reglab/statecodes huggingface dataset:
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart G - Sanitization of Equipment and Utensils › Section 246-215-04700 - Objective-Food-contact surfaces and utensils (FDA Food Code 4-701.10)

Current through Register Vol. 24-14, July 15, 2024
EQUIPMENT, FOOD-CONTACT SURFACES, and UTENSILS must be
						SANITIZED.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04700, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart G - Sanitization of Equipment and Utensils › Section 246-215-04705 - Frequency-Before use after cleaning (FDA Food Code 4-702.11)

Current through Register Vol. 24-14, July 15, 2024
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT must be
						SANITIZED before use and after cleaning.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04705, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart G - Sanitization of Equipment and Utensils › Section 246-215-04710 - Methods-Hot water and chemical (FDA Food Code 4-703.11)

Current through Register Vol. 24-14, July 15, 2024
After being cleaned, EQUIPMENT, FOOD-CONTACT SURFACES,
						and UTENSILS must be SANITIZED in:
(1)
					 Hot water manual operations by immersion for at least thirty seconds and as
					 specified under WAC
					 246-215-04550;
(2) Hot water mechanical operations by being
					 cycled through EQUIPMENT that is set up as specified under WAC
					 246-215-04520,
					 246-215-04555, and
					 246-215-04560 and achieving a
					 UTENSIL surface temperature of 160°F (71°C) as measured by an
					 irreversible registering temperature indicator; or
(3) Chemical manual or mechanical operations,
					 including the application of SANITIZING chemicals by immersion, manual
					 swabbing, brushing, or pressure spraying methods, using a solution as specified
					 under WAC
					 246-215-04565. Contact times must
					 be consistent with those on EPA-registered label use instructions by providing:
(a) Except as specified under (b) of this
					 subsection, a contact time of at least ten seconds for a chlorine solution
					 specified under WAC
					 246-215-04565(1);
(b) A contact time of at least seven seconds
					 for a chlorine solution of 50 mg/L that has a pH of ten or less and a
					 temperature of at least 100°F (38°C) or a pH of eight or less and a
					 temperature of at least 75°F (24°C);
(c) A contact time of at least thirty seconds
					 for other chemical sanitizing solutions; or
(d) A contact time used in relationship with
					 a combination of temperature, concentration, and pH that, when evaluated for
					 efficacy, yields SANITIZATION as defined in WAC
					 246-215-01115.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart H - Laundering › Section 246-215-04800 - Objective-Clean linens (FDA Food Code 4-801.11)

Current through Register Vol. 24-14, July 15, 2024
Clean LINENS must be free from FOOD residues and other
						soiling matter.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04800, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart H - Laundering › Section 246-215-04805 - Frequency-Specifications (FDA Food Code 4-802.11)

Current through Register Vol. 24-14, July 15, 2024
(1) LINENS that do not come in direct contact
					 with FOOD must be laundered between operations if they become wet, sticky, or
					 visibly soiled.
(2) Cloth gloves
					 used as specified under WAC
					 246-215-03342(4) must be laundered before being used with a different type of raw animal FOOD
					 such as beef, FISH, lamb, pork, or poultry.
(3) LINENS and napkins that are used as
					 specified under WAC
					 246-215-03336 and cloth napkins
					 must be laundered between each use.
(4) Wet wiping cloths must be laundered
					 daily.
(5) Dry wiping cloths must
					 be laundered as necessary to prevent contamination of food and clean serving
					 UTENSILS.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04805, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart H - Laundering › Section 246-215-04810 - Methods-Storage of soiled linens (FDA Food Code 4-803.11)

