
(d) Pacific Golden Chanterelle (Cantharellus formosus, C. cascadensis, C. cibarius
var roseocanus);
(e) White Chanterelle (Cantharellus subalbidus);
(f) Yellow Foot/Winter Chanterelle (Craterellus tubaeformis);
(g) Black Trumpet (Craterellus cornucopioides);
(h) Saffron milk cap (Lactarius deliciosus);
(i) Coral Hydnum/Bears Tooth (Hericium coralloides, H. abietis, H. americanum);
Q) Oyster (Pleurotus populinus, P. pulmonarius, P. ostreaus);
(k) Cauliflower mushroom (Sparassis crispa);
(1) Oregon Black Truffle (Leucangium carthusianum);
(m) Oregon White Truffle (Tubergibbosum, T. oregonense);
(n) Blue Chanterelle (Polyozellus multiplex);
(o) Morchella species including, but not limited to, Black Morels (Morchella elata) and
Blonde Morels (Morchella escu/enta);
(p) Mats utake/Japanese Pine Mushroom (Tricholoma magnivelare).
(3) Wild harvested mushrooms prepared for IMMEDIATE SERVICE by a FOOD ESTABLISHMENT
must be cooked to 135°F except for those sold for home use from grocery or farmer's
markets.
(4) The PERMIT HOLDER shall keep written documentation supplied by the mushroom
identifier for any wild harvested mushrooms offered for sale or service on file for ninety
days after receipt. The documentation must include:
(a) The common name and Latin binomial name of the mushroom;
(b) The name, original signature, business name, mailing address, e-mail and
telephone number of the mushroom identifier;
(c) The province, state, and county or counties where harvested;
(d) The date or dates of harvest;
Page 26 Washington State Retail Food Code
(e) The date of sale to the FOOD ESTABLISHMENT; and
(f) The amount of product by weight.
(5) This section does not apply to dried or fresh mushrooms that are grown, processed or
PACKAGED in a FOOD PROCESSING PLANT regulated by a state or federal FOOD
REGULATORY AUTHORITY.
03230 Sources --Game animals (2009 FDA Food Code 3-201.17).
(1) If GAME ANIMALS are received for sale or service they must be:
(a) Commercially raised for FOOD and:
(i) Raised, slaughtered, and processed under a voluntary inspection program
that is conducted by the agency that has animal health jurisdiction; or
(ii) Under a routine inspection program conducted by a regulatory agency other
than the agency that has animal health jurisdiction; and
(iii) Raised, slaughtered, and processed according to:
(A) LAWS governing MEAT and POULTRY as determined by the agency that
has animal health jurisdiction and the agency that conducts the
inspection program; and
(B) Requirements which are developed by the agency that has animal
health jurisdiction and the agency that conducts the inspection
program with consideration of factors such as the need for
antemortem and postmortem examination by an APPROVED
veterinarian or veterinarian's designee;
(b) Under a voluntary inspection program administered by the USDA for GAME ANIMALS
such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that
are "inspected and APPROVED" in accordance with 9 C.F.R. 352 Exotic Animals;
Voluntary Inspection of rabbits that are "inspected and certified" in accordance
with 9 C.F.R. 354 Voluntary Inspection of Rabbits and Edible Products Thereof.
(2) A GAME ANIMAL may not be received for sale or service if it is a species of wildlife that is
listed in 50 C.F.R. 17 Endangered and Threatened Wildlife and Plants.
03235 Specifications for receiving --Temperature (2009 FDA Food Code 3-202.11).
(1) Except as specified in subsection (2) of this section, refrigerated, POTENTIALLY
HAZARDOUS 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 POTENTIALLY HAZARDOUS 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) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified
under 03400 through 03410 and received hot must be at a temperature of 135°F (57°C)
or above.
(5) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT must be
received frozen.
(6) Upon receipt, POTENTIALLY HAZARDOUS FOOD must be free of evidence of previous
temperature abuse.
03240 Specifications for receiving --Additives (2009 FDA Food Code 3-202.12).
FOOD may not contain ADDITIVES that are not APPROVED or ADDITIVES that exceed the amounts
specified in 21 C.F.R. 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior
sanctioned substances that exceed amounts specified in 21 C.F.R. 181-186, substances that
exceed amounts specified in 9 C.F.R., Subpart C, Section 424.21(b) Food Ingredients and
Sources of Radiation, or pesticide residues that exceed provisions specified in 40 C.F.R. 180
Tolerances for Pesticides Chemicals in Food, and exceptions.
Part 3 — Food Page 27
03245 Specifications for receiving --Eggs (2009 FDA Food Code 3-202.13).
EGGS must be received clean and sound and may not exceed the RESTRICTED EGG tolerances
for United States Consumer Grade B as specified in United States Standards, Grades, and
Weight Classes for Shell Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing
Service of USDA.
03250 Specifications for receiving --Eggs and milk products, pasteurized (2009 FDA Food
Code 3-202.14).
(1) EGG PRODUCTS must be obtained pasteurized.
(2) Fluid milk, fluid milk products, dry milk, and dry milk products must meet "Grade A
pasteurized" milk standards of chapter 15.36 RCW, except "Grade A raw milk" products
meeting standards of chapter 15.36 RCW may be sold in retail stores in the original
container for off -PREMISES consumption.
(3) Frozen milk products, such as ice cream, must be obtained pasteurized as specified in
21 C.F.R. 135 - Frozen Desserts.
(4) Cheese must be obtained pasteurized unless alternative procedures to pasteurization
are specified in the C.F.R., such as 21 C.F.R. 133 - Cheeses and Related Cheese
Products, for curing certain cheese varieties.
03255 Specifications for receiving --Package integrity (2009 FDA Food Code 3-202.15).
FOOD packages must be in good condition and protect the integrity of the contents so that the
FOOD is not exposed to adulteration or potential contaminants.
03260 Specifications for receiving --Ice (2009 FDA Food Code 3-202.16).
Ice used as a FOOD or a cooling medium must be made from DRINKING WATER.
03265 Specifications for receiving --Shucked shellfish, packaging and identification (2009 FDA
Food Code 3-202.17).
(1) Raw SHUCKED SHELLFISH must be obtained in nonreturnable packages which bear a
legible label that identifies the:
(a) Name, address, and CERTIFICATION NUMBER of the shucker, packer, or repacker of
the MOLLUSCAN SHELLFISH; and
(b) The "sell by" or "best if used by" date for packages with a capacity of less than 1.89
L (one-half gallon) or the date shucked for packages with a capacity of 1.89 L
(one-half gallon) or more.
(2) A package of raw SHUCKED SHELLFISH that does not bear a label or which bears a label
which does not contain all of the information as specified under subsection (1) of this
section is subject to a hold order, as allowed by LAW, or seizure and destruction in
accordance with 21 C.F.R. Subpart D - Specific Administrative Decisions Regarding
Interstate Shipments, Section 1240.60(d) Molluscan Shellfish.
03270 Specifications for receiving--Shellstock identification (2009 FDA Food Code 3-202.18).
(1) SHELLSTOCK must be obtained in containers bearing legible source identification tags or
labels that are affixed by the harvester or DEALER that depurates, ships, or reships the
SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide for the
Control of Molluscan Shellfish, and that list:
(a) Except as specified under subsection (3) of this section, on the harvester's tag or
label, the following information in the following order:
(i) The harvester's identification number that is assigned by the SHELLFISH
CONTROL AUTHORITY;
(ii) The date of harvest;
Page 28 Washington State Retail Food Code
(iii) The most precise identification of the harvest location or aquaculture site
that is practicable based on the system of harvest area designations that is
in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation
of the name of the state or country in which the shellfish are harvested;
(iv) The type and quantity of shellfish; and
(v) The following statement in bold, capitalized type: "This tag is required to
be attached until container is empty or retagged and thereafter kept on
file for 90 days."; and
(b) Except as specified in subsection (4) of this section, on each DEALER'S tag or label,
the following information in the following order:
(i) The DEALER's name and address, and the CERTIFICATION NUMBER assigned
by the SHELLFISH CONTROL AUTHORITY;
(ii) The original shipper's CERTIFICATION NUMBER including the abbreviation of
the name of the state or country in which the shellfish are harvested;
(iii) The same information as specified for a harvester's tag under (a)(ii) through
(iv) of this subsection; and
(iv) The following statement in bold, capitalized type: "This tag is required to
be attached until container is empty and thereafter kept on file for 90
days."
(2) A container of SHELLSTOCK that does not bear a tag or label or that bears a tag or label
that does not contain all of the information as specified under subsection (1)(a) of this
section is subject to a hold order, as allowed by LAW, or seizure and destruction in
accordance with 21 C.F.R. Subpart D - Specific Administrative Decisions Regarding
Interstate Shipments, Section 1240.60(d).
(3) If a place is provided on the harvester's tag or label for a DEALER's name, address and
CERTIFICATION NUMBER, the DEALER'S information must be listed first.
(4) If the harvester's tag or label is designed to accommodate each DEALER'S identification
as specified under subsection (1)(a)(i) and (ii) of this section, individual DEALER tags or
labels need not be provided.
03275 Specifications for receiving--Shellstock, condition (2009 FDA Food Code 3-202.19).
When received by a FOOD ESTABLISHMENT, SHELLSTOCK must be reasonably free of mud, dead
shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken
shells must be discarded.
03280 Specifications for receiving --Juice treated (2009 FDA Food Code 3-202.110).
Pre PACKAGED JUICE must:
(1) Be obtained from a processor with a HACCP system as specified in 21 C.F.R. Part 120
Hazard Analysis and Critical Control (HACCP) Systems; and
(2) Be obtained pasteurized or otherwise treated to attain a 5-log reduction of the most
resistant microorganism of public health significance as specified in 21 C.F.R. Part
120.24 Process Controls.
03285 Original containers and records --Molluscan shellfish, original container (2009 FDA
Food Code 3-203.11).
(1) Except as specified in subsections (2), (3), and (4) of this section, MOLLUSCAN SHELLFISH
may not be removed from the container in which they are received other than
immediately before sale or preparation for service.
(2) For display purposes, SHELLSTOCK may be removed from the container in which they are
received, displayed on drained ice, or held in a display container, and a quantity
specified by a CONSUMER may be removed from the display or display container and
provided to the CONSUMER if:
(a) The source of the SHELLSTOCK on display is identified as specified under 03270
and recorded as specified under 03290; and
Part 3 — Food Page 29
(b) The SHELLSTOCK are protected from contamination.
(3) SHUCKED SHELLFISH may be removed from the container in which they were received
and held in a display container from which individual servings are dispensed upon a
CONSUMER'S request if:
(a) The labeling information for the shellfish on display as specified under 03265 is
retained and correlated to the date when, or dates during which, the shellfish are
sold or served; and
(b) The shellfish are protected from contamination.
(4) SHUCKED SHELLFISH may be removed from the container in which they were received
and re PACKAGED in CONSUMER self-service containers where allowed by LAW if:
(a) The labeling information for the shellfish is on each CONSUMER self-service
container as specified under 03265 and 03610 (1) and (2)(a) through (e);
(b) The labeling information as specified under 03265 is retained and correlated with
the date when, or dates during which, the shellfish is sold or served;
(c) The labeling information and dates specified under (b) of this subsection are
maintained for ninety days; and
(d) The shellfish are protected from contamination.
(5) SHELLSTOCK may be removed from the container in which they are received and
repacked in CONSUMER self-service containers if:
(a) Each self-service container of SHELLSTOCK is plainly marked with the harvest area
name, harvest area date, and original shellfish DEALER'S CERTIFICATION NUMBER,
including the abbreviation of the name of the state or country in which the shellfish
are harvested, or otherwise marked with a code that can be used to link the
product with tag or label information as specified under 03270;
(b) The tag or label information as specified under 03270 for SHELLSTOCK is retained in
a written or electronic log for ninety days that correlates the date when, or dates
during which, the SHELLSTOCK sold;
(c) The SHELLSTOCK are protected from contamination; and
(d) The packaging material allows air to get to the shellfish.
03290 Original containers and records--Shellstock, maintaining identification (2009 FDA Food
Code 3-203.12).
(1) Except as specified under subsection (3)(b) of this section, SHELLSTOCK tags or labels
must remain attached to the container in which the SHELLSTOCK are received until the
container is empty.
(2) The date when the last SHELLSTOCK from the container is sold or served must be
recorded on the tag or label.
(3) The identity of the source of SHELLSTOCK that are sold or served must be maintained by
retaining SHELLSTOCK tags or labels for ninety calendar days from the date that is
recorded on the tag or label, as specified under subsection (2) of this section by:
(a) Using an APPROVED record keeping system that keeps the tags or labels in
chronological order correlated to the date that is recorded on the tag or label, as
specified under subsection (2) of this section; and
(b) If SHELLSTOCK are removed from its tagged or labeled container:
(i) Preserving source identification by using a recordkeeping system as
specified under (a) of this subsection; and
(ii) Ensuring that SHELLSTOCK from one tagged or labeled container are not
COMMINGLED with SHELLSTOCK from another container.
Page 30 Washington State Retail Food Code
Subsection C - Preventing Contamination After Receiving
03300 Preventing contamination by employees --Preventing contamination from hands (2009
FDA Food Code 3-301.11).
(1) FOOD EMPLOYEES shall wash their hands as specified under 02305.
(2) Except when washing fruits and vegetables as specified under 03318 or as specified in
subsection (4) of this section, FOOD EMPLOYEES may not contact exposed, READY -TO -EAT
FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas,
tongs, SINGLE -USE gloves, or dispensing EQUIPMENT.
(3) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is
not In a READY -TO -EAT form.
(4) FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE POPULATION may contact exposed,
READY -TO -EAT FOOD with their bare hands If:
(a) The PERMIT HOLDER obtains prior approval from the REGULATORY AUTHORITY;
(b) Written procedures are maintained In the FOOD ESTABLISHMENT and made available
to the REGULATORY AUTHORITY upon request that Include:
(i) For each bare hand contact procedure, a listing of the specific READY -TO -EAT
FOODS that are touched by the hands;
(ii) Diagrams and other information showing that handwashing facilities,
installed, located, equipped, and maintained as specified under 05230,
05255, 05265, 06310, and 06320, are in an easily accessible location and in
close proximity to the work station where bare hand contact procedure is
conducted.
(c) A written EMPLOYEE health policy that documents how the FOOD ESTABLISHMENT
complies with Part 2, Subpart B of this chapter.
(d) Documentation that FOOD EMPLOYEES acknowledge they have received training in:
(i) The RISKS of contacting the specific READY -TO -EAT FOODS with bare hands;
(ii) Proper handwashing as specified under 02305;
(iii) When to wash their hands as specified under 02310;
(iv) Where to wash their hands as specified under 02315;
(v) Proper fingernail maintenance as specified under 02325;
(vi) Prohibition of jewelry as specified under 02330; and
(vii) Good hygienic practices as specified under 02400 and 02405.
(e) Documentation that hands are washed before FOOD preparation and as necessary
to prevent cross contamination by FOOD EMPLOYEES as specified under 02300,
02305, 02310, and 02315 during all hours of operation when the specific
READY -TO -EAT FOODS are prepared;
(f) Documentation that FOOD EMPLOYEES contacting READY -TO -EAT FOOD with bare
hands use two or more of the following control measures to provide additional
safeguards to HAZARDS associated with bare hand contact:
(i) Double handwashing;
(ii) Nail brushes;
(iii) A hand antiseptic after handwashing as specified under 02320;
(iv) Incentive programs such as paid sick leave that assist or encourage FOOD
EMPLOYEES not to work when they are ill; or
(v) Other APPROVED control measures; and
(g) Documentation that corrective action is taken when (a) through (f) of this
subsection are not followed.
03303 Preventing contamination by employees --Preventing contamination when tasting (2009
FDA Food Code 3-301.12).
A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD that is to be sold or
served.
Part 3 — Food Page 31
03306 Preventing food and ingredient contamination --Packaged and unpackaged
food --Separation, packaging, and segregation (2009 FDA Food Code 3-302.11).
(1) A FOOD must be protected from cross contamination by:
(a) Except as specified in (a)(iii) of this subsection, separating raw animal FOODS
during storage, preparation, holding and display from:
(i) Raw READY -TO -EAT FOOD including other raw animal FOOD such as FISH for
sushi or MOLLUSCAN SHELLFISH, or other raw READY -TO -EAT FOOD such as
fruits and vegetables; and
(ll) Cooked READY -TO -EAT FOOD;
(III) Frozen, commercially processed and PACKAGED raw animal FOOD may be
stored and displayed with or above frozen, commercially processed and
PACKAGED, READY -TO -EAT FOOD.
(b) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, Iamb, pork, and POULTRY during storage,
preparation, holding and display by:
(i) Using separate EQUIPMENT for each type; or
(ii) Arranging each type of FOOD in EQUIPMENT so that cross contamination of
one type with another is prevented; and
(iii) Preparing each type Of FOOD at different times or in separate areas.
(c) Cleaning EQUIPMENT and UTENSILS as specified under 04605(1) and SANITIZING as
specified under 04710;
(d) Except as specified under 03520 (2)(b) and subsection (2) of this section, storing
the FOOD in packages, covered containers, or wrappings;
(e) Cleaning HERMETICALLY SEALED CONTAINERS Of FOOD of visible soil before opening;
(f) Protecting FOOD containers that are received PACKAGED together in a case or
overwrap from cuts when the case or overwrap is opened;
(g) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT
as specified under 06415; and
(h) Separating fruits and vegetables, before they are washed as specified under
03318 from READY -TO -EAT FOOD.
(2) Subsection (1)(d) of this section does not apply to:
(a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling
or hulling before consumption;
(b) PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are hung on clean,
SANITIZED hooks or placed on clean, SANITIZED racks;
(c) Whole, uncut, processed MEATS such as country hams, and smoked or cured
sausages that are placed on clean, SANITIZED racks;
(d) FOOD being cooled as specified under 03520; or
(e) SHELLSTOCK.
03309 Preventing food and ingredient contamination --Food storage containers, identified with
common name of food (2009 FDA Food Code 3-302.12).
Except for containers holding FOOD that can be readily and unmistakably recognized such as
dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their
original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato
flakes, salt, spices, and sugar must be identified with the common name of the FOOD.
Page 32 Washington State Retail Food Code
03312 Preventing food and ingredient contamination --Pasteurized eggs, substitute for raw
eggs for certain recipes (2009 FDA Food Code 3-302.13).
Pasteurized EGGS or EGG PRODUCTS must be substituted for raw EGGS in the preparation of
FOODS such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue,
eggnog, ice cream, and EGG -fortified BEVERAGES that are not:
(1) Cooked as specified under 03400 (1)(a) or (b); or
(2) Included in 03400(4).
03315 Preventing food and ingredient contamination --Protection from unapproved additives
(2009 FDA Food Code 3-302.14).
(1) FOOD must be protected from contamination that might result from the addition of, as
specified under 03240:
(a) FOOD ADDITIVES or COLOR ADDITIVES that are unsafe Or not APPROVED; and
(b) Unsafe or unapproved levels Of APPROVED FOOD ADDITIVES and COLOR ADDITIVES.
(2) A FOOD EMPLOYEE may not:
(a) Apply sulfiting agents to fresh fruits and vegetables intended for raw consumption
or to a FOOD considered to be a good source of vitamin B,; or
(b) Serve or sell FOOD specified under (a) of this subsection that is treated with sulfiting
agents before receipt by the FOOD ESTABLISHMENT.
03318 Preventing food and ingredient contamination --Washing fruits and vegetables (2009
FDA Food Code 3-302.15).
(1) Except as specified in subsection (2) of this section, and except for whole, raw fruits and
vegetables that are intended for washing by the CONSUMER before consumption, raw
fruits and vegetables must be thoroughly rinsed under running water to remove soil and
other contaminants after any soaking and before being cut, combined with other
ingredients, cooked, served, or offered for human consumption in READY -TO -EAT form.
(2) Raw fruits and vegetables may be washed by using chemicals as specified under
07225.
(3) For the purposes of this section, raw vegetables include fresh herbs and sprouts.
03321 Preventing food and ingredient contamination --Pooling of raw eggs prohibited.
Except EGGS that are used in batters or POOLED immediately before cooking, raw EGGS may not
be POOLED.
03324 Preventing contamination from ice used as a coolant --Ice used as exterior coolant,
prohibited as ingredient (2009 FDA Food Code 3-303.11).
After uses as a medium for cooling the exterior surfaces Of FOOD such as melons or FISH,
PACKAGED FOOD such as canned BEVERAGES, or cooling coils and tubes Of EQUIPMENT, ice may
not be used as a FOOD.
03327 Preventing contamination from ice used as a coolant --Storage or display of food in
contact with water or ice (2009 FDA Food Code 3-303.12).
(1) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is
subject to the entry of water because of the nature of its packaging, wrapping, or
container or its positioning in the ice or water.
(2) Except as specified in subsections (3) and (4) of this section, FOOD that Is not PACKAGED
may not be stored in direct contact with undrained ice.
(3) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut
potatoes; and tofu may be immersed in ice or water.
(4) Raw POULTRY and raw FISH that are received immersed in ice in shipping containers
may remain in that condition while in storage awaiting preparation, display, service, or
sale.
Part 3 — Food Page 33
03330 Preventing contamination from equipment, utensils, and linens --Food contact with
equipment and utensils (2009 FDA Food Code 3-304.11).
FOOD must only contact surfaces of:
(1) EQUIPMENT and UTENSILS that are cleaned as specified under 04600 through 04650 and
SANITIZED as specified under 04700 through 04710; or
(2) SINGLE -SERVICE ARTICLES and SINGLE -USE ARTICLES.
03333 Preventing contamination from equipment, utensils, and linens--In-use utensils,
between -use storage (2009 FDA Food Code 3-304.12).
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS
must be stored:
(1) Except as specified under subsection (2) of this section, in the FOOD with their handles
above the top of FOOD and the container;
(2) In FOOD that Is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD
within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or
cinnamon;
(3) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in -use
UTENSIL and the FOOD -CONTACT SURFACE of the FOOD preparation table or cooking
EQUIPMENT are cleaned and SANITIZED at a frequency specified under 04605 and 04705;
(4) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(5) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that Is not a POTENTIALLY HAZARDOUS FOOD; or
(6) In a container of water maintained at a temperature of 135°F (57°C) or greater or 41 °F
(5°C) or less and the container is cleaned at a frequency specified under 04605 (4)(g).
03336 Preventing contamination from equipment, utensils, and linens --Linens and napkins,
use limitation (2009 FDA Food Code 3-304.13).
LINENS and napkins may not be used in contact with FOOD unless they are used to line a
container for the service of FOODS and the LINENS and napkins are replaced each time the
container is refilled for a new CONSUMER.
03339 Preventing contamination from equipment, utensils, and linens --Wiping cloths, use
limitation (2009 FDA Food Code 3-304.14).
(1) Cloths that are in use for wiping FOOD spills from TABLEWARE and carry out containers
that occur as FOOD is being served must be:
(a) Maintained dry; and
(b) Used for no other purpose.
(2) Cloths in -use for wiping counters and other EQUIPMENT surfaces must be:
(a) Held between uses in a chemical SANITIZER solution at a concentration specified
under 04565; and
(b) Laundered daily as specified under 04805(4); or
(c) Dry disposable towels used in conjunction with a spray bottle of chemical
SANITIZER solution at a concentration specified under 04565 are not required to be
held in a chemical SANITIZER solution as long as the towels are disposed of after
each use.
(3) Cloths in -use for wiping surfaces in contact with raw animal FOODS must be kept
separate from cloths used for other purposes.
(4) Dry wiping cloths and the chemical SANITIZING solutions specified in subsection (2)(a) of
this section in which wet wiping cloths are held between uses must be free of FOOD
debris and visible soil.
Page 34 Washington State Retail Food Code
(5) Containers of chemical SANITIZING solutions specified in subsection (2)(a) of this section
in which wet wiping cloths are held between uses must be stored and used in a manner
that prevents contamination Of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE -SERVICE Or
SINGLE -USE ARTICLES.
(6) SINGLE -USE disposable SANITIZER wipes must be used in accordance with
EPA -APPROVED manufacturer's label use instructions.
03342 Preventing contamination from equipment, utensils, and linens --Gloves, use limitation
(2009 FDA Food Code 3-304.15).
(1) If used, SINGLE -USE gloves must be used for only one task such as working with
READY -TO -EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded
when damaged or soiled, or when interruptions occur in the operation.
(2) Except as specified in subsection (3) of this section, slash -resistant gloves that are used
to protect the hands during operations requiring cutting must be used in direct contact
only with FOOD that is subsequently cooked as specified under Part 3, Subpart D of this
chapter such as frozen FOOD or a PRIMAL CUT Of MEAT.
(3) Slash -resistant gloves may be used with READY -TO -EAT FOOD that will not be
subsequently cooked if the slash -resistant gloves have a SMOOTH, durable, and
nonabsorbent outer surface; or if the slash -resistant gloves are covered with a SMOOTH,
durable, nonabsorbent glove, or a SINGLE -USE glove.
(4) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is
subsequently cooked as required under Part 3, Subpart D such as frozen FOOD or a
PRIMAL CUT Of MEAT.
03345 Preventing contamination from equipment, utensils, and linens --Using clean tableware
for second portions and refills (2009 FDA Food Code 3-304.16).
(1) Except for refilling a CONSUMER'S drinking cup or container without contact between the
pouring UTENSIL and the lip -contact area of the drinking cup or container, FOOD
EMPLOYEES may not use TABLEWARE, Including SINGLE -SERVICE ARTICLES, soiled by the
CONSUMER, to provide second portions or refills.
(2) Except as specified in subsection (3) of this section, self-service CONSUMERS may not be
allowed to use soiled TABLEWARE, including SINGLE -SERVICE ARTICLES, to obtain
additional FOOD from the display and serving EQUIPMENT.
(3) Drinking cups and containers may be reused by self-service CONSUMERS if refilling is a
contamination -free process as specified under 04230 (1), (2), and (3).
03348 Preventing contamination from equipment, utensils, and linens --Refilling returnables
(2009 FDA Food Code 3-304.17).
(1) A take-home food container returned to a FOOD ESTABLISHMENT may not be refilled at a
FOOD ESTABLISHMENT with a POTENTIALLY HAZARDOUS FOOD.
(2) Except as specified in subsection (3) of this section, a take-home food container refilled
with food that is not POTENTIALLY HAZARDOUS FOOD must be cleaned as specified under
04650(2).
(3) SINGLE -SERVICE cups and personal take out BEVERAGE containers, such as thermally
insulated bottles, nonspill coffee cups, and promotional BEVERAGE glasses, may be
refilled by EMPLOYEES or the consumer if refilling is a contamination -free process as
specified under 04230 (1), (2), and (4).
Part 3 — Food Page 35
03351 Preventing contamination from the premises --Food storage (2009 FDA Food Code
3-305.11).
(1) Except as specified in subsections (2) and (3) of this section, FOOD must be protected
from contamination by storing the FOOD:
(a) In a clean, dry location;
(b) Where it is not exposed to splash, dust, or other contamination; and
(c) At least six inches (15 cm) above the floor.
(2) FOOD in packages and working containers may be stored less than six inches (15 cm)
above the floor on case lot handling EQUIPMENT as specified under 04268.
(3) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and
not exposed to floor moisture.
03354 Preventing contamination from the premises --Food storage, prohibited areas (2009 FDA
Food Code 3-305.12).
FOOD may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In dressing rooms;
(4) In garbage rooms;
(5) In mechanical rooms;
(6) Under sewer lines that are not shielded to intercept potential drips;
(7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under
lines on which water has condensed;
(8) Under open stairwells; or
(9) Under other sources of contamination.
03357 Preventing contamination from the premises --Vended potentially hazardous food,
original container (2009 FDA Food Code 3-305.13).
POTENTIALLY HAZARDOUS FOOD dispensed through a VENDING MACHINE must be In the package
In which It was placed at the FOOD ESTABLISHMENT or FOOD PROCESSING PLANT at which It was
prepared.
03360 Preventing contamination from the premises --Food preparation (2009 FDA Food Code
3-305.14).
During preparation, FOOD that is not PACKAGED must be protected from environmental sources
of contamination.
03363 Preventing contamination by consumers --Food display (2009 FDA Food Code 3-306.11).
(1) Except for nuts in the shell and whole raw fruits and vegetables that are intended for
hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display
must be protected from contamination by the use of packaging; counter, service line, or
salad bar FOOD guards; display cases; or other effective means;
(2) If PACKAGED for CONSUMER self-service, hard crusted breads such as baguettes must be
completely covered and may be open at one end.
03366 Preventing contamination by consumers --Condiments, protection (2009 FDA Food
Code 3-306.12).
(1) Condiments must be protected from contamination by being kept in dispensers that are
designed to provide protection, protected food displays with the proper UTENSILS,
original containers designed for dispensing, or individual packages or portions.
Page 36 Washington State Retail Food Code
(2) Condiments at a VENDING MACHINE LOCATION must be in individual packages or provided
in dispensers that are filled at an APPROVED location, such as the FOOD ESTABLISHMENT
that provides food to the VENDING MACHINE LOCATION, a FOOD PROCESSING PLANT that Is
regulated by the agency that has jurisdiction over the operation, or a properly equipped
facility that Is located on the site of the VENDING MACHINE LOCATION.
03369 Preventing contamination by consumers --Consumer self-service operations (2009 FDA
Food Code 3-306.13).
(1) Raw animal FOOD such as beef, Iamb, pork, and FISH that is not PACKAGED may not be
offered for CONSUMER self-service. This subsection does not apply to:
(a) CONSUMER self-service of READY -TO -EAT FOODS at buffets or salad bars that serve
FOODS such as sushi or raw shellfish;
(b) Ready -to -cook individual portions for cooking and immediate consumption on the
PREMISES such as CONSUMER -cooked MEATS or CONSUMER -selected Ingredients for
Mongolian barbecue; or
(c) Raw, frozen shrimp, lobster, finfish, calamari, or adductor muscle of scallop; or
frozen, breaded seafood.
(2) CONSUMER self-service operations for READY -TO -EAT FOODS must be provided with
suitable UTENSILS or effective dispensing methods that protect the FOOD from
contamination.
(3) CONSUMER self-service operations such as buffets and salad bars must be monitored by
FOOD EMPLOYEES trained in safe operating procedures.
(4) Containers for display and service of READY -TO -EAT, unPACKAGED, bulk FOODS for
CONSUMER self-service must have a CONSUMER access point no less than 30 inches
above floor level, except for APPROVED containers of liquids.
03372 Preventing contamination by consumers --Returned food and reservice of food (2009
FDA Food Code 3-306.14).
(1) Except as specified in subsection (2) of this section, after being served or sold and in the
possession of a CONSUMER, FOOD that Is unused or returned by the CONSUMER may not
be offered as FOOD for human consumption.
(2) Except as specified under 03800(7), a container of FOOD that is not POTENTIALLY
HAZARDOUS FOOD may be re -served from one CONSUMER to another if:
(a) The FOOD is dispensed so that it is protected from contamination and the container
is closed between uses, such as a narrow -neck bottle containing catsup, steak
sauce, or wine; or
(b) The FOOD, such as crackers, salt, or pepper, is in an opened original package and
is maintained in sound condition.
03375 Preventing contamination by consumers --Miscellaneous sources of contamination
(2009 FDA Food Code 3-307.11).
FOOD must be protected from contamination that might result from a factor or source not
specified under Part 3, Subparts A through F.
Subpart D - Destruction of Organisms of Public Health Concern
03400 Cooking --Raw animal foods (2009 FDA Food Code 3-401.11).
(1) Except as specified under subsections (2), (3), and (4) of this section, raw animal FOODS
such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS,
must be cooked to heat all parts of the FOOD to a temperature and for a time that
complies with one of the following methods based on the FOOD that is being cooked:
(a) 145°F (63°C) or above for fifteen seconds for:
(i) Raw EGGS that are broken and prepared in response to a CONSUMER'S order
and for IMMEDIATE SERVICE; and
Part 3 — Food Page 37
(ii) Except as specified under (b) and (c) of this subsection and subsections (2)
and (3) of this section, FISH and MEAT, including GAME ANIMALS commercially
raised for FOOD as specified under 03230 (1)(a) and GAME ANIMALS under a
voluntary inspection program as specified under 03230 (1)(b);
(b) 155°F (68°C) for fifteen seconds or a temperature and time combination specified
in the following chart, provided that FOOD EMPLOYEES monitor both temperature
and time under an APPROVED plan, for RATITES; MECHANICALLY TENDERIZED and
INJECTED MEATS; and COMMINUTED FISH, MEAT, GAME ANIMALS commercially raised
for FOOD as specified under 03230 (1)(a), GAME ANIMALS under a voluntary
inspection program as specified under 03230 (1)(a); and raw EGGS that are not
prepared as specified under (a)(i) of this subsection; or
Table 3-1: Minimum Temperatures
Temperature
Time
145°F (63°C)
3 minutes
150°F (66°C)
1 minute
158°F (70°C)
< 1 second (instantaneous)
(c) 165°F (74°C) or above for 15 seconds for POULTRY; BALUTS; wild GAME ANIMALS;
stuffed FISH; stuffed MEAT; stuffed pasta; stuffed RATITES; or stuffing containing
FISH, MEAT, POULTRY, or RATITES.
(2) Whole MEAT roasts, including beef, corned beef, Iamb, pork, and cured pork roasts such
as ham, must be cooked:
(a) In an oven that is preheated to the temperature specified for the roast's weight in
Table 3-2 and that is held at that temperature; and
Table 3-2: Oven Temperature Based on Weight
Oven Type
Less Than 10 lbs. (4.5 kg)
10 lbs. (4.5 kg) or More
Still Dry
350°F (177°C) or more
250°F (121 °C) or more
Convection
325°F (163°C) or more
250°F (121 °C) or more
High Humidity'
250oF (121 °C) or less
250°F (121 °C) or less
Relative humidity greater than 90% for at least one hour as measured in the cooking chamber
or exit of the oven; or in a moisture -impermeable bag that provides 100% humidity.
