reglab/statecodes huggingface dataset:
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09127 - Commissary exemption

Current through Register Vol. 24-14, July 15, 2024
(1)
					 The PERSON IN CHARGE of a MOBILE FOOD UNIT shall use the COMMISSARY APPROVED by
					 the REGULATORY AUTHORITY issuing the MOBILE PRIMARY PERMIT unless exempted
					 under
					 RCW
					    43.20.148.
(2) The REGULATORY AUTHORITY must approve a
					 request for a MOBILE FOOD UNIT to be exempt from this chapter or REGULATORY
					 AUTHORITY requirements to operate from an APPROVED COMMISSARY or SERVICING AREA
					 if:
(a) The MOBILE FOOD UNIT contains all
					 EQUIPMENT and UTENSILS needed for complete onboard preparation of an APPROVED
					 menu;
(b) The MOBILE FOOD UNIT is
					 protected from environmental contamination when not in use;
(c) The MOBILE FOOD UNIT can maintain
					 required food storage temperatures during storage, preparation, service, and
					 transit;
(d) The MOBILE FOOD UNIT
					 has a dedicated HANDWASHING SINK to allow frequent handwashing at all
					 times;
(e) The MOBILE FOOD UNIT has
					 adequate water capacity and WAREWASHING facilities to clean all multiuse
					 utensils used on the MOBILE FOOD UNIT at a frequency specified in this
					 chapter;
(f) The MOBILE FOOD UNIT
					 is able to store tools onboard needed for cleaning and sanitizing;
(g) All FOOD, water, and ice used on the
					 MOBILE FOOD UNIT are prepared onboard or otherwise obtained from APPROVED
					 sources;
(h) Wastewater and garbage
					 will be sanitarily removed from the MOBILE FOOD UNIT following an APPROVED
					 written plan or by a licensed service provider; and
(i) The LOCAL HEALTH OFFICER approves the
					 menu and plan of operations for the MOBILE FOOD UNIT.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09130

Current through Register Vol. 24-14, July 15, 2024
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09130, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09135 - Water and wastewater - Water system

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09135, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09140 - Handwashing - Handwashing facilities

Current through Register Vol. 24-14, July 15, 2024
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 WAC
						246-215-05210; and includes soap
						and paper towels.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09140, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09145 - Handwashing - Handwashing waiver

Current through Register Vol. 24-14, July 15, 2024
When only prePACKAGED FOOD items are served, the
						REGULATORY AUTHORITY may waive or modify requirements for handwashing on the
						MOBILE FOOD UNIT.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09145, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09150 - Employee restrooms-Toilet facilities

Current through Register Vol. 24-14, July 15, 2024
The PERMIT HOLDER shall ensure APPROVED toilet
						facilities are available for employees:
(1) Readily accessible and within 500 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 WAC
					 246-215-05210.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09150, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09155 - Sink compartment requirements-Warewashing facilities

Current through Register Vol. 24-14, July 15, 2024
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.
(2) The REGULATORY AUTHORITY
					 may waive or modify this requirement in subsection (1) of this section when a
					 MOBILE FOOD UNIT demonstrates the operation:
(a) Includes limited FOOD preparation;
					 and
(b) Has additional clean
					 UTENSILS available and UTENSIL washing takes place at an APPROVED COMMISSARY or
					 SERVICING AREA.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09160 - Required postings-Business name and operating locations

Current through Register Vol. 24-14, July 15, 2024
The PERMIT HOLDER shall:
(1) Provide the REGULATORY AUTHORITY a
					 designated business name and permanently display the business name on the
					 exterior of the MOBILE FOOD UNIT in printed letters at least four inches in
					 height in a manner easily visible during operation; and
(2) Inform the REGULATORY AUTHORITY of the
					 days, hours and locations intended to vend in a manner acceptable to the
					 REGULATORY AUTHORITY, such as by telephone, electronic mail, written
					 correspondence or social media link.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09160, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09165 - Required postings - Permit

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09165, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09170 - Food and equipment protection - Overhead protection

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09170, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09175 - Food and equipment protection - Food and food service supplies

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09175, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart A - Mobile Food Units › Section 246-215-09180

Current through Register Vol. 24-14, July 15, 2024
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09180, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09200 - Requirements and restrictions

