Source: https://apps.leg.wa.gov/wac/default.aspx?cite=16-170&full=true
Timestamp: 2020-02-27 02:33:05
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Chapter 16-170 WAC:
WACs > Title 16 > Chapter 16-170
Last Update: 7/28/09
SPECIAL PERMITS FOR SLAUGHTERING POULTRY
HTMLPDF 16-170-010 What is the purpose of this chapter?
HTMLPDF 16-170-020 What definitions are important to this chapter?
HTMLPDF 16-170-030 Who is required to obtain a special permit to slaughter, prepare and sell poultry?
HTMLPDF 16-170-035 How can I obtain a special permit?
HTMLPDF 16-170-036 What other information must I submit to the department if I am issued a two-year special permit?
HTMLPDF 16-170-037 What type of slaughter/preparation site diagram is required?
HTMLPDF 16-170-041 Must I reapply for a special permit if there is a change in the conditions under which my two-year special permit was issued?
HTMLPDF 16-170-050 Must I notify the department before I change the dates I plan to slaughter my poultry?
HTMLPDF 16-170-060 What happens when I reach the one thousand poultry limit in the statute?
HTMLPDF 16-170-070 What are the site requirements for slaughtering, preparing and selling poultry covered by this chapter?
HTMLPDF 16-170-075 What requirements apply to the equipment used to slaughter, prepare and sell poultry covered by this chapter?
HTMLPDF 16-170-080 Can a mobile processing unit be used to slaughter, prepare and sell poultry covered by this chapter?
HTMLPDF 16-170-090 Who can be in my poultry slaughter site while the slaughter-preparation process is taking place?
HTMLPDF 16-170-100 Must I wear protective clothing while slaughtering, processing and selling poultry covered by this chapter?
HTMLPDF 16-170-110 Can I store personal garments and belongings in my poultry slaughter site?
HTMLPDF 16-170-115 Can I store detergents, sanitizers and other materials in my poultry slaughter site?
HTMLPDF 16-170-120 Must I wash my hands before slaughtering poultry?
HTMLPDF 16-170-125 Are handwashing stations required at my poultry slaughter site?
HTMLPDF 16-170-130 Can I use hand dips at my poultry slaughter site?
HTMLPDF 16-170-135 Do I need a toilet near my poultry slaughter site?
HTMLPDF 16-170-140 What offal and rinse water disposal requirements apply to my poultry slaughter site?
HTMLPDF 16-170-145 How do I store my poultry slaughter equipment and utensils to prevent contamination?
HTMLPDF 16-170-150 How do I ensure that my poultry slaughter contact surfaces are clean and maintained in a sanitary condition?
HTMLPDF 16-170-155 What requirements apply to the water used in my poultry slaughter site?
HTMLPDF 16-170-170 What requirements apply to the storing and handling of the bags I give my customers to transport the poultry they purchase from me?
HTMLPDF 16-170-175 What requirements apply to the chilling and storing of slaughtered poultry?
HTMLPDF 16-170-180 What recordkeeping requirements apply to my special permit poultry slaughter operation?
16-170-040 How long is my temporary special permit valid? [Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-040, filed 4/5/04, effective 5/6/04.] Repealed by WSR 09-16-035, filed 7/28/09, effective 8/28/09. Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114.
PDF16-170-010
PDF16-170-020
(1) In addition to the definitions contained in this section, definitions found in chapters 69.04 and 69.07 RCW, chapter 246-215 WAC and Title 21 C.F.R. may apply.
"Agricultural producer" means a person or persons who raise poultry and who slaughter and sell one thousand or fewer whole raw poultry from their farm directly to the ultimate consumer.
"Authorized person" means a person or persons who work with the agricultural producer in the preparation and slaughter of poultry under this chapter.
"Potable water" means water that is in compliance with chapter 16-165 WAC and with the Washington state department of health's drinking water quality standards in chapters 246-290 and 246-291 WAC.
"Sanitize" means to adequately treat poultry slaughtering, preparation and sale surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the whole raw poultry or its safety for the consumer.
"Special permit" means a permit to slaughter poultry issued under RCW 69.07.103. The permit expires on December 31st and is issued for either one or two years as requested by the permit applicant.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-020, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-020, filed 4/5/04, effective 5/6/04.]
PDF16-170-030
Who is required to obtain a special permit to slaughter, prepare and sell poultry?
