reglab/statecodes huggingface dataset:
Washington Administrative Code › Title 246 - Health, Department of › ENVIRONMENTAL HEALTH › Chapter 246-205 - Decontamination of illegal drug manufacturing or storage sites › LOCAL HEALTH OFFICER RESPONSIBILITIES › Section 246-205-990 - Fees

Current through Register Vol. 24-14, July 15, 2024
(1) Fees are
				  nonrefundable and must be paid by check or money order made payable to the
				  department.
(2) Fees shall be
				  prorated by the month for certificates issued for less than two
				  years.
(3) An applicant must pay
				  the following fees based on a two-year certification period when submitting an
				  application:
(a) $100 for each initial or
				  reciprocal worker certificate application.
(b) $50 for each renewal worker certificate
				  application.
(c) $200 for each
				  initial or reciprocal supervisor certificate application.
(d) $150 for each renewal supervisor
				  certificate application.
(e) $1,000
				  for each initial application and $500 for each renewal application for training
				  provider certification for the worker drug lab decontamination
				  course.
(f) $1,000 for each initial
				  application and $500 for each renewal application for training provider
				  certification for the supervisor drug lab decontamination course.
(g) There is no fee for application as a
				  training provider for the refresher training course.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 1 - INTENT, SCOPE, AND DEFINITIONS › Section 246-215-01100 - Intent-Food safety, illness prevention, and honest presentation (FDA Food Code 1-102.10)

Current through Register Vol. 24-14, July 15, 2024
The purpose of this chapter is to safeguard public health
					 and provide to CONSUMERS FOOD that is safe, unADULTERATED, and honestly
					 presented.
Statutory Authority:
						RCW
						   43.20.050 and
						43.20.145. 13-03-109, §
						246-215-01100, filed 1/17/13, effective
						5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 1 - INTENT, SCOPE, AND DEFINITIONS › Section 246-215-01105 - Scope-Statement (FDA Food Code 1-103.10)

Current through Register Vol. 24-14, July 15, 2024
This chapter establishes definitions; sets standards for
					 management and personnel, FOOD operations, and EQUIPMENT and facilities; and
					 provides for FOOD ESTABLISHMENT plan review, PERMIT issuance, inspection,
					 EMPLOYEE RESTRICTION, and PERMIT suspension. This chapter adopts, with
					 modification, the 2017 Food Code published by the United States Department of
					 Health and Human Services, Public Health Service, Food and Drug
					 Administration.
Statutory Authority:
						RCW
						   43.20.050 and
						43.20.145. 13-03-109, §
						246-215-01105, filed 1/17/13, effective
						5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 1 - INTENT, SCOPE, AND DEFINITIONS › Section 246-215-01110 - Applicability

Current through Register Vol. 24-14, July 15, 2024
(1) The
				  requirements of this chapter apply to an operation that meets the definition of
				  a FOOD ESTABLISHMENT as defined in WAC
				  246-215-01115(50).
(2) When a LOCAL BOARD OF HEALTH adopts rules
				  with more stringent provisions than those contained in this chapter, the more
				  stringent rules apply.
Statutory Authority:
						RCW
						   43.20.050 and
						43.20.145. 13-03-109, §
						246-215-01110, filed 1/17/13, effective
						5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 1 - INTENT, SCOPE, AND DEFINITIONS › Section 246-215-01115 - Definitions, abbreviations, and acronyms (FDA Food Code 1-201.10(B))