Current through Register Vol. 24-14, July 15, 2024
(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.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09205 - Food and equipment protection - Standard operating procedures

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09205, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09210 - Time/temperature control for safety food-Temperature control

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT
						shall ensure that TIME/TEMPERATURE CONTROL FOR SAFETY 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
(7) Held in preheated
					 mechanical hot holding EQUIPMENT or prechilled mechanical cold holding
					 EQUIPMENT, or otherwise temperature controlled by an APPROVED method.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09210, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09215 - Thawing thickness-Thawing time/temperature control for safety foods

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a TEMPORARY FOOD ESTABLISHMENT
						shall ensure TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are thawed as part
						of a continuous cooking process are not greater than four inches
						thick.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09215, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09220 - Public access - Separation barrier

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09220, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09225 - Handwashing and wastewater - Facilities

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09225, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09230 - Employee restrooms - Toilet facilities

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09230, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09235 - Sink compartment requirements - Warewashing facilities

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09235, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart B - Temporary Food Establishments › Section 246-215-09240 - Sink compartment requirements - Food preparation sink

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09240, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart C - Bed and Breakfast Operations › Section 246-215-09300 - Residential kitchen-Requirements and restrictions

Current through Register Vol. 24-14, July 15, 2024
(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 WAC
					 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 TIME/TEMPERATURE CONTROL FOR
					 SAFETY FOOD may be prepared and served at any time of day;
(d) TIME/TEMPERATURE CONTROL FOR SAFETY FOODS
					 are prepared for IMMEDIATE SERVICE only; and
(e) TIME/TEMPERATURE CONTROL FOR SAFETY FOODS
					 are not cooled for later reheating.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart C - Bed and Breakfast Operations › Section 246-215-09305 - Food protection - Standard operating procedures

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09305, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart C - Bed and Breakfast Operations › Section 246-215-09310 - Sinks - Sink compartment requirements

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09310, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09400 - Requirements and exemptions

Current through Register Vol. 24-14, July 15, 2024
(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 WAC
					 246-215-08600 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)
					 Initially regarding the nature of its FOOD service activities, including
					 information specified in WAC
					 246-215-08325; and
(i) A valid 501(c) IRS determination letter;
					 or
(ii) A letter of sponsorship
					 from a 501(c) organization with a copy of its current 501(c) IRS determination
					 letter.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09405 - Standard operating procedures-Food protection

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING
						ORGANIZATION shall ensure:
(1) REFUSE,
					 recyclables, and returnables are stored in a manner that does not create a
					 public health HAZARD or nuisance;
(2) The PREMISES are maintained to control
					 insects, rodents, and other pests;
(3) Children under age ten and animals are
					 kept out of FOOD preparation areas during the preparation of FOODS;
(4) Toxic chemicals are stored in accurately
					 labeled containers away from all FOODS and FOOD service supplies; and
(5) EQUIPMENT and FOOD CONTACT SURFACES are
					 maintained in good repair and condition.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09405, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09406 - Standard operating procedures-Food handling

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING
						ORGANIZATION shall ensure:
(1)
					 Compliance with the food safety requirements outlined in Part 3 of this
					 chapter;
(2) FOOD CONTACT SURFACES
					 are thoroughly cleaned and SANITIZED before each use;
(3) Cooled TIME/TEMPERATURE CONTROL FOR
					 SAFETY FOOD received from a DONOR KITCHEN is reheated to at least 165°F
					 (74°C) within two hours;
(4)
					 Cooled TIME/TEMPERATURE CONTROL FOR SAFETY FOOD rescued from a FOOD
					 ESTABLISHMENT is reheated to at least 165°F (74°C) within two hours;
					 and
(5) MEAT received from licensed
					 hunters is cooked to at least 165°F (74°C).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09407 - Standard operating procedures-Transportation