(b) As specified in the following chart, to heat all parts of the FOOD to a temperature
and for the holding time that corresponds to that temperature:
Page 38 Washington State Retail Food Code
Table 3-3: Temperature and Holding Time
Temperature
Time
in Minutes'
Temperature
Time
in Seconds'
130°F (54.4°C)
112
147°F (63.9°C)
134
131 °F (55.0°C)
89
149°F (65.0°C)
85
133°F (56.1 °C)
56
151 °F (66.1 °C)
54
135°F (57.2°C)
36
153°F (67.2°C)
34
136°F (57.8°C)
28
155°F (68.3°C)
22
138°F (58.9°C)
18
157°F (69.4°C)
14
140°F (60.0°C)
12
158°F (70.0°C)
0
142°F (61.1 °C)
8
144°F (62.2°C)
5
145°F (62.8°C)
4
Holding time may include postoven heat rise.
(3) A raw or undercooked WHOLE -MUSCLE, INTACT BEEF steak may be served or offered for
sale In a READY -TO -EAT form If:
(a) The FOOD ESTABLISHMENT serves a population that Is not a HIGHLY SUSCEPTIBLE
POPULATION;
(b) The steak is labeled to indicate that it meets the definition Of WHOLE -MUSCLE,
INTACT BEEF as specified under 03200(5); and
(c) The steak is cooked on both the top and the bottom to a surface temperature of
145°F (63°C) or above and a cooked color change is achieved on all external
surfaces.
(4) A raw animal FOOD such as raw EGG, raw FISH, raw -marinated FISH, raw MOLLUSCAN
SHELLFISH, or steak tartare; or a partially cooked FOOD such as lightly cooked FISH, soft
cooked EGGS, or rare MEAT Other than WHOLE -MUSCLE, INTACT BEEF steaks as specified In
subsection (3) of this section, may be served or offered for sale in a READY -TO -EAT form
if:
(a) As specified under 03800 (3)(a) and (b), the FOOD ESTABLISHMENT serves a
population that Is not a HIGHLY SUSCEPTIBLE POPULATION;
(b) The FOOD is not offered from a children's menu or children's section of any menu;
and
(c) The CONSUMER is informed as specified under 03620 that to ensure its safety, the
FOOD should be cooked as specified under subsection (1) or (2) of this section; or
(d) The REGULATORY AUTHORITY grants a VARIANCE from subsection (1) or (2) of this
section as specified under 08110 based on a HACCP PLAN that:
(I) Is submitted by the PERMIT HOLDER and APPROVED as specified under 08115;
(ii) Documents scientific data or other information showing that a lesser time
and temperature regimen results in safe FOOD; and
(iii) Verifies that EQUIPMENT and procedures for FOOD preparation and training of
FOOD EMPLOYEES at the FOOD ESTABLISHMENT meet the conditions of the
VARIANCE.
Part 3 — Food Page 39
03405 Cooking --Microwave cooking (2009 FDA Food Code 3-401.12).
Raw animal FOODS cooked in a microwave oven must be:
(1) Rotated or stirred throughout or midway during cooking to compensate for uneven
distribution of heat;
(2) Covered to retain surface moisture;
(3) Heated to a temperature of at least 165°F (74°C) in all parts of the FOOD; and
(4) Allowed to stand covered for two minutes after cooking to obtain temperature
equilibrium.
03410 Cooking --Plant food cooking for hot holding (2009 FDA Food Code 3-401.13).
Fruits and vegetables that are cooked for hot holding must be cooked to a temperature of
135°F (57°C).
03415 Cooking--Noncontinuous cooking of raw animal foods (2009 FDA Food Code 3-401.14).
Except as specified in subsection (7) of this section, raw animal FOODS that are cooked using a
NONCONTINUOUS COOKING process must be:
(1) Subject to an initial heating process that is no longer than sixty minutes in duration;
(2) Immediately after initial heating, cooled according to the time and temperature
parameters specified for cooked, POTENTIALLY HAZARDOUS FOOD under 03515(1);
(3) After cooling, held frozen or cold, as specified for POTENTIALLY HAZARDOUS FOOD under
03525 (1)(b);
(4) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a
temperature of at least 165°F (74°C) for fifteen seconds;
(5) Cooled according to the time and temperature parameters specified for cooked
POTENTIALLY HAZARDOUS FOOD under 03515(1) if not either hot held as specified under
03525(1), served immediately, or held using time as a public health control as specified
under 03530 after complete cooking;
(6) Prepared and stored according to written procedures that:
(a) Have obtained prior approval from the REGULATORY AUTHORITY;
(b) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY
AUTHORITY upon request;
(c) Describe how the requirements specified under subsections (1) through (5) of this
section are to be monitored and documented by the PERMIT HOLDER and the
corrective actions to be taken if the requirements are not met;
(d) Describe how the FOODS, after initial heating, but prior to complete cooking, are to
be marked or otherwise identified as FOODS that must be cooked as specified
under subsection (4) of this section prior to being offered for sale or service; and
(e) Describe how the FOODS, after initial heating but prior to cooking as specified under
subsection (4) of this section, are to be separated from READY -TO -EAT FOODS as
specified under 03306(1); and
(7) Raw animal FOODS that are GRILL MARKED must be:
(a) Immediately after initial heating, cooled according to the time and temperature
parameters specified for cooked POTENTIALLY HAZARDOUS FOOD under 03515(1);
(b) Marked or otherwise identified as FOODS that must be cooked;
(c) Separated from READY -TO -EAT FOODS as specified under 03306(1);
(d) Prior to sale or service, cooked to the temperatures specified under 03400;
(e) Hot held as specified under 03525(1), served immediately, or held using time as a
public health control as specified under 03530 after complete cooking; and
(f) Disposed if left over after cooking and hot holding.
Page 40 Washington State Retail Food Code
03420 Cooking --Unattended cooking and hot holding.
Unattended cooking and unattended hot holding are prohibited without continuous temperature
monitoring under an APPROVED plan.
03425 Freezing --Parasite destruction (2009 FDA Food Code 3-402.11).
(1) Except as specified in subsection (2) of this section, before service or sale in
READY -TO -EAT form, raw, raw marinated, partially cooked, or marinated partially cooked
FISH must be:
(a) Frozen and stored at a temperature of -4°F (-20°C) or below for one hundred
sixty-eight hours (seven days) in a freezer; or
(b) Frozen at -31 °F (-35°C) or below until solid and stored at -31 °F (-35°C) for fifteen
hours; or
(c) Frozen at -31 °F (-35°C) or below until solid and stored at -4°F (-20°C) or below for
a minimum of twenty-four hours.
(2) Subsection (1) of this section does not apply to:
(a) MOLLUSCAN SHELLFISH;
(b) Tuna of the species Thunnus alalunga, Thunnus albacores (Yellowfin tuna),
Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus
(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or
(c) Aquacultured FISH, such as salmon, that:
(i) If raised in open water, are raised in net pens; or
(ii) Are raised in land -based operations such as ponds or tanks; and
(iii) Are fed formulated feed, such as pellets, that contains no live parasites
infective to the aquacultured FISH.
(3) FISH EGGS that have been removed from the skein and rinsed.
03430 Freezing --Records, creation and retention (2009 FDA Food Code 3-402.12).
(1) Except as specified under 03425(2) and subsection (2) of this section, if raw, raw
marinated, partially cooked, or marinated partially cooked FISH are served or sold in
READY -TO -EAT form, the PERSON IN CHARGE shall record the freezing temperature and
time to which the FISH are subjected and shall retain the records of the FOOD
ESTABLISHMENT for ninety calendar days beyond the time of service or sale of the FISH.
(2) If the FISH are frozen by a supplier, a written agreement or statement from the supplier
stipulating that the FISH supplied are frozen to a temperature and for a time specified
under Section 3-402.11 may substitute for the records specified under subsection (1) of
this section.
(3) If raw, raw marinated, partially cooked, or marinated partially cooked FISH are served or
sold In READY -TO -EAT form, and the FISH are raised and fed as specified under 03425
(2)(c), a written agreement or statement from the supplier or aquaculturist stipulating
that the FISH were raised and fed as specified under 03425 (2)(c), must be obtained by
the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for ninety
calendar days beyond the time of service or sale of the FISH.
03435 Reheating --Preparation for immediate service (2009 FDA Food Code 3-403.10).
Cooked and refrigerated FOOD that is prepared for IMMEDIATE SERVICE in response to an
individual CONSUMER order, such as a roast beef sandwich au jus, may be served at any
temperature.
03440 Reheating --Reheating for hot holding (2009 FDA Food Code 3-403.11).
(1) Except as specified under subsections (2), (3), and (5) of this section, POTENTIALLY
HAZARDOUS FOOD that Is cooked, cooled, and reheated for hot holding must be reheated
so that all parts of the FOOD reach a temperature of at least 165°F (74°C) for fifteen
seconds.
Part 3 — Food Page 41
(2) Except as specified under subsection (3) of this section, POTENTIALLY HAZARDOUS FOOD
reheated in a microwave oven for hot holding must be reheated so that all parts of the
FOOD reach a temperature of at least 165°F (74°C) and the FOOD is rotated or stirred,
covered, and allowed to stand covered for two minutes after reheating.
(3) READY -TO -EAT FOOD taken from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an Intact package from a FOOD PROCESSING PLANT that Is Inspected
by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, must be heated
to a temperature of at least 135°F (57°C) for hot holding.
(4) Reheating for hot holding as specified under subsections (1) through (3) of this section
must be done rapidly and the time the FOOD is between 41 °F (5°C) and the temperature
specified under subsections (1) through (3) of this section may not exceed two hours.
(5) Remaining unsliced portions of MEAT roasts that are cooked as specified under
03400(2) may be reheated for hot holding using the oven parameters and minimum time
and temperature conditions specified under 03400(2).
03445 Other methods --Treating juice (2009 FDA Food Code 3-404.11).
.JUICE PACKAGED In a FOOD ESTABLISHMENT must be:
(1) Treated under a HACCP PLAN as specified under 08215 (2) through (5) to attain a 5-log
reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of
public health significance; or
(2) Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of
public health significance:
(a) As specified under 03610; and
(b) As specified in 21 C.F.R. 101.17(g) Food labeling, warning, notice, and safe
handling statements, JUICES that have not been specifically processed to prevent,
reduce, or eliminate the presence of pathogens with the following, "Warning: This
product has not been pasteurized and, therefore, may contain harmful
bacteria that can cause serious illness in children, the elderly, and persons
with weakened immune systems."
Subpart E - Limitation of Growth of Organisms of Public Health Concern
03500 Temperature and time control --Frozen food (2009 FDA Food Code 3-501.11).
Stored frozen FOODS must be maintained frozen.
03505 Temperature and time control --Potentially hazardous food, slacking (2009 FDA Food
Code 3-501.12).
Frozen POTENTIALLY HAZARDOUS FOOD that is slacked to moderate the temperature must be
held:
(1) Under refrigeration that maintains the FOOD temperature at 41 °F (5°C) for less; or
(2) At any temperature if the FOOD remains frozen.
03510 Temperature and time control --Thawing. (2009 FDA Food Code 3-501.13).
Except as specified in subsection (4) of this section, POTENTIALLY HAZARDOUS FOOD must be
thawed:
(1) Under refrigeration that maintains the FOOD temperature at 41 °F (5°C) or less; or
(2) Completely submerged under running water:
(a) At a water temperature of 70oF (21 °C) or below;
(b) With sufficient water velocity to agitate and float off loose particles in an overflow;
and
(c) For a period of time that does not allow thawed portions of READY -TO -EAT FOOD to
rise above 41 °F (5°C); or
(d) For a period of time that does not allow thawed portions of raw animal FOOD
Page 42 Washington State Retail Food Code
requiring cooking as specified under 03400 (1) or (2) to be above 41 OF (5°C) for
more than four hours including:
(i) The time the FOOD is exposed to the running water and the time needed for
preparation for cooking; or
(ii) The time it takes under refrigeration to lower the FOOD temperature to 41 OF
(5°C);
(3) As part of a cooking process if the FOOD that is frozen is:
(a) Cooked as specified under 03400 (1) or (2) or 03405; or
(b) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the process; or
(4) Using any procedure if a portion of frozen, READY -TO -EAT FOOD is thawed and prepared
for IMMEDIATE SERVICE in response to an individual customer's order.
03515 Temperature and time control --Cooling (2009 FDA Food Code 3-501.14).
(1) Cooked POTENTIALLY HAZARDOUS FOOD must be cooled:
(a) Within two hours from 135°F (57°C) to 70oF (21 °C);
(b) Within a total of six hours from 135°F (57°C) to 41 °F (5°C) or less; or
(c) As alternatives to the cooling provisions of (a) and (b) of this subsection, the
following rapid cooling procedures are allowed:
(i) Continuous cooling of FOODS in a shallow layer of two inches or less,
uncovered, protected from cross contamination, in cooling EQUIPMENT
maintaining an ambient air temperature of 41 OF (5°C) or less; or
(ii) Continuous cooling of intact pieces of MEAT that is not COMMINUTED and is no
greater than four inches thick, uncovered, unwrapped, not touching other
pieces of FOOD, protected from cross contamination, in cooling EQUIPMENT
maintaining an ambient temperature of 41 OF (5°C) or less.
(2) POTENTIALLY HAZARDOUS 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.
(3) Except as specified in subsection (4) of this section, a POTENTIALLY HAZARDOUS FOOD
received in compliance with LAWS allowing a temperature above 41 °F (5°C) during
shipment from the supplier as specified under 03235(2), must be cooled within four
hours to 41 °F (5°C) or less.
(4) Raw EGGS must be received as specified under 03235(3) and immediately placed in
refrigerated EQUIPMENT that maintains an ambient air temperature of 45°F (7°C) or less.
03520 Temperature and time control --Cooling methods (2009 FDA Food Code 3-501.15).
(1) Cooling must be accomplished in accordance with the time and temperature
requirements specified under 03515 by using one or more of the following methods
based on the type of FOOD being cooled:
(a) Placing the FOOD in shallow pans;
(b) Separating the FOOD into smaller or thinner portions;
(c) Using rapid cooling EQUIPMENT;
(d) Stirring the FOOD in a container placed in an ice water bath;
(e) Using containers that facilitate heat transfer;
(f) Adding ice as an ingredient; or
(g) Other effective methods.
(2) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled must be:
(a) Arranged in the EQUIPMENT to provide maximum heat transfer through the
container walls; and
Part 3 — Food Page 43
(b) Loosely covered, or uncovered if using the alternative cooling provisions in 03515
(1)(c) and if protected from overhead contamination as specified under 03351
(1)(b), during the cooling period to facilitate heat transfer from the surface of the
FOOD.
03525 Temperature and time control --Potentially hazardous food, hot and cold holding (2009
FDA Food Code 3-501.16).
(1) Except during active preparation for up to two hours, cooking, or cooling or when time is
used as the public health control as specified under 03530, and except as specified in
subsections (2) and (3) of this section, POTENTIALLY HAZARDOUS FOOD must be
maintained:
(a) At 135°F (57°C) or above, except that roasts cooked to a temperature and for a
time specified under 03400(2) or reheated as specified under 03440 may be held
at a temperature of 130°F (54°C) or above; or
(b) At 41 °F (5°C) or less.
(2) EGGS that have not been treated to destroy all viable salmonellae must be stored in
refrigerated EQUIPMENT that maintains an ambient air temperature of 45°F (7°C) or less.
(3) POTENTIALLY HAZARDOUS FOOD in a homogenous liquid form may be maintained outside
the temperature control requirements, as specified under subsection (1) of this section,
while contained within specially designed EQUIPMENT that complies with the design and
construction requirements as specified under 04230(5).
03530 Temperature and time control --Time as a public health control (2009 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 POTENTIALLY
HAZARDOUS FOOD before cooking, or for READY -TO -EAT POTENTIALLY HAZARDOUS FOOD
that is displayed or held for sale or service for immediate consumption:
(a) Written procedures must be prepared in advance, maintained in the FOOD
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 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 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;
(c) 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
(d) 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.
Page 44 Washington State Retail Food Code
03535 Specialized processing methods --Variance requirement (2009 FDA Food Code
3-502.11).
A FOOD ESTABLISHMENT shall Obtain a VARIANCE from the REGULATORY AUTHORITY as specified
under 08110 and 08115 before:
(1) Smoking FOOD as a method of FOOD preservation rather than as a method of flavor
enhancement;
(2) Curing FOOD;
(3) Using FOOD ADDITIVES or adding components such as vinegar:
(a) Asa method of FOOD preservation rather than as a method of flavor enhancement;
or
(b) TO render a FOOD so that It is not POTENTIALLY HAZARDOUS FOOD;
(4) Packaging FOOD using a REDUCED OXYGEN PACKAGING method except where the growth
of and toxin formation by Clostridium botulinum and the growth of Listeria
monocytogenes are controlled as specified under 03540;
(5) Operating a MOLLUSCAN SHELLFISH life-support system display tank used to store or
display shellfish that are offered for human consumption;
(6) Custom processing animals that are for personal use as FOOD and not for sale or service
in a FOOD ESTABLISHMENT;
(7) Preparing FOOD by another method that Is determined by the REGULATORY AUTHORITY to
require a VARIANCE; Or
(8) Sprouting seeds or beans.
03540 Specialized processing methods --Reduced oxygen packaging without a variance,
criteria (2009 FDA Food Code 3-502.12).
(1) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under 03535, a
FOOD ESTABLISHMENT that packages POTENTIALLY HAZARDOUS FOOD using a REDUCED
OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium
botulinum and the growth of Listeria monocytogenes.
(2) A FOOD ESTABLISHMENT that packages POTENTIALLY HAZARDOUS FOOD using a REDUCED
OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information
specified under 08215(4) and that:
(a) Identifies the FOOD to be PACKAGED;
(b) Except as specified under subsections (3) through (5) of this section, requires that
the PACKAGED FOOD must be maintained at 41 °F (5°C) or less and meet at least
one of the following requirements:
(i) Has an Av, of 0.91 or less;
(ii) Has a PH of 4.6 or less;
(Ili) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated
by the USDA using substances specified in 9 C.F.R. 424.21, Use of Food
Ingredients and Sources of Radiation, and is received in an intact package;
or
(iv) Is a FOOD with a high level of competing organisms such as raw MEAT, raw
POULTRY, or raw vegetables;
(c) Describes how the package must be prominently and conspicuously labeled on
the principal display panel in bold type on a contrasting background, with
instructions to:
(i) Maintain the FOOD at 41 °F (5°C) or below; and
(ii) Discard the FOOD if within fourteen calendar days of its packaging it is not
served for on -PREMISES consumption, or consumed if served or sold for
Off -PREMISES consumption;
Part 3 — Food Page 45
(d) Limits the refrigerated shelf life to no more than fourteen calendar days from
packaging to consumption, except the time the product is maintained frozen, or the
original manufacturer's "sell by" or "use by" date, whichever occurs first:
(e) Includes operational procedures that:
(i) Prohibit contacting READY -TO -EAT FOOD with bare hands as specified under
03300(2);
(ii) Identify a designated work area and the method by which:
(A) Physical barriers or methods of separation of raw FOODS and
READY -TO -EAT FOODS minimize cross contamination; and
(B) Access to the processing EQUIPMENT is limited to responsible trained
personnel familiar with the potential hazards of the operation; and
(iii) Delineate cleaning and SANITIZATION procedures for FOOD -CONTACT
SURFACES; and
(f) Describes the training program that ensures that the individual responsible for the
REDUCED OXYGEN PACKAGING operation understands the:
(i) Concepts required for a safe operation;
(ii) EQUIPMENT and facilities; and
(iii) Procedures specified under (e) of this subsection and 08215(4).
(3) Except for FISH that is frozen before, during, and after packaging, a FOOD ESTABLISHMENT
may not package FISH using a REDUCED OXYGEN PACKAGING method.
(4) Except as specified under subsection (3) of this section, a FOOD ESTABLISHMENT that
PACKAGES FOOD using a cook -chill or sous vide process shall:
(a) Implement a HACCP PLAN that contains the information as specified under
08215(4);
(b) Ensure the FOOD is:
(i) Prepared and consumed on the PREMISES, or prepared and consumed off
the PREMISES but within the same business entity with no distribution or sale
of the PACKAGED product to another business entity or the CONSUMER;
(ii) Cooked to heat all parts of the FOOD to a temperature and for a time as
specified under 03400;
(iii) Protected from contamination before and after cooking as specified under
Part 3, Subpart C and D;
(iv) Placed in a package with an oxygen barrier and SEALED before cooking, or
placed in a package and SEALED immediately after cooking and before
reaching a temperature below 135T (57°C);
(v) Cooled to 41 T (5°C) in the SEALED package or bag as specified under
03515 and subsequently:
(A) Cooled to 34T (1 °C) within forty-eight hours of reaching 41 T (5°C)
and held at that temperature until consumed or discarded within thirty
days after the date of packaging;
(B) Cooled to 34T (VC) within forty-eight hours of reaching 41 T (5°C),
removed from refrigeration EQUIPMENT that maintains a 34T (VC)
FOOD temperature and then held at 41 T (5°C) or less for no more
than seventy-two hours, at which time the FOOD must be consumed or
discarded;
(C) Cooled to 38T (3°C) or less within twenty-four hours of reaching 41 T
(5°C) and held there for no more than seventy-two hours from
packaging, at which time the FOOD must be consumed or discarded;
(D) Held frozen with no shelf life restriction while frozen until consumed or
used.
(vi) Held in a refrigeration unit that is equipped with an electronic system that
continuously monitors time and temperature and is visually examined for
proper operation twice daily;
Page 46 Washington State Retail Food Code
(vii) If transported off -site to a satellite location of the same business entity,
equipped with verifiable electronic monitoring devices to ensure that times
and temperatures are monitored during transportation; and
(viii) Labeled with the product name and the date PACKAGED; and
(c) Maintain the records required to confirm that cooling and cold holding refrigeration
time/temperature parameters are required as part of the HACCP PLAN and:
(i) Make such records available to the REGULATORY AUTHORITY upon request;
and
(ii) Hold such records for at least six months after the last date the product was
sold or served.
(d) Implement written operational procedures as specified under subsection (2)(e) of
this section and a training program as specified under subsection (2)(f) of this
section.
(5) A FOOD ESTABLISHMENT that packages cheese using a REDUCED OXYGEN PACKAGING
method shall:
(a) Limit the cheeses PACKAGED to those that are commercially manufactured in a
FOOD PROCESSING PLANT with no Ingredients added In the FOOD ESTABLISHMENT and
that meet the Standards of Identity as specified in 21 C.F.R. 133.150 Hard
cheeses, 21 C.F.R. 133.169 Pasteurized process cheese or 21 C.F.R. 133.187
Semisoft cheeses;
(b) Have a HACCP PLAN that contains the information specified under 08215(4) and
as specified under subsection (2)(a), (c)(i), (e), and (f) of this section;
(c) Labels the package on the principal display panel with a "use by" date that does
not exceed thirty days from its packaging or the original manufacturer's "sell by" or
"use by" date, whichever comes first; and
(d) Discards the reduced oxygen PACKAGED cheese if it is not sold for off -PREMISES
consumption or consumed within thirty calendar days of its packaging.
Subpart F - Food Identity, Presentation, and On -Premises Labeling
03600 Accurate representation --Standards of identity (2009 FDA Food Code 3-601.11).
PACKAGED FOOD must comply with standard of identity requirements in 21 C.F.R. 131-169 and
9 C.F.R. 319 Definitions and Standards of Identity or Composition, and the general
requirements in 21 C.F.R. 130 - Food Standards: General and 9 C.F.R. 319 Subpart A -
General.
03605 Accurate representation --Honestly presented (2009 FDA Food Code 3-601.12).
(1) FOOD must be offered for human consumption in a way that does not mislead or
misinform the CONSUMER.
(2) FOOD ADDITIVES or COLOR ADDITIVES, colored overwraps, or lights may not be used to
misrepresent the true appearance, color, or quality of a FOOD.
03610 Labeling --Food labels (2009 FDA Food Code 3-602.11).
(1) FOOD PACKAGED in a FOOD ESTABLISHMENT must be labeled as specified in LAW, including
chapter 69.04 RCW; 21 C.F.R. 101 - Food Labeling; and 9 C.F.R. 317 - Labeling,
Marking Devices, and Containers.
(2) Label information must include:
(a) The common name of the FOOD, or absent a common name, and adequately
descriptive identity statement;
(b) If made from two or more ingredients, a list of ingredients in descending order of
predominance by weight, including a declaration of artificial color or flavor and
chemical preservatives, if contained in the FOOD;
(c) An accurate declaration of the quantity of contents;
(d) The name and place of business of the manufacturer, packer, or distributor;
Part 3 — Food Page 47
(e) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the
FOOD unless the FOOD source is already part of the common or unusual name of
the respective ingredient;
(f) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section
403(Q)(3) through (5), nutrition labeling as specified in 21 C.F.R. 101 - Food
Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling; and
(g) For any salmonid FISH containing canthaxanthin as a COLOR ADDITIVE, the labeling
of the bulk FISH container, including a list of ingredients, displayed on the retail
container or by other written means, such as a counter card, that discloses the use
of canthaxanthin.
(3) Bulk FOOD that is available for CONSUMER self -dispensing must be prominently labeled
with the following information in plain view of the CONSUMER:
(a) The manufacturer's or processor's label that was provided with the FOOD; or
(b) A card, sign, or other method of notification that includes the information specified
under subsection (2)(a), (b), and (e) of this section.
(4) Bulk, FOODS that are not PACKAGED such as bakery products and FOODS that are not
PACKAGED and portioned to CONSUMER specification need not be labeled if:
(a) A health, nutrient content, or other claim is not made;
(b) There are no state or local LAWS requiring labeling; and
(c) The FOOD is manufactured or prepared on the PREMISES of the FOOD
ESTABLISHMENT or at another FOOD ESTABLISHMENT or a FOOD PROCESSING PLANT
that is owned by the same PERSON and is regulated by the FOOD regulatory agency
that has jurisdiction.
(5) Whenever unpasteurized milk and FOODS containing unpasteurized milk are offered for
sale at a FOOD ESTABLISHMENT, except hard or semi -soft raw milk cheeses properly
fermented and aged for a minimum of sixty days in compliance with 21 C.F.R. Part 133,
the PERMIT HOLDER and PERSON IN CHARGE shall ensure that:
(a) The product is conspicuously labeled "raw milk" or "contains raw milk"; and
(b) A sign is posted in a conspicuous manner near the product stating: "Warning:
Raw milk or foods prepared from raw milk may be contaminated with
dangerous bacteria capable of causing severe illness. Contact your local
health agency for advice or to report a suspected illness."
(6) The PERMIT HOLDER and PERSON IN CHARGE shall ensure that required information
contained on FOOD labels is in the English language, except that duplicate labeling in
other languages is allowed.
03615 Labeling --Other forms of information (2009 FDA Food Code 3-602.12).
(1) If required by LAW, CONSUMER warnings must be provided.
(2) FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be
concealed or altered.
03620 Consumer advisory --Consumption of animal foods that are raw, undercooked, or not
otherwise processed to eliminate pathogens (2009 FDA Food Code 3-603.11).
(1) Except as specified under 03400 (3) and (4)(d) and 03800(3) if an animal FOOD such as
beef, EGGS, FISH, Iamb, pork, POULTRY, or shellfish is served or sold raw, undercooked,
or without otherwise being processed to eliminate pathogens, either in a READY -TO -EAT
form or as an ingredient in another READY -TO -EAT FOOD, the PERMIT HOLDER shall inform
CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a
DISCLOSURE and REMINDER, as specified in subsections (2) and (3) of this section using
brochures, deli case menu advisories, label statements, table tents, placards, or other
effective written means.
Page 48 Washington State Retail Food Code
(2) DISCLOSURE must include:
(a) A description of the animal -derived FOODS such as 'oysters on the half shell (raw
Oysters)," "raw egg Caesar salad," and "hamburgers (can be cooked to order)"; or
(b) Identification of the animal -derived FOODS by asterisking them to a footnote that
states that the items are served raw or undercooked and contain (or might contain)
raw or undercooked ingredients.
(3) REMINDER must include asterisking the animal -derived FOODS requiring DISCLOSURE to a
footnote that states:
(a) "Regarding the safety of these items, written information is available upon
request;"
(b) "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might
increase your risk of foodborne illness;" or
(c) "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might
increase your risk of foodborne illness, especially if you have certain medical
conditions."
Subpart G - Contaminated Food
03700 Disposition --Discarding or reconditioning unsafe, adulterated, or contaminated food
(2009 FDA Food Code 3-701.11).
(1) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under
03100 must be discarded or reconditioned according to an APPROVED procedure.
(2) FOOD that is not from an APPROVED source as specified under 03200 through 03230
must be discarded.
(3) READY -TO -EAT FOOD that might have been contaminated by an EMPLOYEE who has been
RESTRICTED or EXCLUDED as specified under 02220 and 02225 must be discarded.
(4) FOOD that Is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through
contact with their hands, bodily discharges, such as nasal or oral discharges, or other
means must be discarded.
03705 Disposition --Examination, hold orders, condemnation, and destruction of food.
(1) The PERMIT HOLDER or PERSON IN CHARGE of a FOOD ESTABLISHMENT In which FOOD has
been improperly handled, stored, or prepared shall:
(a) Voluntarily destroy the questionable FOOD; or
(b) Contact the REGULATORY AUTHORITY to determine if the FOOD is safe for human
consumption.
(2) The PERMIT HOLDER or PERSON IN CHARGE of a FOOD ESTABLISHMENT shall denature or
destroy any FOOD if the REGULATORY AUTHORITY determines the FOOD presents an
imminent or actual health hazard.
(3) The REGULATORY AUTHORITY may examine or collect samples of FOOD as often as
necessary for enforcement of these regulations.
(4) The REGULATORY AUTHORITY may, after notice to the PERMIT HOLDER or PERSON IN
CHARGE, place a written hold order on any suspect FOOD until a determination on its
safety can be made and shall:
(a) Tag;
(b) Label; or
(c) Otherwise identify any FOOD subject to the hold order and complete a form
APPROVED by the Washington state Department of Health for all suspect FOOD.
(5) The hold order Issued by the REGULATORY AUTHORITY must Include:
(a) Instructions for filing a written request for a hearing with the REGULATORY
AUTHORITY within ten calendar days; and
Part 3 - Food Page 49
(b) Notification that if a hearing is not requested in accordance with the instructions
provided in the hold order, and the REGULATORY AUTHORITY does not vacate the
hold order, the FOOD must be destroyed under the supervision of a representative
of the REGULATORY AUTHORITY.
(6) When FOOD Is subject to a hold order by the REGULATORY AUTHORITY, the PERMIT HOLDER
and PERSON IN CHARGE are prohibited from:
(a) Using;
(b) Serving; or
(c) Moving the FOOD from the FOOD ESTABLISHMENT.
(7) The REGULATORY AUTHORITY may allow storage Of FOOD under conditions specified In the
hold order, unless storage is not possible without RISK to the public health, in which case
immediate destruction shall be ordered and must be accomplished by the PERMIT
HOLDER Or PERSON IN CHARGE Of the FOOD ESTABLISHMENT.
(8) Based upon evidence provided at the hearing, the REGULATORY AUTHORITY may either:
(a) Vacate the hold order; or
(b) Direct the PERMIT HOLDER Or PERSON IN CHARGE of the FOOD ESTABLISHMENT by
written order to:
(i) Denature or destroy such FOOD; or
(ii) Bring the FOOD into compliance with the provisions of these regulations.
Subsection H - Special Requirements for Highly Susceptible Populations
03800 Additional safeguards --Pasteurized foods, prohibited reservice, and prohibited food
(2009 FDA Food Code 3-801.11).
In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION:
(1) The following requirements apply to JUICE:
(a) For the purposes of this paragraph only, children who are age nine or less and
receive FOOD in a school, day care setting, or similar facility that provides custodial
care are Included as HIGHLY SUSCEPTIBLE POPULATIONS;
(b) Pre PACKAGED JUICE Or a pre PACKAGED BEVERAGE containing JUICE, that bears a
warning label as specified in 21 C.F.R., Section 101.17(g) Food Labeling, warning,
notice and safe handling statements, JUICES that have not been specifically
processed to prevent, reduce, or eliminate the presence of pathogens, or a
PACKAGED JUICE or BEVERAGE containing JUICE that bears a warning label as
specified under 03445(2) may not be served or offered for sale; and
(C) JUICE that is prepared on the PREMISES for service or sale in a READY -TO -EAT form
and not PACKAGED must be processed under a HACCP PLAN that contains the
information specified under 08215 (2) through (5) and as specified in 21 C.F.R.
Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart
B Pathogen Reduction, 120.24 Process controls.
(2) Pasteurized EGGS or EGG PRODUCTS must be substituted for raw EGGS in the preparation
of:
(a) FOODS such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise,
meringue, eggnog, ice cream, and EGG -fortified BEVERAGES; and
(b) Except as specified in subsection (6) of this section, recipes in which more than
one EGG is broken and the EGGS are combined;
(3) The following FOODS may not be served or offered for sale in a READY -TO -EAT form:
(a) Raw animal FOODS such as raw FISH, raw marinated FISH, raw MOLLUSCAN
SHELLFISH, and steak tartare;
(b) A partially cooked animal FOOD such as lightly cooked FISH, rare MEAT, soft cooked
EGGS that are made from raw EGGS, and meringue; and
(c) Raw seed sprouts.
Page 50 Washington State Retail Food Code
(4) FOOD EMPLOYEES may not contact READY -TO -EAT FOOD as specified under 03300 (2) and
(4).
(5) Time only, as the public health control as specified under 03530(4), may not be used for
raw EGGS.
(6) Subsection (2)(b) of this section does not apply if:
(a) The raw EGGS are combined immediately before cooking for one CONSUMER'S
serving at a single meal, cooked as specified under 03400 (1)(a), and served
immediately such as an omelet, souffle, or scrambled EGGS;
(b) The raw EGGS are combined as an ingredient immediately before baking and the
EGGS are thoroughly cooked to a READY -TO -EAT form, such as a cake, muffin, or
bread; or
(c) The preparation of the FOOD is conducted under a HACCP PLAN that:
(i) Identifies the FOOD to be prepared;
(ll) Prohibits contacting READY -TO -EAT FOOD with bare hands;
(iii) Includes specifications and practices that ensure:
(A) Salmonella Enteritidis growth is controlled before and after cooking;
and
(B) Salmonella Enteritidis is destroyed by cooking the EGGS according to
the temperature and time specified under 03400 (1)(b);
(iv) Contains the information specified under 08215(4) including procedures
that:
(A) Control cross contamination Of READY -TO -EAT FOOD with raw EGGS;
and
(B) Delineate cleaning and SANITIZING procedures for FOOD -CONTACT
SURFACES; and
(v) Describes the training program that ensures that the FOOD EMPLOYEE
responsible for the preparation of the FOOD understands the procedures to
be used.