Current through Register Vol. 24-14, July 15, 2024
The definitions in this section apply throughout this chapter unless the context clearly indicates otherwise.
(1) " ACCREDITED PROGRAM."
(a) ACCREDITED PROGRAM means a FOOD protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.
(b) ACCREDITED PROGRAM refers to the certification process and is a designation based upon an independent evaluation of factors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, recertification, discipline, and grievance procedures; and test development and administration.
(c) ACCREDITED PROGRAM does not refer to training functions or educational programs.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart A - Supervision › Section 246-215-02100 - Responsibility-Assignment (FDA Food Code 2-101.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall
					 designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is
					 present at the FOOD ESTABLISHMENT during all hours of operation.
(2) In a FOOD ESTABLISHMENT with two or more
					 separately PERMITTED departments that are the legal responsibility of the same
					 PERMIT HOLDER and that are located on the same PREMISES, the PERMIT HOLDER may,
					 during specific time periods when FOOD is not being prepared, PACKAGED, or
					 served, designate a single PERSON IN CHARGE who is present on the PREMISES
					 during all hours of operation, and who is responsible for each separately
					 PERMITTED FOOD ESTABLISHMENT on the PREMISES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02100, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart A - Supervision › Section 246-215-02107 - Certified food protection manager (FDA Food Code 2-102.12)

Current through Register Vol. 24-14, July 15, 2024
(1) By March 1,
					 2023, FOOD ESTABLISHMENTS must have at least one CERTIFIED FOOD PROTECTION
					 MANAGER on staff as evidenced by a valid certificate available from an
					 ACCREDITED PROGRAM. The certificate must be available upon request. If the
					 CERTIFIED FOOD PROTECTION MANAGER leaves employment for any reason, the FOOD
					 ESTABLISHMENT must have another CERTIFIED FOOD PROTECTION MANAGER on staff
					 within sixty days.
(2) This section
					 does not apply to certain types of FOOD ESTABLISHMENTS deemed by the REGULATORY
					 AUTHORITY to pose minimal risk of causing, or contributing to, foodborne
					 illness based on the nature of the operation and extent of FOOD
					 preparation.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart A - Supervision › Section 246-215-02110 - Duties-Food protection manager certification (FDA Food Code 2-102.20)

Current through Register Vol. 24-14, July 15, 2024
CERTIFIED FOOD PROTECTION MANAGER responsibilities
						include training and implementing a program of food protection and education
						for each PERSON IN CHARGE, so each PERSON IN CHARGE is able to successfully
						demonstrate knowledge described in WAC
						246-215-02105, and fulfill the
						duties as described in WAC
						246-215-02115 to maintain ACTIVE
						MANAGERIAL CONTROL.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02110, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart A - Supervision › Section 246-215-02120 - Food worker cards

Current through Register Vol. 24-14, July 15, 2024
(1)
					 The PERMIT HOLDER and PERSON IN CHARGE of the FOOD ESTABLISHMENT shall ensure
					 that all FOOD EMPLOYEES are in compliance with the provisions of chapter 69.06
					 RCW and chapter 246-217 WAC for obtaining and renewing valid FOOD WORKER
					 CARDS.
(2) The PERMIT HOLDER and
					 PERSON IN CHARGE of the FOOD ESTABLISHMENT shall display or file the original
					 or a copy of the FOOD WORKER CARD of each FOOD EMPLOYEE at the EMPLOYEE'S place
					 of employment, to be available for inspection by the REGULATORY AUTHORITY upon
					 request.
(3) This section does not
					 add to, or remove from, the provisions of chapter 69.06 RCW and chapter 246-217
					 WAC regarding FOOD WORKER CARDS.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02120, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02200 - Employee health-Reporting policy

Current through Register Vol. 24-14, July 15, 2024
The PERMIT HOLDER shall require FOOD EMPLOYEES and
						CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their
						health and activities as they relate to diseases that are transmissible through
						FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a
						manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease
						transmission, including providing necessary additional information, such as the
						date of onset of illness symptoms, diagnosis, or exposure to
						illness.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02200, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02205 - Employee health-Reportable history of illness

