reglab/statecodes huggingface dataset:
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03260 - Specifications for receiving-Ice (FDA Food Code 3-202.16)

Current through Register Vol. 24-14, July 15, 2024
Ice used as a FOOD or a cooling medium must be made from
						DRINKING WATER.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03260, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03265 - Specifications for receiving-Shucked shellfish, packaging and identification (FDA Food Code 3-202.17)

Current through Register Vol. 24-14, July 15, 2024
(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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03270 - Specifications for receiving-Shellstock identification (FDA Food Code 3-202.18)

Current through Register Vol. 24-14, July 15, 2024
(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;
(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
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03275 - Specifications for receiving-Shellstock, condition (FDA Food Code 3-202.19)

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03275, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03280 - Specifications for receiving-Commercially processed treated juice (FDA Food Code 3-202.110)

Current through Register Vol. 24-14, July 15, 2024
PrePACKAGED 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03280, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03285 - Original containers and records-Molluscan shellfish, original container (FDA Food Code 3-203.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified in subsections (2) through (5) 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 WAC
					 246-215-03270 and recorded as
					 specified under WAC
					 246-215-03290; and
(b) The SHELLSTOCK are protected from
					 contamination.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03290 - Original containers and records-Shellstock, maintaining identification (FDA Food Code 3-203.12)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified under subsection (3)(b) of this section, SHELLSTOCK tags or
					 labels must remain attached to the container in which the SHELL-STOCK are
					 received until the container is empty.
(2) The date range when the first and 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 last 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 record-keeping 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 with different CERTIFICATION NUMBERS; different harvest
					 dates; or different growing areas as identified on the tag or label before
					 being ordered by the CONSUMER.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03303 - Preventing contamination by employees-Preventing contamination when tasting (FDA Food Code 3-301.12)

Current through Register Vol. 24-14, July 15, 2024
A FOOD EMPLOYEE may not use a UTENSIL more than once to
						taste FOOD that is to be sold or served.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03303, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03306 - Preventing food and ingredient contamination-Packaged and unpackaged food-Separation, packaging, and segregation (FDA Food Code 3-302.11)

Current through Register Vol. 24-14, July 15, 2024
(1) A FOOD must be
					 protected from cross contamination by:
(a)
					 Except as specified in (a)(iv) 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;
(ii) Cooked READY-TO-EAT FOOD;
(iii) Fruits and vegetables before they are
					 washed; and
(iv) 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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03309 - Preventing food and ingredient contamination-Food storage containers, identified with common name of food (FDA Food Code 3-302.12)

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03309, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03312 - Preventing food and ingredient contamination-Pasteurized eggs, substitute for raw eggs for certain recipes (FDA Food Code 3-302.13)

Current through Register Vol. 24-14, July 15, 2024
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, egg-nog, ice cream, and EGG-fortified
						BEVERAGES that are not:
(1) Cooked as
					 specified under WAC
					 246-215-03400(1)(a) or
					 (b); or
(2) Included in WAC
					 246-215-03400(4).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03312, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03315 - Preventing food and ingredient contamination-Protection from unapproved additives (FDA Food Code 3-302.14)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD must be protected from contamination
					 that might result from the addition of, as specified under WAC
					 246-215-03240:
(a) Unsafe or unAPPROVED FOOD ADDITIVES or
					 COLOR ADDITIVES; and
(b) Unsafe or
					 unAPPROVED levels of APPROVED FOOD ADDITIVES and COLOR ADDITIVES.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03318 - Preventing food and ingredient contamination-Washing fruits and vegetables (FDA Food Code 3-302.15)

Current through Register Vol. 24-14, July 15, 2024
(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 not in a READY-TO-EAT form 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) Fruits and vegetables may
					 be washed by using chemicals as specified under WAC
					 246-215-07225.
(3) Devices used for on-site generation of
					 chemicals meeting the requirements specified in
					 21
					 C.F.R. 173.315, Chemicals Used in the Washing
					 or to Assist in the Peeling of Fruits and Vegetables, for the washing of raw,
					 whole fruits and vegetables must be used in accordance with the manufacturer's
					 instructions.
(4) For the purposes
					 of this section, raw vegetables include fresh herbs and sprouts.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03318, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03321 - Preventing food and ingredient contamination-Combining of raw eggs in advance prohibited

Current through Register Vol. 24-14, July 15, 2024
Except EGGS that are used in batters or mixed immediately
						before cooking, mixing four or more raw EGGS, EGG whites, or EGG yokes is
						prohibited.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03321, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03324 - Preventing contamination from ice used as a coolant-Ice used as exterior coolant, prohibited as ingredient (FDA Food Code 3-303.11)

Current through Register Vol. 24-14, July 15, 2024
After use 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03324, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03327 - Preventing contamination from ice used as a coolant-Storage or display of food in contact with water or ice (FDA Food Code 3-303.12)

Current through Register Vol. 24-14, July 15, 2024
(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, unPACKAGED FOOD 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03327, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03330 - Preventing contamination from equipment, utensils, and linens-Food contact with equipment and utensils (FDA Food Code 3-304.11)