Current through Register Vol. 24-14, July 15, 2024
Soiled LINENS must be kept in clean, nonabsorbent
						receptacles or clean, washable laundry bags and stored and transported to
						prevent contamination of FOOD, clean equipment, clean UTENSILS, and
						SINGLE-SERVICE and SINGLE-USE ARTICLES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04810, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart H - Laundering › Section 246-215-04815 - Methods-Mechanical washing (FDA Food Code 4-803.12)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, LINENS must be mechanically washed.
(2) In FOOD ESTABLISHMENTS in which only
					 wiping cloths are laundered as specified under WAC
					 246-215-04320(2),
					 the wiping cloths may be laundered in a mechanical washer, sink designated only
					 for laundering wiping cloths, or a WAREWASHING sink that is cleaned as
					 specified under WAC
					 246-215-04515.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04815, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart H - Laundering › Section 246-215-04820 - Methods-Use of laundry facilities (FDA Food Code 4-803.13)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified in subsection (2) of this section, laundry facilities on the PREMISES
					 of a FOOD ESTABLISHMENT must be used only for the washing and drying of items
					 used in the operation of the establishment.
(2) Separate laundry facilities located on
					 the PREMISES for the purpose of general laundering such as for institutions
					 providing boarding and lodging may also be used for laundering FOOD
					 ESTABLISHMENT items.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04820, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04900 - Drying-Equipment and utensils, air-drying required (FDA Food Code 4-901.11)

Current through Register Vol. 24-14, July 15, 2024
After cleaning and SANITIZING, EQUIPMENT and
						UTENSILS:
(1) Must be air-dried or used
					 after adequate draining as specified in the first paragraph of
					 40
					 C.F.R. 180.940 Tolerance exemptions for
					 active and inert ingredients for use in antimicrobial formulations
					 (FOOD-CONTACT SURFACE SANITIZING solutions), before contact with FOOD;
					 and
(2) May not be cloth-dried
					 except that UTENSILS that have been air-dried may be polished with cloths that
					 are maintained clean and dry.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04900, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04905 - Drying-Wiping cloths, air drying locations (FDA Food Code 4-901.12)

Current through Register Vol. 24-14, July 15, 2024
Wiping cloths laundered in a FOOD ESTABLISHMENT that does
						not have a mechanical clothes dryer as specified under WAC
						246-215-04320(2) must be air-dried in a location and in a
						manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and
						SINGLE-SERVICE and SINGLE-USE ARTICLES and the wiping cloths. This section does
						not apply if wiping cloths are stored after laundering in a SANITIZING solution
						as specified under WAC
						246-215-04565.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04905, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04910 - Lubricating and reassembling-Food-contact surfaces (FDA Food Code 4-902.11)

Current through Register Vol. 24-14, July 15, 2024
Lubricants as specified under WAC
						246-215-07240 must be applied to
						FOOD-CONTACT SURFACES that require lubrication in a manner that does not
						contaminate FOOD-CONTACT SURFACES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04910, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04915 - Lubricating and reassembling-Equipment (FDA Food Code 4-902.12)

Current through Register Vol. 24-14, July 15, 2024
EQUIPMENT must be reassembled so that FOOD-CONTACT
						SURFACES are not contaminated.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04915, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04920 - Storing-Equipment, utensils, linens, and single-service and single-use articles (FDA Food Code 4-903.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified in subsection (4) of this section, cleaned EQUIPMENT,
					 UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES must be
					 stored:
(a) In a clean, dry
					 location;
(b) Where they are not
					 exposed to splash, dust, or other contamination; and
(c) At least six inches (15 cm) above the
					 floor.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04925 - Storing-Prohibitions (FDA Food Code 4-903.12)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and
					 SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(a) In locker rooms;
(b) In toilet rooms;
(c) In garbage rooms;
(d) In mechanical rooms;
(e) Under sewer lines that are not shielded
					 to intercept potential drips;
(f)
					 Under leaking water lines including leaking automatic fire sprinkler heads or
					 under lines on which water has condensed;
(g) Under open stairwells; or
(h) Under other sources of
					 contamination.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04930 - Preventing contamination-Kitchenware and tableware (FDA Food Code 4-904.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS must
					 be handled, displayed, and dispensed so that contamination of FOOD- and
					 lip-contact surfaces is prevented.
(2) Knives, forks and spoons that are not
					 prewrapped must be presented so that only the handles are touched by EMPLOYEES
					 and by CONSUMERS if CONSUMER self-service is provided.
(3) Except as specified under subsection (2)
					 of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD-or
					 lip-contact must be furnished for CONSUMER self-service with the original
					 individual wrapper intact or from an APPROVED dispenser.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04930, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04935 - Preventing contamination-Soiled and clean tableware (FDA Food Code 4-904.12)