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES
					 shall report to the PERSON IN CHARGE if they:
(a) Have diarrhea, vomiting, sore throat with
					 fever, or jaundice (yellow skin or eyes), except as specified under WAC
					 246-215-02235;
(b) Have a lesion containing pus such as a
					 boil or infected wound that is open or draining and is:
(i) On the hands or wrist;
(ii) On exposed portions of the arms; or
(iii) On other parts of the body,
					 unless the lesion is covered by a dry, durable, tight-fitting bandage;
					 or
(c) Have an illness
					 diagnosed by a HEALTH PRACTITIONER as due to an infection with:
(i) Norovirus;
(ii) Hepatitis A virus;
(iii)
Shigella
spp.;
(iv) SHIGA TOXIN-PRODUCING
ESCHERICHIA COLI
;
(v)
Salmonella
Typhi
					 (Typhoid fever); or
(vi)
Salmonella
(nontyphoidal).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02210 - Employee health-Prohibit a conditional employee from becoming a food employee

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE shall ensure that a CONDITIONAL
						EMPLOYEE who exhibits or reports symptoms or a diagnosed disease as described
						in WAC 246-215-02205(1) does not become a FOOD EMPLOYEE until they meet the requirements for the
						removal of RESTRICTION or EXCLUSION in WAC
						246-215-02245 and
						246-215-02250. A CONDITIONAL
						EMPLOYEE that reports a history of exposure to disease in WAC
						246-215-02205(2) (a) through
						(d)    may not become a FOOD EMPLOYEE in a FOOD
						ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION until the requirements in
						WAC 246-215-02250 are
						met.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02210, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02215 - Employee health - Notify health officer

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE shall notify the LOCAL HEALTH
						OFFICER and the REGULATORY AUTHORITY, if not the same agency, when a FOOD
						EMPLOYEE is:
(1) Jaundiced;
					 or
(2) Diagnosed with an illness
					 due to a pathogen as specified under WAC
					 246-215-02205(1)(c) and
					 (2)(a).
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02215, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02220 - Employee health-Conditions of exclusion

Current through Register Vol. 24-14, July 15, 2024
Except as provided in WAC
						246-215-02235, the PERSON IN
						CHARGE of a FOOD ESTABLISHMENT shall EXCLUDE any FOOD EMPLOYEE who is known to
						have:
(1) Diarrhea or
					 vomiting;
(2) Jaundice;
(3) A diagnosed infection (symptomatic or
					 ASYMPTOMATIC) with
Salmonella
Typhi,
Shigella
, SHIGA TOXIN-PRODUCING
ESCHERICHIA
					 COLI
, Norovirus, or hepatitis A virus;
(4) A sore throat with fever and works in a
					 FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; or
(5) A previous infection with
Salmonella
Typhi within the past three months without having
					 antibiotic therapy.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02220, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02225 - Employee health-Conditions of restriction

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a FOOD ESTABLISHMENT shall
						RESTRICT any FOOD EMPLOYEE who is known to have:
(1) A lesion that appears inflamed or
					 contains pus and that is not covered;
(2) Exposure to foodborne pathogens as
					 described in WAC
					 246-215-02205(2) (a) through
					 (d)    and works in a FOOD ESTABLISHMENT serving
					 a HIGHLY SUSCEPTIBLE POPULATION; or
(3) A sore throat with fever.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02225, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02230 - Employee health - Aiding illness investigations

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a FOOD ESTABLISHMENT and all
						EMPLOYEES shall cooperate with the REGULATORY AUTHORITY and the LOCAL HEALTH
						OFFICER investigating:
(1) A FOODBORNE
					 DISEASE OUTBREAK or a suspected FOODBORNE DISEASE OUTBREAK; or
(2) A FOOD EMPLOYEE suspected to be infected
					 with a disease agent that can be transmitted from a FOOD EMPLOYEE through
					 FOOD.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02230, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02235 - Employee health-Other conditions

Current through Register Vol. 24-14, July 15, 2024
A FOOD EMPLOYEE with a symptom of gastrointestinal
						illness, such as vomiting, diarrhea, or jaundice, may work in a FOOD
						ESTABLISHMENT without special RESTRICTION, provided that the FOOD EMPLOYEE
						furnishes written medical documentation from a HEALTH PRACTITIONER to the
						REGULATORY AUTHORITY or PERSON-IN-CHARGE that the symptom is due to a medical
						condition not transmissible through FOOD, such as Crohn's disease, irritable
						bowel syndrome, ulcerative colitis, hepatitis C, cancer or
						pregnancy.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02235, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02240 - Employee health-Complying with local health officer