(7) Except as specified in subsection (8) of this section, FOOD may be re -served as
specified under 03372 (2)(a) and (b).
(8) FOOD may not be re -served under the following conditions:
(a) Any FOOD served to patients or clients who are under contact precautions in
medical isolation or quarantine, or protective environmental isolation may not be
re -served to others outside.
(b) Packages of FOOD from any patients, clients, or other CONSUMERS should not be
re -served to PERSONS in protective environmental isolation.
Part 3 — Food Page 51
PART 4: EQUIPMENT, UTENSILS AND LINENS
Subpart A - Materials for Construction and Repair
04100 Multiuse --Characteristics (2009 FDA Food Code 4-101.11).
Materials that are used in the construction of UTENSILS and FOOD -CONTACT SURFACES of
EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or
tastes to FOOD and under normal use conditions must be:
(1) Safe;
(2) Durable, CORROSION -RESISTANT, and nonabsorbent;
(3) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(4) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
decomposition.
04105 Multiuse --Cast iron, use limitation (2009 FDA Food Code 4-101.12).
(1) Except as specified in subsections (2) and (3) of this section, cast iron may not be used
for UTENSILS or FOOD -CONTACT SURFACES Of EQUIPMENT.
(2) Cast iron may be used as a surface for cooking.
(3) Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are used only as part
of an uninterrupted process from cooking through service.
04110 Multiuse --Lead in ceramic, china, and crystal utensils, use limitation (2009 FDA Food
Code 4-101.13).
(1) Ceramic, china, crystal UTENSILS, and decorative UTENSILS such as hand painted
ceramic or china that are used in contact with FOOD must be lead-free or contain levels
of lead not exceeding the limits of the following UTENSIL categories:
UTENSIL Category
Description
Maximum Lead MG/L
Hot BEVERAGE Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollowware
(excluding pitchers)
Bowls >_ 1.1 L
(1.16 Quart)
1
Small Hollowware
(excluding cups and mugs)
Bowls < 1.1 L
(1.16 Quart)
2.0
Flat TABLEWARE
Plates, Saucers
3.0
(2) Pewter alloys containing lead in excess of 0.05% may not be used as a FOOD -CONTACT
SURFACE.
(3) Solder and flux containing lead in excess of 0.2% may not be used as a FOOD -CONTACT
SURFACE.
04115 Multiuse --Copper, use limitation (2009 FDA Food Code 4-101.14).
(1) Except as specified in subsection (2) of this section, copper and copper alloys such as
brass may not be used in contact with a FOOD that has a PH below six such as vinegar,
fruit .JUICE, or wine or for a fitting or tubing installed between a backflow prevention
device and a carbonator.
(2) Copper and copper alloys may be used in contact with beer brewing ingredients that
have a PH below six in the prefermentation steps of a beer brewing operation such as a
brewpub or microbrewery.
Part 4 - Equipment, Utensils and Linens Page 53
04120 Multiuse --Galvanized metal, use limitation (2009 FDA Food Code 4-101.15).
Galvanized metal may not be used for UTENSILS or FOOD -CONTACT SURFACES Of EQUIPMENT that
are used in contact with acidic FOOD.
04125 Multiuse --Sponges, use limitation (2009 FDA Food Code 4-101.16).
Sponges may not be used in contact with cleaned and SANITIZED or in -use FOOD -CONTACT
SURFACES.
04130 Multiuse --Wood, use limitation (2009 FDA Food Code 4-101.17).
(1) Except as specified in subsections (2), (3), and (4) of this section, wood and wood
wicker may not be used as a FOOD -CONTACT SURFACE.
(2) Hard maple or an equivalently hard, close -grained wood may be used for:
(a) Cutting boards; cutting blocks; baker's tables; and UTENSILS such as rolling pins,
doughnut dowels, salad bowls, and chopsticks; and
(b) Wooden paddles used in confectionary operations for pressure scraping kettles
when manually preparing confections at a temperature of 230°F (110°C) or above.
(3) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(4) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before
consumption, the whole, uncut, raw FOOD may be kept in:
(a) Untreated wood containers; or
(b) Treated wood containers if the containers are treated with a preservative that
meets the requirements specified in 21 C.F.R. 178.3800 Preservatives for wood.
04135 Multiuse --Nonstick coatings, use limitation (2009 FDA Food Code 4-101.18).
Multiuse KITCHENWARE such as frying pans, griddles, sauce pans, cookie sheets, and waffle
bakers that have a perfluorocarbon resin coating must be used with nonscoring or
nonscratching UTENSILS and cleaning aids.
04140 Multiuse--Nonfood-contact surfaces (2009 FDA Food Code 4-101.19).
NOnFOOD-CONTACT SURFACES Of EQUIPMENT that are exposed to splash, spillage, or other FOOD
soiling Or that require frequent cleaning must be constructed Of a CORROSION -RESISTANT,
nonabsorbent, and SMOOTH material.
04145 Single -service and single -use --Characteristics (2009 FDA Food Code 4-102.11).
Materials that are used to make SINGLE -SERVICE and SINGLE -USE ARTICLES:
(1) May not:
(a) Allow the migration of deleterious substances; or
(b) Impart colors, odors, or tastes to FOOD; and
(2) Must be:
(a) Safe; and
(b) Clean.
Subpart B - Design and Construction
04200 Durability and strength --Equipment and utensils (2009 FDA Food Code 4-201.11).
EQUIPMENT and UTENSILS must be designed and constructed to be durable and to retain their
characteristic qualities under normal use conditions.
Page 54 Washington State Retail Food Code
04202 Durability and strength --Food temperature measuring devices (2009 FDA Food Code
4-201.12).
FOOD TEMPERATURE MEASURING DEVICES may not have sensors or stems constructed of glass,
except that thermometers with glass sensors or stems that are encased in a shatterproof
coating such as candy thermometers may be used.
04204 Cleanability--Food-contact surfaces (2009 FDA Food Code 4-202.11).
(1) Multiuse FOOD -CONTACT SURFACES must be:
(a) SMOOTH;
(b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar
imperfections;
(c) Free of sharp internal angles, corners, and crevices;
(d) Finished to have SMOOTH welds and joints; and
(e) Except as specified in subsection (2) of this section, accessible for cleaning and
inspection by one of the following methods:
(i) Without being disassembled;
(ii) By disassembling without the use of tools; or
(iii) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers,
open-ended wrenches, and Allen wrenches.
(2) Subsection (1)(e) of this section does not apply to cooking oil storage tanks, distribution
lines for cooking oils, or BEVERAGE syrup lines or tubes.
04206 Cleanability--CIP equipment (2009 FDA Food Code 4-202.12).
(1) CIP EQUIPMENT must meet the characteristics specified under 04204 and must be
designed and constructed so that:
(a) Cleaning and SANITIZING solutions circulate throughout a fixed system and contact
all Interior FOOD -CONTACT SURFACES; and
(b) The system is self -draining or capable of being completely drained of cleaning and
SANITIZING solutions; and
(2) CIP EQUIPMENT that is not designed to be disassembled for cleaning must be designed
with inspection access points to ensure that all interior FOOD -CONTACT SURFACES
throughout the fixed system are being effectively cleaned.
04208 Cleanability--"V" threads, use limitation (2009 FDA Food Code 4-202.13).
Except for hot oil cooking or filtering EQUIPMENT, "V" type threads may not be used on
FOOD -CONTACT SURFACES.
04210 Cleanability--Hot oil filtering equipment (2009 FDA Food Code 4-202.14).
Hot oil filtering EQUIPMENT must meet the characteristics specified under 04204 or 04206 and
must be readily accessible for filter replacement and cleaning of the filter.
04212 Cleanability--Can openers (2009 FDA Food Code 4-202.15).
Cutting or piercing parts of can openers must be readily removable for cleaning and for
replacement.
04214 Cleanability--Nonfood-contact surfaces (2009 FDA Food Code 4-202.16).
Non -FOOD -CONTACT SURFACES must be free of unnecessary ledges, projections, and crevices,
and designed and constructed to allow easy cleaning and to facilitate maintenance.
Part 4 - Equipment, Utensils and Linens Page 55
04216 Cleanability--Kick plates, removable (2009 FDA Food Code 4-202.17).
Kick plates must be designed so that the areas behind them are accessible for inspection and
cleaning by being:
(1) Removable by one of the methods specified under 04204 (1)(e) or capable of being
rotated open; and
(2) Removable or capable of being rotated open without unlocking EQUIPMENT doors.
04218 Cleanability--Ventilation hood systems, filters (2009 FDA Food Code 4-202.18).
Filters or other grease extracting EQUIPMENT must be designed to be readily removable for
cleaning and replacement if not designed to be cleaned in place.
04220 Accuracy --temperature measuring devices, food (2009 FDA Food Code 4-203.11).
(1) FOOD TEMPERATURE MEASURING DEVICES that are scaled only In Celsius or dually scaled
in Celsius and Fahrenheit must be accurate to ± 1 °C in the intended range of use.
(2) Food TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit must be
accurate to ± 2°F in the intended range of use.
04222 Accuracy --Temperature measuring devices, ambient air and water (2009 FDA Food
Code 4-203.12).
(1) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit must be designed to be easily readable and
accurate to ± 1.5°C in the intended range of use.
(2) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in
Fahrenheit must be accurate to ± 3°F in the intended range of use.
04224 Accuracy --Pressure measuring devices, mechanical warewashing equipment (2009
FDA Food Code 4-203.13).
ressure measuring devices that display the pressures in the water supply line for the fresh hot
water SANITIZING rinse must have increments of one pound per square inch (seven kilopascals)
or smaller and must be accurate to ± two pounds per square inch (± 14 kilopascals) in the range
indicated on the manufacturer's data plate.
04226 Functionality --Ventilation hood systems, drip prevention (2009 FDA Food Code
4-204.11).
Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including
components such as hoods, fans, guards, and ducting must be designed to prevent grease or
condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and
SINGLE -SERVICE and SINGLE -USE ARTICLES.
04228 Functionality --Equipment openings, closures and deflectors (2009 FDA Food Code
4-204.12).
(1) A cover or lid for EQUIPMENT must overlap the opening and be sloped to drain.
(2) An opening located within the top of a unit of EQUIPMENT that is designed for use with a
cover or lid must be flanged upward at least two -tenths of an inch (five millimeters).
(3) Except as specified under subsection (4) of this section, fixed piping, TEMPERATURE
MEASURING DEVICES, rotary shafts, and other parts extending into the EQUIPMENT must be
provided with a watertight joint at the point where the item enters the EQUIPMENT.
(4) If a watertight joint is not provided:
(a) The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts
extending through the openings must be equipped with an apron designed to
deflect condensation, drips, and dust from openings into the FOOD; and
(b) The opening must be flanged as specified under subsection (2) of this section.
Page 56 Washington State Retail Food Code
04230 Functionality --Dispensing equipment, protection of equipment and food (2009 FDA
Food Code 4-204.13).
In EQUIPMENT that dispenses or vends liquid FOOD or ice that is not in a PACKAGED form:
(1) The delivery tube, chute, orifice, and splash surfaces directly above the container
receiving the FOOD must be designed in a manner, such as with barriers, baffles, or drip
aprons, so that drips from condensation and splash are diverted from the opening of the
container receiving the FOOD;
(2) The delivery tube, chute and orifices must be protected from manual contact such as by
being recessed;
(3) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in
unPACKAGED form to self-service CONSUMERS must be designed so that the delivery tube
or chute and orifice are protected from dust, insects, rodents, and other contamination
by a self -closing door if the EQUIPMENT is:
(a) Located in an outside area that does not otherwise afford the protection of an
enclosure against the rain, windblown debris, insects, rodents, and other
contaminants that are present in the environment; or
(b) Available for self-service during hours when it is not under the full-time supervision
of a FOOD EMPLOYEE; and
(4) The dispensing EQUIPMENT actuating level or mechanism and filling device of CONSUMER
self-service BEVERAGE dispensing EQUIPMENT must be designed to prevent contact with
the lip -contact surface of glasses or cups that are refilled.
(5) Dispensing EQUIPMENT In which POTENTIALLY HAZARDOUS FOOD In a homogenous liquid
form is maintained outside of the temperature control requirements as specified under
03525(1) must:
(a) Be specifically designed and equipped to maintain the commercial sterility of
aseptically PACKAGED FOOD in a homogenous liquid form for a specified duration
from the time of opening the packaging within the EQUIPMENT; and
(b) Conform to the requirements for this EQUIPMENT as specified in NSF/ANSI
18-2006 - Manual Food and Beverage Dispensing Equipment.
04232 Functionality --Vending machine, vending stage closure (2009 FDA Food Code
4-204.14).
The dispensing compartment of a VENDING MACHINE including a machine that is designed to
vend prePACKAGED snack FOOD that Is not POTENTIALLY HAZARDOUS FOOD such as chips, party
mixes, and pretzels must be equipped with a self -closing door or cover if the machine is:
(1) Located in an outside area that does not otherwise afford the protection of an enclosure
against the rain, windblown debris, insects, rodents, and other contaminants that are
present in the environment; or
(2) Available for self-service during hours when it is not under the full-time supervision of a
FOOD EMPLOYEE.
04234 Functionality --Bearings and gear boxes, leakproof (2009 FDA Food Code 4-204.15).
EQUIPMENT containing bearings and gears that require lubricants must be designed and
constructed so that the lubricant cannot leak, drip, or be forced into FOOD or onto
FOOD -CONTACT SURFACES.
04236 Functionality --Beverage tubing, separation (2009 FDA Food Code 4-204.16).
Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing
and cold -plate BEVERAGE cooling devices may not be installed in contact with stored ice.
04238 Functionality --Ice units, separation of drains (2009 FDA Food Code 4-204.17).
Liquid waste drain lines may not pass through an ice machine or ice storage bin.
Part 4 - Equipment, Utensils and Linens Page 57
04240 Functionality --Condenser unit, separation (2009 FDA Food Code 4-204.18).
If a condenser unit is an integral component of EQUIPMENT, the condenser unit must be
separated from the FOOD and FOOD storage space by a dustproof barrier.
04242 Functionality --Can openers on vending machines (2009 FDA Food Code 4-204.19).
Cutting or piercing parts of can openers on VENDING MACHINES must be protected from manual
contact, dust, insects, rodents, and other contamination.
04244 Functionality --Molluscan shellfish tanks (2009 FDA Food Code 4-204.110).
(1) Except as specified under subsection (2) of this section, MOLLUSCAN SHELLFISH life
support system display tanks may not be used to store or display shellfish that are
offered for human consumption and must be conspicuously marked so that it is obvious
to the CONSUMER that shellfish are for display only.
(2) MOLLUSCAN SHELLFISH life-support system display tanks that are used to store or display
shellfish that are offered for human consumption must be operated and maintained in
accordance with a VARIANCE granted by the REGULATORY AUTHORITY as specified under
08110 and a HACCP PLAN that:
(a) Is submitted by the PERMIT HOLDER and APPROVED as specified under 08115; and
(b) Ensures that:
(i) Water used with FISH other than MOLLUSCAN SHELLFISH does not flow into the
molluscan tank;
(ii) The safety and quality of the shellfish as they were received are not
compromised by the use of the tank; and
(iii) The identity of the source of the SHELLSTOCK is retained as specified under
03290.
04246 Functionality --Vending machines, automatic shutoff (2009 FDA Food Code 4-204.111).
(1) A machine vending POTENTIALLY HAZARDOUS FOOD must have an automatic control that
prevents the machine from vending FOOD:
(a) If there is a power failure, mechanical failure, or other condition that results in an
internal machine temperature that cannot maintain FOOD temperatures as
specified under Part 3 of this chapter; and
(b) If a condition specified under (a) of this subsection occurs, until the machine is
serviced and restocked with FOOD that has been maintained at temperatures
specified under Part 3 of this chapter.
(2) When the automatic shutoff within a machine vending POTENTIALLY HAZARDOUS FOOD is
activated:
(a) In a refrigerated VENDING MACHINE, the ambient temperature may not exceed 41 °F
(5°C) for more than thirty minutes immediately after the machine is filled, serviced,
or restocked; or
(b) In a hot holding VENDING MACHINE, the ambient air temperature may not be less
than 135°F (57°C) for more than one hundred twenty minutes immediately after
the machine is filled, serviced, or restocked.
04248 Functionality --Temperature measuring devices (2009 FDA Food Code 4-204.112).
(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.
(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.
Page 58 Washington State Retail Food Code
(3) Subsection (2) of this section does not apply to EQUIPMENT for which the placement of a
TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air
surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as
calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD
transport containers, and salad bars.
(4) TEMPERATURE MEASURING DEVICES must be designed to be easily readable.
(5) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on
WAREWASHING machines must have a numerical scale, printed record, or digital readout
in increments no greater than 2°F or VC in the intended range of use.
04250 Functionality--Warewashing machines, data plate operating specifications (2009 FDA
Food Code 4-204.113).
A WAREWASHING machine must be provided with an easily accessible and readable data plate
affixed to the machine by the manufacturer that indicates the machine's design and operation
specifications including the:
(1) Temperatures required for washing, rinsing, and SANITIZING;
(2) Pressure required for the fresh water SANITIZING rinse unless the machine is designed to
use only pumped SANITIZING rinse; and
(3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
04252 Functionality--Warewashing machines, internal baffles (2009 FDA Food Code
4-204.114).
WAREWASHING machine wash and rinse tanks must be equipped with baffles, curtains, or other
means to minimize internal cross contamination of the solutions in wash and rinse tanks.
04254 Functional ity--Warewashing machines, temperature measuring devices (2009 FDA
Food Code 4-204.115).
A WAREWASHING machine must be equipped with a TEMPERATURE MEASURING DEVICE that
indicates the temperature of the water:
(1) In each wash and rinse tank; and
(2) As the water enters the hot water SANITIZATION final rinse manifold or in the chemical
SANITIZING solution tank.
04256 Functionality --Manual warewashing equipment, heaters and baskets (2009 FDA Food
Code 4-204.116).
If hot water Is used for SANITIZATION In manual WAREWASHING operations, the SANITIZING
compartment of the sink must be:
(1) Designed with an integral heating device that is capable of maintaining water at a
temperature not less than 171 °F (77°C); and
(2) Provided with a rack or basket to allow complete immersion of EQUIPMENT and UTENSILS
into the hot water.
04258 Functionality--Warewashing machines, automatic dispensing of detergents and
sanitizers (2009 FDA Food Code 4-204.117).
A WAREWASHING machine that is installed after adoption of this chapter by the REGULATORY
AUTHORITY must be equipped to:
(1) Automatically dispense detergents and SANITIZERS; and
(2) Incorporate a visual means to verify that detergents and SANITIZERS are delivered or a
visual or audible alarm to signal if the detergents and SANITIZERs are not delivered to the
respective washing and SANITIZING cycles.
Part 4 - Equipment, Utensils and Linens Page 59
04260 Functionality--Warewashing machines, flow pressure device (2009 FDA Food Code
4-204.118).
(1) WAREWASHING machines that provide a fresh hot water SANITIZING rinse must be
equipped with a pressure gauge or similar device such as a transducer that measures
and displays the water pressure in the supply line immediately before entering the
WAREWASHING machine; and
(2) If the flow pressure measuring device is upstream of the fresh hot water SANITIZING rinse
control valve, the device must be mounted in a one-fourth inch (6.4 mm) iron pipe size
(IPS) valve.
(3) Subsections (1) and (2) of this section do not apply to a machine that uses only a
pumped or recirculated SANITIZING rinse.
04262 Functionality--Warewashing sinks and drainboards, self -draining (2009 FDA Food Code
4-204.119).
Sinks and drainboards of WAREWASHING sinks and machines must be self -draining.
04264 Functionality --Equipment compartments, drainage (2009 FDA Food Code 4-204.120).
EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such
as condensation, FOOD or BEVERAGE drip, or water from melting ice must be sloped to an outlet
that allows complete draining.
04266 Functionality --Vending machines, liquid waste products (2009 FDA Food Code
4-204.121).
(1) VENDING MACHINES designed to store BEVERAGES that are PACKAGED in containers made
from paper products must be equipped with diversion devices and retention pans or
drains for container leakage.
(2) VENDING MACHINES that dispense liquid FOOD In bulk must be:
(a) Provided with an internally mounted waste receptacle for the collection of drip,
spillage, overflow, or other internal wastes; and
(b) Equipped with an automatic shutoff device that places the machine out of
operation before the waste receptacle overflows.
(3) Shutoff devices specified under subsection (2)(b) of this section must prevent water or
liquid FOOD from continuously running if there is a failure of a flow control device in the
water or liquid FOOD system or waste accumulation that could lead to overflow of the
waste receptacle.
04268 Functionality --Case lot handling equipment, moveability (2009 FDA Food Code
4-204.122).
Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large
quantities of PACKAGED FOODS received from a supplier in a cased or overwrapped lot, must be
designed to be moved by hand or by conveniently available apparatuses such as hand trucks
and forklifts.
04270 Functionality --Vending machine doors and openings (2009 FDA Food Code 4-204.123).
(1) VENDING MACHINE doors and access opening covers to FOOD and container storage
spaces must be tight -fitting so that the space along the entire interface between the
doors or covers and the cabinet of the machine, if the doors or covers are in a closed
position, is no greater than one -sixteenth inch (1.5 millimeters) by:
(a) Being covered with louvers, screens, or materials that provide an equivalent
opening of not greater than one -sixteenth inch (1.5 millimeters). Screening of
twelve mesh to one inch (twelve or more mesh to 2.5 centimeters) meets this
requirement;
(b) Being effectively gasketed;
(c) Having interface surfaces that are at least one-half inch (13 mm) wide; or
Page 60 Washington State Retail Food Code
(d) Jambs or surfaces used to form an L-shaped entry path to the interface.
(2) VENDING MACHINE service connection openings through an exterior wall of a machine
must be closed by sealants, clamps, or grommets so that the openings are no larger
than one -sixteenth inch (1.5 mm).
04272 Acceptability --Food equipment, certification and classification (2009 FDA Food Code
4-205.10).
FOOD EQUIPMENT that is certified or classified for sanitation by an American National Standards
Institute (ANSI) - Accredited certification program is deemed to comply with Subparts A and B
of this part.
Subpart C - Numbers and Capacities
04300 Equipment --Cooling, heating, and holding capacities (2009 FDA Food Code 4-301.11).
EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, must be sufficient in
number and capacity to provide FOOD temperatures as specified under Part 3.
04305 Equipment --Manual warewashing, sink compartment requirements (2009 FDA Food
Code 4-301.12).
(1) Except as specified in subsection (3) of this section, a sink with at least three
compartments must be provided for manually washing, rinsing, and SANITIZING
EQUIPMENT and UTENSILS.
(2) Sink compartments must be large enough to accommodate immersion of the largest
EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING
sink, a WAREWASHING machine or alternative EQUIPMENT as specified In subsection (3) of
this section must be used.
(3) Alternative manual WAREWASHING EQUIPMENT may be used when there are special
cleaning needs or constraints and its use is APPROVED. Alternative manual
WAREWASHING EQUIPMENT Includes, but is not limited to:
(a) High-pressure detergent sprayers;
(b) Low- or line -pressure spray detergent foamers;
(c) Other task -specific cleaning EQUIPMENT;
(d) Brushes or other implements;
(e) Two -compartment sinks as specified under subsections (4) and (5) of this section;
or
(f) Receptacles that substitute for the compartments of a multicompartment sink.
(4) Before a two -compartment sink is used:
(a) The PERMIT HOLDER shall have Its use APPROVED; and
(b) The PERMIT HOLDER shall limit the number Of KITCHENWARE items cleaned and
SANITIZED In the two -compartment sink, and shall limit WAREWASHING to batch
operations for cleaning KITCHENWARE such as between cutting one type of raw
MEAT and another or cleanup at the end of a shift, and shall:
(i) Make up the cleaning and SANITIZING solutions immediately before use and
drain them immediately after use; and
(ll) Use APPROVED procedures to properly clean and SANITIZE KITCHENWARE.
(5) A two -compartment sink may not be used for WAREWASHING operations where cleaning
and SANITIZING solutions are used for a continuous or intermittent flow of KITCHENWARE
or TABLEWARE In an ongoing WAREWASHING process.
04310 Equipment--Drainboards (2009 FDA Food Code 4-301.13).
Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned
items that might accumulate during hours of operation must be provided for necessary
UTENSILS holding before cleaning and after SANITIZING.
Part 4 - Equipment, Utensils and Linens Page 61
04315 Equipment --Ventilation hood systems, adequacy (2009 FDA Food Code 4-301.14).
Ventilation hood systems and devices must be sufficient in number and capacity to prevent
grease or condensation from collecting on walls and ceilings.
04320 Equipment --Clothes washers and dryers (2009 FDA Food Code 4-301.15).
(1) Except as specified in subsection (2) of this section, if work clothes or LINENS are
laundered on the PREMISES, a mechanical clothes washer and dryer must be provided
and used.
(2) If on -PREMISES laundering is limited to wiping cloths intended to be used moist, or wiping
cloths are air-dried as specified under 04905, a mechanical clothes washer and dryer
need not be provided.
04325 Equipment --Designated food preparation sinks.
FOOD ESTABLISHMENTS must have designated FOOD preparation sinks that are:
(1) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise
process any FOOD that requires placement in a sink;
(2) Appropriate for the menu, method Of FOOD preparation, and volume Of FOOD prepared;
and
(3) Not used for handwashing, UTENSIL washing, or other activities that could contaminate
FOOD.
04330 Utensils, temperature measuring devices, and testing devices --Utensils, consumer
self-service (2009 FDA Food Code 4-302.11).
A FOOD dispensing UTENSIL must be available for each container displayed at a CONSUMER
self-service unit such as a buffet or salad bar.
04335 Utensils, temperature measuring devices, and testing devices --Food temperature
measuring devices (2009 FDA Food Code 4-302.12).
(1) FOOD TEMPERATURE MEASURING DEVICES must be provided and readily accessible for
use in ensuring attainment and maintenance of FOOD temperatures as specified under
Part 3.
(2) A TEMPERATURE MEASURING DEVICE with a suitable diameter probe that Is designed to
measure the temperature of thin masses must be provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH fillets.
04340 Utensils, temperature measuring devices, and testing devices --Temperature measuring
devices, manual warewashing (2009 FDA Food Code 4-302.13).
In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE must be provided and
readily accessible for frequently measuring the washing and SANITIZING temperatures.
04345 Utensils, temperature measuring devices, and testing devices --Sanitizing solutions,
testing devices (2009 FDA Food Code 4-302.14).
A test kit or other device that accurately measures the concentration in MG/L Of SANITIZING
solutions must be provided.
Page 62 Washington State Retail Food Code
Subpart D - Location and Installation
04400 Location --Equipment, clothes washers and dryers, and storage cabinets, contamination
prevention (2009 FDA Food Code 4-401.11).
(1) Except as specified in subsection (2) of this section, EQUIPMENT, a cabinet used for the
storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT,
UTENSILS, laundered LINENS, and SINGLE -SERVICE and SINGLE -USE ARTICLES may not be
located:
(a) In locker rooms;
(b) In toilet rooms;
(c) In garbage rooms;
(d) In mechanical rooms;
(e) Under sewer lines that are not shielded to intercept potential drips;
(f) Under leaking water lines including automatic fire sprinkler heads or under lines on
which water has condensed;
(g) Under open stairwells; or
(h) Under other sources of contamination.
(2) A storage Cabinet used for LINENS or SINGLE -SERVICE or SINGLE -USE ARTICLES may be
stored in a locker room.
(3) If a mechanical clothes washer or dryer is provided, it must be located so that the
washer or dryer is protected from contamination and only where there is no exposed
FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE -SERVICE and
SINGLE -USE ARTICLES.
04405 Installation --Fixed equipment, spacing or sealing (2009 FDA Food Code 4-402.11).
(1) EQUIPMENT that is fixed because it is not EASILY MOVABLE must be installed so that it is:
(a) Spaced to allow access for cleaning along the sides, behind, and above the
EQUIPMENT;
(b) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than
one thirty-second inch (1 mm); or
(C) SEALED to adjoining EQUIPMENT or walls, If the EQUIPMENT Is exposed to spilling or
seepage.
(2) COUNTER -MOUNTED EQUIPMENT that Is not EASILY MOVABLE must be installed to allow
cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(a) SEALED; or
(b) Elevated on legs as specified under 04410.
04410 Installation --Fixed equipment, elevation or sealing (2009 FDA Food Code 4-402.12).
(1) Except as specified in subsections (2) and (3) of this section, floor -mounted EQUIPMENT
that is not EASILY MOVABLE must be SEALED to the floor or elevated on legs that provide at
least a six inch (15 cm) clearance between the floor and the EQUIPMENT.
(2) If no part of the floor under the floor -mounted EQUIPMENT is more than six inches (15 Cm)
from the point of cleaning access, the clearance space may be only four inches (10 cm).
(3) This section does not apply to display shelving units, display refrigeration units, and
display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if
the floor under the units is maintained clean.
(4) Except as specified in subsection (5) of this section, COUNTER -MOUNTED EQUIPMENT that
is not EASILY MOVABLE must be elevated on legs that provide at least a four inch (10 cm)
clearance between the table and the EQUIPMENT.
Part 4 - Equipment, Utensils and Linens Page 63
(5) The clearance space between the table and COUNTER -MOUNTED EQUIPMENT may be:
(a) Three inches (7.5 cm) if the horizontal distance of the table top under the
EQUIPMENT is no more than 20 inches (50 cm) from the point of access for cleaning;
or
(b) Two inches (5 cm) if the horizontal distance of the tabletop under the EQUIPMENT is
no more than three inches (7.5 cm) from the point of access for cleaning.
Subpart E - Maintenance and Operations
04500 Equipment --Good repair and proper adjustment (2009 FDA Food Code 4-501.11).
(1) EQUIPMENT must be maintained in a state of repair and condition that meets the
requirements specified under Part 4, Subpart A and Part 4, Subpart B.
(2) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates must
be kept intact, tight, and adjusted in accordance with the manufacturer's specifications.
(3) Cutting or piercing parts of can openers must be replaced as needed to minimize the
creation of metal fragments that can contaminate FOOD when the container is opened.
04505 Equipment --Cutting surfaces (2009 FDA Food Code 4-501.12).
Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be
resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are
not capable of being resurfaced.
04510 Equipment --Microwave ovens (2009 FDA Food Code 4-501.13).
Microwave ovens must meet the safety standards specified in 21 C.F.R. 1030.10 Microwave
Ovens.
04515 Equipment--Warewashing equipment, cleaning frequency (2009 FDA Food Code
4-501.14).
A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for
washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and
drainboards or other EQUIPMENT used to substitute for drainboards as specified under 04310
must be cleaned:
(1) Before use;
(2) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT
and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(3) If used, at least every twenty-four hours.
04520 Equipment--Warewashing machines, manufacturer's operating instructions (2009 FDA
Food Code 4-501.15).
(1) A WAREWASHING machine and its auxiliary components must be operated in accordance
with the machine's data plate and other manufacturer's instructions.
(2) A WAREWASHING machine's conveyor speed or automatic cycle times must be
maintained accurately timed in accordance with manufacturer's specifications.
04525 Equipment--Warewashing sinks, use limitation (2009 FDA Food Code 4-501.16).
(1) A WAREWASHING sink may not be used for handwashing as specified under 02315.
(2) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the
sink must be cleaned as specified under 04515 before and after each time it is used to
wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD
must be SANITIZED as specified under subpart G of this part before and after using the
sink to wash produce or thaw FOOD.
Page 64 Washington State Retail Food Code
04530 Equipment--Warewashing equipment, cleaning agents (2009 FDA Food Code 4-501.17).
When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or
wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified under 04305(3),
must contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser,
abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label
instructions.
04535 Equipment--Warewashing equipment, clean solutions (2009 FDA Food Code 4-501.18).
The wash, rinse and SANITIZE solutions must be maintained clean.
04540 Equipment --Manual warewashing equipment, wash solution temperature (2009 FDA
Food Code 4-501.19).
The temperature of the wash solution in manual WAREWASHING EQUIPMENT must be maintained
at not less than 110°F (43°C) or the temperature specified on the cleaning agent
manufacturer's label instructions.
04545 Equipment --Mechanical warewashing equipment, wash solution temperature (2009 FDA
Food Code 4-501.110).
(1) The temperature of the wash solution in spray -type warewashers that use hot water to
SANITIZE may not be less than:
(a) For a stationary rack, single temperature machine, 165°F (74°C);
(b) For a stationary rack, dual temperature machine, 150°F (66°C);
(c) For a single tank, conveyor, dual temperature machine, 160°F (71 °C);
(d) For a multitank, conveyor, multitemperature machine, 150°F (66°C).
(2) The temperature of the wash solution in spray -type warewashers that use chemicals to
SANITIZE may not be less than 120°F (49°C).
04550 Equipment --Manual warewashing equipment, hot water sanitization temperature (2009
FDA Food Code 4-501.111).
If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the
water must be maintained at 171 °F (77°C) or above.
04555 Equipment --Mechanical warewashing equipment, hot water sanitization temperatures
(2009 FDA Food Code 4-501.112).
(1) Except as specified in subsection (2) of this section, in a mechanical operation, the
temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be
more than 194°F (90oC) or less than:
(a) For a stationary rack, single temperature machine, 165°F (74°C); or
(b) For all other machines, 180°F (82°C).
(2) The maximum temperature specified under subsection (1) of this section, does not
apply to the high pressure and temperature systems with wand -type, hand-held,
spraying devices used for the in -place cleaning and SANITIZING of EQUIPMENT such as
MEAT saws.
04560 Equipment --Mechanical warewashing equipment, sanitization pressure (2009 FDA Food
Code 4-501.113).