Current through Register Vol. 24-14, July 15, 2024
Soiled TABLEWARE must be removed from CONSUMER eating and
						drinking areas and handled so that clean TABLEWARE is not
						contaminated.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04935, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04940 - Preventing contamination-Preset tableware (FDA Food Code 4-904.13)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified in subsection (2) of this section, TABLEWARE that is preset must be
					 protected from contamination by being wrapped, covered, or inverted;
(2) Preset TABLEWARE may be exposed if:
(a) Unused settings are removed when a
					 CONSUMER is seated; or
(b) Settings
					 not removed when a CONSUMER is seated are cleaned and SANITIZED before further
					 use.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart I - Protection of Clean Items › Section 246-215-04945 - Preventing contamination-Rinsing equipment and utensils after cleaning and sanitizing (FDA Food Code 4-904.14)

Current through Register Vol. 24-14, July 15, 2024
After being cleaned and SANITIZED, EQUIPMENT and UTENSILS
						may not be rinsed before air drying or use unless:
(1) The rinse is applied directly from a
					 potable water supply by a WAREWASHING machine that is maintained and operated
					 as specified under WAC
					 246-215-04226 through
					 246-215-04270 and
					 246-215-04500 through
					 246-215-04575; and
(2) The rinse is
					 applied only after the EQUIPMENT and UTENSILS have been SANITIZED by the
					 application of hot water or by the application of a chemical SANITIZER solution
					 whose EPA-registered label use instructions call for rinsing off the SANITIZER
					 after it is applied in a commercial WARE-WASHING machine.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04945, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05100 - Source-Approved system (FDA Food Code 5-101.11)

Current through Register Vol. 24-14, July 15, 2024
DRINKING WATER must be obtained from an APPROVED source
						that is a PUBLIC WATER SYSTEM.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05100, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05105 - Source-System flushing and disinfection (FDA Food Code 5-101.12)

Current through Register Vol. 24-14, July 15, 2024
A DRINKING WATER system must be flushed and disinfected
						before being placed in service after construction, repair, or modification and
						after an emergency situation, such as a flood, that might introduce
						contaminants into the system.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05105, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05110 - Source-Bottled drinking water (FDA Food Code 5-101.13)

Current through Register Vol. 24-14, July 15, 2024
BOTTLED DRINKING WATER used or sold in a FOOD
						ESTABLISHMENT must be obtained from APPROVED sources in accordance with  21
						C.F.R. 129  - Processing and Bottling of Bottled Drinking Water and chapters
						246-290 and 246-291 WAC.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05110, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05115 - Quality-Standards (FDA Food Code 5-102.11)

Current through Register Vol. 24-14, July 15, 2024
Water used in FOOD ESTABLISHMENTS must meet DRINKING
						WATER quality standards in accordance with chapters 246-290 and 246-291 WAC,
						except as specified under WAC
						246-215-05120.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05115, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05120 - Quality-Nondrinking water (FDA Food Code 5-102.12)

Current through Register Vol. 24-14, July 15, 2024
(1) A nonDRINKING WATER supply must be used
					 only if its use is APPROVED.
(2)
					 NonDRINKING WATER must be used only for nonculinary purposes such as air
					 conditioning, nonFOOD EQUIPMENT cooling, fire protection and irrigation of
					 nonFOOD landscape foliage.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05120, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05125 - Quality-Sampling (FDA Food Code 5-102.13)