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING
						ORGANIZATION shall ensure:
(1)
					 Vehicles owned and operated by the DONATED FOOD DISTRIBUTING ORGANIZATION for
					 transporting FOOD are cleaned at a frequency necessary to prevent accumulation
					 of soil residues. The interior of the vehicle where food containers are stored
					 must be clean and free of insects, dirt, animals, leakage, and other potential
					 contaminants;
(2) TIME/TEMPERATURE
					 CONTROL FOR SAFETY FOOD is maintained hot or cold during transport using
					 EQUIPMENT that is not packed beyond capacity to maintain cold FOODS at 41°F
					 (5°C) or below and hot FOODS at 135°F (57°C) or above;
					 and
(3) FOOD is handled and
					 transported in separate containers as needed to prevent potential cross
					 contamination.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09410 - Sinks-Sink compartment requirements

Current through Register Vol. 24-14, July 15, 2024
The DONATED FOOD DISTRIBUTING ORGANIZATION shall have at
						least the following facilities:
(1) A
					 HANDWASHING SINK accessible and convenient for use by EMPLOYEES during all
					 times of FOOD preparation and service of unwrapped FOODS.
(2) Each sink used for handwashing is
					 provided with a supply of hand soap and SINGLE-USE towels or other APPROVED
					 hand-drying device.
(3) A
					 HANDWASHING SINK must be provided in the restroom and food preparation areas. A
					 HANDWASHING SINK in a toilet room is not a replacement for HANDWASHING SINKS in
					 food preparation areas.
(4) If
					 unpackaged food is handled on-site, the DONATED FOOD DISTRIBUTING ORGANIZATION
					 shall have at least the following facilities available for cleaning of
					 FOOD-contact UTENSILS and EQUIPMENT:
(a) A
					 three-compartment sink;
(b) A
					 two-compartment sink as specified in WAC
					 246-215-04305(4) and
					 (5);
(c) A two-compartment sink plus a home-style
					 dishwasher with a SANITIZING cycle providing 155°F (68°C) or hotter
					 water; or
(d) As otherwise
					 APPROVED.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09415 - Food sources-Donated foods

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING
						ORGANIZATION may receive FOODS for charitable purposes that include:
(1) APPROVED SOURCES as listed in Part 3,
					 Subpart B of this chapter;
(2) FOOD
					 from a FOOD ESTABLISHMENT or FOOD PROCESSING PLANT;
(3) Previously served FOODS from a FOOD
					 ESTABLISHMENT operating under a plan APPROVED by the REGULATORY
					 AUTHORITY;
(4) FOOD from a DONOR
					 KITCHEN that is:
(a) Properly stored and
					 handled to prevent contamination;
(b) Prepared on-site at the DONOR KITCHEN and
					 not in a residential kitchen in a private home; and
(c) Maintained at proper temperatures during
					 storage, preparation and transport.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09420 - Receiving food-Food condition

Current through Register Vol. 24-14, July 15, 2024
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
					 unADULTERATED;
(2) FOODS rescued
					 from a FOOD ESTABLISHMENT that have not been previously served to a person,
					 unless as specified in WAC
					 246-215-09415;
(3) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
					 meets the temperature specifications in WAC
					 246-215-03235;
(4) FOODS have been protected from
					 contamination during handling and storage by intact original commercial
					 packaging or sanitary FOOD-grade containers;
(5) FOODS have been handled and transported
					 in separate containers as needed to prevent potential cross contamination
					 between READY-TO-EAT and nonREADY-TO-EAT FOODS; and
(6) FOODS were transported in the interior of
					 a vehicle that is clean and free of insects, dirt, animals, leakage, and other
					 potential contaminants.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09420, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09425 - Prohibited food-Restrictions

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING
						ORGANIZATION may not accept, serve or distribute:
(1) Home-canned FOODS;
(2) FOOD from a residential kitchen in a
					 private home, other than those specified in WAC
					 246-215-09415;
(3) FOOD from a donor kitchen prepared using
					 specialized processing methods as described in WAC
					 246-215-03535;
(4) Canned FOODS in containers that are rusty
					 or severely damaged;
(5) Distressed
					 FOODS (such as from a fire, flood, or prolonged storage) unless the FOODS have
					 been evaluated and APPROVED for charitable distribution;
(6) Infant formula that is past the original
					 expiration date set by the processor; or
(7) Raw, unpasteurized milk.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09425, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09430 - Food labels-Alternative labeling