Current through Register Vol. 24-14, July 15, 2024
FOOD must only contact surfaces of:
(1) EQUIPMENT and UTENSILS that are cleaned
					 as specified under WAC
					 246-215-04600 through
					 246-215-04650 and SANITIZED as
					 specified under WAC
					 246-215-04700 through
					 246-215-04710;
(2) SINGLE-SERVICE ARTICLES and SINGLE-USE
					 ARTICLES; or
(3) LINENS, such as
					 cloth napkins, as specified under WAC
					 246-215-03336 that are laundered
					 as specified under Part 4, Subpart B of this chapter.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03330, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03333 - Preventing contamination from equipment, utensils, and linens-In-use utensils, between-use storage (FDA Food Code 3-304.12)

Current through Register Vol. 24-14, July 15, 2024
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
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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 WAC
					 246-215-04605 and
					 246-215-04705;
(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 TIME/TEMPERATURE CONTROL FOR SAFETY 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 WAC
					 246-215-04605(4)(g).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03333, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03336 - Preventing contamination from equipment, utensils, and linens-Linens and napkins, use limitation (FDA Food Code 3-304.13)

Current through Register Vol. 24-14, July 15, 2024
LINENS, such as cloth 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03336, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03339 - Preventing contamination from equipment, utensils, and linens-Wiping cloths, use limitation (FDA Food Code 3-304.14)

Current through Register Vol. 24-14, July 15, 2024
(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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03342 - Preventing contamination from equipment, utensils, and linens-Gloves, use limitation (FDA Food Code 3-304.15)

Current through Register Vol. 24-14, July 15, 2024
(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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03342, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03345 - Preventing contamination from equipment, utensils, and linens-Using clean tableware for second portions and refills (FDA Food Code 3-304.16)

Current through Register Vol. 24-14, July 15, 2024
(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 WAC
					 246-215-04230(1), (2), and
					 (4).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03345, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03348 - Preventing contamination from equipment, utensils, and linens-Refilling returnables (FDA Food Code 3-304.17)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsections (2)
					 through (6) of this section, empty containers returned to a FOOD ESTABLISHMENT
					 for cleaning and refilling with FOOD shall be cleaned and refilled in a
					 regulated FOOD PROCESSING PLANT.
(2) A take-home FOOD container returned to a
					 FOOD ESTABLISHMENT may be refilled at a FOOD ESTABLISHMENT with FOOD if the
					 FOOD container is:
(a) Designed and
					 constructed for reuse and in accordance with the requirements specified in Part
					 4, Subparts A and B of this chapter;
(b) One that was initially provided by the
					 FOOD ESTABLISHMENT to the CONSUMER, either empty or filled with FOOD by the
					 FOOD ESTABLISHMENT, for the purpose of being returned for reuse;
(c) Returned to the FOOD ESTABLISHMENT by the
					 CONSUMER after use;
(d) Subject to
					 the following steps before being refilled with FOOD:
(i) Cleaned as specified under Part 4,
					 Subpart F of this chapter;
(ii)
					 Sanitized as specified under Part 4, Subpart G of this chapter; and
(iii) Visually inspected by a FOOD EMPLOYEE
					 to verify that the container, as returned, meets the requirements specified
					 under Part 4, Subparts A and B of this chapter.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03351 - Preventing contamination from the premises-Food storage (FDA Food Code 3-305.11)

Current through Register Vol. 24-14, July 15, 2024
(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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03354 - Preventing contamination from the premises-Food storage, prohibited areas (FDA Food Code 3-305.12)

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03354, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03357 - Preventing contamination from the premises-Vended time/temperature control for safety food, original container (FDA Food Code 3-305.13)

Current through Register Vol. 24-14, July 15, 2024
TIME/TEMPERATURE CONTROL FOR SAFETY 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03357, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03360 - Preventing contamination from the premises-Food preparation (FDA Food Code 3-305.14)

Current through Register Vol. 24-14, July 15, 2024
During preparation, unPACKAGED FOOD must be protected
						from environmental sources of contamination.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03360, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03363 - Preventing contamination by consumers-Food display (FDA Food Code 3-306.11)

Current through Register Vol. 24-14, July 15, 2024
(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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03363, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03366 - Preventing contamination by consumers-Condiments, protection (FDA Food Code 3-306.12)

Current through Register Vol. 24-14, July 15, 2024
(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.
(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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03366, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03369 - Preventing contamination by consumers-Consumer self-service operations (FDA Food Code 3-306.13)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Raw unPACKAGED animal FOOD such as beef, lamb, pork, POULTRY, and FISH 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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03372 - Preventing contamination by consumers-Returned food and reservice of food (FDA Food Code 3-306.14)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified in subsections (2) and (3) 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 WAC
					 246-215-03800(7),
					 a container of FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be
					 reserved 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 unopened original package and is maintained in sound
					 condition.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03375 - Preventing contamination by consumers-Miscellaneous sources of contamination (FDA Food Code 3-307.11)