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a FOOD ESTABLISHMENT and FOOD
						EMPLOYEES shall comply with orders issued by the LOCAL HEALTH OFFICER for
						EXCLUDING EMPLOYEES from a FOOD ESTABLISHMENT or RESTRICTING EMPLOYEE
						activities due to a diagnosed or suspected infection by a disease agent that
						can be transmitted from a FOOD EMPLOYEE through FOOD until the LOCAL HEALTH
						OFFICER rescinds the order.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02240, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02245 - Employee health-Removal of exclusion or restriction based on diagnosis

Current through Register Vol. 24-14, July 15, 2024
Except as specified under WAC
						246-215-02250, the PERSON IN
						CHARGE shall obtain approval from the LOCAL HEALTH OFFICER before reinstating a
						FOOD EMPLOYEE who was RESTRICTED or EXCLUDED based on measures the LOCAL HEALTH
						OFFICER deems necessary using professional judgment, current standards of
						practice, and the best available medical and scientific
						information.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02245, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02250 - Employee health-Removal of exclusion or restriction based on symptoms

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE shall adhere to the following
						conditions when reinstating a FOOD EMPLOYEE who was RESTRICTED or EXCLUDED due
						to:
(1) Diarrhea or vomiting: Remove
					 EXCLUSION when ASYMPTOMATIC for more than twenty-four hours;
(2) Jaundice: Remove EXCLUSION with approval
					 of the LOCAL HEALTH OFFICER and REGULATORY AUTHORITY if not the same
					 agency;
(3) Sore throat with fever:
					 Remove EXCLUSION or RESTRICTION when ASYMPTOMATIC; or
(4) Uncovered infected wound or pus-filled
					 boil: Remove RESTRICTION when skin, wound, or pus-filled boil is properly
					 protected by an impermeable cover and, if on the hand or wrist, with a
					 SINGLE-USE glove.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02250, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart B - Employee Health › Section 246-215-02255 - Employee health-Removal of exclusion or restriction based on exposure

Current through Register Vol. 24-14, July 15, 2024
The PERSON IN CHARGE of a facility that serves a HIGHLY
						SUSCEPTIBLE POPULATION shall get approval from the LOCAL HEALTH OFFICER and the
						REGULATORY AUTHORITY before reinstating a FOOD EMPLOYEE who was RESTRICTED due
						to any condition under WAC
						246-215-02205(2).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02255, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02300 - Hands and arms-Clean condition (FDA Food Code 2-301.11)

Current through Register Vol. 24-14, July 15, 2024
FOOD EMPLOYEES shall keep their hands and exposed
						portions of their arms clean.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02300, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02305 - Hands and arms-Cleaning procedure (FDA Food Code 2-301.12)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified in subsection (4) of this section, FOOD EMPLOYEES shall clean their
					 hands and exposed portions of their arms, including surrogate prosthetic
					 devices for hands or arms for at least 20 seconds, using a cleaning compound in
					 a HANDWASHING SINK that is equipped as specified under WAC
					 246-215-05210 and Part 6, Subpart
					 C of this chapter.
(2) FOOD
					 EMPLOYEES shall use the following cleaning procedure in the order stated to
					 clean their hands and exposed portions of their arms, including surrogate
					 prosthetic devices for hands and arms:
(a)
					 Rinse under clean, running warm water;
(b) Apply an amount of cleaning compound
					 recommended by the cleaning compound manufacturer;
(c) Rub together vigorously for at least ten
					 to fifteen seconds while:
(i) Paying
					 particular attention to removing soil from underneath the fingernails during
					 the cleaning procedure; and
(ii)
					 Creating friction on the surfaces of the hands and arms or surrogate prosthetic
					 devices for hands and arms, finger tips, and areas between the
					 fingers;
(d) Thoroughly
					 rinse under clean, running warm water; and
(e) Immediately follow the cleaning procedure
					 with thorough drying using a method as specified under WAC
					 246-215-06310.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02310 - Hands and arms-When to wash (FDA Food Code 2-301.14)