The flow pressure of the fresh hot water SANITIZING rinse In a WAREWASHING machine, as
measured in the water line immediately downstream or upstream from the fresh hot water
SANITIZING rinse control valve, must be within the range specified on the machine
manufacturer's data plate and may not be less than five pounds per square inch (35
kilopascals) or more than thirty pounds per square inch (200 kilopascals).
Part 4 - Equipment, Utensils and Linens Page 65
04565 Equipment --Manual and mechanical warewashing equipment, chemical
sanitization--Temperature, pH, concentration, and hardness (2009 FDA Food Code
4-501.114).
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
contact times specified under 04710(3) must meet the requirements specified under 07220,
must be used in accordance with the EPA -registered label use instructions, and must be used
as follows:
(1) A chlorine solution must have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart:
Concentration Range
Minimum Temperature
mg/L
pH 10 or less
pH 8 or less
25-49
120°F (49°C)
120°F (49°C)
50-99
100°F (38°C)
75°F (24°C)
100
55°F (13°C)
55°F (13°C)
(2) An iodine solution must have a:
(a) Minimum temperature of 68°F (20°C);
(b) PH of 5.0 or less or a PH no higher than the level for which the manufacturer
specifies the solution is effective; and
(c) Concentration between 12.5 MG/L and 25 MG/L.
(3) A quaternary ammonium compound solution must:
(a) Have a minimum temperature of 75°F (24°C);
(b) Have a concentration as specified under 07220 and as indicated by the
manufacturer's use directions included in the labeling; and
(c) Be used only in water with 500 MG/L hardness or less or in water having a
hardness no greater than specified by the EPA -registered label use instructions;
(4) If another solution of a chemical specified under subsections (1) through (3) of this
section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that
the solution achieves SANITIZATION and the use of the solution must be APPROVED; or
(5) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium
compound is used, it must be applied in accordance with the EPA -registered label use
instructions.
04570 Equipment --Manual warewashing equipment, chemical sanitization using
detergent-sanitizers (2009 FDA Food Code 4-501.115).
If a detergent-SANITIZER is used to SANITIZE in a cleaning and SANITIZING procedure where there
is no distinct water rinse between the washing and SANITIZING steps, the agent applied in the
SANITIZING step must be the same detergent-SANITIZER that is used in the washing step.
04575 Equipment--Warewashing equipment, determining chemical sanitizer concentration
(2009 FDA Food Code 4-501.116).
Concentration of the SANITIZING solution must be accurately determined by using a test kit or
other device.
04580 Utensils and temperature and pressure measuring devices --Good repair and calibration
(2009 FDA Food Code 4-502.11).
(1) UTENSILS must be maintained in a state of repair or condition that complies with the
requirements specified under Part 4, Subparts A and B, or must be discarded.
(2) FOOD TEMPERATURE MEASURING DEVICES must be calibrated in accordance with
manufacturer's specifications as necessary to ensure their accuracy.
Page 66 Washington State Retail Food Code
(3) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES
must be maintained in good repair and be accurate within the intended range of use.
04585 Utensils and temperature and pressure measuring devices--Single-service and
single -use articles, required use (2009 FDA Food Code 4-502.12).
A FOOD ESTABLISHMENT without facilities specified under Part 4, Subparts 6 and 7 for cleaning
and SANITIZING KITCHENWARE and TABLEWARE must provide Only SINGLE -USE KITCHENWARE,
SINGLE -SERVICE ARTICLES, and SINGLE -USE ARTICLES for use by FOOD EMPLOYEES and
SINGLE -SERVICE ARTICLES for use by CONSUMERS.
04590 Utensils and temperature and pressure measuring devices--Single-service and
single -use articles, use limitation (2009 FDA Food Code 4-502.13).
(1) SINGLE -SERVICE and SINGLE -USE ARTICLES may not be reused.
(2) The bulk milk container dispensing tube must be cut on the diagonal leaving no more
than one inch protruding from the chilled dispensing head.
04595 Utensils and temperature and pressure measuring devices --Shells, use limitation (2009
FDA Food Code 4-502.14).
Mollusk and crustacea shells may not be used more than once as serving containers.
Subsection F - Cleaning of Equipment and Utensils
04600 Objective --Equipment, food -contact surfaces, nonfood -contact surfaces, and utensils
(2009 FDA Food Code 4-601.11).
(1) EQUIPMENT FOOD -CONTACT SURFACES and UTENSILS must be clean to sight and touch.
(2) The FOOD -CONTACT SURFACES Of cooking EQUIPMENT and pans must be kept free Of
encrusted grease deposits and other soil accumulations.
(3) Non -FOOD -CONTACT SURFACES Of EQUIPMENT must be kept free Of an accumulation Of
dust, dirt, FOOD residue, and other debris.
04605 Objective --Equipment food -contact surfaces and utensils (2009 FDA Food Code
4-602.11).
(1) Equipment food -contact surfaces and utensils must be cleaned:
(a) Except as specified in subsection (2) of this section, before each use with a
different type of raw animal FOOD such as beef, FISH, Iamb, pork, Or POULTRY;
(b) Each time there is a change from working with raw FOODS to working with
READY -TO -EAT FOODS;
(c) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(d) Before using Or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(e) At any time during the operation when contamination might have occurred.
(2) Subsection (1)(a) of this section does not apply If the FOOD -CONTACT SURFACE or UTENSIL
is in contact with a succession of different raw animal FOODS each requiring a higher
cooking temperature as specified under 03400 than the previous FOOD, such as
preparing raw FISH followed by cutting raw POULTRY on the same cutting board.
(3) Except as specified in subsection (4) of this section, if used with POTENTIALLY
HAZARDOUS FOOD, EQUIPMENT FOOD -CONTACT SURFACES and UTENSILS must be cleaned
throughout the day at least every four hours.
(4) Surfaces Of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be
cleaned less frequently than every four hours if:
(a) In storage, containers Of POTENTIALLY HAZARDOUS FOOD and their contents are
maintained at temperatures specified under Part 3 and the containers are cleaned
when they are empty;
Part 4 - Equipment, Utensils and Linens Page 67
(b) UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(i) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature; and
Temperature
Cleaning Frequency
41 °F or less
24 hours
(5.0°C or less)
> 41 °F - 45°F
20 hours
(> 5.0°C - 7.2°C)
> 450F - 50OF
16 hours
(> 7.2°C - 10.0°C)
> 50OF - 550F
10 hours
(> 10.0°C - 12.80C)
(ii) The cleaning frequency based on the ambient temperature of the
refrigerated room or area is documented in the FOOD ESTABLISHMENT.
(c) Containers in serving situations such as salad bars, delis, and cafeteria lines hold
READY -TO -EAT POTENTIALLY HAZARDOUS FOOD that Is maintained at the
temperatures specified under Part 3, are intermittently combined with additional
supplies of the same FOOD that is at the required temperature, and the containers
are cleaned every twenty-four hours;
(d) TEMPERATURE MEASURING DEVICES are maintained In contact with FOOD, such as
when left in a container of deli FOOD or in a roast, held at temperatures specified
under Part 3;
(e) EQUIPMENT Is used for storage Of PACKAGED Or unPACKAGED FOOD such as a
reach -in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to
preclude accumulation of soil residues;
(f) The cleaning schedule is APPROVED based on consideration of:
(i) Characteristics of the EQUIPMENT and its use;
(ii) The type Of FOOD involved;
(iii) The amount Of FOOD residue accumulation; and
(iv) The temperature at which the FOOD is maintained during the operation and
the potential for the rapid and progressive multiplication of pathogenic or
toxigenic microorganisms that are capable of causing foodborne disease; or
(g) In -use UTENSILS are intermittently stored in a container of water in which the water
is maintained at 135°F (57°C) or more or 41 °F (5°C) or less and the UTENSILS and
container are cleaned at least every twenty-four hours or at a frequency necessary
to preclude accumulation of soil residues.
(5) Except when dry cleaning methods are used as specified under 04620, surfaces of
UTENSILS and EQUIPMENT contacting FOOD that Is not POTENTIALLY HAZARDOUS FOOD must
be cleaned:
(a) At any time when contamination might have occurred;
(b) At least every twenty-four hours for iced tea dispensers and CONSUMER self-service
UTENSILS such as tongs, scoops, or ladles;
(c) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as
condiment dispensers and display containers; and
(d) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed
components Of EQUIPMENT such as ice makers, cooking oil storage tanks and
distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean
grinders, and water vending EQUIPMENT:
(i) At a frequency specified by the manufacturer; or
(ii) Absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold.
Page 68 Washington State Retail Food Code
04610 Objective --Cooking and baking equipment (2009 FDA Food Code 4-602.12).
(1) The FOOD -CONTACT SURFACES of cooking and baking EQUIPMENT must be cleaned at
least every twenty-four hours. This section does not apply to hot oil cooking and filtering
EQUIPMENT if it is cleaned as specified under 04605 (4)(f).
(2) The cavities and door seals of microwave ovens must be cleaned at least every
twenty-four hours by using the manufacturer's recommended cleaning procedure.
04615 Objective--Nonfood-contact surfaces (2009 FDA Food Code 4-602.13).
Non -FOOD -CONTACT SURFACES Of EQUIPMENT must be cleaned at a frequency necessary to
preclude accumulation of soil residues.
04620 Methods --Dry cleaning (2009 FDA Food Code 4-603.11).
(1) If used, dry cleaning methods such as brushing, scraping, and vacuuming may only
contact surfaces that are soiled with dry FOOD residues that are not POTENTIALLY
HAZARDOUS FOOD.
(2) Cleaning EQUIPMENT used In dry cleaning FOOD -CONTACT SURFACES may not be used for
any other purpose.
04625 Methods--Precleaning (2009 FDA Food Code 4-603.12).
(1) FOOD debris on EQUIPMENT and UTENSILS must be scraped over a waste disposal unit or
garbage receptacle or must be removed in a WAREWASHING machine with a prewash
cycle.
(2) If necessary for effective cleaning, UTENSILS and EQUIPMENT must be preflushed,
presoaked, or scrubbed with abrasives.
04630 Methods --Loading of soiled items, warewashing machines (2009 FDA Food Code
4-603.13).
Soiled items to be cleaned in a WAREWASHING machine must be loaded into racks, trays, or
baskets or onto conveyors in a position that:
(1) Exposes the items to the unobstructed spray from all cycles; and
(2) Allows the item to drain.
04635 Methods --Wet cleaning (2009 FDA Food Code 4-603.14).
(1) EQUIPMENT FOOD -CONTACT SURFACES and UTENSILS must be effectively washed to
remove or completely loosen soils by using the manual or mechanical means necessary
such as the application of detergents containing wetting agents and emulsifiers; acid,
alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays;
or ultrasonic devices.
(2) The washing procedures selected must be based on the type and purpose of the
EQUIPMENT Or UTENSIL, and on the type of soil to be removed.
04640 Methods --Washing, procedures for alternative manual warewashing equipment (2009
FDA Food Code 4-603.15).
If washing in sink compartments or a WAREWASHING machine is impractical such as when the
EQUIPMENT is fixed or the UTENSILS are too large, washing must be done by using alternative
manual WAREWASHING EQUIPMENT as specified under 04305(3) in accordance with the following
procedures:
(1) EQUIPMENT must be disassembled as necessary to allow access of the detergent
solution to all parts;
(2) EQUIPMENT components and UTENSILS must be scraped or rough cleaned to remove
FOOD particle accumulation; and
(3) EQUIPMENT and UTENSILS must be washed as specified under 04635(1).
Part 4 - Equipment, Utensils and Linens Page 69
04645 Methods --Rinsing procedures (2009 FDA Food Code 4-603.16).
Washed UTENSILS and EQUIPMENT must be rinsed so that abrasives are removed and cleaning
chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution by
using one of the following procedures:
(1) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(a) A three -compartment sink;
(b) Alternative manual WAREWASHING EQUIPMENT equivalent to a three -compartment
sink as specified under 04305(3); or
(c) A three -step washing, rinsing, and SANITIZING procedure in a WAREWASHING system
for CIP EQUIPMENT;
(2) Use of a detergent-SANITIZER as specified under 04570 if using:
(a) Alternative WAREWASHING EQUIPMENT as specified under 04305(3) that is
APPROVED for use with a detergent-SANITIZER; or
(b) A WAREWASHING system for CIP EQUIPMENT;
(3) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION
immersion step of a two -compartment sink operation;
(4) If using a WAREWASHING machine that does not recycle the SANITIZING solution as
specified under subsection (5) of this section, or alternative manual WAREWASHING
EQUIPMENT such as sprayers, use of a nondistinct water rinse that is:
(a) Integrated in the application of the SANITIZING solution; and
(b) Wasted immediately after each application; or
(5) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next
wash cycle, use of a nondistinct water rinse that is integrated in the application of the
SANITIZING solution.
04650 Methods--Returnables, cleaning for refilling (2009 FDA Food Code 4-603.17).
(1) Except as specified in subsections (2) and (3) of this section, returned empty containers
intended for cleaning and refilling with FOOD must be cleaned and refilled in a regulated
FOOD PROCESSING PLANT.
(2) A FOOD -Specific container for BEVERAGES may be refilled at a FOOD ESTABLISHMENT If:
(a) Only a BEVERAGE that IS not a POTENTIALLY HAZARDOUS FOOD IS used as specified
under 03348(1);
(b) The design of the container and of the rinsing EQUIPMENT and the nature of the
BEVERAGE, when considered together, allow effective cleaning at home or in the
FOOD ESTABLISHMENT;
(c) Facilities for rinsing before refilling returned containers with fresh, hot water that is
under pressure and not recirculated are provided as part of the dispensing system;
(d) The CONSUMER -owned container returned to the FOOD ESTABLISHMENT for refilling is
refilled for sale or service only to the same CONSUMER; and
(e) The container is refilled by:
(I) An EMPLOYEE of the FOOD ESTABLISHMENT; or
(ii) The owner of the container if the beverage system includes a
contamination -free transfer process that cannot be bypassed by the
container owner.
(3) CONSUMER -owned containers that are not FOOD -specific may be filled at a water
VENDING MACHINE or system.
Subpart G - Sanitization of Equipment and Utensils
04700 Objective--Food-contact surfaces and utensils (2009 FDA Food Code 4-701.10).
EQUIPMENT food -contact surfaces and utensils must be sanitized.
Page 70 Washington State Retail Food Code
04705 Frequency --Before use after cleaning (2009 FDA Food Code 4-702.11).
Utensils and food -contact surfaces Of EQUIPMENT must be sanitized before use after cleaning.
04710 Methods --Hot water and chemical (2009 FDA Food Code 4-703.11).
After being cleaned, EQUIPMENT food -contact surfaces and utensils must be sanitized in:
(1) Hot water manual operations by immersion for at least thirty seconds and as specified
under 04550;
(2) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under 04520, 04555, and 04560 and achieving a UTENSIL surface temperature
of 160°F (71 °C) as measured by an irreversible registering temperature indicator; or
(3) Chemical manual or mechanical operations, including the application Of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under 04565. Contact times must be consistent with those
on EPA -registered label use instructions by providing:
(a) Except as specified under (b) of this subsection, a contact time of at least ten
seconds for a chlorine solution specified under 04565(1);
(b) A contact time of at least seven seconds for a chlorine solution of 50 MG/L that has
a PH of ten or less and a temperature of at least 100°F (38°C) or a PH of eight or
less and a temperature of at least 75°F (24°C);
(c) A contact time of at least thirty seconds for other chemical SANITIZING solutions; or
(d) A contact time used in relationship with a combination of temperature,
concentration, and PH that, when evaluated for efficacy, yields SANITIZATION as
defined in 01115.
Subpart H - Laundering
04800 Objective --Clean linens (2009 FDA Food Code 4-801.11).
Clean LINENS must be free from FOOD residues and other soiling matter.
04805 Frequency --Specifications (2009 FDA Food Code 4-802.11).
(1) LINENS that do not come in direct contact with FOOD must be laundered between
operations if they become wet, sticky, or visibly soiled.
(2) Cloth gloves used as specified under 03342(4) must be laundered before being used
with a different type of raw animal FOOD such as beef, FISH, Iamb, pork, Or POULTRY.
(3) LINENS and napkins that are used as specified under 03336 and cloth napkins must be
laundered between each use.
(4) Wet wiping cloths must be laundered daily.
(5) Dry wiping cloths must be laundered as necessary to prevent contamination of FOOD
and clean serving UTENSILS.
04810 Methods --Storage of soiled linens (2009 FDA Food Code 4-803.11).
Soiled LINENS must be kept in clean, nonabsorbent receptacles or clean, washable laundry
bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean
UTENSILS, and SINGLE -SERVICE and SINGLE -USE ARTICLES.
04815 Methods --Mechanical washing (2009 FDA Food Code 4-803.12).
(1) Except as specified in subsection (2) of this section, LINENS must be mechanically
washed.
(2) In FOOD ESTABLISHMENTS in which only wiping cloths are laundered as specified under
04320(2), the wiping cloths may be laundered in a mechanical washer, sink designated
only for laundering wiping cloths, or a wAREWASHING sink that is cleaned as specified
under 04515.
Part 4 - Equipment, Utensils and Linens Page 71
04820 Methods --Use of laundry facilities (2009 FDA Food Code 4-803.13).
(1) Except as specified in subsection (2) of this section, laundry facilities on the PREMISES Of
a FOOD ESTABLISHMENT must be used only for the washing and drying of items used in
the operation of the establishment.
(2) Separate laundry facilities located on the PREMISES for the purpose of general
laundering such as for institutions providing boarding and lodging may also be used for
laundering FOOD ESTABLISHMENT Items.
Subpart I - Protection of Clean Items
04900 Drying --Equipment and utensils, air -drying required (2009 FDA Food Code 4-901.11).
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(1) Must be air-dried or used after adequate draining as specified in the first paragraph of
40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in
antimicrobial formulations (FOOD -CONTACT SURFACE SANITIZING solutions), before
contact with FOOD; and
(2) May not be cloth -dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
04905 Drying --Wiping cloths, air drying locations (2009 FDA Food Code 4-901.12).
Wiping cloths laundered in a FOOD ESTABLISHMENT that does not have a mechanical clothes
dryer as specified under 04320(2) must be air-dried in a location and in a manner that prevents
contamination Of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE and SINGLE -USE
ARTICLES and the wiping cloths. This section does not apply if wiping cloths are stored after
laundering in a SANITIZING solution as specified under 04565.
04910 Lubricating and reassembling--Food-contact surfaces (2009 FDA Food Code 4-902.11).
Lubricants as specified under 07240 must be applied to FOOD -CONTACT SURFACES that require
lubrication in a manner that does not contaminate FOOD -CONTACT SURFACES.
04915 Lubricating and reassembling --Equipment (2009 FDA Food Code 4-902.12).
EQUIPMENT must be reassembled so that FOOD -CONTACT SURFACES are not contaminated.
04920 Storing --Equipment, utensils, linens, and single -service and single -use articles (2009
FDA Food Code 4-903.11).
(1) Except as specified in subsection (4) of this section, cleaned EQUIPMENT, UTENSILS,
laundered LINENS, and SINGLE -SERVICE and SINGLE -USE ARTICLES must be stored:
(a) In a clean, dry location;
(b) Where they are not exposed to splash, dust, or other contamination; and
(c) At least six inches (15 cm) above the floor.
(2) Clean EQUIPMENT and UTENSILS must be stored as specified under subsection (1) of this
section and must be stored:
(a) In a self -draining position that allows air drying; and
(b) Covered or inverted.
(3) SINGLE -SERVICE and SINGLE -USE ARTICLES must be stored as specified under subsection
(1) of this section and must be kept in the original protective package or stored by using
other means that afford protection from contamination until used.
(4) Items that are kept in closed packages may be stored less than six inches (15 cm)
above the floor on dollies, pallets, racks, and skids that are designed as specified under
04268.
Page 72 Washington State Retail Food Code
04925 Storing --Prohibitions (2009 FDA Food Code 4-903.12).
(1) Except as specified in subsection (2) of this section, cleaned and SANITIZED EQUIPMENT,
UTENSILS, laundered LINENS, and SINGLE -SERVICE and SINGLE -USE ARTICLES may not be
stored:
(a)
In locker rooms;
(b)
In toilet rooms;
(c)
In garbage rooms;
(d)
In mechanical rooms;
(e) Under sewer lines that are not shielded to intercept potential drips;
(f) Under leaking water lines including leaking automatic fire sprinkler heads or under
lines on which water has condensed;
(g) Under open stairwells; or
(h) Under other sources of contamination.
(2) Laundered LINENS and SINGLE -SERVICE and SINGLE -USE ARTICLES that are PACKAGED or In
a facility such as a cabinet may be stored in a locker room.
04930 Preventing contamination --Kitchenware and tableware (2009 FDA Food Code 4-904.11).
(1) SINGLE -SERVICE and SINGLE -USE ARTICLES and cleaned and SANITIZED UTENSILS must be
handled, displayed, and dispensed so that contamination of FOOD -and lip -contact
surfaces is prevented.
(2) Knives, forks and spoons that are not prewrapped must be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is
provided.
(3) Except as specified under subsection (2) of this section, SINGLE -SERVICE ARTICLES that
are intended for FOOD- or lip -contact must be furnished for CONSUMER self-service with
the original individual wrapper intact or from an APPROVED dispenser.
04935 Preventing contamination --Soiled and clean tableware (2009 FDA Food Code 4-904.12).
Soiled TABLEWARE must be removed from CONSUMER eating and drinking areas and handled so
that clean TABLEWARE is not contaminated.
04940 Preventing contamination --Preset tableware (2009 FDA Food Code 4-904.13).
(1) Except as specified in subsection (2) of this section, TABLEWARE that is preset must be
protected from contamination by being wrapped, covered, or inverted;
(2) Preset TABLEWARE may be exposed if:
(a) Unused settings are removed when a CONSUMER is seated; or
(b) Settings not removed when a CONSUMER is seated are cleaned and SANITIZED
before further use.
04945 Preventing contamination --Rinsing equipment and utensils after cleaning and
sanitizing (2009 FDA Food Code 4-904.14).
After being cleaned and SANITIZED, EQUIPMENT and UTENSILS may not be rinsed before air drying
or use unless:
(1) The rinse is applied directly from a potable water supply by a WAREWASHING machine
that is maintained and operated as specified under 04226 through 04270 and 04500
through 04575; and
(2) The rinse is applied only after the EQUIPMENT and UTENSILS have been SANITIZED by the
application of hot water or by the application of a chemical SANITIZER solution whose
EPA -registered label use instructions call for rinsing off the SANITIZER after it is applied in
a commercial wAREwASHING machine.
Part 4 - Equipment, Utensils and Linens Page 73
PART 5: WATER, PLUMBING AND WASTE
Subpart A - Water
05100 Source --Approved system (2009 FDA Food Code 5-101.11).
DRINKING WATER must be obtained from an APPROVED source that Is a PUBLIC WATER SYSTEM.
05105 Source --System flushing and disinfection (2009 FDA Food Code 5-101.12).
A DRINKING WATER system must be flushed and disinfected before being placed in service after
construction, repair, or modification and after an emergency situation, such as a flood, that
might introduce contaminants into the system.
05110 Quality --Bottled drinking water (2009 FDA Food Code 5-101.13).
BOTTLED DRINKING WATER used or sold for FOOD service must be obtained from APPROVED
sources in accordance with 21 C.F.R. 129 - Processing and Bottling of Bottled Drinking Water
and chapters 246-290 and 246-291 WAC.
05115 Quality --Standards (2009 FDA Food Code 5-102.11).
Water used In FOOD ESTABLISHMENTS must meet DRINKING WATER quality standards In
accordance with chapters 246-290 and 246-291 WAC, except as specified under 05120.
05120 Quality--Nondrinking water (2009 FDA Food Code 5-102.12).
(1) A nonDRINKING WATER supply must be used only If Its use Is APPROVED.
(2) NonDRINKING WATER must be used only for nonculinary purposes such as air
conditioning, nonFOOD EQUIPMENT cooling, fire protection and irrigation of nonFOOD
landscape foliage.
05125 Quality --Sampling (2009 FDA Food Code 5-102.13).
Except when used as specified under 05120, water from a nonPUBLIC WATER SYSTEM must be
sampled and tested at least annually and as required by state water quality regulations.
05130 Quantity and availability --Sample report (2009 FDA Food Code 5-102.14).
The most recent sample report for the nonPUBLIC WATER SYSTEM must be retained on file in the
FOOD ESTABLISHMENT or the report must be maintained as specified by state water quality
regulations.
05135 Quantity and availability --Capacity (2009 FDA Food Code 5-103.11).
(1) The water source and system must be of sufficient capacity to meet the peak water
demands of the FOOD ESTABLISHMENT.
(2) Hot water generation and distribution systems must be sufficient to meet the peak hot
water demands throughout the FOOD ESTABLISHMENT.
05140 Distribution, delivery and retention --Pressure (2009 FDA Food Code 5-103.12).
Water under pressure must be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT
that are required to use water except that water supplied as specified under 05150 (1) and (2)
to a TEMPORARY FOOD ESTABLISHMENT or In response to a temporary interruption of a water
supply need not be under pressure.
05145 Distribution, delivery and retention --System (2009 FDA Food Code 5-104.11).
Water must be received from the source through the use of:
(1) An APPROVED public water main; or
Part 5 —Water, Plumbing and Waste Page 75
(2) One or more of the following that must be constructed, maintained, and operated
according to LAW:
(a) Nonpublic water main, water pumps, pipes, hoses, connections and other
appurtenances;
(b) Water transport vehicles; and
(c) Water containers.
05150 Distribution, delivery and retention --Alternate water supply (2009 FDA Food Code
5-104.12).
Water meeting the requirements specified under Part 5, Subpart A must be made available for
a mobile facility, for a TEMPORARY FOOD ESTABLISHMENT, without a permanent water supply, and
for a FOOD ESTABLISHMENT with a temporary interruption of its water supply through:
(1) A supply of containers of commercially BOTTLED DRINKING WATER;
(2) One or more closed portable water containers;
(3) An enclosed vehicular water tank;
(4) An on -PREMISES water storage tank; or
(5) Piping, tubing, or hoses connected to an adjacent APPROVED source.
Subpart B - Plumbing System
05200 Materials --Approved (2009 FDA Food Code 5-201.11).
(1) A PLUMBING SYSTEM and hoses conveying water must be constructed and repaired with
APPROVED materials according to LAW.
(2) A water filter must be made of SAFE MATERIALS.
05205 Design, construction and installation --Approved system and cleanable fixtures (2009
FDA Food Code 5-202.11).
(1) A PLUMBING SYSTEM must be designed, constructed, and installed according to LAW.
(2) A PLUMBING FIXTURE such as a handwash sink, toilet or urinal must be EASILY CLEANABLE.
05210 Design, construction and installation--Handwashing facility, installation (2009 FDA
Food Code 5-202.12).
(1) A HANDWASHING SINK must be equipped to provide water at a temperature of at least
100T (38°C) through a mixing valve or combination faucet.
(2) A steam mixing valve may not be used at a handwash sink.
(3) A self -closing, slow closing or metering faucet must provide a flow of water for at least
fifteen seconds without the need to reactivate the faucet.
(4) An automatic handwashing facility must be installed in accordance with manufacturer's
instructions.
(5) HANDWASHING SINKS In FOOD ESTABLISHMENTS must be adequately sized to allow a FOOD
EMPLOYEE to wash both hands simultaneously.
(6) FOOD EMPLOYEES offering FOOD samples, such as FOOD demonstrators, may have
HANDWASHING SINKS that meet the TEMPORARY FOOD ESTABLISHMENT requirements In
09225 If not handling raw MEAT, FISH or POULTRY.
05215 Design, construction and installation--Backflow prevention, air gap (2009 FDA Food
Code 5-202.13).
An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE,
EQUIPMENT, or nonFOOD EQUIPMENT must be at least twice the diameter of the water supply inlet
and may not be less than one inch (25 mm).
Page 76 Washington State Retail Food Code
05220 Design, construction and installation--Backflow prevention device, design standard
(2009 FDA Food Code 5-202.14).
A backflow or backsiphonage prevention device installed on a water supply system must meet
American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation,
maintenance, inspection, and testing for that specific application and type of device.
05225 Design, construction and installation --Conditioning device, design (2009 FDA Food
Code 5-202.15).
A water filter, screen and other water conditioning device installed on water lines must be
designed to facilitate disassembly for periodic service and cleaning. A water filter element must
be of the replaceable type.
05230 Numbers and capacities--Handwashing sinks (2009 FDA Food Code 5-203.11).
(1) Except as specified in subsection (2) of this section, at least one HANDWASHING SINK, a
number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in
areas specified under 05255, and not fewer than the number Of HANDWASHING SINKS
required by LAW must be provided.
(2) If APPROVED and capable of removing the types of soils encountered in the FOOD
operations involved, automatic handwashing facilities may be substituted for
HANDWASHING SINKS In a FOOD ESTABLISHMENT that has at least one HANDWASHING SINK.
05235 Restrooms--Toilets and urinals (2009 FDA Food Code 5-203.12).
(1) At least one toilet and not fewer than the toilets required by LAW must be provided. If
authorized by LAW and urinals are substituted for toilets, the substitution must be done
as specified by LAW.
(2) The FOOD ESTABLISHMENT PERMIT HOLDER shall ensure that toilet rooms are conveniently
located within 200 feet Of the FOOD ESTABLISHMENT and accessible to EMPLOYEES during
all hours of operation.
(3) The FOOD ESTABLISHMENT PERMIT HOLDER shall ensure that toilet rooms are conveniently
located and accessible to patrons during all hours of operation if:
(a) The establishment has customer seating for on -PREMISES consumption; and
(b) The establishment was constructed or extensively remodeled after May 1, 1992.
(4) Toilet rooms In FOOD ESTABLISHMENTS may be used Jointly by patrons and EMPLOYEES,
provided patrons accessing the toilet rooms are excluded from FOOD preparation areas
and FOOD storage areas with FOOD that is not PACKAGED.
05240 Service sink (2009 FDA Food Code 5-203.13).
(1) At least one service sink or one curbed cleaning facility equipped with a floor drain must
be provided and conveniently located for the cleaning of mops or similar wet floor
cleaning tools and for the disposal of mop water and similar liquid waste.
(2) Toilets and urinals may not be used as a service sink for the disposal of mop water and
similar liquid waste.
05245 Backflow prevention device, when required (2009 FDA Food Code 5-203.14).
A PLUMBING SYSTEM must be installed to preclude backflow of a solid, liquid, or gas contaminant
into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a
hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow
prevention is required by LAW, by:
(1) Providing an air gap as specified under 05215; or
(2) Installing an APPROVED backflow prevention device as specified under 05220.
05250 Backflow prevention, carbonator.
Backflow prevention systems for carbonators must be installed as specified under WAC
51-56-0600, Chapter 6 — water supply and distribution.
Part 5 —Water, Plumbing and Waste Page 77
05255 Location and placement of handwashing sinks (2009 FDA FOOD Code 5-204.11).
A HANDWASHING SINK must be located:
(1) To allow convenient use by EMPLOYEES;
(2) Within 25 feet of FOOD preparation, FOOD dispensing, and WAREWASHING areas; and
(3) In, or immediately adjacent to, toilet rooms.
05260 Location and placement of backflow prevention device (2009 FDA Food Code 5-204.12).
A backflow prevention device must be located so that it can be serviced and maintained.
05265 Location and placement of conditioning device (2009 FDA Food Code 5-204.13).
A water filter, screen, and other water conditioning device installed on water lines must be
located to facilitate disassembly for periodic servicing and cleaning.
05270 Operation and maintenance --Using a handwashing sink (2009 FDA Food Code
5-205.11).
(1) A HANDWASHING SINK must be maintained so that it is accessible at all times for
EMPLOYEE use.
(2) A HANDWASHING SINK may not be used for purposes other than handwashing.
(3) An automatic handwashing facility must be used in accordance with manufacturer's
instructions.
05275 Operation and maintenance --Prohibiting a cross connection (2009 FDA Food Code
5-205.12).
(1) A PERSON may not create a cross connection by connecting a pipe or conduit between
the DRINKING WATER system and a nonDRINKING WATER system or a water system of
unknown quality.
(2) The piping of a nonDRINKING WATER system must be durably identified so that it is readily
distinguishable from piping that carries DRINKING WATER.
05280 Operation and maintenance --Scheduling inspection and service for water system
device (2009 FDA Food Code 5-205.13).
A device such as a water treatment device or backflow preventer must be scheduled for
inspection and service, in accordance with manufacturer's instructions and as necessary to
prevent device failure based on local water conditions, and records demonstrating inspection
and service must be maintained by the PERSON IN CHARGE.
05285 Operation and maintenance --Water reservoir of fogging devices, cleaning (2009 FDA
Food Code 5-205.14).
(1) A reservoir that is used to supply water to a device such as a produce fogger must be:
(a) Maintained in accordance with manufacturer's specifications; and
(b) Cleaned in accordance with manufacturer's specifications or according to the
procedures specified under subsection (2) of this section, whichever is more
stringent.
(2) Cleaning procedures must include at least the following steps and must be conducted at
least once a week:
(a) Draining and complete disassembly of the water and aerosol contact parts;
(b) Brush cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable
detergent solution;
(c) Flushing the complete system with water to remove the detergent solution and
particulate accumulation; and
(d) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and
discharge nozzles with at least 50 MG/L hypochlorite solution.
Page 78 Washington State Retail Food Code
05290 Operation and maintenance --System maintained in good repair (2009 FDA Food Code
5-205.15).
A PLUMBING SYSTEM must be:
(1) Repaired according to LAW; and
(2) Maintained in good repair.
Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank
05300 Materials --Approved (2009 FDA Food Code 5-301.11).
Materials that are used in the construction of a mobile water tank, MOBILE FOOD UNIT water tank,
and appurtenances must be:
(1) Safe;
(2) Durable, CORROSION -RESISTANT and nonabsorbent; and
(3) Finished to have a SMOOTH, EASILY CLEANABLE surface.
05305 Design and construction --Enclosed system, sloped to drain (2009 FDA Food Code
5-302.11).
A mobile water tank must be:
(1) Enclosed from the filling inlet to the discharge outlet; and
(2) Sloped to an outlet that allows complete drainage of the tank.