Current through Register Vol. 24-14, July 15, 2024
Except when used as specified under WAC
						246-215-05120, water from a
						nonPUBLIC WATER SYSTEM must be sampled and tested at least annually and as
						required by state water quality regulations.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05125, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05130 - Quantity and availability-Sample report (FDA Food Code 5-102.14)

Current through Register Vol. 24-14, July 15, 2024
The most recent sample report for the nonPUBLIC WATER
						SYSTEM must be retained on file in the FOOD ESTABLISHMENT or the report must be
						maintained as specified by state water quality regulations.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05130, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05135 - Quantity and availability-Capacity (FDA Food Code 5-103.11)

Current through Register Vol. 24-14, July 15, 2024
(1) The water
					 source and system must be of sufficient capacity to meet the peak water demands
					 of the FOOD ESTABLISHMENT.
(2) Hot
					 water generation and distribution systems must be sufficient to meet the peak
					 hot water demands throughout the FOOD ESTABLISHMENT.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05135, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05140 - Distribution, delivery and retention-Pressure (FDA Food Code 5-103.12)

Current through Register Vol. 24-14, July 15, 2024
Water under pressure must be provided to all fixtures,
						EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that
						water supplied as specified under WAC
						246-215-05150(1) and
						(2)    to a TEMPORARY FOOD ESTABLISHMENT or in
						response to a temporary interruption of a water supply need not be under
						pressure.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05140, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05145 - Distribution, delivery and retention-System (FDA Food Code 5-104.11)

Current through Register Vol. 24-14, July 15, 2024
Water must be received from the source through the use
						of:
(1) An APPROVED public water main;
					 or
(2) One or more of the following
					 that must be constructed, maintained, and operated according to LAW:
(a) Nonpublic water main, water pumps, pipes,
					 hoses, connections and other appurtenances;
(b) Water transport vehicles; and
(c) Water containers.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart A - Water › Section 246-215-05150 - Distribution, delivery and retention-Alternate water supply (FDA Food Code 5-104.12)

Current through Register Vol. 24-14, July 15, 2024
Water meeting the requirements specified under Part 5,
						Subpart A must be made available for a mobile facility, for a TEMPORARY FOOD
						ESTABLISHMENT, without a permanent water supply, and for a FOOD ESTABLISHMENT
						with a temporary interruption of its water supply through:
(1) A supply of containers of commercially
					 BOTTLED DRINKING WATER;
(2) One or
					 more closed portable water containers;
(3) An enclosed vehicular water
					 tank;
(4) An on-PREMISES water
					 storage tank; or
(5) Piping,
					 tubing, or hoses connected to an adjacent APPROVED source.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05150, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05200 - Materials-Approved (FDA Food Code 5-201.11)

Current through Register Vol. 24-14, July 15, 2024
(1) A PLUMBING SYSTEM and hoses conveying
					 water must be constructed and repaired with APPROVED materials according to
					 LAW.
(2) A water filter must be
					 made of SAFE MATERIALS.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05200, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05205 - Design, construction and installation-Approved system and cleanable fixtures (FDA Food Code 5-202.11)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 PLUMBING SYSTEM must be designed, constructed, and installed according to
					 LAW.
(2) A PLUMBING FIXTURE such as
					 a handwashing sink, toilet or urinal must be EASILY CLEANABLE.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05205, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05210 - Design, construction and installation-Handwashing facility, installation (FDA Food Code 5-202.12)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 HANDWASHING SINK must be equipped to provide water at a temperature of at least
					 100°F (38°C) through a mixing valve or combination faucet.
(2) A steam mixing valve may not be used at a
					 hand-washing sink.
(3) A
					 self-closing, slow closing or metering faucet must provide a flow of water for
					 at least fifteen seconds without the need to reactivate the faucet.
(4) An automatic handwashing facility must be
					 installed in accordance with manufacturer's instructions.
(5) HANDWASHING SINKS in FOOD ESTABLISHMENTS
					 must be adequately sized to allow a FOOD EMPLOYEE to wash both hands
					 simultaneously.
(6) FOOD EMPLOYEES
					 offering FOOD samples, such as FOOD demonstrators, may have HANDWASHING SINKS
					 that meet the TEMPORARY FOOD ESTABLISHMENT requirements in WAC
					 246-215-09225 if not handling raw
					 MEAT, FISH or POULTRY.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05210, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05215 - Design, construction and installation-Backflow prevention, air gap (FDA Food Code 5-202.13)