Current through Register Vol. 24-14, July 15, 2024
FOOD EMPLOYEES shall clean their hands and exposed
						portions of their arms as specified under WAC
						246-215-02305 immediately before
						engaging in FOOD preparation including working with exposed FOOD, clean
						EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
						and:
(1) After touching bare human
					 body parts other than clean hands and clean, exposed portions of
					 arms;
(2) After using the toilet
					 room;
(3) After caring for or
					 handling SERVICE ANIMALS or aquatic animals as specified under WAC
					 246-215-02415(2);
(4) Except as specified under WAC
					 246-215-02400(2),
					 after coughing, sneezing, using a handkerchief or disposable tissue, using
					 tobacco, eating, or drinking;
(5)
					 After handling soiled EQUIPMENT or UTENSILS;
(6) During FOOD preparation, as often as
					 necessary to remove soil and contamination and to prevent cross contamination
					 when changing tasks;
(7) When
					 switching between working with raw FOOD and working with READY-TO-EAT
					 FOOD;
(8) Before donning gloves for
					 working with READY-TO-EAT FOOD unless a glove change is not the result of
					 contamination; and
(9) After
					 engaging in other activities that contaminate the hands or gloves.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02310, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02315 - Hands and arms-Where to wash (FDA Food Code 2-301.15)

Current through Register Vol. 24-14, July 15, 2024
FOOD EMPLOYEES shall clean their hands in a HANDWASHING
						SINK or APPROVED automatic handwashing facility and may not clean their hands
						in a sink used for FOOD preparation or WARE-WASHING, or in a service sink or a
						curbed cleaning facility used for the disposal of mop water and similar liquid
						waste.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02315, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02320 - Hands and arms-Hand antiseptics (FDA Food Code 2-301.16)

Current through Register Vol. 24-14, July 15, 2024
(1) A hand
					 antiseptic used as a topical application, hand antiseptic solution used as a
					 hand dip, or a hand antiseptic soap must:
(a)
					 Comply with one of the following:
(i) Be an
					 APPROVED drug that is listed in the FDA publication
Approved Drug
					 Products with Therapeutic Equivalence Evaluations
as an APPROVED drug
					 based on safety and effectiveness; or
(ii) Have active antimicrobial ingredients
					 that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug
					 Products as an antiseptic handwash; and
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02325 - Fingernails-Maintenance (FDA Food Code 2-302.11)

Current through Register Vol. 24-14, July 15, 2024
(1) food employees shall keep their
					 fingernails trimmed, filed, and maintained so the edges and surfaces are
					 cleanable and not rough.
(2) Unless
					 wearing intact gloves in good repair, a food employee may not wear fingernail
					 polish or artificial fingernails while preparing food.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02325, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02330 - Jewelry-Prohibition (FDA Food Code 2-303.11)

Current through Register Vol. 24-14, July 15, 2024
Except for a single ring or wedding ring set covered by a
						glove in good repair, food employees may not wear jewelry including medical
						information jewelry on their arms or hands while preparing
						food.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02330, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart C - Personal Cleanliness › Section 246-215-02335 - Outer clothing-Clean condition (17 FDA Food Code 2-304.11)

Current through Register Vol. 24-14, July 15, 2024
food employ EES shall wear clean outer clothing to
						prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE
						and SINGLE-USE ARTICLES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02335, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart D - Hygienic Practices › Section 246-215-02400 - Food contamination prevention-Eating, drinking, or using tobacco (FDA Food Code 2-401.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified in subsection (2) of this section, an EMPLOYEE may only
					 eat, drink, or use any form of tobacco only in designated areas where exposed
					 FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and
					 SINGLE-USE ARTICLES; or other items needing protection cannot be
					 contaminated.
(2) A FOOD EMPLOYEE
					 may drink from a closed BEVERAGE container if the container is handled to
					 prevent contamination of:
(a) The EMPLOYEE'S
					 hands;
(b) The container;
					 and
(c) Exposed FOOD; clean
					 EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE
					 ARTICLES.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart D - Hygienic Practices › Section 246-215-02406 - Food contamination prevention-Use of bandages, finger cots, or finger stalls (FDA Food Code 2-401.13)