05310 Design and construction --Inspection and cleaning port, protected and secured (2009
FDA Food Code 5-302.12).
If a water tank is designed with an access port for inspection and cleaning, the opening must be
in the top of the tank and:
(1) Flanged upward at least one-half inch (13 mm); and
(2) Equipped with a port cover assembly that is:
(a) Provided with a gasket and a device for securing the cover in place; and
(b) Flanged to overlap the opening and sloped to drain.
05315 Design and construction--"V" type threads, use limitation (2009 FDA Food Code
5-302.13).
A fitting with "V" type threads on a water tank or inlet or outlet must be allowed only when a
hose is permanently attached.
05320 Design and construction --Tank vent, protected (2009 FDA Food Code 5-302.14).
If provided, a water tank vent must terminate in a downward direction and must be covered
with:
(1) 16 mesh to one inch (16 mesh to 25.4 mm) screen or equivalent when the vent is in a
protected area; or
(2) A protective filter when the vent is in an area that is not protected from windblown dirt
and debris.
05325 Design and construction --Inlet and outlet, sloped to drain (2009 FDA Food Code
5-302.15).
(1) A water tank and its inlet and outlet must be sloped to drain.
(2) A water tank inlet must be positioned so that it is protected from contaminants such as
waste discharge, road dust, oil or grease.
Part 5 -Water, Plumbing and Waste Page 79
05330 Design and construction --Hose, construction and identification (2009 FDA Food Code
5-302.16).
A hose used for conveying DRINKING WATER from a water tank must be:
(1) Safe;
(2) Durable, CORROSION -RESISTANT, and nonabsorbent;
(3) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
decomposition;
(4) Finished with a SMOOTH interior surface; and
(5) Clearly and durably identified as to its use if not permanently attached.
05335 Numbers and capacities --Filter, compressed air (2009 FDA Food Code 5-303.11).
A filter that does not pass oil or oil vapors must be installed in the air supply line between the
compressor and DRINKING WATER system when compressed air is used to pressurize the water
tank system.
05340 Numbers and capacities --Protective cover or device (2009 FDA Food Code 5-303.12).
A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective
cover or device must be provided for a water inlet, outlet and hose.
05345 Numbers and capacities --Mobile food unit tank inlet (2009 FDA Food Code 5-303.13).
A mobile FOOD UNIT water tank inlet must be:
(1) Three -fourths inch (19.1 mm) in inner diameter or less; and
(2) Provided with a hose connection of a size or type that prevents its use for any other
service.
05350 Operation and maintenance --System flushing and sanitation (2009 FDA Food Code
5-304.11).
A water tank, pump, and hoses must be flushed and SANITIZED before being placed in service
after construction, repair, modification, and periods of nonuse.
05355 Operation and maintenance --Using a pump and hoses, backflow prevention (2009 FDA
Food Code 5-304.12).
A PERSON shall operate a water tank, pump, and hoses so that backflow and other
contamination of the water supply are prevented.
05360 Operation and maintenance --Protecting inlet, outlet, and hose fitting (2009 FDA Food
Code 5-304.13).
If not in use, a water tank and hose inlet and outlet fitting must be protected using a cover or
device as specified under 05340.
05365 Operation and maintenance --Tank, pump, and hoses, dedication (2009 FDA Food Code
5-304.14).
(1) Except as specified in subsection (2) of this section, a water tank, pump, and hoses
used for conveying DRINKING WATER must be used for no other purpose.
(2) Water tanks, pumps, and hoses APPROVED for liquid FOODS may be used for conveying
DRINKING WATER if they are cleaned and SANITIZED before they are used to convey water.
Page 80 Washington State Retail Food Code
Subpart D - Sewage, Other Liquid Waste, and Rainwater
05400 Mobile holding tank --Capacity and drainage (2009 FDA Food Code 5-401.11).
A SEWAGE holding tank In a MOBILE FOOD UNIT must be:
(1) Sized fifteen percent larger in capacity than the water supply tank; and
(2) Sloped to a drain that is one inch (25 mm) in inner diameter or greater, equipped with a
shutoff valve.
05405 Retention, drainage, and delivery design, construction, and installation --Establishment
drainage system (2009 FDA Food Code 5-402.10).
FOOD ESTABLISHMENT drainage systems, including grease traps, that convey SEWAGE must be
designed and installed as specified under 05205(1).
05410 Retention, drainage, and delivery design, construction, and installation--Backflow
prevention (2009 FDA Food Code 5-402.11).
(1) Except as specified in subsections (2), (3), and (4) of this section, a direct connection
may not exist between the SEWAGE system and a drain originating from EQUIPMENT In
which FOOD, portable EQUIPMENT, or UTENSILS are placed.
(2) Subsection (1) of this section does not apply to floor drains that originate in refrigerated
spaces that are constructed as an integral part of the building.
(3) If allowed by LAW, a WAREWASHING machine may have a direct connection between its
waste outlet and a floor drain when the machine is located within five feet (1.5 mm) of a
trapped floor drain and the machine outlet is connected to the inlet side of a properly
vented floor drain trap.
(4) If allowed by LAW, a WAREWASHING sink may have a direct connection.
05415 Retention, drainage, and delivery location and placement --Grease trap (2009 FDA Food
Code 5-402.12).
If used, a grease trap must be located to be easily accessible for cleaning.
05420 Retention, drainage, and delivery operation and maintenance --Conveying sewage (2009
FDA Food Code 5-402.13).
SEWAGE must be conveyed to the point of disposal through an APPROVED sanitary SEWAGE
system, on -site SEWAGE system, or other system, including use of SEWAGE transport vehicles,
waste retention tanks, pumps, pipes, hoses, and connections that are constructed, installed,
maintained, and operated according to LAW.
05425 Retention, drainage, and delivery operation and maintenance --Removing mobile food
unit wastes (2009 FDA Food Code 5-402.14).
SEWAGE and other liquid wastes must be removed from a MOBILE FOOD UNIT at an APPROVED
waste SERVICING AREA or by a SEWAGE transport vehicle in such a way that a public health
HAZARD or nuisance is not created.
05430 Retention, drainage, and delivery operation and maintenance --Flushing a waste
retention tank (2009 FDA Food Code 5-402.15).
A tank for liquid waste retention must be thoroughly flushed and drained in a sanitary manner
during the servicing operation.
05435 Disposal facility design and construction --Approved sewage disposal system (2009
FDA Food Code 5-403.11).
SEWAGE must be disposed through an APPROVED facility or system that is:
(1) A public SEWAGE treatment plant; or
(2) A SEWAGE disposal system that is sized, constructed, maintained and operated
according to LAW.
Part 5 —Water, Plumbing and Waste Page 81
05440 Disposal facility design and construction --Other liquid wastes and rainwater (2009 FDA
Food Code 5-403.12).
Condensate drainage and other liquids and rainwater that are not SEWAGE must be drained
from point of discharge to disposal according to LAW.
Subpart E - Refuse, Recyclables, and Returnables
05500 Facilities on the premises, materials, design, construction and installation --Indoor
storage area (2009 FDA Food Code 5-501.10).
If located within the FOOD ESTABLISHMENT, a storage area for REFUSE, recyclables and
returnables must meet the requirements specified under 06100, 06200, 06235, 06260, and
06265.
05505 Facilities on the premises, materials, design, construction and installation --Outdoor
storage surface (2009 FDA Food Code 5-501.11).
An outdoor storage surface for REFUSE, recyclables, and returnables must be constructed of
nonabsorbent material such as concrete or asphalt and must be SMOOTH, durable and sloped
to drain.
05510 Facilities on the premises, materials, design, construction and installation --Outdoor
enclosure (2009 FDA Food Code 5-501.12).
If used, an outdoor enclosure for REFUSE, recyclables, and returnables must be constructed of
durable and cleanable materials.
05515 Facilities on the premises, materials, design, construction and installation --Receptacles
(2009 FDA Food Code 5-501.13).
(1) Except as specified in subsection (2) of this section, receptacles and waste handling
units for REFUSE, recyclables, and returnables and for use with materials containing
FOOD residue must be durable, cleanable, insect- and rodent -resistant, leakproof, and
nonabsorbent.
(2) Plastic bags and wet strength paper bags may be used to line receptacles for storage
Inside the FOOD ESTABLISHMENT, or within closed outside receptacles.
05520 Facilities on the premises, materials, design, construction and installation --Receptacles
in vending machines (2009 FDA Food Code 5-501.14).
A REFUSE receptacle may not be located within a VENDING MACHINE, except that a receptacle for
BEVERAGE bottle crown closures may be located within a VENDING MACHINE.
05525 Facilities on the premises, materials, design, construction and installation --Outside
receptacles (2009 FDA Food Code 5-501.15).
(1) Receptacles and waste handling units for REFUSE, recyclables, and returnables used
with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT must
be designed and constructed to have tight fitting lids, doors, or covers.
(2) Receptacles and waste handling units for REFUSE and recyclables such as an on -site
compactor must be installed so that accumulation of debris and insect and other rodent
attraction and harborage are minimized and effective cleaning is facilitated around, and
if the unit is not installed flush with the base pad, under the unit.
05530 Facilities on the premises, numbers and capacities --Storage areas, rooms, and
receptacles, capacity and availability (2009 FDA Food Code 5-501.16).
(1) An inside storage room and area and outside storage area and enclosure, and
receptacles must be of sufficient capacity to hold REFUSE, recyclables, and returnables
that accumulate.
(2) A receptacle must be provided in each area of the FOOD ESTABLISHMENT or PREMISES
where REFUSE is generated or commonly discarded, or where recyclables or returnables
are placed.
Page 82 Washington State Retail Food Code
(3) If disposable towels are used at HANDWASHING SINKS, a waste receptacle must be
located at each HANDWASHING SINK or group of adjacent HANDWASHING SINKS.
05535 Facilities on the premises, numbers and capacities --Toilet room receptacle, covered
(2009 FDA Food Code 5-501.17).
A toilet room used by females must be provided with a covered receptacle for sanitary napkins.
05540 Facilities on the premises, numbers and capacities --Cleaning implements and supplies
(2009 FDA Food Code 5-501.18).
(1) Except as specified in subsection (2) of this section, suitable cleaning implements and
supplies such as high pressure pumps, hot water, steam, and detergent must be
provided as necessary for effective cleaning of receptacles and waste handling units for
REFUSE, recyclables, and returnables.
(2) If APPROVED, Off -PREMISES -based cleaning services may be used If on -PREMISES
cleaning implements and supplies are not provided.
05545 Facilities on the premises, location and placement --Storage areas, redeeming
machines, receptacles and waste handling units, location (2009 FDA Food Code
5-501.19).
(1) An area designated for REFUSE, recyclables, returnables, and, except as specified in
subsection (2) of this section, a redeeming machine for recyclables or returnables must
be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and
SINGLE -SERVICE and SINGLE -USE ARTICLES and a public health HAZARD Or nuisance Is not
created.
(2) A redeeming machine may be located in the PACKAGED FOOD storage area or CONSUMER
area of a FOOD ESTABLISHMENT If FOOD, EQUIPMENT, UTENSILS, LINENS and
SINGLE -SERVICE and SINGLE -USE ARTICLES are not subject to contamination from the
machines and a public health HAZARD or nuisance is not created.
(3) The location of receptacles and waste handling units for REFUSE, recyclables, and
returnables may not create a public health HAZARD or nuisance or interfere with the
cleaning of adjacent space.
05550 Facilities on the premises, operation and maintenance --Storing refuse, recyclables, and
returnables (2009 FDA Food Code 5-501.110).
REFUSE, recyclables and returnables must be stored in receptacles or waste handling units so
that they are inaccessible to insects and rodents.
05555 Facilities on the premises, operation and maintenance --Areas, enclosures, and
receptacles, good repair (2009 FDA Food Code 5-501.111).
Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables must be
maintained in good repair.
05560 Facilities on the premises, operation and maintenance --Outside storage prohibitions
(2009 FDA Food Code 5-501.112).
(1) Except as specified in subsection (2) of this section, REFUSE receptacles not meeting the
requirements specified under 05515(1) such as receptacles that are not
rodent -resistant, unprotected plastic bags and paper bags, or baled units that contain
materials with FOOD residue may not be stored outside.
(2) Cardboard or other packaging material that does not contain FOOD residues and that is
awaiting regularly scheduled delivery to a recycling or disposal site may be stored
outside without being in a covered receptacle if it is stored so that it does not create a
rodent harborage problem.
Part 5 —Water, Plumbing and Waste Page 83
05565 Facilities on the premises, operation and maintenance --Covering receptacles (2009 FDA
Food Code 5-501.113).
Receptacles and waste handling units for REFUSE, recyclables, and returnables must be kept
covered:
(1) Inside the FOOD ESTABLISHMENT if the receptacles and units:
(a) Contain FOOD residue and are not in continuous use; or
(b) After they are filled; and
(2) With tight fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
05570 Facilities on the premises, operation and maintenance --Using drain plugs (2009 FDA
Food Code 5-501.114).
Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables must
have drain plugs in place.
05575 Facilities on the premises, operation and maintenance --Maintaining refuse areas and
enclosures (2009 FDA Food Code 5-501.115).
A storage area and enclosure for REFUSE, recyclables, and returnables must be maintained
free of unnecessary items, as specified under 06565, and clean.
05580 Facilities on the premises, operation and maintenance --Cleaning receptacles (2009 FDA
Food Code 5-501.116).
(1) Receptacles and waste handling units for REFUSE, recyclables, and returnables must be
thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS,
LINENS, or SINGLE -SERVICE and SINGLE -USE ARTICLES, and waste water must be disposed
of as specified under 05420.
(2) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables
must be cleaned at a frequency necessary to prevent them from developing a buildup of
soil or becoming attractants for insects and rodents.
05585 Removal --Frequency (2009 FDA Food Code 5-502.11).
REFUSE, recyclables, and returnables must be removed from the PREMISES at a frequency that
minimizes the development of objectionable odors and other conditions that attract or harbor
insects and rodents.
05590 Removal --Receptacles or vehicles (2009 FDA Food Code 5-502.12).
REFUSE, recyclables, and returnables must be removed from the PREMISES by way of:
(1) Portable receptacles that are constructed and maintained according to LAW; or
(2) A transport vehicle that is constructed, maintained, and operated according to LAW.
05595 Facilities for disposal and recycling --Community or individual facility (2009 FDA Food
Code 5-503.11).
Solid waste not disposed of through the SEWAGE system such as through grinders and pulpers
must be recycled or disposed of in an APPROVED public or private community recycling or
REFUSE facility; or solid waste must be disposed of in an individual REFUSE facility such as a
landfill or incinerator which is sized, constructed, maintained, and operated according to LAW.
Page 84 Washington State Retail Food Code
PART 6: PHYSICAL FACILITIES
Subpart A - Materials for Construction and Repair
06100 Indoor areas --Surface characteristics (2009 FDA Food Code 6-101.11).
(1) Except as specified in subsection (2) of this section, materials for indoor floor, wall, and
ceiling surfaces under conditions of normal use must be:
(a) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT
operations are conducted;
(b) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(c) Nonabsorbent for areas subject to moisture such as FOOD preparation areas,
walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD UNIT
SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
(2) In a TEMPORARY FOOD ESTABLISHMENT:
(a) If graded to drain, a floor may be concrete, machine laid asphalt, or dirt or gravel if
it is covered with mats, removable platforms, duckboards, or other APPROVED
materials that are effectively treated to control dust and mud.
(b) Walls and ceilings must be constructed from a material that protects the interior
from the weather and windblown dust and debris.
06105 Outdoor areas --Surface characteristics (2009 FDA Food Code 6-102.11).
(1) The outdoor walking and driving areas must be surfaced with concrete, asphalt or gravel
or other materials that have been effectively treated to minimize dust, facilitate
maintenance, and prevent muddy conditions.
(2) Exterior surfaces of buildings and MOBILE FOOD UNIT must be of weather -resistant
materials and must comply with LAW.
(3) Outdoor storage areas for REFUSE, recyclables, or returnables must be of materials
specified under 05505 and 05510.
Subpart B - Design, Construction and Installation
06200 Cleanability--Floors, walls and ceilings (2009 FDA Food Code 6-201.11).
Except as specified under 06215 and except for antislip floor coverings or applications that may
be used for safety reasons, floors, floor coverings, walls, wall coverings and ceilings must be
designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
06205 Cleanability--Floors, walls, and ceilings, utility lines (2009 FDA Food Code 6-201.12).
(1) Utility service lines and pipes may not be unnecessarily exposed.
(2) Exposed utility service lines and pipes must be installed so they do not obstruct or
prevent cleaning of the floors, walls or ceilings.
(3) Exposed horizontal utility service lines and pipes may not be installed on the floor.
06210 Cleanability--Floor and wall junctures, covered and enclosed or sealed (2009 FDA Food
Code 6-201.13).
(1) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used
for cleaning floors, the floor and wall junctures must be coved and closed to no larger
than one thirty-second inch (1 mm).
(2) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used
must be provided with drains and be graded to drain, and the floor and wall junctures
must be coved and SEALED.
Part 6: Physical Facilities Page 85
06215 Cleanability--Floor carpeting, restriction and installation (2009 FDA Food Code
6-201.14).
(1) A floor covering such as carpeting or similar material may not be installed as a floor
covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet
room areas where HANDWASHING SINKS, toilets and urinals are located, REFUSE storage
rooms, or other areas where the floor is subject to moisture, flushing or spray cleaning
methods.
(2) If carpeting is installed as a floor covering in areas other than those specified under
subsection (1) of this section, it must be:
(a) Securely attached to the floor with a durable mastic, by using a stretch and tack
method, or by another method; and
(b) Installed tightly against the wall under the coving or installed away from the wall
with a space between the carpet and the wall and with the edges of the carpet
secured by metal stripping or some other means.
06220 Cleanability--Floor covering, mats and duckboards (2009 FDA Food Code 6-201.15).
Mats and duckboards must be designed to be removable and EASILY CLEANABLE.
06225 Cleanability--Wall and ceiling coverings and coatings (2009 FDA Food Code 6-201.16).
(1) Wall and ceiling covering materials must be attached so that they are EASILY CLEANABLE.
(2) Except in areas used only for DRY STORAGE, concrete, porous blocks, or bricks used for
indoor wall construction must be finished and SEALED to provide a SMOOTH,
nonabsorbent, EASILY CLEANABLE surface.
06230 Cleanability--Walls and ceilings, attachments (2009 FDA Food Code 6-201.17).
(1) Except as specified in subsection (2) of this section, attachments to walls and ceilings
such as light fixtures, mechanical room ventilation system components, vent covers,
wall mounted fans, decorative items, and other attachments must be EASILY CLEANABLE.
(2) In a CONSUMER area, wall and ceiling surfaces and decorative items and attachments
that are provided for ambiance need not meet this requirement if they are kept clean.
06235 Cleanability--Walls and ceilings, studs, joists, and rafters (2009 FDA Food Code
6-201.18).
Except for TEMPORARY FOOD ESTABLISHMENTS, studs, joists, and rafters may not be exposed in
areas subject to moisture.
06240 Functionality --Light bulbs, protective shielding (2009 FDA Food Code 6-202.11).
(1) Except as specified in subsection (2) of this section, light bulbs must be shielded,
coated, or otherwise shatter -resistant in areas where there is exposed FOOD, clean
EQUIPMENT, UTENSILS, and LINENS, or unwrapped SINGLE -SERVICE and SINGLE -USE
ARTICLES.
(2) Shielded, coated, or otherwise shatter -resistant bulbs need not be used in areas used
only for storing FOOD in unopened packages if:
(a) The integrity of the packages cannot be affected by broken glass falling into them;
and
(b) The packages are capable of being cleaned of debris from broken bulbs before the
packages are opened.
(3) An infrared or other heat lamp must be protected against breakage by a shield
surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Page 86 Washington State Retail Food Code
06245 Functionality --Heating, ventilating, air conditioning system vents (2009 FDA Food Code
6-202.12).
Heating, ventilating, and air conditioning systems must be designed and installed so that
make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD -CONTACT
SURFACES, EQUIPMENT or UTENSILS.
06250 Functionality --Insect control devices, design and installation (2009 FDA Food Code
6-202.13).
(1) Insect control devices that are used to electrocute or stun flying insects must be
designed to retain the insect within the device.
(2) Insect control devices must be installed so that:
(a) The devices are not located over a FOOD preparation area; and
(b) Dead insects and insect fragments are prevented from being impelled onto or
falling on exposed FOOD, clean EQUIPMENT, UTENSILS, and LINENS, and unwrapped
SINGLE -SERVICE or SINGLE -USE ARTICLES.
06255 Functionality --Toilet rooms, enclosed (2009 FDA Food Code 6-202.14).
Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly
into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a
shopping mall, a toilet room located on the PREMISES must be completely enclosed and
provided with a tight -fitting and self -closing door.
06260 Functionality --Outer openings, protected (2009 FDA Food Code 6-202.15).
(1) Except as specified in subsections (2) through (5) of this section, outer openings of a
FOOD ESTABLISHMENT must be protected against the entry of insects and rodents by:
(a) Filling or closing holes and other gaps along floors, walls, and ceilings;
(b) Closed, tight -fitting windows; and
(c) Solid, self -closing, tight -fitting doors.
(2) Subsection (1) of this section does not apply if a FOOD ESTABLISHMENT opens Into a
larger structure, such as a mall, airport or office building, or into an attached structure
such as a porch, and the outer openings from the larger or attached structure are
protected against the entry of insects and rodents.
(3) Exterior doors used as exits need not be self -closing if they are:
(a) Solid and tight -fitting;
(b) Designated for use only when an emergency exists, by the fire protection authority
that has jurisdiction over the FOOD ESTABLISHMENT; and
(c) Limited -use so they are not used for entrance or exit from the building for purposes
other than the designated emergency exit use.
(4) Except as specified in subsections (2) and (5) of this section, if the windows or doors of
a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT Is
located, are kept open for ventilation or other purposes or a TEMPORARY FOOD
ESTABLISHMENT is not provided with windows and doors as specified under subsection
(1) of this section, the openings must be protected against entry of insects and rodents
by:
(a) 16 mesh to one inch (16 mesh to 25.4 mm) screens;
(b) Properly designed and installed air curtains to control flying insects; or
(c) Other effective means.
(5) Subsection (4) of this section does not apply if flying insects and other pests are absent
due to the location of the establishment, the weather, or other limiting condition.
Part 6: Physical Facilities Page 87
06265 Functionality --Exterior walls and roofs, protective barrier (2009 FDA Food Code
6-202.16).
Perimeter walls and roofs of a FOOD ESTABLISHMENT must effectively protect the establishment
from the weather and entry of insects, rodents, and other animals.
06270 Functionality --Outdoor food vending areas, overhead protection (2009 FDA Food Code
6-202.17).
Except for machines that vend canned BEVERAGES, if located outside, a machine used to vend
FOOD must be provided with overhead protection.
06275 Functionality --Outdoor servicing areas, overhead protection (2009 FDA Food Code
6-202.18).
Except for areas used only for the loading of water or the discharge of SEWAGE and other liquid
waste, through the use of a closed system of hoses, SERVICING AREAS must be provided with
overhead protection.
06280 Functionality --Outdoor walking and driving surfaces, graded to drain (2009 FDA Food
Code 6-202.19).
Exterior walking and driving services must be graded to drain.
06285 Functionality --Outdoor refuse areas (2009 FDA Food Code 6-202.110).
Outdoor REFUSE areas must be constructed in accordance with LAW.
06290 Functionality --Private homes and living or sleeping quarters, use prohibition (2009 FDA
Food Code 6-202.111).
A private home, a room used as living or sleeping quarters, or an area directly opening into a
room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT
operations.
06295 Functionality --Living or sleeping quarters, separation (2009 FDA Food Code 6-202.112).
Living or sleeping quarters located on the PREMISES of a FOOD ESTABLISHMENT such as those
provided for lodging registration clerks or resident managers must be separated from rooms
and areas used for FOOD ESTABLISHMENT operations by complete partitioning and solid
self -closing doors.
Subpart C - Numbers and Capacities
06300 Handwashing facilities --Minimum number (2009 FDA Food Code 6-301.10).
Handwashing facilities must be provided as specified under 05230.
06305 Handwashing facilities--Handwashing cleanser, availability (2009 FDA Food Code
6-301.11).
Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS must be provided with a
supply of hand cleaning liquid, powder, or bar soap.
06310 Handwashing facilities--Hand-drying provision (2009 FDA Food Code 6-301.12).
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS must be provided with:
(1) Individual, disposable towels;
(2) A continuous towel system that supplies the user with a clean towel;
(3) A heated -air hand -drying device; or
(4) A hand -drying device that employs and air -knife system that delivers high velocity,
pressurized air at ambient temperatures.
Page 88 Washington State Retail Food Code
06315 Handwashing facilities--Handwashing aids and devices, use restriction (2009 FDA Food
Code 6-301.13).
A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning
facility used for the disposal of mop water or similar wastes, may not be provided with the
handwashing aids and devices required for a HANDWASHING SINK as specified under 06305,
06310, and 05530(3).
06320 Handwashing facilities--Handwashing signage (2009 FDA Food Code 6-301.14).
A sign or poster that notifies FOOD EMPLOYEES to wash their hands must be provided at all
HANDWASHING SINKS used by FOOD EMPLOYEES and must be clearly visible to FOOD EMPLOYEES.
06325 Handwashing facilities --Disposable towels, waste receptacle (2009 FDA Food Code
6-301.20).
A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that Is provided with disposable
towels must be provided with a waste receptacle as specified under 05530(3).
06330 Toilets and urinals --Minimum number (2009 FDA Food Code 6-302.10).
Toilets and urinals must be provided as specified under 05235.
06335 Toilets and urinals --Toilet tissue, availability (2009 FDA Food Code 6-302.11).
A supply of toilet tissue must be available at each toilet.
06340 Lighting --Intensity (2009 FDA Food Code 6-303.11).
The light intensity must be:
(1) At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in
walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms
during periods of cleaning;
(2) At least 20 foot candles (215 lux):
(a) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for
consumption;
(b) Inside EQUIPMENT such as reach -in and under -counter refrigerators;
(c) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and
(3) At least 50 foot candles (540 lux) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws
where EMPLOYEE safety is a factor.
06345 Ventilation --Mechanical (2009 FDA Food Code 6-304.11).
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious
odors, smoke and fumes, mechanical ventilation of sufficient capacity must be provided.
06350 Dressing areas and lockers --Designation (2009 FDA Food Code 6-305.11).
(1) Dressing rooms or dressing areas must be designed If EMPLOYEES routinely change
their clothes in the establishment.
(2) Lockers or other suitable facilities must be provided for the orderly storage of
EMPLOYEES' clothing and other possessions.
06355 Service sinks --Availability (2009 FDA Food Code 6-306.10).
A service sink or curbed cleaning facility must be provided as specified under 05240.
Subpart D - Location and Placement
06400 Handwashing facilities --Conveniently located (2009 FDA Food Code 6-401.10).
HANDWASHING SINKS must be conveniently located as specified under 05255.
Part 6: Physical Facilities Page 89
06405 Toilet rooms --Convenience and accessibility (2009 FDA Food Code 6-402.11).
Toilet rooms must be conveniently located and accessible to EMPLOYEES during all hours of
operation.
06410 Employee accommodations --Designated areas (2009 FDA Food Code 6-403.11).
(1) Areas designated for EMPLOYEES to eat, drink, and use tobacco must be located so that
FOOD, EQUIPMENT, LINENS, and SINGLE -SERVICE and SINGLE -USE ARTICLES are protected
from contamination.
(2) Lockers or other suitable facilities must be located in a designated room or area where
contamination Of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE and
SINGLE -USE ARTICLES cannot occur.
06415 Distressed merchandise --Segregation and location (2009 FDA Food Code 6-404.11).
Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor,
such as damaged, spoiled, or recalled products, must be segregated and held in designated
areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE and
SINGLE -USE ARTICLES.
06420 Refuse, recyclables, and returnables--Receptacles, waste handling units, and
designated storage areas (2009 FDA Food Code 6-405.10).
Units, receptacles, and areas designated for storage Of REFUSE and recyclable and returnable
containers must be located as specified under 05545.
Subpart E - Maintenance and Operation: Premises, Structures, Attachments, and Fixtures
06500 Methods --Repairing (2009 FDA Food Code 6-501.11).
PHYSICAL FACILITIES must be maintained in good repair.
06505 Methods --Cleaning, frequency and restrictions (2009 FDA Food Code 6-501.12).
(1) PHYSICAL FACILITIES must be cleaned as often as necessary to keep them clean.
(2) Except for cleaning that is necessary due to a spill or other accident, cleaning must be
done during periods when the least amount of FOOD is exposed such as after closing.
06510 Methods --Cleaning floors, dustless methods (2009 FDA Food Code 6-501.13).
(1) Except as specified in subsection (2) of this section, only dustless methods of cleaning
must be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops,
or sweeping using a broom and dust -arresting compounds.
(2) Spills or drippage on floors that occur between normal floor cleaning times may be
cleaned:
(a) Without the use of dust -arresting compounds; and
(b) In the case of liquid spills or drippage, with the use of a small amount of absorbent
compound such as sawdust or diatomaceous earth applied immediately before
spot cleaning.
06515 Methods --Cleaning ventilation systems, nuisance and discharge prohibition (2009 FDA
Food Code 6-501.14).
(1) Intake and exhaust air ducts must be cleaned and filters changed so that they are not a
source of contamination by dust, dirt, and other materials.
(2) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unlawful discharge.
Page 90 Washington State Retail Food Code
06520 Methods --Cleaning maintenance tools, preventing contamination (2009 FDA Food Code
6-501.15).
FOOD preparation sinks, HANDWASHING SINKS, and WAREWASHING EQUIPMENT may not be used
for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or
the disposal of mop water and similar liquid wastes.
06525 Methods --Drying mops (2009 FDA Food Code 6-501.16).
After use, mops must be placed in a position that allows them to air dry without soiling walls,
EQUIPMENT, or supplies.
06530 Methods --Absorbent materials on floors, use limitations (2009 FDA Food Code
6-501.17).
Except as specified under 06510(2), sawdust, wood shavings, granular salt, baked clay,
diatomaceous earth, or similar materials may not be used on floors.
06535 Methods --Cleaning of plumbing fixtures (2009 FDA Food Code 6-501.18).
PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals must be cleaned as often
as necessary to keep them clean.
06540 Methods --Closing toilet room doors (2009 FDA Food Code 6-501.19).
Except during cleaning and maintenance operations, toilet room doors as specified under
06255 must be kept closed.
06545 Methods --Using dressing rooms and lockers (2009 FDA Food Code 6-501.110).
(1) Dressing rooms must be used by EMPLOYEES if the EMPLOYEES regularly change their
clothes in the establishment.
(2) Lockers or other suitable facilities must be used for the orderly storage of EMPLOYEE
clothing and other possessions.
06550 Methods --Controlling pests (2009 FDA Food Code 6-501.111).
The PREMISES must be maintained free of infestations of insects, rodents, and other pests such
that there is not a breeding population of pests in the facility. The presence of insects, rodents,
and other pests must be controlled to minimize their presence on the PREMISES by:
(1) Routinely inspecting incoming shipments of FOOD and supplies;
(2) Routinely inspecting the PREMISES for evidence of pests;
(3) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under 07210, 07250, and 07255; and
(4) Eliminating harborage conditions.
06555 Methods --Removing dead or trapped birds, insects, rodents, and other pests (2009 FDA
Food Code 6-501.112).
Dead or trapped birds, insects, rodents, and other pests must be removed from control devices
and the PREMISES at a frequency that prevents their accumulation, decomposition, or the
attraction of pests.
06560 Methods --Storing maintenance tools (2009 FDA Food Code 6-501.113).
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items must be:
(1) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and
SINGLE -SERVICE and SINGLE -USE ARTICLES; and
(2) Stored in an orderly manner that facilitates cleaning the area used for storing the
maintenance tools.
Part 6: Physical Facilities Page 91
06565 Methods --Maintaining premises, unnecessary items and litter (2009 FDA Food Code
6-501.114).
The PREMISES must be free of:
(1) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(2) Litter.
06570 Methods --Prohibiting animals (2009 FDA Food Code 6-501.115).
(1) Except as specified in subsections (2) and (3) of this section, live animals may not be
allowed on the PREMISES of a FOOD ESTABLISHMENT.
(2) Live animals may be allowed in the following situations if the contamination of FOOD;
clean EQUIPMENT, UTENSILS, LINENS; and unwrapped SINGLE -SERVICE and SINGLE -USE
ARTICLES cannot result:
(a) Edible FISH or decorative FISH in aquariums, shellfish or crustacea on ice or under
refrigeration, and shellfish and crustacea in display tank systems;
(b) Patrol dogs accompanying police or security officers in offices and dining, sales,
and storage areas, and sentry dogs running loose in outside fenced areas;
(c) In areas that are not used for FOOD preparation and that are usually open for
customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by
the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from
the presence or activities of the SERVICE ANIMAL;
(d) Pets in the common areas of institutional care facilities such as nursing homes,
assisted living facilities, group homes, or residential care facilities at times other
than during meals if:
(i) Effective partitioning and self -closing doors separate the common dining
areas from FOOD storage or FOOD preparation areas;
(ii) Condiments, EQUIPMENT, and UTENSILS are stored in enclosed cabinets or
removed from the common dining areas when pets are present; and
(iii) Dining areas including tables, countertops, and similar surfaces are
effectively cleaned before the next meal service; and
(e) In areas that are not used for FOOD preparation, storage, sales, display or dining, in
which there are caged animals or animals that are similarly confined, such as in a
variety store that sells pets or a tourist park that displays animals.
(3) Live or dead FISH bait may be stored if contamination of FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; and unwrapped SINGLE -SERVICE and SINGLE -USE ARTICLES cannot
result.
Page 92 Washington State Retail Food Code
PART 7: POISONOUS OR TOXIC MATERIALS
Subpart A - Labeling and Identification
07100 Original containers --Identifying information, prominence (2009 FDA Food Code
7-101.11).
Containers Of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS must bear a legible
manufacturer's label.
07105 Working containers --Common name (2009 FDA Food Code 7-102.11).
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies must be clearly and individually identified with the common
name of the material.