Current through Register Vol. 24-14, July 15, 2024
FOOD that is rePACKAGED at the DONATED FOOD DISTRIBUTING
						ORGANIZATION may be distributed without complete label information on each
						individual container, provided that:
(1) Each container is labeled with the common
					 name of the FOOD;
(2) The name and
					 place of business of the manufacturer, packer, or distributor; and
(3) The complete label information, according
					 to the provisions of chapter 69.04 RCW, including complete ingredient and
					 allergen disclosure information, 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09430, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart D - Donated Food Distributing Organizations › Section 246-215-09435 - Record keeping-Receiving record

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a DONATED FOOD DISTRIBUTING
						ORGANIZATION receiving TIME/TEMPERATURE CONTROL FOR SAFETY FOODS or
						nonTIME/TEMPERATURE CONTROL FOR SAFETY FOODS, READY-TO-EAT FOODS not
						prePACKAGED in a FOOD PROCESSING PLANT shall keep records for ninety days
						documenting the source, quantity, type, and receiving date of the
						FOODS.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09435, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart E - Preschools › Section 246-215-09500 - Requirements and exemptions

Current through Register Vol. 24-14, July 15, 2024
(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 WAC
					 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) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
					 is prepared for IMMEDIATE SERVICE; and
(c) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
					 is cooked, reheated, or hot held and not cooled for future service.
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must be either served hot or discarded
					 each day.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart E - Preschools › Section 246-215-09505 - Standard operating procedures

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09505, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart E - Preschools › Section 246-215-09510 - Sink compartment requirements

Current through Register Vol. 24-14, July 15, 2024
(1) At a minimum, a PRESCHOOL must have
					 manual WAREWASHING sinks as specified under WAC
					 246-215-04305.
(2) One of the WAREWASHING sinks may also be
					 used as a HANDWASHING SINK, provided FOOD preparation and WAREWASHING occur at
					 separate times.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09510, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 9 - ALTERNATIVE FOOD FACILITIES › Subpart E - Preschools › Section 246-215-09515 - Food preparation sink

Current through Register Vol. 24-14, July 15, 2024
If produce is washed on-site, the PRESCHOOL must either
						have:
(1) A separate FOOD preparation
					 sink as specified under WAC
					 246-215-04325; or
(2) A preAPPROVED alternate produce washing
					 procedure (e.g., the use of a colander) that ensures produce is not directly
					 placed in WAREWASHING or HANDWASHING SINKS.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-09515, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 10 - SEVERABILITY › Section 246-215-10000 - Severability

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						RCW
						43.20.050 and
						43.20.145. 13-03-109, §
						246-215-10000, filed 1/17/13, effective
						5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-217 - Food worker cards › Section 246-217-005 - Purpose and authority

Current through Register Vol. 24-14, July 15, 2024
The purpose of chapter 246-217 WAC is to establish state
				  board of health standards for the issuance of food worker cards (food worker
				  permits) under chapter 69.06 RCW and
				  RCW
				     43.20.050. To promote and protect the health,
				  safety and well-being of the public and prevent the spread of disease by food,
				  all food service workers in the state shall demonstrate through the process of
				  examination that they possess an adequate knowledge of the principles and
				  practices involved in the safe preparation, storage, and service of
				  foods.
Statutory Authority:
					 RCW
					 43.20.050. 99-13-019, § 246-217-005,
					 filed 6/7/99, effective 7/8/99.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-217 - Food worker cards › Section 246-217-010 - Definitions

Current through Register Vol. 24-14, July 15, 2024
As used in this chapter of the rules and regulations, the
				  following definitions apply:
(1)
				"Additional food safety training" means completion of a comprehensive training
				program on food safety of at least four hours in length. Training may include
				topics such as: Proper cooking, hot-holding, cold-holding and cooling of
				potentially hazardous foods; cross-contamination prevention; HACCP and/or
				proper hand washing techniques. Approval of training programs shall be obtained
				from jurisdictional health departments or the department by the training
				provider. Approval of training programs must be obtained in advance.
(2) "Applicant" means an individual applying
				to obtain an initial or renewal food worker card.
(3) "Department" means the Washington state
				department of health.
(4) "Food
				service establishment" means:
(a) A place,
				location, operation, site, or facility where food is manufactured, prepared,
				processed, packaged, dispensed, distributed, sold, served, or offered to the
				consumer regardless of whether or not compensation for food occurs, including
				but not limited to:
(i) Restaurants, snack
				bars, cafeterias, taverns, bars;
(ii) Retail food stores, supermarkets, retail
				meat markets, retail fish markets, retail bakeries, delicatessens;
(iii) Institutional operations licensed by
				the department, the state department of social and health services or local
				health officer, such as schools, hospitals, jails, prisons, nursing homes,
				assisted living facilities, and child care facilities;
(iv) Central preparation sites, including
				caterers;
(v) Satellite servicing
				locations;
(vi) Temporary food
				service establishments or mobile food units;
(vii) Bed and breakfast operations;
(viii) Remote feeding sites;
(ix) Adult family homes; and
(x) Vending machines dispensing potentially
				hazardous foods.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-217 - Food worker cards › Section 246-217-015 - Applicability

