Washington Administrative Code › Title 16 - Agriculture, Department of (See also Titles 24, 60, and 142) › DAIRY, FOOD AND EGGS › Chapter 16-168 - Approved independent sanitation consultants for food storage warehouses › Section 16-168-100 - Reporting requirements

Current through Register Vol. 24-14, July 15, 2024
Independent sanitation consultants can meet reporting
				  requirements by using a standard food storage warehouse inspection form
				  provided by the department or by using their own form if it covers and
				  indicates visual inspection of at least the following points:
STORAGE CONDITIONS
1. Are incoming lots examined visually for
				damage or contamination prior to placement in storage?
2. Are food products stored off the floor and
				away from walls?
3. Does firm
				maintain a morgue area for damaged and returned goods, sufficiently away from
				main storage area?
4. Are morgue
				items disposed of in a proper and timely manner to prevent a source of pest
				breeding and harborage?
5. Are
				fertilizers, toxic chemicals, and other potential adulterants adequately
				separated from human food storage areas?
6. Are rodenticides and insecticides properly
				used and stored?
7. Are
				refrigerated storage and frozen storage maintained at proper temperatures, 45
				degrees or less?
8. Are cold
				storage units equipped with suitable thermometers?
9. Is storage area free of evidence of
				current insect, rodent, bird, etc., activity?
BUILDING AND GROUNDS
1. Are outside premises free from spillage,
				trash, etc., which may attract or harbor rodents or other pests?
2. Is adequate drainage provided to avoid
				contamination of facilities and products?
3. Is the building of suitable construction
				and generally in good physical repair?
4. Are floors, walls and ceilings constructed
				of easily cleanable materials and kept clean?
5. Are doors, windows and other openings
				protected to eliminate entry by insects, rodents and other pests? Are open
				windows screened and are loading doors kept closed when not in use?
6. Is interior lighting sufficient to allow
				adequate inspection and cleaning of premises?
7. Are food products and processing areas
				protected against contamination from breakage of light bulbs and other glass
				fixtures?
8. Does firm have a
				scheduled cleaning and pest control program, including at least weekly
				inspection by qualified employees?
SANITARY OPERATIONS
1. Is cleaning of facilities done in such a
				manner as to avoid contamination of food products?
2. Are detergents, sanitizers, hazardous
				materials and other supplies used in a safe and effective manner?
3. Are cleaning compounds and hazardous
				materials kept in original containers, stored separate from food
				products?
4. Is all refuse properly
				stored and protected where necessary from insects, rodents and other pests and
				disposed of in an adequate manner?
TOILETS, DRESSING ROOMS AND EMPLOYEES
1. Are toilets and dressing rooms in good
				repair, clean, properly ventilated and adequately separated from storage
				areas?
2. Are handwashing
				facilities clean and supplied with soap, hot water and sanitary
				towels?
Statutory Authority:
					 RCW
					 69.10.055. 98-03-089, § 16-168-100,
					 filed 1/21/98, effective 2/21/98; 96-09-037 (Order 5093), § 16-168-100,
					 filed 4/10/96, effective 5/11/96.