Subpart B - Operational Supplies and Applications
07200 Storage --Separation (2009 FDA Food Code 7-201.11).
POISONOUS OR TOXIC MATERIALS must be stored so they cannot contaminate FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE -SERVICE and SINGLE -USE ARTICLES by:
(1) Separating the POISONOUS OR TOXIC MATERIALS by spacing Or partitioning; and
(2) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD,
EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE or SINGLE -USE ARTICLES. This
subsection does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are
stored in WAREWASHING areas for availability and convenience if the materials are stored
to prevent contamination Of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE
and SINGLE -USE ARTICLES.
07205 Presence and use --Restriction (2009 FDA Food Code 7-202.11).
(1) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and
maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING Of
EQUIPMENT and UTENSILS and the control of insects and rodents, may be allowed in a
FOOD ESTABLISHMENT.
(2) Subsection (1) of this section does not apply to PACKAGED POISONOUS OR TOXIC
MATERIALS that are for retail sale.
07210 Presence and use --Conditions of use (2009 FDA Food Code 7-202.12).
POISONOUS OR TOXIC MATERIALS must be:
(1) Used according to:
(a) LAw and this chapter;
(b) Manufacturer's use directions included in labeling, and, for a pesticide,
manufacturer's label instructions that state that use is allowed in a FOOD
ESTABLISHMENT;
(c) The conditions of certification, if certification is required, for use of the pest control
materials; and
(d) Additional conditions that may be established by the REGULATORY AUTHORITY; and
(2) Applied so that:
(a) A HAZARD to EMPLOYEES Or Other PERSONS Is not constituted; and
(b) Contamination including toxic residues due to drip, drain, fog, splash or spray on
FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE AND SINGLE -USE ARTICLES
is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by:
(i) Removing the items;
(ii) Covering the items with impermeable covers; or
(iii) Taking other appropriate preventative actions; and
Part 7: Poisonous and Toxic Materials Page 93
(iv) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application.
(3) A RESTRICTED USE PESTICIDE must be applied only by an applicator certified as defined in
7 U.S.C. 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide
and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
07215 Container prohibitions --Poisonous or toxic material containers (2009 FDA Food Code
7-203.11).
A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store,
transport, or dispense FOOD.
07220 Chemicals--Sanitizers, criteria (2009 FDA Food Code 7-204.11).
Chemical sANITIZERs and other chemical antimicrobials applied to FOOD -CONTACT SURFACES
must meet the requirements specified in 40 C.F.R. 180.940 Tolerance exemptions for active
and inert ingredients for use in antimicrobial formulations (food contact surface sanitizing
solutions).
07225 Chemicals --Chemicals for washing, treatment, storage, and processing fruits and
vegetables, criteria (2009 FDA Food Code 7-204.12).
(1) Chemicals used to wash or peel raw, whole fruits and vegetables must meet the
requirements specified in 21 C.F.R. 173.315 Chemicals used in washing or to assist in
the peeling of fruits and vegetables.
(2) Ozone as an antimicrobial agent used in the treatment, storage, and processing of fruits
and vegetables in a FOOD ESTABLISHMENT must meet the requirements specified in 21
C.F.R. 173.368 Ozone.
07230 Chemicals --Boiler water additives, criteria (2009 FDA Food Code 7-204.13).
Chemicals used as boiler water ADDITIVES must meet the requirements specified in 21 C.F.R.
173.310 Boiler Water ADDITIVES.
07235 Chemicals --Drying agents, criteria (2009 FDA Food Code 7-204.14).
Drying agents used in conjunction with SANITIZATION must:
(1) Contain only components that are listed as one of the following:
(a) Generally recognized as safe for use in FOOD as specified in 21 C.F.R.
182 - Substances Generally Recognized as Safe, or 21 C.F.R. 184 - Direct Food
Substances Affirmed as Generally Recognized as Safe;
(b) Generally recognized as safe for the intended use as specified in 21 C.F.R.
186 - Indirect Food Substances Affirmed as Generally Recognized as Safe;
(c) APPROVED for use as a drying agent under a prior sanction specified in 21 C.F.R.
181 - Prior Sanctioned Food Ingredients;
(d) Specifically regulated as an indirect FOOD ADDITIVE for use as a drying agent as
specified in 21 C.F.R. Parts 175-178; or
(e) APPROVED for use as a drying agent under the threshold of regulation process
established by 21 C.F.R. 170.39 Threshold of Regulation For Substances Used In
Food -Contact Articles; and
(2) When SANITIZATION is with chemicals, the approval required under subsection (1)(c) or
(e) of this section or the regulation as an indirect FOOD ADDITIVE required under
subsection (1)(d) of this section, must be specifically for use with chemical SANITIZING
solutions.
07240 Lubricants --Incidental food contact, criteria (2009 FDA Food Code 7-205.11).
Lubricants must meet the requirements specified in 21 C.F.R. 178.3570 Lubricants with
Incidental Food Contact, if they are used on FOOD -CONTACT SURFACES, on bearings and gears
located on or within FOOD -CONTACT SURFACES, or on bearings and gears that are located so that
lubricants may leak, drip, or be forced into FOOD or onto FOOD -CONTACT SURFACES.
Page 94 Washington State Retail Food Code
07245 Pesticides --Restricted use pesticides, criteria (2009 FDA Food Code 7-206.11).
RESTRICTED USE PESTICIDES specified under 07210(3) must meet the requirements specified in
40 C.F.R. 152 Subpart I - Classification of Pesticides.
07250 Pesticides --Rodent bait stations (2009 FDA Food Code 7-206.12).
Rodent bait must be contained in a covered, tamper -resistant bait station.
07255 Pesticides --Tracking powders, pest control and monitoring (2009 FDA Food Code
7-206.13).
(1) Except as specified in subsection (2) of this section, a tracking powder pesticide may
not be used In a FOOD ESTABLISHMENT.
(2) If used, a nontoxic tracking powder such as talcum or flour may not contaminate FOOD,
EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE AND SINGLE -USE ARTICLES.
07260 Medicines --Restriction and storage (2009 FDA Food Code 7-207.11).
(1) Except for medicines that are stored or displayed for retail sale, only those medicines
that are necessary for the health of EMPLOYEES may be allowed in a FOOD
ESTABLISHMENT.
(2) Medicines that are In a FOOD ESTABLISHMENT for the EMPLOYEES' use must be labeled as
specified under 07100 and located to prevent the contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE -SERVICE AND SINGLE -USE ARTICLES.
07265 Medicines --Refrigerated medicines, storage (2009 FDA Food Code 7-207.12).
Medicines belonging to EMPLOYEES or to children in a day care center that require refrigeration
and are stored in a FOOD refrigerator must be:
(1) Stored in a package or container and kept inside a covered, leakproof container that is
identified as a container for the storage of medicines; and
(2) Located so they are inaccessible to children.
07270 First -aid supplies --Storage (2009 FDA Food Code 7-208.11).
First -aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use must be:
(1) Labeled as specified under 07100; and
(2) Stored in a kit or a container that is located to prevent the contamination of FOOD,
EQUIPMENT, UTENSILS, and LINENS, and SINGLE -SERVICE AND SINGLE -USE ARTICLES.
07275 Other personal care items --Storage (2009 FDA Food Code 7-209.11).
Except as specified under 07265 and 07270, EMPLOYEES shall store their PERSONAL CARE ITEMS
in facilities as specified under 06350(2).
Subpart C - Stock and Retail Sale
07300 Storage and display --Separation (2009 FDA Food Code 7-301.11).
POISONOUS OR TOXIC MATERIALS must be stored and displayed for retail sale so they cannot
contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE AND SINGLE -USE ARTICLES
by:
(1) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(2) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD,
EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE or SINGLE -USE ARTICLES.
Part 7: Poisonous and Toxic Materials Page 95
PART 8: COMPLIANCE AND ENFORCEMENT
Subpart A - Applicability
08100 Use for intended purpose --Public health protection (2009 FDA Food Code 8-101.10).
(1) The REGULATORY AUTHORITY shall apply this chapter to promote its underlying purpose,
as specified under 01105, of safeguarding public health and ensuring that FOOD is safe,
not ADULTERATED, and honestly presented when offered to the CONSUMER.
(2) In enforcing the provision of this chapter, the REGULATORY AUTHORITY shall assess
existing facilities or EQUIPMENT that were in use before the effective date of this chapter
based on the following considerations:
(a) Whether the facilities or EQUIPMENT are in good repair and capable of being
maintained in a sanitary condition;
(b) Whether FOOD -CONTACT SURFACES comply with Part 4, Subpart A;
(c) Whether the capacities of cooling, heating, and holding EQUIPMENT are sufficient to
comply with 04300; and
(d) The existence of a documented agreement with the PERMIT HOLDER that the
facilities or EQUIPMENT will be replaced as specified under 08350(7).
08105 Additional requirements --Preventing health hazards, provision for conditions not
addressed (2009 FDA Food Code 8-102.10).
(1) If necessary to protect against public health hazards or nuisances, the REGULATORY
AUTHORITY may impose specific requirements in addition to the requirements contained
in this chapter that are authorized by LAW.
(2) The REGULATORY AUTHORITY shall document the conditions that necessitate the
imposition of additional requirements and the underlying public health rationale. The
documentation must be provided to the PERMIT applicant or PERMIT HOLDER and a copy
must be maintained In the REGULATORY AUTHORITY'S file for the FOOD ESTABLISHMENT.
08110 Variances --Modifications and waivers (2009 FDA Food Code 8-103.10).
The REGULATORY AUTHORITY may grant a VARIANCE by modifying or waiving the requirements of
this chapter if in the opinion of the REGULATORY AUTHORITY a health HAZARD or nuisance will not
result from the VARIANCE. If a VARIANCE Is granted, the REGULATORY AUTHORITY shall retain the
information specified under 08115 in its records for the FOOD ESTABLISHMENT.
08115 Variances --Documentation of proposed VARIANCE and justification (2009 FDA Food
Code 8-103.11).
Before a VARIANCE from a requirement of this chapter is APPROVED, the information that must be
provided by the PERSON requesting the VARIANCE and retained In the REGULATORY AUTHORITY'S
file on the FOOD ESTABLISHMENT Includes:
(1) A statement of the proposed VARIANCE of this chapter requirement citing the relevant
section;
(2) An analysis of the rationale for how the potential public health hazards and nuisances
addressed by the relevant section will be alternatively addressed by the proposal; and
(3) A HACCP PLAN if required as specified under 08210(1) that includes the information
specified under 08215 as it is relevant to the VARIANCE requested.
08120 Variances --Conformance with approved procedures (2009 FDA Food Code 8-103.12).
If the REGULATORY AUTHORITY grants a VARIANCE as specified under 08110, or a HACCP PLAN Is
otherwise required as specified under 08210, the PERMIT HOLDER shall:
(1) Comply with the HACCP PLANS and procedures that are submitted as specified under
08215 and APPROVED as a basis for the modification or waiver; and
Part 8: Compliance and Enforcement Page 97
(2) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified
under 08215 (4) and (5) that demonstrate that the following are routinely employed:
(a) Procedures for monitoring CRITICAL CONTROL POINTS;
(b) Monitoring Of the CRITICAL CONTROL POINTS;
(c) Verification of the effectiveness of the operation or process; and
(d) Necessary corrective actions if there is a failure at a CRITICAL CONTROL POINT.
Subpart B - Plan Submission and Approval
08200 Facility and operating plans --When plans are required (2009 FDA Food Code 8-201.11).
A PERMIT applicant Or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY properly
prepared plans and specifications for review and approval before:
(1) The construction of a FOOD ESTABLISHMENT;
(2) The conversion Of an existing structure for use as a FOOD ESTABLISHMENT; Or
(3) The remodeling Of a FOOD ESTABLISHMENT, a change Of type Of FOOD ESTABLISHMENT, or
significant changes to the methods of FOOD preparation or style of service as specified
under 08325(3) if the REGULATORY AUTHORITY determines that plans and specifications
are necessary to ensure compliance with this chapter.
08205 Facility and operating plans --Contents of the plans and specifications (2009 FDA Food
Code 8-201.12).
The plans and specifications for a FOOD ESTABLISHMENT, including a FOOD ESTABLISHMENT
specified under 08210, must include, as required by the REGULATORY AUTHORITY based on the
type of operation, type of FOOD preparation, and FOODS prepared, the following information to
demonstrate conformance with chapter provisions:
(1) Intended menu;
(2) Anticipated volume Of FOOD to be stored, prepared, and sold or served;
(3) Proposed layout, mechanical schematics, construction materials, and finish schedules;
(4) Proposed EQUIPMENT types, manufacturers, model numbers, locations, dimensions,
performance capacities, and installation specifications;
(5) Evidence that standard procedures that ensure compliance with the requirements of this
chapter are developed or are being developed; and
(6) Other information that may be required by the REGULATORY AUTHORITY for the proper
review of the proposed construction, conversion or modification, and procedures for
operating a FOOD ESTABLISHMENT.
08210 Facility and operating plans --When a HACCP plan is required (2009 FDA FOOD Code
8-201.13).
(1) Before engaging in an activity that requires a HACCP PLAN, a PERMIT applicant or PERMIT
HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared
HACCP PLAN as specified under 08215 and the relevant provisions of this chapter if:
(a) Submission of a HACCP PLAN is required according to LAW;
(b) A VARIANCE is required as specified under 03400 (4)(d), 03535, and 04244(2);
(c) The REGULATORY AUTHORITY determines that a FOOD preparation or processing
method requires a VARIANCE based on a plan submittal specified under 08205, an
inspectional finding, or a VARIANCE request.
(2) A PERMIT applicant or PERMIT HOLDER shall have a properly prepared HACCP PLAN as
specified under 03540.
Page 98 Washington State Retail Food Code
08215 Facility and operating plans --Contents of a HACCP plan (2009 FDA Food Code
8-201.14).
For a FOOD ESTABLISHMENT that is required under 08210 to have a HACCP PLAN, the plan and
specifications must indicate:
(1) A categorization of the types of POTENTIALLY HAZARDOUS FOODS that are specified in the
menu such as soups and sauces, salads, and bulk, solid FOODS such as MEAT roasts, or
of other FOODS that are specified by the REGULATORY AUTHORITY;
(2) A flow diagram by specific FOOD or category type identifying CRITICAL CONTROL POINTS
and providing information on the following:
(a) Ingredients, materials, and EQUIPMENT used in the preparation of that FOOD; and
(b) Formulations or recipes that delineate methods and procedural control measures
that address the FOOD safety concerns involved;
(3) FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of
concern;
(4) A statement of standard operating procedures for the plan under consideration including
clearly identifying:
(a) Each CRITICAL CONTROL POINT;
(b) The CRITICAL LIMITS for each CRITICAL CONTROL POINT;
(c) The method and frequency for monitoring and controlling each CRITICAL CONTROL
POINT by the FOOD EMPLOYEE designated by the PERSON IN CHARGE;
(d) The method and frequency for the PERSON IN CHARGE to routinely verify that the
FOOD EMPLOYEE is following standard operating procedures and monitoring
CRITICAL CONTROL POINTS;
(e) Action to be taken by the PERSON IN CHARGE If the CRITICAL LIMITS for each CRITICAL
CONTROL POINT are not met; and
(f) Records to be maintained by the PERSON IN CHARGE to demonstrate that the
HACCP plan is properly operated and managed; and
(5) Additional scientific data or other information, as required by the REGULATORY
AUTHORITY, supporting the determination that FOOD safety is not compromised by the
proposal.
08220 Trade secrets (2009 FDA Food Code 8-202.10).
The REGULATORY AUTHORITY shall treat as confidential in accordance with LAW, information that
meets the requirements specified in LAW for a trade secret and is contained on inspection report
forms and in the plans and specifications submitted as specified under 08205 and 08215.
08225 Construction inspection and approval --Preoperational inspections (2009 FDA Food
Code 8-203.10).
The REGULATORY AUTHORITY shall conduct one or more preoperational inspections to verify that
the FOOD ESTABLISHMENT is constructed and equipped in accordance with the APPROVED plans
and APPROVED modifications of those plans, has established standard operating procedures as
specified under 08205(5), and is in compliance with the LAW and this chapter.
Subpart C - Permit to Operate
08300 Requirement --Prerequisite for operation (2009 FDA Food Code 8-301.11).
A PERSON may not Operate a FOOD ESTABLISHMENT without a valid PERMIT to Operate Issued by
the REGULATORY AUTHORITY.
Part 8: Compliance and Enforcement Page 99
08305 Exempt from permit (2009 FDA Food Code 8-301.12).
(1) The REGULATORY AUTHORITY may exempt a PERSON from the provisions of 08600(1) and
08300 of this chapter In order to operate without a FOOD ESTABLISHMENT PERMIT, if the
PERSON meets the other provisions of this chapter, including not using any FOOD
prepared in a residential kitchen or other facility that is not APPROVED, and the types of
FOOD served are limited to those specified in subsection (4) of this section.
(2) The PERSON requesting a PERMIT exemption under subsection (1) of this section shall
submit a written application for an exemption on a form provided by the REGULATORY
AUTHORITY at least 14 calendar days before providing FOOD service, or as otherwise
required by the REGULATORY AUTHORITY.
(3) The PERSON requesting a PERMIT exemption under subsection (1) of this section shall
submit properly prepared plans and specifications of the FOOD service facilities and
EQUIPMENT If the REGULATORY AUTHORITY requires It, based on a review of the application
for an exemption submitted under subsection (2) of this section.
(4) The PERSON requesting a PERMIT exemption under subsection (1) of this section shall
limit FOOD handling to one or more of the following FOODS:
(a) Popcorn and flavored popcorn prepared from commercially PACKAGED ingredients
that are not POTENTIALLY HAZARDOUS FOOD;
(b) Cotton candy;
(c) Dried herbs and spices processed in an APPROVED facility;
(d) Crushed ice drinks containing only ingredients that are not POTENTIALLY
HAZARDOUS FOODS and dispensed from a self-contained machine that makes its
own Ice. Drinks with POTENTIALLY HAZARDOUS FOOD, snow cones, and shaved ice
are not included;
(e) Corn on the cob prepared for IMMEDIATE SERVICE;
(f) Whole peppers roasted for IMMEDIATE SERVICE;
(g) Roasted nuts, roasted peanuts, and roasted candy -coated nuts;
(h) Chocolate -dipped ice cream bars prepared from pre -PACKAGED ice cream bars
produced In a FOOD PROCESSING PLANT;
(i) Chocolate -dipped bananas prepared from bananas peeled and frozen in an
APPROVED facility; and
(j) Individual samples of sliced fruits and vegetables that are not POTENTIALLY
HAZARDOUS FOODS.
08310 Application procedure --Submission thirty calendar days before proposed opening
(2009 FDA Food Code 8-302.11).
An applicant shall submit an application for a PERMIT at least thirty calendar days before the
date planned for opening a FOOD ESTABLISHMENT or the expiration of the current PERMIT for an
existing facility.
08315 Application procedure --Form of submission (2009 FDA Food Code 8-302.12).
A PERSON desiring to operate a FOOD ESTABLISHMENT shall submit to the REGULATORY
AUTHORITY a written application for a PERMIT on a form provided by the REGULATORY AUTHORITY.
Page 100 Washington State Retail Food Code
08320
08325
Application procedure --Qualifications and responsibilities of applicants (2009 FDA
Food Code 8-302.13).
To qualify for a PERMIT, an applicant shall:
(1) Be an owner of the FOOD ESTABLISHMENT or an officer of the legal ownership;
(2) Comply with the requirements of this chapter;
(3) As specified under 08415, agree to allow access to the FOOD ESTABLISHMENT and to
provide required information; and
(4) Pay the applicable PERMIT fees at the time the application is submitted.
Application procedure --Contents of the application (2009 FDA Food Code 8-302.14).
The application must include:
(1) The name, birth date, mailing address, telephone number, and signature of the PERSON
applying for the PERMIT and the name, mailing address, and location of the FOOD
ESTABLISHMENT;
(2) Information specifying whether the FOOD ESTABLISHMENT is owned by an association,
corporation, individual, partnership, or other legal entity;
(3) A statement specifying whether the FOOD ESTABLISHMENT:
(a) Is mobile or stationary and temporary or permanent; and
(b) Is an operation that includes one or more of the following:
(i) Prepares, offers for sale, or serves POTENTIALLY HAZARDOUS FOOD:
(A) Only to order upon a CONSUMER'S request;
(B) In advance quantities based on projected CONSUMER demand and
discards FOOD that is not sold or served at an APPROVED frequency; or
(C) Using time as a public health control under 03530;
(ii) Prepares POTENTIALLY HAZARDOUS FOOD in advance using a FOOD
preparation method that involves two or more steps which may include
combining POTENTIALLY HAZARDOUS FOOD ingredients; cooking; cooling;
reheating; hot or cold holding; freezing; or thawing;
(iii) Prepares FOOD as specified under (b)(ii) of this subsection for delivery to and
consumption at a location off the PREMISES of the FOOD ESTABLISHMENT
where it is prepared;
(iv) Prepares FOOD as specified under (b)(ii) of this subsection for service to a
HIGHLY SUSCEPTIBLE POPULATION;
(v) Prepares only FOOD that Is not POTENTIALLY HAZARDOUS FOOD; or
(vi) Does not prepare, but offers for sale only pre -PACKAGED FOOD that is not
POTENTIALLY HAZARDOUS FOOD.
(4) The name, title, address, and telephone number of the PERSON directly responsible for
the FOOD ESTABLISHMENT;
(5) The name, title, address, and telephone number of the PERSON who functions as the
immediate supervisor of the PERSON specified under subsection (4) of this section such
as the zone, district, or regional supervisor;
(6) The names, titles, and addresses of:
(a) The PERSONS comprising the legal ownership as specified under subsection (2) of
this section including the owners and officers; and
(b) The local resident agent if one is required based on the type of legal ownership.
(7) A statement signed by the applicant that:
(a) Attests to the accuracy of the information provided in the application; and
(b) Affirms that the applicant will:
(i) Comply with this chapter; and
Part 8: Compliance and Enforcement Page 101
(ii) Allow the REGULATORY AUTHORITY access to the establishment as specified
under 08415 and to the records specified under 03290, 05280 and 08215
(4)(f); and
(8) Other information required by the REGULATORY AUTHORITY.
08330 Issuance --New, converted, or remodeled establishments (2009 FDA Food Code
8-303.10).
For FOOD ESTABLISHMENTS that are required to submit plans as specified under 08200 the
REGULATORY AUTHORITY shall Issue a PERMIT to the applicant after:
(1) A properly completed application is submitted;
(2) The required fee is submitted;
(3) The required plans, specifications, and information are reviewed and APPROVED; and
(4) A preoperational inspection as specified under 08225 shows that the establishment is
built or remodeled in accordance with the APPROVED plans and specifications and that
the establishment is in compliance with this chapter.
08335 Issuance --Existing establishments, permit renewal, and change of ownership (2009
FDA Food Code 8-303.20).
The REGULATORY AUTHORITY may renew a PERMIT for an existing FOOD ESTABLISHMENT or may
issue a PERMIT to a new owner of an existing establishment after a properly completed
application is submitted, reviewed and APPROVED, the fees are paid, and an inspection shows
that the establishment is in compliance with this chapter.
08340 Issuance --Denial of application for permit, notice (2009 FDA Food Code 8-303.30).
If an application for a PERMIT to operate is denied, the REGULATORY AUTHORITY shall provide the
applicant with a notice that includes:
(1) The specific reasons and chapter citations for the PERMIT denial;
(2) The actions, if any, that the applicant must take to qualify for a PERMIT; and
(3) Advisement of the applicant's right of appeal and the process and time frames for
appeal that are provided in LAW.
08345 Conditions of retention --Responsibilities of the regulatory authority (2009 FDA Food
Code 8-304.10).
(1) At the time a PERMIT is first issued, the REGULATORY AUTHORITY shall provide to the
PERMIT HOLDER a copy of this chapter so that the PERMIT HOLDER Is notified of the
compliance requirements and the conditions of retention, as specified under 08350, that
are applicable to the PERMIT.
(2) Failure to provide the information specified in subsection (1) of this section does not
prevent the REGULATORY AUTHORITY from taking authorized action or seeking remedies if
the PERMIT HOLDER fails to comply with this chapter or an order, warning, or directive of
the REGULATORY AUTHORITY.
08350 Conditions of retention --Responsibilities of the permit holder (2009 FDA Food Code
8-304.11).
Upon acceptance of the PERMIT Issued by the REGULATORY AUTHORITY, the PERMIT HOLDER In
order to retain the PERMIT shall:
(1) Post the PERMIT In a location in the FOOD ESTABLISHMENT that Is conspicuous to
CONSUMERS;
(2) Comply with the provisions of this chapter including the conditions of a granted
VARIANCE as specified under 08120, and APPROVED plans as specified under 08205;
(3) If a FOOD ESTABLISHMENT Is required under 08210 to operate under a HACCP PLAN,
comply with the plan as specified under 08120;
Page 102 Washington State Retail Food Code
(4) Immediately contact the REGULATORY AUTHORITY to report an Illness Of a FOOD EMPLOYEE
Or CONDITIONAL EMPLOYEE as specified under 02215;
(5) Immediately discontinue operations and notify the REGULATORY AUTHORITY if an
IMMINENT HEALTH HAZARD might exist as specified under 08455;
(6) Allow representatives of the REGULATORY AUTHORITY access to the FOOD ESTABLISHMENT
as specified under 08415;
(7) Replace existing facilities and EQUIPMENT specified under 08100 with facilities and
EQUIPMENT that comply with this chapter if:
(a) The REGULATORY AUTHORITY directs the replacement because the facilities and
EQUIPMENT constitute a public health HAZARD or nuisance or no longer comply with
the requirements upon which the facilities and EQUIPMENT were accepted; or
(b) The facilities and EQUIPMENT are replaced in the normal course of operation.
(8) Comply with directives of the REGULATORY AUTHORITY including time frames for
corrective actions specified in inspection reports, notices, orders, warnings, and other
directives Issued by the REGULATORY AUTHORITY In regard to the PERMIT HOLDER'S FOOD
ESTABLISHMENT Or In response to community emergencies;
(9) Accept notices Issued and served by the REGULATORY AUTHORITY according to LAW; and
(10) Be subject to the administrative, civil, injunctive, and criminal remedies authorized in
LAW for failure to comply with this chapter or a directive of the REGULATORY AUTHORITY,
including time frames for corrective actions specified in inspection reports, notices,
orders, warnings, and other directives.
08355 Conditions of retention --Permits not transferable (2009 FDA Food Code 8-304.20).
A PERMIT may not be transferred from one PERSON to another PERSON, from one FOOD
ESTABLISHMENT to another, or from one type of operation to another if the FOOD operation
changes from the type of operation specified in the application as specified under 08325(3) and
the change in operation is not APPROVED.
Subpart D - Inspection and Correction of Violations
08400 Frequency --Establishing inspection interval (2009 FDA Food Code 8-401.10).
(1) Except as specified in subsections (2) and (3) of this section, the REGULATORY
AUTHORITY shall Inspect a FOOD ESTABLISHMENT at least Once every six months.
(2) The REGULATORY AUTHORITY may Increase the Interval between Inspections beyond six
months if:
(a) The FOOD ESTABLISHMENT Is fully operating under an APPROVED and validated
HACCP PLAN as specified under 08215 and 08120 (1) and (2);
(b) The FOOD ESTABLISHMENT is assigned a less frequent inspection frequency based
on a written RISK -based inspection schedule developed by the REGULATORY
AUTHORITY, or set by state or federal LAW, and uniformly applied throughout the
jurisdiction; or
(c) The establishment's operation involves only coffee service and other FOOD that is
not PACKAGED or pre -PACKAGED FOOD that Is not POTENTIALLY HAZARDOUS FOOD
such as carbonated BEVERAGES and snack FOOD such as chips, nuts, popcorn and
pretzels.
(3) The REGULATORY AUTHORITY shall Inspect a TEMPORARY FOOD ESTABLISHMENT during Its
PERMIT period, unless the REGULATORY AUTHORITY develops a written RISK -based plan
for exempting certain categories Of TEMPORARY FOOD ESTABLISHMENTS from Inspection
that is uniformly applied throughout the jurisdiction.
Part 8: Compliance and Enforcement Page 103
08405 Frequency --Performance- and risk -based (2009 FDA Food Code 8-401.20).
Within the parameters specified under 08400, the REGULATORY AUTHORITY shall prioritize, and
conduct more frequent inspections based upon its assessment of a FOOD ESTABLISHMENT'S
history of compliance with this chapter and the establishment's potential as a vector of
foodborne illness by evaluating:
(1) Past performance, for nonconformance with this chapter or HACCP PLAN requirements;
(2) Past performance, for numerous repeat violations of this chapter or HACCP PLAN
requirements;
(3) Past performance, for complaints investigated and found to be valid;
(4) The hazards associated with the particular FOODS that are prepared, stored or served;
(5) The type of operation including the methods and extent of FOOD storage, preparation,
and service;
(6) The number of people served;
(7) Whether the population served is a HIGHLY SUSCEPTIBLE POPULATION; and
(8) Whether the establishment is properly implementing an APPROVED self -inspection
program.
08410 Frequency --Competency of inspectors (2009 FDA Food Code 8-402.10).
An authorized representative of the REGULATORY AUTHORITY who inspects a FOOD
ESTABLISHMENT or conducts plan review for compliance with this chapter shall have the
knowledge, skills, and ability to adequately perform the required duties.
08415 Access --Allowed at reasonable times after due notice (2009 FDA Food Code 8-402.11).
After the REGULATORY AUTHORITY presents official credentials and provides notice of the
purpose of, and intent to conduct, an inspection, the PERSON IN CHARGE shall allow the
REGULATORY AUTHORITY to determine if the FOOD ESTABLISHMENT Is In compliance with this
chapter by allowing access to the establishment, allowing inspection, and providing information
and records specified in this chapter and to which the REGULATORY AUTHORITY Is entitled
according to LAW, during the FOOD ESTABLISHMENT's hours of operation and other reasonable
times.
08420 Access --Refusal, notification of right to access, and final request for access (2009 FDA
Food Code 8-402.20).
If a PERSON denies access to the REGULATORY AUTHORITY, the REGULATORY AUTHORITY shall:
(1) Inform the PERSON that:
(a) The PERMIT HOLDER Is required to allow access to the REGULATORY AUTHORITY as
specified under 08415 of this chapter; and
(b) Access is a condition of the acceptance and retention of a FOOD ESTABLISHMENT
PERMIT to operate as specified under 08350(6).
(2) Make a final request for access.
08425 Access --Refusal, reporting (2009 FDA Food Code 8-402.30).
If after the REGULATORY AUTHORITY presents credentials and provides notice as specified under
08415, explains the authority upon which access is requested, and makes a final request for
access as specified under 08420, the PERSON IN CHARGE continues to refuse access, the
REGULATORY AUTHORITY shall provide details of the denial of access on an inspection report
form.
Page 104 Washington State Retail Food Code
08430 Report of findings --Documenting information and observations (2009 FDA Food Code
8-403.10).
The REGULATORY AUTHORITY shall document on an inspection report form APPROVED by the
Washington state Department of Health:
(1) Administrative information about the FOOD ESTABLISHMENT'S legal identity, street and
mailing addresses, type of establishment and operation as specified under 08325(3),
inspection date, and other information such as type of water supply and SEWAGE
disposal, status of the PERMIT, and personnel certificates that may be required; and
(2) Specific factual observations of violative conditions or other deviations from this chapter
that require correction by the PERMIT HOLDER including:
(a) Failure of the PERSON IN CHARGE to demonstrate the knowledge of foodborne
illness prevention, application of HACCP principles, and the requirements of this
chapter specified under 02105;
(b) Failure Of FOOD EMPLOYEES, CONDITIONAL EMPLOYEES, and the PERSON IN CHARGE to
demonstrate knowledge of their responsibility to report a disease or medical
condition;
(c) Nonconformance with this chapter;
(d) Failure of the appropriate FOOD EMPLOYEES to demonstrate their knowledge of, and
ability to perform in accordance with, the procedural, monitoring, verification, and
corrective action practices required by the REGULATORY AUTHORITY as specified
under 08120;
(e) Failure of the PERSON IN CHARGE to provide records required by the REGULATORY
AUTHORITY for determining conformance with a HACCP PLAN as specified under
08215 (4)(f); and
(f) Nonconformance with CRITICAL LIMITS of a HACCP PLAN.
08435 Report of findings --Specifying time frame for corrections (2009 FDA Food Code
8-403.20).
The REGULATORY AUTHORITY shall specify on the inspection report form the time frame for
correction of any violations.
08440 Report of findings --Issuing report and obtaining acknowledgment of receipt (2009 FDA
Food Code 8-403.30).
At the conclusion of the inspection and according to LAW, the REGULATORY AUTHORITY shall
provide a copy of the completed inspection report and the notice to correct violations to the
PERMIT HOLDER Or to the PERSON IN CHARGE, and request a signed acknowledgment of receipt.
08445 Report of findings --Refusal to sign acknowledgment (2009 FDA Food Code 8-403.40).
The REGULATORY AUTHORITY shall:
(1) Inform the PERSON who declines to sign an acknowledgment of receipt of inspectional
findings as specified under 08440 that:
(a) An acknowledgment of receipt is not an agreement with the findings;
(b) Refusal to sign an acknowledgment of receipt does not affect the PERMIT HOLDER's
obligation to correct the violations noted in the inspection report within the time
frames specified; and
(c) A refusal to sign an acknowledgment of receipt is noted in the inspection report
and conveyed to the REGULATORY AUTHORITY's historical record for the FOOD
ESTABLISHMENT; and
(2) Make a final request that the PERSON IN CHARGE sign an acknowledgment receipt of
inspectional findings.
08450 Report of findings --Public information (2009 FDA Food Code 8-403.50).
Except as specified under 08220, the REGULATORY AUTHORITY shall treat the inspection report
as a public document and shall make it available for DISCLOSURE to a PERSON who requests it as
provided in LAW.
Part 8: Compliance and Enforcement Page 105
08455 Imminent health hazard --Ceasing operations and reporting (2009 FDA Food Code
8-404.11).
(1) Except as specified in subsection (2) of this section, a PERMIT HOLDER shall immediately
discontinue operations and notify the REGULATORY AUTHORITY If an IMMINENT HEALTH
HAZARD might exist.