Current through Register Vol. 24-14, July 15, 2024
(1) All food
				service workers must obtain a food worker card within fourteen calendar days
				from the beginning of employment at a food service establishment, except as
				provided in subsection (4) of this section.
(2) In the case of temporary food service
				establishments, at a minimum the operator or person in charge each shift or
				during hours of operation must have a valid food worker card obtained prior to
				the event.
(3) Employers at any
				food service establishment (permanent or temporary) must provide information or
				training regarding pertinent safe food handling practices to food service
				workers prior to beginning food handling duties if the worker does not hold a
				valid food worker card. Documentation that the information or training has been
				provided to the individual must be kept on file by the employer and be
				available for inspection by the health officer at all times.
(4) A food service worker in an adult family
				home, as defined in
				RCW
				   70.128.010, is exempt from possessing a food
				worker card, if the worker:
(a) Began working
				in an adult family home after June 30, 2005, has successfully completed basic
				or modified-basic caregiver training, and has documentation of receiving
				information or training regarding safe food handling practices from his or her
				employer prior to providing food handling or service for clients of the adult
				family home; or
(b) Held a valid
				food worker card prior to June 30, 2005, and obtained 0.5 hours of continuing
				education in food handling safety per year since June 30, 2005.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-217 - Food worker cards › Section 246-217-035 - Validity and form of food worker cards

Current through Register Vol. 24-14, July 15, 2024
(1) All initial cards are valid for two years
				from the date of issuance.
(2)
				Effective July 1, 1999, renewal cards are valid for three years from the date
				of issuance; except: An applicant may be granted a renewal card valid for five
				years from the date of issuance if the applicant documents that he/she has
				attended "additional food safety training" within the past two years.
(3) Any legally issued food worker card shall
				be valid throughout Washington state.
(4) Food service workers may apply for a
				renewal of a food worker card up to sixty days before the expiration date on
				their current valid card. Proof of a valid card must be shown at the time of
				renewal application.
(5) The card
				shall be approximately three inches by five inches in size and contain the
				following information:
(a) The identification
				of the card as a Washington state food worker card or "limited duty card," as
				applicable;
(b) The identity of the
				jurisdictional health department issuing the card;
(c) Printed (or typed written) name and
				signature of the food service worker;
(d) Card expiration date;
(e) Signature of the health officer;
				and
(f) Any other identifier or
				other information deemed necessary by the health officer.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-217 - Food worker cards › Section 246-217-045 - Limited duty food worker cards

Current through Register Vol. 24-14, July 15, 2024
The local health officer may issue a limited duty card when
				  necessary to reasonably accommodate a person with a disability.
(1) A person applying to obtain a limited
				duty card shall communicate to the local health officer which low public health
				risk activity(ies) (e.g., dishwashing, bussing tables, filling condiment
				containers, etc.) he or she will be performing.
(2) The health officer may require the
				applicant to attend the food safety training associated with the issuance of
				food worker cards. No written examination is required for the issuance of
				limited duty cards.
(3) The local
				health officer shall list the approved activity(ies) on the food worker
				card.
(4) The fee and length of
				validity of limited duty cards is the same as all other food worker
				cards.
(5) The employer should
				ensure that the individual is provided with information to safely perform the
				activity(ies) listed on the card.
Statutory Authority:
					 RCW
					 43.20.050. 99-13-019, § 246-217-045,
					 filed 6/7/99, effective 7/8/99.