Current through Register Vol. 24-14, July 15, 2024
If a FOOD EMPLOYEE working with exposed FOOD uses an
						impermeable cover such as a bandage, finger cot or finger stall located on the
						wrist, hand or finger, the FOOD EMPLOYEE shall cover the area with a single-use
						glove.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart D - Hygienic Practices › Section 246-215-02405 - Food contamination prevention-Discharges from the eyes, nose, and mouth (FDA Food Code 2-401.12)

Current through Register Vol. 24-14, July 15, 2024
FOOD EMPLOYEES experiencing persistent sneezing,
						coughing, or a runny nose that causes discharges from the eyes, nose, or mouth
						may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or
						unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02405, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart D - Hygienic Practices › Section 246-215-02410 - Hair restraints-Effectiveness (FDA Food Code 2-402.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 provided in subsection (2) of this section, FOOD EMPLOYEES shall wear short
					 hair or use hair restraints such as hats, hair coverings or nets, rubber bands,
					 or hair clips to keep their hair off the face and behind their shoulders, and
					 clothing that covers body hair to protect exposed FOOD; clean EQUIPMENT,
					 UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE
					 ARTICLES.
(2) This section does not
					 apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and
					 wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal
					 RISK of contaminating exposed FOOD, clean EQUIPMENT, UTENSILS, and LINENS; and
					 unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02410, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart D - Hygienic Practices › Section 246-215-02415 - Animals-Handling prohibition (FDA Food Code 2-403.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, FOOD EMPLOYEES may not care for or handle animals that may be
					 present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as
					 specified under WAC
					 246-215-06570(2)(b) through
					 (e).
(2) FOOD EMPLOYEES with SERVICE ANIMALS may
					 handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care
					 for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacean in display tanks if
					 they wash their hands as specified under WAC
					 246-215-02305 and
					 246-215-02310(3).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02415, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart D - Hygienic Practices › Section 246-215-02500 - Responding to contamination events-Clean-up of vomiting and diarrheal events (FDA Food Code 2-501.11)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when
					 responding to vomiting or diarrheal events that involve the discharge of
					 vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT.
(2) The procedures shall address the specific
					 actions EMPLOYEES must take to minimize the spread of contamination and the
					 exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal
					 matter.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart A - Characteristics › Section 246-215-03100 - Condition-Safe, unadulterated, and honestly presented (FDA Food Code 3-101.11)

Current through Register Vol. 24-14, July 15, 2024
FOOD must be safe, unADULTERATED, and, as specified under
						WAC 246-215-03605, honestly
						presented.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03100, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03200 - Sources-Compliance with food law (FDA Food Code 3-201.11)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD must be obtained from sources that
					 comply with LAW.
(2) FOOD prepared
					 in a private home may not be used or offered for human consumption in a FOOD
					 ESTABLISHMENT except as otherwise provided in this chapter.
(3) PACKAGED FOOD must be labeled as
					 specified under LAW, including chapter 69.04 RCW;  21 C.F.R. 101  Food Labeling;
					  9 C.F.R. 317  Labeling, Marking Devices, and Containers;  9 C.F.R. 381  Subpart N
					 Labeling and Containers; and as specified under WAC
					 246-215-03265 and
					 246-215-03270.
(4) FISH, other than those specified under
					 WAC 246-215-03425(2)(a) through
					 (f), that are intended for consumption in raw
					 or undercooked form and allowed as specified under WAC
					 246-215-03400(4) may be offered for sale or service if they are obtained from a supplier that
					 freezes the FISH as specified under WAC
					 246-215-03425; or if they are
					 frozen on the PREMISES as specified under WAC
					 246-215-03425 and records are
					 retained as specified under WAC
					 246-215-03430.
(5) WHOLE-MUSCLE, INTACT BEEF steaks that are
					 intended for consumption in an undercooked form without a CONSUMER advisory as
					 specified under WAC
					 246-215-03400(3) must be:
(a) Obtained from a FOOD PROCESSING
					 PLANT that, upon request by the purchaser, PACKAGES the steaks and labels them
					 to indicate that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF;
					 or
(b) Deemed acceptable by the
					 REGULATORY AUTHORITY based on other evidence, such as written buyer
					 specifications or invoices, that indicates that the steaks meet the definition
					 of WHOLE-MUSCLE, INTACT BEEF; and
(c) If individually cut in a FOOD
					 ESTABLISHMENT:
(i) Cut from WHOLE-MUSCLE,
					 INTACT BEEF that is labeled by a FOOD PROCESSING PLANT as specified in (a) of
					 this subsection or identified as specified in (b) of this subsection;
(ii) Prepared so they remain intact;
					 and
(iii) If PACKAGED for
					 undercooking in a FOOD ESTABLISHMENT, labeled as specified in (a) of this
					 subsection or identified as specified in (b) of this subsection.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03205 - Sources-Food in a hermetically sealed container (FDA Food Code 3-201.12)