Current through Register Vol. 24-14, July 15, 2024
An air gap between the DRINKING WATER supply inlet and
						the flood level rim of the PLUMBING FIXTURES or EQUIPMENT, meet the definition
						of an APPROVED air gap in WAC 246-290-010.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05215, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05220 - Design, construction and installation-Backflow prevention device, design standard (FDA Food Code 5-202.14)

Current through Register Vol. 24-14, July 15, 2024
A backflow or backsiphonage prevention device installed
						on a water supply system must meet standards for construction, installation,
						maintenance, inspection, and testing for that specific application and type of
						device in accordance with WAC 246-290-490 and
						51-56-0600.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05220, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05225 - Design, construction and installation-Conditioning device, design (FDA Food Code 5-202.15)

Current through Register Vol. 24-14, July 15, 2024
A water filter, screen and other water conditioning
						device installed on water lines must be designed to facilitate disassembly for
						periodic service and cleaning. A water filter element must be of the
						replaceable type.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05225, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05230 - Numbers and capacities-Handwashing sinks (FDA Food Code 5-203.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified in subsection (2) of this section, at least one HANDWASHING SINK, a
					 number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in
					 areas specified under WAC
					 246-215-05255, and not fewer than
					 the number of HANDWASHING SINKS required by LAW must be provided.
(2) If APPROVED and capable of removing the
					 types of soils encountered in the FOOD operations involved, automatic
					 handwashing facilities may be substituted for HANDWASHING SINKS in a FOOD
					 ESTABLISHMENT that has at least one HAND-WASHING SINK.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05230, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05235 - Numbers and capacities-Toilets and urinals (FDA Food Code 5-203.12)

Current through Register Vol. 24-14, July 15, 2024
(1) At least one
					 toilet and not fewer than the toilets required by LAW must be provided. If
					 authorized by LAW and urinals are substituted for toilets, the substitution
					 must be done as specified by LAW.
(2) Except as specified under WAC
					 246-215-09150, the FOOD
					 ESTABLISHMENT PERMIT HOLDER shall ensure that toilet rooms are conveniently
					 located within 200 feet of the FOOD ESTABLISHMENT and accessible to EMPLOYEES
					 during all hours of operation.
(3)
					 The FOOD ESTABLISHMENT PERMIT HOLDER shall ensure that toilet rooms are
					 conveniently located and accessible to patrons during all hours of operation
					 if:
(a) The establishment has customer
					 seating for on-PREMISES consumption; and
(b) The establishment was constructed or
					 extensively remodeled after May 1, 1992.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05240 - Numbers and capacities-Service sink (FDA Food Code 5-203.13)

Current through Register Vol. 24-14, July 15, 2024
(1) At least one
					 service sink or one curbed cleaning facility equipped with a floor drain must
					 be provided and conveniently located for the cleaning of mops or similar wet
					 floor cleaning tools and for the disposal of mop water and similar liquid
					 waste.
(2) Toilets and urinals may
					 not be used as a service sink for the disposal of mop water and similar liquid
					 waste.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05240, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05245 - Numbers and capacities-Backflow prevention device, when required (FDA Food Code 5-203.14)

Current through Register Vol. 24-14, July 15, 2024
A PLUMBING SYSTEM must be installed to preclude backflow
						of a solid, liquid, or gas contaminant into the water supply system at each
						point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is
						attached or on a hose bibb if a hose is not attached and backflow prevention is
						required by LAW, by:
(1) Providing an
					 air gap as specified under WAC
					 246-215-05215; or
(2) Installing an APPROVED backflow
					 prevention device as specified under WAC
					 246-215-05220.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05245, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05250 - Numbers and capacities-Backflow prevention, carbonator