(2) A PERMIT HOLDER need not discontinue operations In an area of an establishment that is
unaffected by the IMMINENT HEALTH HAZARD.
08460 Imminent health hazard --Resumption of operations (2009 FDA Food Code 8-404.12).
If operations are discontinued as specified under 08455 or otherwise according to LAW, the
PERMIT HOLDER shall obtain approval from the REGULATORY AUTHORITY before resuming
operations.
Subpart E - Prevention of Foodborne Disease Transmission by Employees
08500 Investigation and control --Obtaining information --Personal history of illness, medical
examination, and specimen analysis (2009 FDA Food Code 8-501.10).
The REGULATORY AUTHORITY shall act when it has reasonable cause to believe that a FOOD
EMPLOYEE or CONDITIONAL EMPLOYEE has possibly transmitted disease; might be infected with a
disease in a communicable form that is transmissible through FOOD; might be a carrier of
infectious agents that cause a disease that is transmissible through FOOD; or is affected with a
boil, an infected wound, or acute respiratory infection, by:
(1) Securing a confidential medical history of the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
suspected of transmitting disease or making other investigations as deemed
appropriate; and
(2) Requiring appropriate medical examinations, including collection of specimens for
laboratory analysis, of a suspected FOOD EMPLOYEE or CONDITIONAL EMPLOYEE.
08505 Investigation and control --Restriction or exclusion of food employee, or summary
suspension of permit (2009 FDA Food Code 8-501.20).
Based on the findings of an investigation related to a FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
who is suspected of being infected or diseased, the REGULATORY AUTHORITY may issue an order
to the suspected FOOD EMPLOYEE, CONDITIONAL EMPLOYEE, or PERMIT HOLDER Instituting one or
more of the following control measures:
(1) RESTRICTING the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE;
(2) EXCLUDING the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE; or
(3) Closing the FOOD ESTABLISHMENT by summarily suspending a PERMIT to Operate In
accordance with LAW.
08510 Investigation and control --Restriction or exclusion order: Warning or hearing not
required, information required in order (2009 FDA Food Code 8-501.30).
Based on the findings of the investigation as specified under 08500 and to control disease
transmission, the REGULATORY AUTHORITY may Issue an Order Of RESTRICTION Or EXCLUSION to a
suspected FOOD EMPLOYEE or the PERMIT HOLDER without prior warning, notice of a hearing, or a
hearing if the order:
(1) States the reasons for the RESTRICTION or EXCLUSION that is ordered;
(2) States the evidence that the FOOD EMPLOYEE or PERMIT HOLDER shall provide in order to
demonstrate that the reasons for the RESTRICTION or EXCLUSIONS are eliminated;
(3) States that the suspected FOOD EMPLOYEE or PERMIT HOLDER may request an appeal
hearing by submitting a timely request as provided in LAW; and
(4) Provides the name and address of the REGULATORY AUTHORITY representative to whom
a request for an appeal hearing can be made.
Page 106 Washington State Retail Food Code
08515 Investigation and control --Removal of exclusion or restriction (2009 FDA Food Code
8-501.40).
The REGULATORY AUTHORITY or PERSON IN CHARGE shall release a FOOD EMPLOYEE or
CONDITIONAL EMPLOYEE from RESTRICTION or EXCLUSION according to LAW and the conditions
specified under 02245, 02250, and 02255.
08520 Investigation and control --Procedure when disease transmission is suspected.
(1) When a possible foodborne illness incident is reported to any FOOD EMPLOYEE, the
PERSON IN charge of the FOOD ESTABLISHMENT shall:
(a) Immediately report the Incident to the REGULATORY AUTHORITY; and
(b) Remove from sale and refrigerate any suspect FOODS until released by the
REGULATORY AUTHORITY.
(2) When the REGULATORY AUTHORITY suspects that a FOOD ESTABLISHMENT, or Its
EMPLOYEES, might be the source of a foodborne illness, the REGULATORY AUTHORITY shall
take appropriate action to control the transmission of disease. This action may include
any or all of the following:
(a) Secure records that might enable identification of PERSONS potentially exposed to
the disease, or require additional assistance in locating such PERSONS;
(b) Secure the illness history of each suspected EMPLOYEE;
(c) EXCLUDE any suspected EMPLOYEE from working In the FOOD ESTABLISHMENT until,
In the opinion of the REGULATORY AUTHORITY, there is no further RISK of disease
transmission;
(d) Suspend the PERMIT of the FOOD ESTABLISHMENT until, In the opinion of the
REGULATORY AUTHORITY, there is no further RISK of disease transmission;
(e) RESTRICT the work activities of any suspected EMPLOYEE;
(f) Require medical and laboratory examinations of any FOOD EMPLOYEE and of
his/her body discharges;
(g) Obtain any suspect FOOD for laboratory examination;
(h) Require the destruction of, or placement of a hold order on, all suspected FOOD;
and
(i) Limit, substitute, or restrict menu items or FOOD handling practices that might be
associated with causing illness.
(3) The provisions of chapter 246-100 WAC, Communicable and Certain Other Diseases,
apply.
Subpart F - Enforcement
08600 Permits required, suspension, revocation, enforcement.
(1) Any PERSON operating a FOOD ESTABLISHMENT without a valid PERMIT Issued by the
REGULATORY AUTHORITY may be guilty of a misdemeanor under RCW 70.05.120 and
local regulations.
(2) The REGULATORY AUTHORITY may suspend any PERMIT to operate a FOOD ESTABLISHMENT
if:
(a) Continued operation of the FOOD ESTABLISHMENT constitutes an imminent or actual
health hazard;
(b) Operations, facilities, or EQUIPMENT In the FOOD ESTABLISHMENT fall to comply with
these regulations;
(c) The PERMIT HOLDER does not comply with these regulations; or
(d) Interference with the REGULATORY AUTHORITY in the performance of its duties has
occurred.
Part 8: Compliance and Enforcement Page 107
(3) When the REGULATORY AUTHORITY has suspended a FOOD ESTABLISHMENT PERMIT, the
PERMIT holder or PERSON IN CHARGE:
(a) Shall be notified in writing by the REGULATORY AUTHORITY that the FOOD
ESTABLISHMENT PERMIT Is Immediately suspended upon service of the notice;
(b) Shall immediately cease all FOOD service operations until a hearing with the
REGULATORY AUTHORITY finds the operation to be in compliance with the
requirements and regulations;
(c) May request a hearing by filing a written request for a hearing with the REGULATORY
AUTHORITY within ten days of receipt of the notice of suspension; and
(d) Shall be notified, if a written request for a hearing is not filed within ten days, that
the suspension is sustained.
(4) Any PERSON whose FOOD ESTABLISHMENT PERMIT has been suspended may at any time
make written application for a reinspection for the purpose of reinstatement of the
PERMIT. The application must include a signed statement explaining how the conditions
causing the suspension of the PERMIT have been corrected.
(5) Within two working days following receipt of a written request for reinspection, the
REGULATORY AUTHORITY shall make a reinspection, and reinstate the PERMIT if the
PERSON is in compliance with these regulations.
(6) The REGULATORY AUTHORITY may adopt and use a PERMIT suspension process different
than specified under subsection (2), (3), (4), or (5) of this section.
(7) The REGULATORY AUTHORITY may revoke a FOOD ESTABLISHMENT PERMIT after providing
the PERMIT HOLDER an opportunity for hearing If:
(a) Serious and repeated violation(s) of any requirements of these regulations have
occurred; or
(b) Repeated interference with, or assault upon a representative of the REGULATORY
AUTHORITY in the performance of his/her duty, has occurred.
(8) Before revocation, the REGULATORY AUTHORITY shall notify, in writing, the PERMIT HOLDER
of the specific reason(s) why the PERMIT is to be revoked. The notice must state:
(a) That the PERMIT will be revoked at the end of the ten days following the notice
unless a written request for a hearing is filed with the REGULATORY AUTHORITY by
the PERMIT HOLDER within such ten-day period; and
(b) If a request for a hearing is not filed by the PERMIT HOLDER within the ten-day
period, the revocation of the PERMIT becomes final.
(9) Any PERSON whose FOOD ESTABLISHMENT PERMIT has been revoked by the REGULATORY
AUTHORITY, after a period of six months, may:
(a) Make written application for a new PERMIT; and
(b) Request a hearing with the REGULATORY AUTHORITY to determine whether a new
PERMIT will be issued.
(10) The REGULATORY AUTHORITY may use a PERMIT revocation process different than
specified under subsections (7), (8), and (9) of this section.
(11) The REGULATORY AUTHORITY may initiate any one, or a combination of, compliance
methods that include, but are not limited to:
(a) Holding an administrative conference with the FOOD ESTABLISHMENT PERMIT
HOLDER or PERSON IN CHARGE;
(b) Placing the FOOD ESTABLISHMENT on probation;
(c) Setting conditions for continued operation of the FOOD ESTABLISHMENT, by the
PERMIT HOLDER, during the probation period;
(d) Requiring additional education or training of EMPLOYEES, management, and
owners of the FOOD ESTABLISHMENT; and
(e) Completing a HAZARD evaluation and requiring monitoring procedures be
implemented for CRITICAL CONTROL POINTS identified.
Page 108 Washington State Retail Food Code
08605 Service of notice.
(1) A notice provided for in these regulations is properly served when it is:
(a) Delivered to the PERMIT HOLDER;
(b) Delivered to the PERSON IN CHARGE of the FOOD ESTABLISHMENT; or
(c) Sent by registered or certified mail, return receipt requested, to the last known
address of the PERMIT HOLDER.
(2) A copy of the notice must be filed In the records of the REGULATORY AUTHORITY.
08610 Hearings.
(1) The hearings provided for in Part 8 must be:
(a) Conducted by the REGULATORY AUTHORITY or its designee, and
(b) Conducted at a time and place designated by the REGULATORY AUTHORITY.
(2) The REGULATORY AUTHORITY or designee shall:
(a) Make a final finding based upon the complete hearing record;
(b) Sustain, modify, or rescind any notice or order considered in the hearing; and
(c) Furnish a written report of the hearing decision to the PERMIT HOLDER.
(3) The REGULATORY AUTHORITY may adopt and use an alternate hearing process.
Part 8: Compliance and Enforcement Page 109
PART 9: ALTERNATIVE FOOD FACILITIES
Subpart A - Mobile Food Units
09100 Requirements and restrictions --Requirements.
(1) The PERMIT HOLDER and PERSON IN CHARGE of a MOBILE FOOD UNIT shall comply with the
requirements of this chapter, except as otherwise provided in this section.
(2) The PERMIT HOLDER shall obtain approval from other applicable regulating agencies prior
to operating a MOBILE FOOD UNIT, including the Washington state department of labor
and industries.
(3) The PERSON IN CHARGE of a MOBILE FOOD UNIT shall operate the MOBILE FOOD UNIT from
an APPROVED COMMISSARY or SERVICING AREA and shall return to such location for
supplies, thorough cleaning, and other servicing activities, as APPROVED in a plan of
operation. When not in operation, a MOBILE FOOD UNIT must be stored at an APPROVED
SERVICING AREA or other APPROVED location.
09105 Requirements and restrictions --Restrictions.
The REGULATORY AUTHORITY may impose additional requirements to protect against health
hazards related to the operation of a MOBILE FOOD UNIT and may:
(1) Limit the FOOD preparation steps;
(2) Prohibit some menu items; and
(3) Restrict the mode of operation when facilities or EQUIPMENT are inadequate to protect
public health.
09110 Plan approval --Plan review.
The owner of a MOBILE FOOD UNIT shall submit a properly prepared plan of operation with
specifications of the MOBILE FOOD UNIT, COMMISSARY, and SERVICING AREA to the REGULATORY
AUTHORITY for approval before:
(1) Construction or remodeling begins;
(2) The menu of the MOBILE FOOD UNIT is changed;
(3) The method of FOOD preparation is changed;
(4) The vehicle is changed; or
(5) The COMMISSARY is changed.
09115 Plan approval --Plan contents.
The owner of a MOBILE FOOD UNIT shall include in the plan required by 09110:
(1) Menu and FOOD preparation steps;
(2) Floor plan;
(3) EQUIPMENT specifications and location;
(4) Finish schedule;
(5) Proposed itinerary or sites to be served;
(6) Source of water and specifications of the on -board plumbing;
(7) Site used for SEWAGE disposal;
(8) Availability of restrooms for EMPLOYEES;
(9) Operating procedures; and
(10) Cleaning schedule.
09120 Additional requirements --Standard operating procedures.
The PERSON IN CHARGE of a MOBILE FOOD UNIT shall ensure:
Part 9: Alternative Food Facilities
Page111
(1) Only EMPLOYEES and other PERSONS authorized by the REGULATORY AUTHORITY are
present In the MOBILE FOOD UNIT;
(2) All EMPLOYEES are in compliance with the provisions of chapter 69.06 RCW and chapter
246-217 WAC for obtaining and renewing valid FOOD WORKER CARDS, unless all FOODS
are pre -PACKAGED and are not POTENTIALLY HAZARDOUS FOOD;
(3) All FOODS, including ice, are from an APPROVED source or COMMISSARY;
(4) POTENTIALLY HAZARDOUS FOODS prepared on the MOBILE FOOD UNIT are served the same
day they are prepared;
(5) Pre -PACKAGED FOODS are properly labeled;
(6) Only SINGLE -SERVICE ARTICLES are provided for use by the customer; and
(7) Condiments not in individual packages are provided in dispenser bottles or in other
containers protected from contamination.
09125 Potentially hazardous foods --Temperature control.
The PERSON IN CHARGE of a MOBILE FOOD UNIT shall ensure that POTENTIALLY HAZARDOUS FOODS
are:
(1) Not cooled on the MOBILE FOOD UNIT;
(2) Properly temperature -controlled during transport to the place of service;
(3) Temperature -monitored by use of a stem -type thermometer or thermocouple capable of
measuring all proper FOOD temperatures;
(4) Reheated, for hot holding, from 41 °F (5°C) to 165°F (74°C) or above within one hour on
the MOBILE FOOD UNIT when the FOODS were cooked and cooled in an APPROVED FOOD
ESTABLISHMENT that Is not a MOBILE FOOD UNIT;
(5) Reheated, for hot holding, from 41 °F (5°C) to 135°F (74°C) or above within one hour on
the MOBILE FOOD UNIT when the FOODS were produced In a FOOD PROCESSING PLANT;
(6) Reheated no more than one time; and
(7) Held in preheated mechanical hot holding EQUIPMENT or prechilled mechanical cold
holding EQUIPMENT, or otherwise temperature controlled by an APPROVED method.
09130 Cooking thickness --Cooking raw meats.
The PERSON IN CHARGE shall ensure that raw MEATS greater than one inch in thickness are not
cooked on the MOBILE FOOD UNIT, unless otherwise APPROVED.
09135 Water and wastewater --Water system.
The PERSON IN CHARGE shall ensure that the water system on the MOBILE FOOD UNIT:
(1) Is supplied from an APPROVED source of water;
(2) Is designed and constructed in an APPROVED manner;
(3) Is filled from the APPROVED water source through a FOOD -grade hose;
(4) Is refilled as frequently as necessary to furnish enough hot and cold water for
handwashing, FOOD preparation, UTENSIL cleaning, SANITIZING, and facility cleaning, on
the MOBILE FOOD UNIT;
(5) Has a water supply tank with a minimum capacity of five gallons for handwashing;
(6) Stores liquid waste in a wastewater retention tank with at least fifteen percent more
capacity than the water supply tank; and
(7) Retains wastewater on the MOBILE FOOD UNIT until disposed of by an APPROVED method.
Page 112 Washington State Retail Food Code
09140 Handwashing--Handwashing facilities.
The PERSON IN CHARGE of a MOBILE FOOD UNIT shall ensure that a separate HANDWASHING SINK
for EMPLOYEES Is accessible at all times of operation; allows convenient use by EMPLOYEES; Is
located within 25 feet of FOOD preparation, FOOD dispensing, and WAREWASHING areas; is
installed as specified under 05210; and includes soap and paper towels.
09145 Handwashing--Handwashing waiver.
When only pre -PACKAGED FOOD items are served, the REGULATORY AUTHORITY may waive or
modify requirements for handwashing on the MOBILE FOOD UNIT.
09150 Employee restrooms--Toilet facilities.
The PERMIT HOLDER shall ensure APPROVED toilet facilities are available for EMPLOYEES:
(1) Readily accessible within 200 feet of the MOBILE FOOD UNIT during times of operation, if
at any one location for more than one hour; and
(2) Provided with handwashing facilities that meet the requirements specified under 05210.
09155 Sink compartment requirements--Warewashing facilities.
The PERMIT HOLDER shall ensure:
(1) A three -compartment sink is available on the MOBILE FOOD UNIT with potable hot and cold
running water to wash, rinse, and SANITIZE UTENSILS when UTENSILS are reused on the
MOBILE FOOD UNIT; except
(2) This requirement may be waived or modified by the REGULATORY AUTHORITY when:
(a) Limited FOOD preparation occurs; or
(b) Additional clean UTENSILS are available and UTENSIL washing takes place at an
APPROVED COMMISSARY or SERVICING AREA.
09160 Required postings --Business name.
The PERMIT HOLDER shall provide the REGULATORY AUTHORITY a designated business name and
ensure that name Is posted on the MOBILE FOOD UNIT In a manner easily visible to customers
during operation.
09165 Required postings --Permit.
The PERMIT HOLDER shall ensure the original or a copy of the currently valid FOOD
ESTABLISHMENT PERMIT Is posted on the MOBILE FOOD UNIT In a manner easily visible to
customers during operation.
09170 Food and equipment protection --Overhead protection.
The PERMIT HOLDER and PERSON IN CHARGE shall ensure overhead protection is provided at the
site of operation of the MOBILE FOOD UNIT for all FOOD handling activities.
09175 Food and equipment protection --Food and food service supplies.
The PERMIT HOLDER and PERSON IN CHARGE shall ensure that all FOOD, EQUIPMENT, UTENSILS,
and other FOOD service supplies are contained on the MOBILE FOOD UNIT, at the APPROVED
COMMISSARY, at the APPROVED SERVICING AREA, or as otherwise APPROVED In the plan of
operation.
09180 Movable buildings --Lack of permanent plumbing.
The REGULATORY AUTHORITY may allow a PERSON to operate a FOOD ESTABLISHMENT with a
limited menu in a movable building without permanent plumbing under applicable provisions of
this subpart.
Part 9: Alternative Food Facilities Page 113
Subpart B - Temporary Food Establishments
09200 Requirements and restrictions.
(1) The PERMIT HOLDER and PERSON IN CHARGE Of a TEMPORARY FOOD ESTABLISHMENT shall
comply with the requirements of this chapter, except as otherwise provided in this
subpart.
(2) The REGULATORY AUTHORITY may impose additional requirements to protect against
health hazards related to the operation of the TEMPORARY FOOD ESTABLISHMENT and
may:
(a) Limit the FOOD preparation steps;
(b) Prohibit some menu items; and
(c) Restrict the mode of operation when facilities or EQUIPMENT are inadequate to
protect public health.
(3) The owner Of a TEMPORARY FOOD ESTABLISHMENT shall:
(a) Apply to the REGULATORY AUTHORITY for a PERMIT to Operate the TEMPORARY FOOD
ESTABLISHMENT at least fourteen calendar days before intending to provide FOOD
service, or as otherwise required by the REGULATORY AUTHORITY;
(b) Allow Only EMPLOYEES and other PERSONS authorized by the REGULATORY
AUTHORITY to be present In the TEMPORARY FOOD ESTABLISHMENT; and
(c) Require the PERSON IN CHARGE of the TEMPORARY FOOD ESTABLISHMENT to obtain a
valid FOOD WORKER CARD before beginning work.
09205 Food and equipment protection --Standard operating procedures.
The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT shall ensure:
(1) Adequate facilities are provided at the TEMPORARY FOOD ESTABLISHMENTS for all
necessary FOOD preparation steps;
(2) All FOODS, including ice, are from an APPROVED source;
(3) All Off -site FOOD preparation Is done In an APPROVED FOOD ESTABLISHMENT;
(4) All storage Of FOOD and EQUIPMENT Is done at APPROVED locations;
(5) FOOD is transported and stored in properly designed FOOD -grade containers;
(6) FOOD is protected from potential contamination during transport;
(7) Only SINGLE -SERVICE ARTICLES are provided for use by CONSUMERS, unless otherwise
APPROVED by the REGULATORY AUTHORITY; and
(8) Condiments not in individual packages are provided in dispenser bottles or in other
containers protected from contamination.
09210 Potentially hazardous food --Temperature control.
The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT shall ensure that POTENTIALLY
HAZARDOUS FOODS are:
(1) Not cooled In a TEMPORARY FOOD ESTABLISHMENT;
(2) Properly temperature -controlled during transport to the temporary event location;
(3) Temperature -monitored by use of a stem -type thermometer or thermocouple capable of
measuring all proper food temperatures;
(4) Reheated, for hot holding, from 41 °F (5°C) to 165°F (74°C) or above within one hour
when cooked and cooled In an APPROVED FOOD ESTABLISHMENT;
(5) Reheated, for hot holding, from 41 °F (5°C) to 135°F (60°C) or above within one hour
when produced in a food processing plant;
(6) Reheated no more than one time; and
Page 114 Washington State Retail Food Code
(7) Held in preheated mechanical hot holding EQUIPMENT or prechilled mechanical cold
holding EQUIPMENT, or otherwise temperature controlled by an APPROVED method.
09215 Thawing thickness --Thawing potentially hazardous foods.
The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT Shall ensure POTENTIALLY
HAZARDOUS FOODS that are thawed as part of a continuous cooking process are not greater than
four inches thick.
09220 Public access --Separation barrier.
The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT shall ensure a separation barrier
or other effective method is used to protect FOOD preparation area and cooking areas from
public access.
09225 Handwashing and wastewater --Facilities.
The PERMIT HOLDER of a TEMPORARY FOOD ESTABLISHMENT shall ensure APPROVED handwashing
facilities allow convenient use by EMPLOYEES; are located within 25 feet of FOOD preparation,
FOOD dispensing, and wAREwASHING areas; and include:
(1) Potable, warm, running water;
(2) Soap and paper towels;
(3) A five -gallon or larger insulated container kept supplied with warm water for
handwashing delivered through a continuous -flow spigot, if permanent plumbing is not
available; and
(4) A wastewater retention tank sufficient in size to hold all wastewater generated by the
TEMPORARY FOOD ESTABLISHMENT until emptied In an APPROVED manner, if a public
SEWAGE system hookup is not available.
09230 Employee restrooms--Toilet facilities.
The PERMIT HOLDER of a TEMPORARY FOOD ESTABLISHMENT shall ensure APPROVED toilet facilities
are available for EMPLOYEES and are:
(1) Readily accessible during all times of operation; and
(2) Provided with handwashing facilities with potable, warm, running water.
09235 Sink compartment requirements-Marewashing facilities.
The PERMIT HOLDER of a TEMPORARY FOOD ESTABLISHMENT shall ensure access within 200 feet
to a three -compartment sink with APPROVED drain boards and an adequate supply of hot and
cold running water to wash, rinse, and SANITIZE UTENSILS when:
(1) EQUIPMENT or UTENSILS are reused on -site; or
(2) The TEMPORARY FOOD ESTABLISHMENT operates for two or more consecutive days;
except
(3) The REGULATORY AUTHORITY may approve an alternative UTENSIL cleaning method when
three -compartment sinks with drain boards are not available and a health HAZARD
cannot result.
09240 Sink compartment requirements --Food preparation sink.
The PERMIT HOLDER and PERSON IN CHARGE shall ensure a separate FOOD preparation sink is
available at the TEMPORARY FOOD ESTABLISHMENT that is supplied with potable running water,
drained to an APPROVED wastewater system through an indirect connection, if produce needs to
be washed on -site. Alternative produce washing facilities may be used if APPROVED.
Part 9: Alternative Food Facilities Page 115
Subpart C - Bed and Breakfast Operations
09300 Residential kitchen --Requirements and restrictions.
(1) The PERMIT HOLDER and PERSON IN CHARGE of a BED AND BREAKFAST OPERATION shall
comply with the requirements of this chapter, except as otherwise provided in this
subpart.
(2) The REGULATORY AUTHORITY may impose additional requirements to protect against
health hazards related to the FOOD service portion of a BED AND BREAKFAST OPERATION.
(3) FOOD may be handled in the residential kitchen Of a BED AND BREAKFAST OPERATION
without meeting the provisions of 246-215-02315, 246-215-04212, 246-215-04214,
246-215-04216, 246-215-04224, 246-215-04228, 246-215-04236, 246-215-04250,
246-215-04254, 246-215-04260, 246-215-04264, 246-215-04315, 246-215-04340,
246-215-04345, 246-215-04405, 246-215-04410, 246-215-04500(1), 246-215-04510,
246-215-04525, 246-215-04545, 246-215-04555, 246-215-04560, 246-215-04575,
246-215-04610, 246-215-04710, 246-215-04940, and 246-215-05240, Part 4, Subpart
H; Part 5, Subpart E; Part 6 and Part 7, if:
(a) The number of guest bedrooms does not exceed eight;
(b) FOOD service is limited to overnight guests;
(c) Breakfast is the only meal prepared; however, baked goods that are not
POTENTIALLY HAZARDOUS FOOD may be prepared and served at any time of day;
(d) POTENTIALLY HAZARDOUS FOODS are prepared for IMMEDIATE SERVICE only; and
(e) POTENTIALLY HAZARDOUS FOODS are not cooled for later reheating.
(4) If FOOD service is provided In a BED AND BREAKFAST OPERATION other than under the
conditions of subsection (3) of this section, all FOODS must be prepared in an APPROVED
nonresidential kitchen meeting the requirements of this chapter.
09305 Food protection --Standard operating procedures.
The PERSON IN CHARGE of a BED AND BREAKFAST OPERATION shall ensure:
(1) FOOD supplies for personal use are separated from FOOD supplies intended for guest
use;
(2) FOOD -CONTACT SURFACES are thoroughly cleaned before each use;
(3) A HANDWASHING SINK Is available for use by EMPLOYEES during all times FOOD is
prepared for BED AND BREAKFAST OPERATION guests and Is located within 25 feet Of FOOD
preparation, FOOD dispensing, and WAREWASHING areas;
(4) Each HANDWASHING SINK is provided with a supply of hand soap and SINGLE -USE towels
or other APPROVED hand -drying device;
(5) REFUSE, recyclables, and returnables are stored in a manner that does not create a
public health HAZARD or nuisance;
(6) The PREMISES are maintained to control insects, rodents, and other pests;
(7) Children under age ten and animals are kept out of FOOD preparation areas during all
times FOOD is prepared for BED AND BREAKFAST guests; and
(8) Toxic chemicals are stored in accurately labeled containers away from all FOODS and
FOOD service supplies.
09310 Sinks --Sink compartment requirements.
The kitchen of a BED AND BREAKFAST OPERATION must have at least the following facilities for
cleaning and SANITIZING FOOD contact UTENSILS and EQUIPMENT and to allow handwashing in a
separate sink basin from one used for FOOD preparation:
(1) A three -compartment sink; or
(2) Two -sink basins plus a home -style dishwasher with a SANITIZING cycle providing 155°F
(68°C) or hotter water.
Page 116 Washington State Retail Food Code
Subpart D - Donated Food Distributing Organizations
09400 Requirements and exemptions.
(1) The PERSON IN CHARGE Of a DONATED FOOD DISTRIBUTING ORGANIZATION shall comply with
the requirements of this chapter, except as otherwise provided in this section.
(2) A DONATED FOOD DISTRIBUTING ORGANIZATION Is exempt from the provisions of 08600
and Part 8, Subpart C of this chapter, regarding operating with a valid FOOD
ESTABLISHMENT PERMIT.
(3) The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION shall notify the
REGULATORY AUTHORITY In writing or by another APPROVED manner:
(a) Annually of the nature Of its FOOD service activities, including types Of FOOD served
or distributed; and
(b) Whenever there is a significant change in its FOOD service activities.
(4) A DONATED FOOD DISTRIBUTING ORGANIZATION Is exempt from meeting the provisions of
246-215-02315, 246-215-03610, 246-215-04212, 246-215-04214, 246-215-04216,
246-215-04224, 246-215-04228, 246-215-04236, 246-215-04250, 246-215-04254,
246-215-04260, 246-215-04264, 246-215-04315, 246-215-04340, 246-215-04345,
246-215-04405, 246-215-04410, 246-215-04500(1), 246-215-04510, 246-215-04525,
246-215-04545, 246-215-04555, 246-215-04560, 246-215-04575, 246-215-04610,
246-215-04710, 246-215-04940, and 246-215-05240, Part 4, Subpart H; Part 5,
Subpart E; and Part 6, if:
(a) All FOODS are donated to needy PERSONS under the provisions of chapter 69.80
RCW;
(b) POTENTIALLY HAZARDOUS FOOD Items prepared On -site Or at a DONOR KITCHEN are
served within eight hours of preparation; and
(C) POTENTIALLY HAZARDOUS FOOD items are not cooled and reheated on -site.
09405 Standard operating procedures --Food protection.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION shall ensure:
(1) EQUIPMENT for cold holding, heating, and hot holding FOODS are sufficient in number and
capacity to provide FOOD temperatures specified in Part 3 of this chapter;
(2) FOOD -CONTACT SURFACES are thoroughly cleaned before each use;
(3) A HANDWASHING SINK Is accessible for use by EMPLOYEES during all times Of FOOD
preparation and service of unwrapped FOODS and is located within 25 feet Of FOOD
preparation, FOOD dispensing, and WAREWASHING areas;
(4) Each sink used for handwashing is provided with a supply Of hand soap and SINGLE -USE
towels or other APPROVED hand -drying device;
(5) REFUSE, recyclables, and returnables are stored in a manner that does not create a
public health HAZARD or nuisance;
(6) The PREMISES are maintained to control insects, rodents, and other pests;
(7) Children under age ten and animals are kept out of FOOD preparation areas during the
preparation of FOODS; and
(8) Toxic chemicals are stored in accurately labeled containers away from all FOODS and
FOOD service supplies.
Part 9: Alternative Food Facilities Page 117
09410 Sinks --Sink compartment requirements.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION shall have at least the
following facilities available for handwashing and cleaning of FOOD -contact UTENSILS and
EQUIPMENT:
(1) A three -compartment sink;
(2) Two -sink basins plus a home -style dishwasher with a SANITIZING cycle providing 155°F
(68°C) or hotter water; or
(3) As otherwise APPROVED.
09415 Food sources --Donated foods.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION may receive FOODS for
charitable purposes that include:
(1) Surplus foods from a FOOD ESTABLISHMENT;
(2) Muscle MEAT of a wild GAME ANIMAL:
(a) Received from a LAw enforcement officer certified by a jurisdiction in the state of
Washington or from a hunter licensed by the Washington State Department of Fish
and Wildlife;
(b) Processed by an APPROVED MEAT cutter; and
(c) Labeled "Uninspected wild game meat, thoroughly cook to 165°F (74°C)
internal temperature";
(3) Muscle MEAT of a domesticated livestock animal, POULTRY, or rabbit;
(a) Donated live to the distributing organization;
(b) Raised by a member of an APPROVED youth club, such as 4H;
(c) Processed by an APPROVED MEAT cutter; and
(d) Labeled "Uninspected wild game meat, thoroughly cook to 165°F (74°C)
internal temperature";
(4) FOODS properly handled, stored, or prepared in a DONOR KITCHEN;
(5) FOOD handled, stored, or prepared in a residential kitchen in a private home and is not
POTENTIALLY HAZARDOUS FOOD or READY -TO -EAT FOOD.
(6) Baked goods that are not POTENTIALLY HAZARDOUS FOOD handled, stored, or prepared in
a residential kitchen in a private home;
(7) READY -TO -EAT FOODS that are not POTENTIALLY HAZARDOUS FOOD In an Intact commercial
package stored in a residential kitchen in a private home; and
(8) Commercially PACKAGED frozen FOOD.
09420 Receiving food --Food condition.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION shall ensure that FOODS
are inspected upon receipt and information is obtained from DONORS in order to determine that:
(1) FOODS are safe and not ADULTERATED;
(2) Surplus FOODS have not been previously served to a PERSON;
(3) POTENTIALLY HAZARDOUS FOOD meets the temperature specifications in 03235;
(4) FOODS have been protected from contamination during handling and storage by intact
original commercial packaging or sanitary FOOD -grade containers; and
(5) FOODS have been handled and transported in separate containers as needed to prevent
potential cross contamination between READY -TO -EAT FOODS and FOODS that are not
READY -TO -EAT FOODS.
Page 118 Washington State Retail Food Code
09425 Prohibited food --Restrictions.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION may not serve or
distribute:
(1) Home -canned FOODS;
(2) Canned FOODS in containers that are rusty or severely damaged;
(3) Distressed FOODS (such as from a fire, flood, or prolonged storage) unless the FOODS
have been evaluated and APPROVED for charitable distribution; or
(4) Infant formula that is past the original expiration date set by the processor.
09430 Food labels --Alternative labeling.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION may distribute
PACKAGED FOODS without complete label information on each individual container, provided
that:
(1) Each container is labeled with the common name of the FOOD; and
(2) The label information, according to the provisions of chapter 69.04 RCW, is on the
master carton or is posted in plain view on a card, sign, or other method of notice at the
point of distribution to the CONSUMER.
09435 Record keeping --Receiving record.
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING ORGANIZATION receiving POTENTIALLY
HAZARDOUS FOODS or FOODS that are not POTENTIALLY HAZARDOUS, READY -TO -EAT foods not
prePACKAGED in a food processing plant shall keep records for 30 days documenting the
source, quantity, type, and receiving date of the FOODS.
Subpart E - Preschools
09500 Requirements and exemptions.
(1) The PERMIT HOLDER and PERSON IN CHARGE of a PRESCHOOL shall comply with the
requirements of this chapter, except as otherwise provided in this section. If the PERMIT
HOLDER does not meet the requirements under subsection (2) of this section, the PERMIT
HOLDER shall comply with all requirements of this chapter.