Current through Register Vol. 24-14, July 15, 2024
FOOD in a HERMETICALLY SEALED CONTAINER must be obtained
						from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency
						that has jurisdiction over the plant.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03205, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03210 - Sources-Fluid milk and milk products (FDA Food Code 3-201.13)

Current through Register Vol. 24-14, July 15, 2024
Fluid milk and milk products must be obtained from
						sources that comply with GRADE A STANDARDS as specified in
						LAW.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03210, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03215 - Sources-Fish (FDA Food Code 3-201.14)

Current through Register Vol. 24-14, July 15, 2024
(1) FISH that are received for sale or
					 service must be:
(a) Commercially and legally
					 caught or harvested; or
(b)
					 APPROVED for sale or service.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03220 - Sources-Molluscan shellfish (FDA Food Code 3-201.15)

Current through Register Vol. 24-14, July 15, 2024
(1) MOLLUSCAN SHELLFISH must be obtained from
					 sources according to LAW and the requirements specified in the United States
					 Department of Health and Human Services, Public Health Service, FDA, National
					 Shellfish Sanitation Program Guide for the Control of Molluscan
					 Shellfish.
(2) MOLLUSCAN SHELLFISH
					 received in interstate commerce must be from sources that are listed in the
					 Interstate Certified Shellfish Shippers List.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03220, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03225 - Sources-Wild mushrooms

Current through Register Vol. 24-14, July 15, 2024
(1)
					 The PERMIT HOLDER shall obtain wild harvested mushrooms only from sources in
					 Washington, Oregon, Idaho, California, Montana, and British Columbia where each
					 mushroom is individually identified in the fresh state.
(2) Only the following wild harvested
					 mushroom species may be offered for sale or service in a FOOD ESTABLISHMENT:
(a) Hedgehog (
Hydnum repandum, H.
					 umbilicatum
);
(b)
					 Porcini/King Bolete (
Boletus edulis
);
(c) Lobster (
Hypomyces
					 lactifluorum
growing on
Russula brevipes
);
(d) Pacific Golden Chanterelle
					 (
Cantharellus formosus, C. cascadensis, C. cibarius var
					 roseocanus
);
(e) White
					 Chanterelle (
Cantharellus subalbidus
);
(f) Yellow Foot/Winter Chanterelle
					 (
Craterellus tubaeformis
);
(g) Black Trumpet (
Craterellus
					 cornucopioides
);
(h)
					 Saffron milk cap (
Lactarius deliciosus
);
(i) Coral Hydnum/Bears Tooth
					 (
Hericium coralloides, H. abietis, H. americanum
);
(j) Oyster (
Pleurotus populinus, P.
					 pulmonarius, P. ostreaus
);
(k) Cauliflower mushroom (
Sparassis
					 crispa
);
(l) Oregon Black
					 Truffle (
Leucangium carthusianum
);
(m) Oregon White Truffle (
Tuber
					 gibbosum, T. oregonense
);
(n) Blue Chanterelle (
Polyozellus
					 multiplex
);
(o)
Morchella
species including, but not limited to, Black Morels
					 (
Morchella elata
) and Blonde Morels (
Morchella
					 esculenta
);
(p)
					 Matsutake/Japanese Pine Mushroom (
Tricholoma
					 magnivelare
).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03230 - Sources-Game animals (FDA Food Code 3-201.17)