Current through Register Vol. 24-14, July 15, 2024
Backflow prevention systems for carbonators must be
						installed as specified under WAC
						51-56-0600, Chapter 6-Water supply
						and distribution.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05250, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05255 - Location and placement-Handwashing sinks (FDA Food Code 5-204.11)

Current through Register Vol. 24-14, July 15, 2024
A HANDWASHING SINK must be located:
(1) To allow convenient use by
					 EMPLOYEES;
(2) Within twenty-five
					 feet, or as APPROVED, of FOOD preparation, FOOD dispensing, and WAREWASHING
					 areas; and
(3) In, or immediately
					 adjacent to, toilet rooms.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05255, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05260 - Location and placement-Backflow prevention device (FDA Food Code 5-204.12)

Current through Register Vol. 24-14, July 15, 2024
A backflow prevention device must be located so that it
						can be serviced and maintained.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05260, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05265 - Location and placement-Conditioning device (FDA Food Code 5-204.13)

Current through Register Vol. 24-14, July 15, 2024
A water filter, screen, and other water conditioning
						device installed on water lines must be located to facilitate disassembly for
						periodic servicing and cleaning.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05265, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05270 - Operation and maintenance-Using a handwashing sink (FDA Food Code 5-205.11)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 HANDWASHING SINK must be maintained so that it is accessible at all times for
					 EMPLOYEE use.
(2) A HANDWASHING
					 SINK may not be used for purposes other than handwashing.
(3) An automatic handwashing facility must be
					 used in accordance with manufacturer's instructions.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05270, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05275 - Operation and maintenance-Prohibiting a cross connection (FDA Food Code 5-205.12)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 PERSON may not create a cross connection by connecting a pipe or conduit
					 between the DRINKING WATER system and a nonDRINKING WATER system or a water
					 system of unknown quality.
(2) The
					 piping of a nonDRINKING WATER system must be durably identified so that it is
					 readily distinguishable from piping that carries DRINKING WATER.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05275, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05280 - Operation and maintenance-Scheduling inspection, testing, and service for water system device (FDA Food Code 5-205.13)

Current through Register Vol. 24-14, July 15, 2024
A device such as a water treatment device or backflow
						preventer must be scheduled for inspection, testing, and service, in accordance
						with manufacturer's instructions and WAC
						51-56-0600 and as necessary to
						prevent device failure based on local water conditions, and records
						demonstrating inspection, testing, and service must be maintained by the PERSON
						IN CHARGE.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05280, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05285 - Operation and maintenance-Water reservoir of fogging devices, cleaning (FDA Food Code 5-205.14)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 reservoir that is used to supply water to a device such as a produce fogger
					 must be:
(a) Maintained in accordance with
					 manufacturer's specifications; and
(b) Cleaned in accordance with manufacturer's
					 specifications or according to the procedures specified under subsection (2) of
					 this section, whichever is more stringent.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart B - Plumbing System › Section 246-215-05290 - Operation and maintenance-System maintained in good repair (FDA Food Code 5-205.15)

Current through Register Vol. 24-14, July 15, 2024
A plumbing system must be:
(1) Repaired according to law; and
(2) Maintained in good repair.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05290, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05300 - Materials-Approved (FDA Food Code 5-301.11)

Current through Register Vol. 24-14, July 15, 2024
Materials that are used in the construction of a mobile
						water tank, mobile food unit water tank, and appurtenances must be:
(1) Safe;
(2) Durable, corrosion-resistant and
					 nonabsorbent; and
(3) Finished to
					 have a smooth, easily cleanable surface.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05300, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05305 - Design and construction-Enclosed system, sloped to drain FDA Food Code 5-302.11)