(2) A PRESCHOOL is exempt from meeting the provisions of 246-215-02315,
246-215-03610, 246-215-04212, 246-215-04214, 246-215-04216, 246-215-04224,
246-215-04228, 246-215-04250, 246-215-04254, 246-215-04260, 246-215-04264,
246-215-04410, 246-215-04500(1), 246-215-04525, 246-215-04545, 246-215-04555,
246-215-04560, 246-215-04610(2), 246-215-04710, 246-215-05240, 246-215-06100,
246-215-06200, 246-215-06290, and 246-215-06355 if:
(a) FOOD service is limited to enrolled children, staff, and volunteers at the
PRESCHOOL;
(b) POTENTIALLY HAZARDOUS FOODS are prepared for IMMEDIATE SERVICE; and
(c) Cooked, reheated, or hot held POTENTIALLY HAZARDOUS FOODS are not cooled for
future service. They must be either served hot or discarded each day.
(3) The REGULATORY AUTHORITY may impose additional requirements to protect against
health hazards related to the operation of the PRESCHOOL and may:
(a) Limit the FOOD preparation steps;
(b) Prohibit some menu items; and
(c) Restrict the mode of operations when the facilities or EQUIPMENT are inadequate to
protect public health.
Part 9: Alternative Food Facilities Page 119
09505 Standard operating procedures.
The PERSON IN CHARGE Of the PRESCHOOL shall ensure:
(1) EQUIPMENT for cold holding, heating and hot holding FOODS are sufficient in number and
capacity to provide FOOD temperatures specified in Part 3 of this chapter. Residential
models of such EQUIPMENT may be used if they are EASILY CLEANABLE and in good repair;
(2) FOOD -CONTACT SURFACES are thoroughly cleaned and SANITIZED before each use;
(3) A HANDWASHING SINK Is accessible for use by EMPLOYEES during all times Of FOOD
preparation and service of unwrapped FOODS and is located within 25 feet of FOOD
preparation, FOOD dispensing, and WAREWASHING areas;
(4) Each HANDWASHING SINK is provided with a supply of hand soap and SINGLE -USE towels
or other APPROVED hand -drying device;
(5) REFUSE and recyclables are stored in a manner that does not create a public health
HAZARD or nuisance;
(6) The PREMISES must be maintained free of infestations of insects, rodents, and other
pests such that there is not a breeding population of pests in the facility; and
(7) Toxic chemicals are stored in accurately labeled containers away from all FOODS and
FOOD service supplies.
09510 Sink compartment requirements.
(1) At a minimum, a PRESCHOOL must have manual WAREWASHING sinks as specified under
04305.
(2) One of the WAREWASHING sinks may also be used as a HANDWASHING SINK, provided food
preparation and WAREWASHING occur at separate times.
09515 Food preparation sink.
If produce is washed on -site, the PRESCHOOL must either have:
(1) A separate FOOD preparation sink as specified under 04325; or
(2) A pre -APPROVED alternate produce washing procedure (e.g., the use of a colander) that
ensures produce is not directly placed in WAREWASHING or HANDWASHING SINKS.
Page 120 Washington State Retail Food Code
PART 10: SEVERABILITY
10000 Severability.
If any provision of this chapter or its application to any PERSON or circumstance is held
invalid, the remainder of this chapter, or the application of the provision to other PERSONS or
circumstances is not affected.
Part 10: Severability Page 121
INDEX
Access
right to inspection 104
Accuracy
of information given on application 101
pressure measuring devices, mechanical warewashing
equipment 56
temperature measuring devices, ambient air and water
56
thermometer, food
56
thermometers, calibrated
66
Additives
color in fish, labeling requirement
48
definition
1
hand antiseptics as
23
preservation, use in
45
protection from unapproved
33
required labeling
47
unapproved in food upon receipt
27
Adulterated
definition
1
food shall be unadulterated
25
packaging to prevent
28
Allergens
definition of major food allergen
8
demonstration of knowledge by PIC
17
employees trained in allergy awareness
19
on packaged food labels
47
Animal foods See also Fish, Game Animals, or Meat
cleaning contact surfaces
67
consumer advisory
48
consumer self service
37
cooking temperatures
37
grill marked
40
microwave cooking
40
noncontinuous cooking
40
preventing cross contamination from
32
prohibitions, HSP
50
raw or undercooked
39
thawing
42
using cloth gloves
71
Animals, live
food employee handling prohibition and exception
_ 24
preventing entry (pests)
87
prohibited in bed and breakfast kitchens
116
prohibitions and exceptions
92
service animals
92
areas prohibiting animals
92
belonging to food worker
24
handwashing after handling
23
Artificial color or flavor See Additives
Backflow prevention
air gap
76
carbonator
77
copper and carbonator
53
demonstration of knowledge
18
design standard
77
food equipment
81
indirect drain
81
location for service and maintenance
78
required
77
scheduled for inspection
using pumps and hoses _
warewashing machine
Bare hand contact
allowance criteria
demonstration of knowledge
hand antiseptics
HSP HACCP Plan
PIC duties
preventing contamination
prohibition, ROP
while washing produce
with non-RTE food
Bed and breakfast
definition
residential kitchen
rules relating to
Beef
cooking temperatures
equipment cleaning frequency
primal cut
definition
rare or raw service, consumer advisory
raw, separation for cross contamination
reheating for immediate service
restriction from consumer self-service _
roast, hot holding temperature
sanitizer, separate required for raw
whole -muscle, intact
exemption from consumer advisory_
external cooking temperature
Beverage
definition
refilling
contamination -free process
returnables
tubing separated from stored ice
Bottled drinking water
alternate drinking supply
approved source
definition
Buffets
consumer self-service for Mongolian grills
lighting requirement
monitoring by food employees
PIC duties
required utensils
Bulk foods
container access height
display, protection
labeling requirements and exceptions
Calibration
pressure measuring devices
thermometers
Can openers
cleaning and replacement
good repair
on vending machines_
78
80
81
31
17
24
51
19
31
46
31
31
_2
116
116
19,37
67
11
48
32
41
37
44
34
25
39
2
_ 35
35
35,70
57
76
75
2
37
89
37
19
62
37
36
48
66
66
55
64
58
Index Page 123
Capacities
equipment specifications included with plans
98
handwashing sinks, required number
77
hot water, must meet peak demands
75
mobile unit
handwashing and wastewater tank
112
sewage tank
81
refuse receptacles
82
storage rooms
82
sufficient to provide proper food temperatures
61
temporary food establishment handwashing tank
_ 115
ventilation
hood systems
62
mechanical
89
water source and systems
75
Cast iron
use limitation
53
Ceasing operations
due to imminent health hazard
106
due to suspended permit
106
Certification number
definition
shellfish identification
Change of ownership
renewing or issuing new permit
Chemical test strips for sanitizers
provided
used
2
28, 29, 30
102
62
66
Chemicals
drying agents criteria
labeling
94
116
medications
95
pesticides
95
retail sale
93, 95
sanitizers
94
storage, DFDO
117
storage, preschools
120
using
93
washing produce
94
working containers of
93
Children
children's menu restriction
39
medicines in childcare
95
prohibition in B&B kitchens
116
prohibition in DFDO
117
unpasteurized juice restriction
50
unpasteurized juice warning
42
Chlorine, chemical sanitization
concentration
66
contact time
71
Clean in place (CIP)
definition
2
equipment characteristics
55
rinsing procedures
70
Cleaning See also Warewashing
dry cleaning
69
fogging devices
78
frequency
food -contact surfaces
67
nonfood -contact surfaces
69
physical facilities
90
receptacles and waste handling units
84
warewashing equipment 64
lack of facilities, requirement for single -use articles _ 67
mobile food unit
111
precleaning
69
visibly soiled, sealed containers before opening
32
Cleaning agents
soap provided for handwashing
88
bed and breakfast
116
DFDO
117
mobile food unit
113
preschools
120
temporary food establishment
115
soap provided for handwashing, preschools
120
warewashing
65
Cloth, sanitizing See Wiping cloths
Clothes washers
requirement
62
Clothing, employee
clean condition
24
dressing rooms
89,91
Cold holding
cooling food requirement
43
DFDO
117
methods stated in application
101
mobiles, prechilled equipment
112
potentially hazardous foods
44
preschools
120
records for cook chill and sous vide
47
temporaries, prechilled equipment
115
Condemnation of food
conditions
49
Condiments
dispensers, cleaning
68
mobile unit requirements
112
required dispensers
36
reservice from one customer to another
37
temporaries, requirements
114
Conditional employee
definition
2
disease reporting
19
exclusion and restriction of
20
Confidentiality
trade secrets
99
Construction
plans required
98
plans required, mobile food units
111
preopening inspections
99
Consumer
advisory for raw or undercooked animal foods
48
prohibited on children's menu
39
containers, refilling
35, 70
definition
3
self-service
clean tableware for refills
35
protection from contamination
36
raw animal food, prohibition and exception
37
utensil handling
73
utensils required
62
Contact time
hot water and chemical sanitization
71
Contaminated food, discarding
49
Page 124 Washington State Retail Food Code
Contamination prevention _See also Cross contamination
prevention
during cooling
43
during display
36
from eating, drinking, tobacco
24
from equipment and utensils
34
from hands
31
from ice
33
from unapproved additives
33
other sources
37
restricted use of food preparation sinks
62
storage requirements and prohibitions
36
when tasting
31
Contamination, consumer
food display
36
reusing of foods
37
thawing, temporaries
115
utensils at self-service operations
37
Cook -chill See Reduced oxygen packaging
Cooking
microwave
40
raw animal foods
37
to thaw frozen foods
43
unattended
41
whole -muscle, intact beef
39
Cooking, thickness
mobile foods
112
Cooling
exterior coolant ice not used as food
33
ice as cooling medium food grade
28
methods
43
of PHF ingredients after preparation
43
restriction in preschools
119
shallow pan
43
stated in application
101
time -temperature cooling
43
Cooperation
aiding foodborne disease investigations
21
Copper
backflow carbonator
53
use limitations
53
Corrections
specifying time frames
105
Cottage food
not a food establishment
6
Covers
clean equipment and utensils
during cooling
garbage receptacles
lights
72
44
84
86
set tableware
73
vending machines
60
Caving
carpet installed under
86
Cross connection
prohibition
78
Cross contamination
demonstration of knowledge
17
DFDO receiving
118
eggs, HSP
51
food protected from
32
prevented by handwashing 23
prevented during cooling 43
ROP HACCP Plan 46
separate wiping cloths, raw meat 34
separating species 32
Cross contamination prevention
food contact surfaces, cleaning
handwashing
separation and segregation of raw foods
Curing
variance required
Custom meat
variance required
Cut leafy greens
definition
Cutting boards
cleaning after different animal species
worn or gouged
Damaged
donating distressed food
gloves
segregated until returned
Demonstration of knowledge
PIC requirements
Denature food
due to imminent health hazard
Destruction of food
voluntary
Detergents
Diarrhea
condition of exclusion
employee reporting_
removal of exclusion
_ 67
_ 23
32
_ 45
_ 45
3
_ 67
_ 54
64
119
35
_ 90
_17
49
49
See Cleaning agents
20
19
21
Direct connection See also Backflow prevention
produce washing at temporary events
115
sewage system
81
Discharges, eyes, nose and mouth
employee restriction
24
Dishwashing See Warewashing
Dispensing equipment, design and construction
rules relating to
57
Display tank
animals allowed
92
handwashing required
24
shellfish
29,58
Distressed foods See Damaged
Donated food distributing organization
annual notification
117
exempt from permit
117
food labels
119
food sources
118
receiving distressed foods
119
receiving food
118
record keeping
119
requirements
117
sink requirements
118
Drain, indirect See Backflow prevention
Drainboards
cleaning frequency
64
Index Page 125
self -draining
sized to accommodate
60
61
Dressing areas See Clothing
Drinking water
alternative water supply
76
approved source
75
capacity
75
cross connection prohibition
78
definition
3
food -grade hose
80
system flushing
80
tank, pump, and hoses for mobile food units
80
Dry cleaning
methods for equipment and utensils
69
Drying
agents, for equipment and utensils
94
air, of equipment and utensils
72
as part of handwashing procedure
22
devices allowed for hands
88
use of on site laundry facilities
72
wiping cloths
72
Eating, drinking, tobacco use by employees
contamination prevention
24
designated areas
90
handwashing requirements
23
Eggs
additional safeguards for HSP
50
restriction of time as a control
44
cold holding temperature
44
consumer advisory
48
cooking temperature
37
definition
4
egg products obtained pasteurized
28
package label requirements
25
pasteurized, substitute for shell eggs
33
pooling prohibition and exception
33
receiving quality
28
receiving temperature
27
Employee
accommodations, designated area
90
definition
4
food contaminated by
49
health
conditional employee
20
disease or medical condition
22
hygiene
24
illness symptoms
19
prevention of disease transmission from
31
responsibility to report illness to PIC
19
restriction and exclusion
21
in HSP facility
21
removal
22
suspected foodborne illness
107
medicine needing refrigeration
95
personal cleanliness
24
Equipment
air drying
capable to maintain food temperatures
certification
cleaning frequency
cooling, heating, and holding capacities
definition
design and construction
drainage of accumulated moisture
maintenance
replacement
required to be clean
sanitization
storage
storage prohibitions
warewashing equipment cleaning frequency
Exempt from permit
DFDO
statewide list of exempted foods
Filters
ventilation, cleaning
ventilation, easily accessed
water tank vent
water, easily accessed
water, safe materials
Fingernails
artificial, maintenance and polish
First aid supplies, storage
rules relating to
Fish
approved source
color additives
consumer advisory for undercooked
cooking temperature
definition
display tanks
handwashing requirements
freezing for parasite destruction
frozen for ROP
raw or undercooked, served or sold RTE, required
records
raw, not served in facility serving HSP
raw, storage
Fixed equipment
CIP
elevation or sealing
spacing or sealing
washing procedures
Flood
ceasing operations
imminent health hazard
reporting to regulatory authority
restricted foods for donation
water system flushing
Floors, walls, ceilings
absorbent flooring, use limitations
carpeting, restriction and installation
cleaning
easily cleanable
mats and duckboards
openings, protected from pests
temporary food establishment
_ 54
_ 60
64
103
_ 67
_ 70
_ 72
73
64
117
100
_ 90
56
79
_ 77
76
24
95
26
48
48
37
5
92
24
41
46
41
50
32
55
63
63
69
106
_7
103
119
75
91
86
90
85
86
87
85
Flow See also Backflow prevention
72 flow diagram for HACCP 99
61 handwashing sink, time 76
61 pressure, warewashing machines 60,65
67 pressure, water lines 75
61 Fogging devices
-4 water reservoir of 78
Page 126 Washington State Retail Food Code
Food bank _ See Donated food distributing organization
Food contact surfaces
characteristics, safe, smooth, durable
53
cleanability, smooth and easily cleanable
55
cleaning
69
cleaning frequency
67
definition
5
in -use utensils, storage between use
34
linens and napkins, use limitation
34
lubricants
57,72
sanitization
70
sanitizer criteria
94
wiping cloths
34
Food display
hard crusted breads
36
preventing contamination by consumers
36
Food preparation sinks
cleaning frequency
64
designated
62
required at temporary food establishment
115
requirement in preschools
120
warewashing, restrictions and use limitations
64
wiping cloths, allowed to wash
71
Food worker cards
mobile unit
112
one required for temporary food establishment_
114
requirement
19
Freezing, frozen
maintain frozen
42
parasite destruction
41
shipped frozen, received frozen
27
slacking
42
Fruits and vegetables
cooking for hot holding
40
protection from contamination
cross contamination, separating
32
equipment prior to use
67
from consumers
36
storing on undrained ice
33
whole or cut, immersion in ice or water
33
whole, uncut storage
32,54
sampling, exempt from permit
100
sulfiting agents
33
washing
33
chemicals for
33,94
hand contact allowed during
31
Galvanized metal
use limitation
54
Game animals
approved source
27
cooking temperatures
38
definition
6
DFDO, use of wild
118
Garbage
Gloves
cloth
laundered
use limitation
cover for lesion
handwashing before donning
single -use limitation
slash -resistant
See Refuse
71
35
21
23
35
35
used to avoid BHC
31
Grease
encrusted on food equipment
67
prevention of drippage from hood system
56
trap, easily accessed
81
ventilation hood filters easily accessed
56
ventilation hood system sufficient in capacity
62
Grill marked
definition
7
rules relating to
40
HACCP Plan
contents of plan
99
definition
7
demonstration of knowledge
18
for eggs in HSP
51
for molluscan shellfish display tanks
58
frequency of inspections under plan
104
juice
packaged in food establishment
42
prepackaged, processor must use HACCP plan
_ 29
prepared for HSP
50
ROP requirements
45
when required
98
Hair restraints
rules relating to
24
Hand antiseptics
rules relating to
23
Handwashing
cleaning procedure
22
definition
7
hands and arms required to be clean
22
requirement
23
requirement for preschools
120
where to wash
23
Handwashing facilities
aids and devices use restriction
89
alternative facilities, preschools
120
facility requirements
76
hand drying provision
88
mobile units
113
signage
89
sinks
accessibility and dedication
78
definition
7
required number
77
size, adequate for both hands
76
soap provision
88
temporary food establishment
115
waste receptacle for towels
89
water temperature and flow
76
Health See Employee
Hearing
by request following permit suspension
108
for permit revocation
108
request regarding hold order
49
Hermetically sealed containers
cleaning of visible soil
32
definition
7
reheating for hot holding
42
source
25
unopened, not a PHF
10
Index Page 127
High humidity
oven cooking chart
38
Highly susceptible population
additional safeguards
50
declared on application
101
definition
7
eggs, time as a control prohibited
44
employee exclusion
20
employee restriction
21
prioritization of inspections
104
prohibited from BHC allowance
31
undercooked meat prohibition
39
Hold orders
placed on suspect food
49
unpackaged shellfish
28
used during outbreak investigation
107
Home See Private home food
preparation
Hoses
W" type threads
79
backflow prevention
80
flushing and sanitizing
80
food -grade for mobile food unit
112
safe and durable
79
use limitation for drinking water
80
used according to law
75
Hot holding
cooking plant foods for
40
DFDO, sufficient equipment
117
food in a homogenous liquid form
44
mobiles, preheated equipment
112
preschools
119
reheating for
41
temporaries, preheated equipment
115
unattended
41
vending machines
58
Hot water
handwashing water temperature
76
quantity and availability
75
sanitization of food contact surfaces
71
Ice
approved source, mobile food unit
112
approved source, temporary food establishment _
114
beverage tubing
57
cleaning ice bins
68
cleaning ice machine
57
crushed ice drinks
100
drainage
60
for cooling food
43
for displaying shellfish
29
in -use utensil storage
34
made from drinking water
28
prohibited as ingredient
33
separation of drains
57
storage of food
33
Identity
food honestly presented
25
Immediate consumption
time as a public health control
44
Immediate service
bed and breakfast, requirement for PHF
116
definition
7
egg cooking temperature
37
pooled eggs 33
preschools, requirement for PH 119
reheating for 41
thawing food 43
Imminent health hazard
approval to resume operations 106
definition 7
food destruction 49
permit holder discontinuing food operation 103
permit suspension 107
Immunocompromised _See Highly susceptible population
Insects See Pest
Inspection
access to premises and records
104
frequency
103
performance and risk -based
104
preopening
99,102
refusal of access
104
Inspection report
acknowledgement of receipt
105
approved form requirement
105
documentation
105
public document
105
refusal to sign
105
In -use utensils
between -use storage
34
cleaning frequency
68
Jaundice
condition of exclusion
20
employee reporting
19
PIC notification of health officer
20
removal of exclusion
21
Jewelry
prohibition
24
Juice
container material limitations
53
definition
7
HACCP plan required for packaged
29,42
HSP
50
packaged juice requirements
42
Labeling
bulk food
48
chemical sanitizers
66
cleaning agents
65
consumer advisory
48
containers of poisonous or toxic materials
93
DFDO packaged food
119
food containers
32
foods packaged in food establishment
47
hold orders
49
meat and poultry
25
medicines and first aid
95
mobile food units, packaged food on
112
raw milk
48
sanitizer contact times
71
sanitizer wipes
35
shellstock
28
shellstock date sold
30
shucked shellfish
28
to identify major food allergen
48
toxic materials
93
warning on juice
50
Page 128 Washington State Retail Food Code
whole muscle, intact beef
25,39
wild game, DFDO
118
Laundering
frequency and methods
71
Lead
use limitation
53
Leafy greens
See Cut leafy greens
Lesion with pus
condition of restriction
21
employee reporting
20
must be covered
20
removal of restriction
21
Light bulbs
protective shielding
86
Lighting
intensity
89
Limited menu
bed and breakfast
116
during suspected foodborne illness
107
exempt from permit
100
mobile food unit
111
preschools
119
temporary food establishment
114
Linens and napkins
definition
7
laundering
71
storage
72
use limitation
34
Living and sleeping quarters_ See also Private home food
preparation
prohibited in food establishment, PIC responsibility_ 18
prohibition of private home as food establishment_
88
required partitions
88
Lubricants
application to prevent contamination
72
leakproof bearings and gear boxes
57
requirements for use on food contact surfaces
94
Major food allergen
See Allergens
Manual warewashing
backflow prevention
81
cleaning solutions
65
drainboards
60,61
hot water sanitizing
59,65
procedures
69
sanitizer characteristics
65
sanitizer test strip
62,66
sink compartment requirements
61
sink use limitation
64
temperature measuring devices
62
temporary food establishment
115
wash temperature
65
Mapping See Reduced oxygen packaging
Meat
cooking temperatures
37
definition
8
equipment cleaning requirements
67
rare or raw, consumer advisory
48
raw, storage
32
reheating for immediate service
41
restriction from consumer self-service
37
roast, hot holding temperature
44
separation and segregation of raw foods
whole -muscle, intact beef
exemption from consumer advisory_
wiping cloth, requirements
Medicines, restriction and storage
rules relating to
Menu
requirement of plans
Metering faucet
rules relating to
32
15
25
34
95
See also Limited menu
98
76
Microwave
cleaning requirements
69
cooking raw animal food
40
reheating for hot holding
42
safety standards
64
thawing
42
Milk and milk products
bulk dispensing
67
Grade A definition
7
major food allergen
8
pasteurized
28
raw milk, required labeling
48
receiving temperature
27
source
25
Mobile food establishment
definition
8
removal of wastes
81
rules relating to
111-13
wastewater holding tanks
81
water tank
80
Modified atmosphere packaging _See Reduced oxygen
packaging
Mop sink, service sink, floor sink
not provided with handwashing aids
89
number requirement
77
Mops
drying 91
storage 91
Mushrooms, wild harvested
cooking requirements 26
identification documentation 26
sources 26
species 26
Noncontinuous cooking
definition 8
rules relating to 40
Nonfood -contact surfaces
cleaning frequency 69
constructed for easy cleaning and maintenance 55
kept clean 67
materials nonabsorbent and smooth 54
Non-stick coatings
rules relating to 54
Notice
complying with
of application denial
service of
Overhead protection
mobile units
outdoor food vending areas
103
102
109
113
88
Index Page 129
Overnight cooking See Unattended cooking
Packaged
condition 28
definition 8
label requirements 25, 47
meats 25
not in direct contact with ice
33
not re -served to HSP
51
reduced oxygen
45
shellfish
28
Parasite destruction
exceptions
41
freezing in food establishment
41
records required
41
Par -cooking See Noncontinuous cooking
Pasteurized
egg products, receiving
28
juice, required labeling
42
milk products, receiving
28
raw milk, warning requirement
48
requirements for HSP
50
Permit
application
contents
101
denial
102
procedure
102
definition
8
exempt from
100
non -transferable
103
requirement
107
responsibilities
permit holder
102
regulatory authority
102
suspended
107
Person in charge
definition
9
illness reporting
20
responsibilities, knowledge, duties
18
Pest
insect control devices
outdoor openings, protection for
pesticides
presence controlled
bed and breakfast
DFDO
preschools
removal of dead pests
tracking powders
pH
chemical sanitizer
Clostridium botulinum controls
definition
use limitation with copper
Physical facilities
clean and maintained
definition
87
87
95
91
116
117
120
.91
95
66,71
45
9
53
90
9
Plans
facility and operating 98
Plant food
cooking for hot holding 40
Plumbing
definitions relating to
9
rules relating to
76-79
Polishing utensils with dry cloth
rules relating to
72
Pooled eggs
definition
9
prohibition
33
Posting
mobile unit business name
113
permit
97,113
permit for mobile unit
113
Postoven heat rise
roast holding time may include
39
Potentially hazardous food
cooking
37-41
cooling
43-44
definition
9-10
hot and cold holding
44
refilling returnables prohibited
35
reheating for hot holding
41
slacking
42
thawing
42
time as a public health control
44
Poultry
cooking temperature
38
definition
11
labeling requirements
25
preventing cross contamination
32
Precleaning
rules relating to
69
Preschools
cleaning agents, soap provided for handwashing_
120
cold holding
120
cooling
119
definition
11
handwashing facilities
120
hot holding
119
immediate service
119
limited menu
119
pests, presence controlled
120
produce washing
120
rules relating to
119-20
service of food limitations
119
sinks
alternative handwashing facilities
120
food preparation required
120
food preparation sink required
120
requirement for
120
storage, food and food service equipment
120
toxics
120
washing produce
120
Preservation, specialized process variance
rules relating to
45
Preset tableware
rules relating to
73
Private home food preparation
allowed for non-PHF donated foods
118
bed and breakfast allowance
116
prohibition as food source
25
prohibition of home as food establishment
88
Page 130 Washington State Retail Food Code
Processing
specialized, variance
45
Produce washing
at preschools
120
at temporary food establishment
115
chemicals used for
94
procedures
33
warewashng sink restriction
64
with bare hands
31
Ratites
cooking temperature
38
definition
11
Ready -to -eat food
cleaning utensils
67
definition
11-12
glove use
35
preventing bare hand contact
31
protected from cross contamination
32
requirement for handwashing
23
utensil provision for customer self-service
37
Receiving food
DFDO requirements
118
package integrity
28
specifications for
additives
27
egg products
28
eggs
28
ice
28
juice
29
milk
28
shellstock
28
shucked shellfish
28
temperatures
27
Record keeping
DFDO
119
shellstock
30
wild harvested mushrooms
26
Reduced oxygen packaging
definition
12-13
rules relating to
45
rules relating to
45-47
Refills
beverage refilling requirements
70
dispensing equipment design
57
take-home containers
70
Refusal of access
procedures
104
right of access
104
Refuse
construction of outdoor areas
88
definition
13
rules relating to
82-84
storage at
bed and breakfasts
116
DFDO
117
preschools
120
Reheating
hot holding
41
immediate service
41
mobile unit
112
restriction for bed and breakfasts
116
restriction for DFDO
116
temporary food establishment
114
whole roasts
41
Report form See Inspection report
Reservice
definition
13
prohibited for HSP
50
prohibition and exception
37
refilling non -potentially hazardous food containers_
35
Restriction, of ill employee
by order of regulatory authority
106
by person in charge
21
definition
13
release from restriction
107
Restrooms
mobile food unit
113
number required
77
requirement for patrons
77
temporary food establishment
115
toilet paper
89
within 200 feet of establishment
77
Rinsing
dish procedures
produce
required for handwash
70
Produce washing
22
Rodents See Pest
Rule
imposing additional requirements
97
Running water
cleaning produce at temporary food establishment
115
dipper wells
34
requirement for handwashing
22
flow time
76
thawing in
42
Salad bars
clean tableware
35
cleaning frequency for containers
68
monitored by food employees
37
notification of clean tableware required
19
sneeze guards and effective protection
36
Sanitizing
after thawing food in sink
64
CIP equipment
55
definition
13
equipment and utensils to prevent contamination
_ 32
hand antiseptics
23
hot water
59
rules relating to 65-66, 70-71
test kits
62
wiping cloths, use limitation
34
Self-service
clean tableware
35
preventing contamination
37
raw animal food, prohibition and exception
37
rules relating to 36-37
utensil display
73
utensils required
62
Separation barrier
for poisonous materials
93
living or sleeping quarters
88
to prevent public access at temporary events
115
Index Page 131
Service animals
See also Animals, live
definition
13
Servicing areas
definition
13
mobile units
111
Sewage
definition
13
rules relating to
80-82
Shellfish, molluscan
commingling
30
condition upon receipt
29
definition
8
display tanks
45,58
original container requirement
29,30
packaging identification
28
raw or undercooked
consumer advisory required
48
prohibition for HSP
50
recreationally caught, prohibition for food service
_ 26
repackaging
29-30
shells as service containers
67
tags, maintaining
30
Shielding
light
86
Signage
handwashing
89
Single -service and single -use
characteristics
54
cups, refilling
35
definition
14
glove, use limitation
35
required use
facilities without washing facilities
67
mobile units
112
temporary food establishment
114
reuse prohibition
67
storage requirements
72
use to prevent bare hand contact
31
Sink, service sink, floor sink
not provided with handwash aids
89
number requirement
77
Sinks
alternatives to three -compartment
61
bed and breakfast
116
cleaning frequency
64
food preparation
62
requirement for DFDO
118
requirement for mobile food unit
113
requirement for preschools
120
requirement for temporary food establishment
115
service or floor
77
sized to fit largest utensil
61
three -compartment for manual washing
61
warewashing, use limitation
64
Size
food preparation sinks
62
handwashing sinks
76
water tank on mobile unit
112
water tanks for temporary food establishment_ 115
Slacking
definition
potentially hazardous foods
14
42
Sneezing, coughing
handwashing requirements 23
persistent, restriction from food handling 24
Soap See Cleaning agents
Sore throat with fever
employee reporting 19
exclusion, condition of 20
removal of exclusion or restriction 21
restriction, condition of 21
Source
food
25-27
Sous vide See Reduced oxygen packaging
Spoiled food
destined for return to distributor
90
Sponges
use limitation
54
Sprouts, seed (raw)
designated as PHF
9
prohibited for HSP
50
variance required to grow
45
washing
33
Storage
containers, identification of food
food
preventing contamination from premises
prohibited areas
food and food service equipment
bed and breakfasts
DFDO
preschools
temporary food establishment
prohibited areas
for equipment, utensils, linens
for food storage cabinets
Stuffed foods
cooking temperature
Sulfites
rules relating to
32
_ 36
36
116
117
120
114
73
63
38
43
Suspension
permit
107
permit due to ill employee
107
Tableware
clean for refills
35
definition
14
handling
73
preset
73
Tasting
rules relating to
31
Temperature
abuse, received foods free of signs of
27
cooking
37
cooling
43
measuring device
See Thermometers
receiving
27
Temporary food establishment
alternative water supply
definition
floor, walls, ceilings
inspection frequency
rules relating to
wastewater tank
76
14
85
103
114-15
115
Page 132 Washington State Retail Food Code
water need not be under pressure
75
Testing
backflow prevention device
77
infected food employees
106
sanitizer test kits required
62
Thawing
for immediate service
43
four inch thickness for temporary events
115
methods
42
washing sink, before and after
64
Thermometers
accuracy required
56
calibrated
19,66
cleaned before use and storage
68
definition (temperature measuring device)
14
glass, limited use
55
hot or cold holding equipment
58
probe requirement for thin foods
62
provided and accessible
62
warewashing machines
59,62
Time
as a public health control
44
egg restriction for HSP
44
correction schedule for violations
105
Toilets
Toxics
bed and breakfasts
DFDO
See Restrooms
See also Chemicals
116
117
imminent health hazard
106
must be labeled
93
preschools
120
restricted use
93
retail sale
95
storage
93
Tracking powders
rules relating to
95
Traps, insect and rodent.
See Pest
Two -compartment sink
alternatives to three -compartment
sink for
warewashing
61
bed and breakfast operation
116
DFDO
118
mobile units
113
temporary food establishment
115
Unattended cooking
monitoring requirements
41
Undercooking
consumer advisory
48
Unpasteurized
See Pasteurized
Utensils
air -drying
72
characteristics and limitations
53-54
cleaning criteria
67-68
cleaning criteria for utensils used for non-PHF
68
consumer self-service availability
62
definition
14
durable
54
in -use storage
34
polishing with dry cloth
72
preventing contamination
73
sanitization after cleaning
70
storage 72
V type threads
food -contact surface, use limitation 55
water tank inlet or outlet 79
Variance
cooking raw animal foods
39
definition
15
documentation
97
granting
97
HACCP
98-99
mobile food unit plumbing
113
molluscan shellfish tanks
58
specialized food processing
45
Vending machines
condiments
36
definition
15
dispensing PHF
36
doors and openings
60
liquid waste
60
Ventilation
easily cleanable
56
hood adequacy
62
mechanical capacity
89
Voluntary destruction of food
rules relating to
49
Vomiting
condition of exclusion
20
employee reporting
19
removal of exclusion
21
Warewashing
agents
65
air -drying requirement
72
data plate with operating specifications
59
definition
15
frequency
67
manual
hot water sanitization
59
sink compartment requirements
61
sink use limitation
64
mechanical
automatic dispensers required
59
cleaning solutions and temperatures
65
operating instructions followed
64
pressure measuring device
60
pressure measuring devices
56
procedures, manual and mechanical
69
proper loading
69
requirement for preschools
120
sanitization
65,71
sink compartment requirements
61
temperature measuring devices
59
water temperature
65
Water
alternative supply
76
cross contamination
78
flow time, handwashing
76
hot, quantity and availability
75
pressure
75
quality standards
75
quantity and availability
75
requirements
75-76
Index Page 133
source
approved system
75
bottled drinking
75
capacity
75
demonstration of knowledge by PIC
18
system flushing and disinfection
75
storage of in -use utensils
34
system
75
temperature, handwashing
76
thawing of food
42
Water tank, mobile
rules relating to
79-80
LIST OF ACRONYMS
BHC Bare hand contact
CIP Clean in place
DFDO Donated food distributing organization
HSP
PHF
PIC
ROP
RTE
Highly susceptible population
Potentially hazardous food
Person in charge
Reduced oxygen packaging
Ready -to -eat
Whole -muscle, intact beef
consumer advisory exemption 25
definition 15
external cooking temperature 39
labeling required 39
Wiping cloths
air drying 72
use limitation 34
washing frequency 71
washing in warewashing sink 64
Wood
containers for unprocessed foods 54
food -contact surface, use limitation 54
shavings, floor restriction 91
Page 134 Washington State Retail Food Code