Current through Register Vol. 24-14, July 15, 2024
FOOD must be protected from contamination that might
						result from a factor or source not specified under Part 3, Subparts A through F
						in this chapter.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03375, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03400 - Cooking-Raw animal foods (FDA Food Code 3-401.11)

Current through Register Vol. 24-14, July 15, 2024
(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
(ii) Except as specified under
					 (b) and (c) of this subsection and subsections (2) and (3) of this section,
					 FISH and INTACT MEAT, including GAME ANIMALS commercially raised for FOOD as
					 specified under WAC
					 246-215-03230(1)(a) and GAME ANIMALS under a voluntary inspection program as specified under WAC
					 246-215-03230(1)(b);
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03405 - Cooking-Microwave cooking (FDA Food Code 3-401.12)

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03405, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03410 - Cooking-Plant food cooking for hot holding (FDA Food Code 3-401.13)

Current through Register Vol. 24-14, July 15, 2024
Plant FOODS that are cooked for hot holding must be
						cooked to a temperature of at least 135°F (57°C).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03410, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03415 - Cooking-Noncontinuous cooking of raw animal foods (FDA Food Code 3-401.14)

Current through Register Vol. 24-14, July 15, 2024
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, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under WAC
					 246-215-03515(1);
(3) After cooling, held frozen or cold, as
					 specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under WAC
					 246-215-03525(1)(b);
(4) Prior to sale or service, cooked using a
					 process that heats all parts of the FOOD to a temperature and time specified
					 under WAC
					 246-215-03400(1) through
					 (3);
(5) Cooled according to the time and
					 temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY
					 FOOD under WAC
					 246-215-03515(1) if not either hot held as specified under WAC
					 246-215-03525(1),
					 served immediately, or held using time as a public health control as specified
					 under WAC
					 246-215-03530 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,
					 documented 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 WAC
					 246-215-03306(1).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03420 - Cooking - Unattended cooking and hot holding

Current through Register Vol. 24-14, July 15, 2024
Unattended cooking and unattended hot holding are
						prohibited without continuous temperature monitoring under an APPROVED
						plan.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03420, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03425 - Freezing-Parasite destruction (FDA Food Code 3-402.11)

Current through Register Vol. 24-14, July 15, 2024
(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 a minimum of 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) or below for a minimum of 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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03430 - Freezing-Records, creation and retention (FDA Food Code 3-402.12)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified under WAC
					 246-215-03425(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 WAC
					 246-215-03425 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 WAC
					 246-215-03425(2)(c),
					 a written agreement or statement from the supplier or aquaculturist stipulating
					 that the FISH were raised and fed as specified under WAC
					 246-215-03425(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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03430, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03435 - Reheating-Preparation for immediate service (FDA Food Code 3-403.10)

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03435, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03440 - Reheating-Reheating for hot holding (FDA Food Code 3-403.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified under subsections
					 (2), (3), and (5) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY 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.
(2) Except as
					 specified under subsection (3) of this section, TIME/TEMPERATURE CONTROL FOR
					 SAFETY 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 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been
					 commercially processed and PACKAGED in 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 WAC
					 246-215-03400(2) may be reheated for hot holding using the oven parameters and minimum time and
					 temperature conditions specified under WAC
					 246-215-03400(2).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03440, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart D - Destruction of Organisms of Public Health Concern › Section 246-215-03445 - Other methods-Treating juice (FDA Food Code 3-404.11)

Current through Register Vol. 24-14, July 15, 2024
JUICE PACKAGED in a FOOD ESTABLISHMENT must be:
(1) Treated under a haccp plan as specified
					 under WAC
					 246-215-08215 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 WAC
					 246-215-03610; 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
."
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03500 - Temperature and time control-Frozen food (FDA Food Code 3-501.11)

Current through Register Vol. 24-14, July 15, 2024
Stored frozen foods must be maintained
						frozen.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03500, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03505 - Temperature and time control-Time/temperature control for safety food, slacking (FDA Food Code 3-501.12)

Current through Register Vol. 24-14, July 15, 2024
Frozen Time/temperature control for safety 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03505, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03510 - Temperature and time control-Thawing (FDA Food Code 3-501.13)

Current through Register Vol. 24-14, July 15, 2024
Except as specified in subsection (4) of this section,
						TIME/TEMPERATURE CONTROL FOR SAFETY 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 70°F
					 (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 requiring
					 cooking as specified under WAC
					 246-215-03400(1) or
					 (2)    to be above 41°F (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°F
					 (5°C);
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03515 - Temperature and time control-Cooling (FDA Food Code 3-501.14)

Current through Register Vol. 24-14, July 15, 2024
(1) Cooked
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must be cooled, uncovered, protected
					 from contamination, in EQUIPMENT that maintains an ambient air temperature of
					 41°F (5°C) or less and:
(a) In a
					 shallow, uncovered, layer of two inches or less; or
(b) Up to four inches thick in one dimension
					 and not touching other pieces of FOOD for INTACT MEAT.