Current through Register Vol. 24-14, July 15, 2024
A mobile water tank must be:
(1) Enclosed from the filling inlet to the
					 discharge outlet; and
(2) Sloped to
					 an outlet that allows complete drainage of the tank.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05305, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05310 - Design and construction-Inspection and cleaning port, protected and secured (FDA Food Code 5-302.12)

Current through Register Vol. 24-14, July 15, 2024
If a water tank is designed with an access port for
						inspection and cleaning, the opening must be in the top of the tank and:
(1) Flanged upward at least one-half inch (13
					 mm); and
(2) Equipped with a port
					 cover assembly that is:
(a) Provided with a
					 gasket and a device for securing the cover in place; and
(b) Flanged to overlap the opening and sloped
					 to drain.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05315 - Design and construction-"V" type threads, use limitation (FDA Food Code 5-302.13)

Current through Register Vol. 24-14, July 15, 2024
A fitting with "V" type threads on a water tank or inlet
						or outlet must be allowed only when a hose is permanently
						attached.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05315, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05320 - Design and construction-Tank vent, protected (FDA Food Code 5-302.14)

Current through Register Vol. 24-14, July 15, 2024
If provided, a water tank vent must terminate in a
						downward direction and must be covered with:
(1) 16 mesh to one inch (16 mesh to 25.4 mm)
					 screen or equivalent when the vent is in a protected area; or
(2) A protective filter when the vent is in
					 an area that is not protected from windblown dirt and debris.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05320, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05325 - Design and construction-Inlet and outlet, sloped to drain (FDA Food Code 5-302.15)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 water tank and its inlet and outlet must be sloped to drain.
(2) A water tank inlet must be positioned so
					 that it is protected from contaminants such as waste discharge, road dust, oil
					 or grease.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05325, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05330 - Design and construction-Hose, construction and identification (FDA Food Code 5-302.16)

Current through Register Vol. 24-14, July 15, 2024
A hose used for conveying DRINKING WATER from a water
						tank must be:
(1) Safe;
(2) Durable, CORROSION-RESISTANT, and
					 nonabsorbent;
(3) Resistant to
					 pitting, chipping, crazing, scratching, scoring, distortion, and
					 decomposition;
(4) Finished with a
					 smooth interior surface; and
(5)
					 Clearly and durably identified as to its use if not permanently
					 attached.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05330, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05335 - Numbers and capacities-Filter, compressed air (FDA Food Code 5-303.11)

Current through Register Vol. 24-14, July 15, 2024
A filter that does not pass oil or oil vapors must be
						installed in the air supply line between the compressor and DRINKING WATER
						system when compressed air is used to pressurize the water tank
						system.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05335, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05340 - Numbers and capacities-Protective cover or device (FDA Food Code 5-303.12)

Current through Register Vol. 24-14, July 15, 2024
A cap and keeper chain, closed cabinet, closed storage
						tube, or other APPROVED protective cover or device must be provided for a water
						inlet, outlet and hose.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05340, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05345 - Numbers and capacities-Mobile food unit tank inlet (FDA Food Code 5-303.13)

Current through Register Vol. 24-14, July 15, 2024
A MOBILE FOOD UNIT water tank inlet must be:
(1) Three-fourths inch (19.1 mm) in inner
					 diameter or less; and
(2) Provided
					 with a hose connection of a size or type that prevents its use for any other
					 service.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05345, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05350 - Operation and maintenance-System flushing and sanitation (FDA Food Code 5-304.11)

Current through Register Vol. 24-14, July 15, 2024
A water tank, pump, and hoses must be flushed and
						SANITIZED before being placed in service after construction, repair,
						modification, and periods of nonuse.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05350, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 5 - WATER, PLUMBING AND WASTE › Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank › Section 246-215-05355 - Operation and maintenance-Using a pump and hoses, backflow prevention (FDA Food Code 5-304.12)

Current through Register Vol. 24-14, July 15, 2024
A PERSON shall operate a water tank, pump, and hoses so
						that backflow and other contamination of the water supply are
						prevented.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-05355, filed 1/17/13, effective
						  5/1/13.