An agricultural producer of poultry who slaughters and prepares one thousand or fewer poultry in a calendar year and sells the poultry as whole raw poultry from their farm to the ultimate consumer, must obtain a special permit before slaughter of the poultry.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-030, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-030, filed 4/5/04, effective 5/6/04.]
PDF16-170-035
PDF16-170-036
What other information must I submit to the department if I am issued a two-year special permit?
A two-year special permit holder must submit to the department the following information at least six weeks prior to slaughtering poultry during the second year of the permit:
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-036, filed 7/28/09, effective 8/28/09.]
PDF16-170-037
What type of slaughter/preparation site diagram is required?
(1) The site diagram must clearly show the location of all poultry slaughter and preparation equipment, contact work surfaces, chilling equipment, equipment washing and sanitizing sinks or tubs, handwashing areas, rinse water and offal collection areas and poultry rearing areas.
(2) All items illustrated on the site diagram under subsection (1) of this section must be clearly labeled.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-037, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-037, filed 4/5/04, effective 5/6/04.]
PDF16-170-041
Must I reapply for a special permit if there is a change in the conditions under which my two-year special permit was issued?
(1) If a significant change in the conditions under which the two-year special permit is issued, you must reapply for a special permit under WAC 16-170-035. Significant change under this section means a substantial change in the information previously submitted to the department under WAC 16-170-035.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-041, filed 7/28/09, effective 8/28/09.]
PDF16-170-050
Must I notify the department before I change the dates I plan to slaughter my poultry?
The department must be notified at least one week in advance if slaughter of poultry regulated by this chapter is planned on dates other than those previously reported to the department. The department may be notified by mail, email, fax, or by telephone followed by a written confirmation.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-050, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-050, filed 4/5/04, effective 5/6/04.]
PDF16-170-060
What happens when I reach the one thousand poultry limit in the statute?
The special permit issued under this chapter provides for the slaughter of a total of one thousand or fewer whole raw poultry to the ultimate consumer. Agricultural producers who slaughter more than one thousand poultry in a calendar year must comply with the requirements of chapter 69.07 RCW.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-060, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-060, filed 4/5/04, effective 5/6/04.]
PDF16-170-070
What are the site requirements for slaughtering, preparing and selling poultry covered by this chapter?
At a minimum, the poultry slaughter/preparation site must:
(2) Include adequate lighting to illuminate the areas where poultry are slaughtered, prepared and sold;
(7) Means of properly cooling slaughtered poultry unless the customer takes possession within four hours.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-070, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-070, filed 4/5/04, effective 5/6/04.]
PDF16-170-075
What requirements apply to the equipment used to slaughter, prepare and sell poultry covered by this chapter?
All equipment used to slaughter, prepare and sell poultry must be readily cleanable and in good repair.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-075, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-075, filed 4/5/04, effective 5/6/04.]
PDF16-170-080
Can a mobile processing unit be used to slaughter, prepare and sell poultry covered by this chapter?
If the mobile processing unit (MPU) is a self-contained processing unit that meets all of the conditions designed for the sanitary processing of poultry under this chapter, a MPU may be used.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-080, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-080, filed 4/5/04, effective 5/6/04.]
PDF16-170-090
Who can be in my poultry slaughter site while the slaughter-preparation process is taking place?
(1) Only authorized persons may be present in the poultry slaughter site while the slaughter-preparation process is taking place. Unauthorized persons must be kept out of the site.
(2) Any authorized person infected with a communicable disease, has open sores or infected cuts on hands, is vomiting or has diarrhea is prohibited from working in the poultry slaughter site.
(3) Authorized persons are prohibited from smoking, eating or drinking while in the poultry slaughter site.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-090, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-090, filed 4/5/04, effective 5/6/04.]
PDF16-170-100
PDF16-170-110
Can I store personal garments and belongings in my poultry slaughter site?
All personal garments and belongings must be stored separately and apart from the poultry slaughter site to ensure that they do not become a source of contamination to the raw whole poultry, slaughter and preparation work surfaces and equipment, and the bags used to transport poultry that are sold.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-110, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-110, filed 4/5/04, effective 5/6/04.]
PDF16-170-115
Can I store detergents, sanitizers and other materials in my poultry slaughter site?
(1) Commercially purchased detergents, sanitizers and other materials related to the process may be stored in the poultry slaughter site if they are properly labeled with:
(2) Small "transport" or "use" containers containing detergents, sanitizers or other materials may be stored in the slaughter site but only under the following conditions:
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-115, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-115, filed 4/5/04, effective 5/6/04.]
PDF16-170-120
Must I wash my hands before slaughtering poultry?
(1) Anyone involved in the poultry slaughter process must adequately wash their hands:
(a) Before the poultry slaughtering process begins;
(d) After each absence from the poultry slaughter site; and
(e) Any time hands become contaminated.
(2) "Adequately washing hands" means thoroughly washing hands to prevent contaminating the slaughtered poultry. Adequate handwashing methods consist of:
(a) Applying soap to hands;
(d) Using methods to rinse and dry hands that prevent contamination.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-120, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-120, filed 4/5/04, effective 5/6/04.]
PDF16-170-125
Are handwashing stations required at my poultry slaughter site?
(1) Anyone involved in the poultry slaughter process must have access to at least one handwashing station equipped with warm running water, hand soap, and paper towels.
(2) Handwashing stations must be conveniently located in the poultry slaughter site and near toilet facilities.
(3) If handwashing stations are not conveniently located in the poultry slaughter site and near toilet facilities, five-gallon insulated containers with continuous flow spigots filled with warm water between one hundred and one hundred and twenty degrees Fahrenheit with pump type liquid soap, paper towels and five-gallon buckets to catch rinse water are required on-site and near the toilet facilities.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-125, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-125, filed 4/5/04, effective 5/6/04.]
PDF16-170-130
Can I use hand dips at my poultry slaughter site?
(1) "Hand dips" or "hand sanitizing stations" are recommended but not required in the poultry slaughter site. Sanitizing hands using hand dips or hand sanitizing stations is not a substitute for adequate handwashing methods. However, if hand dips are used, they must be properly positioned and maintained.
(2) "Properly maintained" means sanitizing solutions are:
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-130, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-130, filed 4/5/04, effective 5/6/04.]
PDF16-170-135
PDF16-170-140
What offal and rinse water disposal requirements apply to my poultry slaughter site?
The poultry slaughter site must be designed and maintained to ensure that the:
(a) The raw whole poultry;
(b) Any potable water stored and used at the slaughter site;
(c) Any product contact surfaces at the slaughter site; or
(d) Any bags used to package raw whole poultry sold to the ultimate consumers.
(3) The rinse water disposal system must not allow any backflow from or cross connection between the piping that discharges rinse water and the piping that carries potable water to the poultry slaughter area.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-140, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-140, filed 4/5/04, effective 5/6/04.]
PDF16-170-145
How do I store my poultry slaughter equipment and utensils to prevent contamination?
(1) All of the poultry slaughter equipment and utensils must be stored so they will not become contaminated between uses.
(2) All utensils used to slaughter and prepare poultry, such as knives, scrapers, scoops, shovels, cutters, and other hand tools and equipment, must be placed or stored to prevent contact surfaces from being contaminated.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-145, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-145, filed 4/5/04, effective 5/6/04.]
PDF16-170-150
PDF16-170-155
PDF16-170-170
What requirements apply to the storing and handling of the bags I give my customers to transport the poultry they purchase from me?
(1) All bags used to package the slaughtered whole poultry must be new, of food grade quality and properly handled and stored, which means they must be protected from potential sources of contamination when they are handled and stored.
(2) Methods of properly handling and storing bags at the poultry slaughter site include, but are not limited to:
(d) When a slaughtered whole poultry is inserted into a bag, the bag must be handled so it and the poultry is not exposed to contamination by dust, foreign material or other contaminants.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-170, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-170, filed 4/5/04, effective 5/6/04.]
PDF16-170-175
PDF16-170-180
What recordkeeping requirements apply to my special permit poultry slaughter operation?
(1) At a minimum, the following records must be kept at the special permit holder's farm:
(a) A record of the poultry slaughter dates;
(b) The number of poultry by species slaughtered on each slaughter date and the cumulative total of poultry by species slaughtered;
(c) The temperature control log monitoring proper poultry slaughter cool down and storage; and
(b) Available at the farm and available to department inspectors upon request.
(c) Retained at the farm for six months after the expiration of the special permit.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-180, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-180, filed 4/5/04, effective 5/6/04.]