Current through Register Vol. 24-14, July 15, 2024
(1) If GAME ANIMALS are received for sale or
					 service they must be:
(a) Commercially raised
					 for FOOD and:
(i) Raised, slaughtered, and
					 processed under a voluntary inspection program that is conducted by the agency
					 that has animal health jurisdiction; or
(ii) Under a routine inspection program
					 conducted by a regulatory agency other than the agency that has animal health
					 jurisdiction; and
(iii) Raised,
					 slaughtered, and processed according to:
(A)
					 LAWS governing MEAT and POULTRY as determined by the agency that has animal
					 health jurisdiction and the agency that conducts the inspection program;
					 and
(B) Requirements which are
					 developed by the agency that has animal health jurisdiction and the agency that
					 conducts the inspection program with consideration of factors such as the need
					 for antemortem and postmortem examination by an APPROVED veterinarian or
					 veterinarian's designee; or
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03235 - Specifications for receiving-Temperature (FDA Food Code 3-202.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified in subsections (2) through (4) of this section, refrigerated,
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must be at a temperature of 41°F
					 (5°C) or below when received.
(2) If a temperature other than 41°F
					 (5°C) for a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is specified in LAW
					 governing its distribution, such as LAWS governing milk and MOLLUSCAN
					 SHELLFISH, the FOOD may be received at the specified temperature.
(3) Raw EGGS must be received in refrigerated
					 EQUIPMENT that maintains an ambient air temperature of 45°F (7°C) or
					 less.
(4) Freshly made ASIAN
					 RICE-BASED NOODLES received at ambient temperatures directly from a noodle
					 processing facility licensed by Washington state department of agriculture must
					 be served within four hours of production, immediately reheated in accordance
					 with WAC 246-215-03440(3),
					 or immediately cooled in accordance with WAC
					 246-215-03515(3).
(5) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
					 that is cooked to a temperature and for a time specified under WAC
					 246-215-03400 through
					 246-215-03410 and received hot
					 must be at a temperature of 135°F (57°C) or above.
(6) A FOOD that is labeled frozen and shipped
					 frozen by a FOOD PROCESSING PLANT must be received frozen.
(7) Upon receipt, TIME/TEMPERATURE CONTROL
					 FOR SAFETY FOOD must be free of evidence of previous temperature
					 abuse.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03235, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03240 - Specifications for receiving-Additives (FDA Food Code 3-202.12)

Current through Register Vol. 24-14, July 15, 2024
FOOD may not contain unAPPROVED ADDITIVES or ADDITIVES
						that exceed the amounts specified in  21 C.F.R. 170-180  relating to FOOD
						ADDITIVES, generally recognized as safe or prior sanctioned substances that
						exceed amounts specified in  21 C.F.R. 181-186, substances that exceed amounts
						specified in  9 C.F.R., Subpart C, Section 424.21(b)  Food Ingredients and
						Sources of Radiation, or pesticide residues that exceed provisions specified in
						 40 C.F.R. 180  Tolerances for Pesticides Chemicals in Food, and
						exceptions.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03240, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03245 - Specifications for receiving-Eggs (FDA Food Code 3-202.13)

Current through Register Vol. 24-14, July 15, 2024
EGGS must be received clean and sound and may not exceed
						the RESTRICTED EGG tolerances for United States Consumer Grade B as specified
						in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS
						56.200 et seq., administered by the Agricultural Marketing Service of
						USDA.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03245, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03250 - Specifications for receiving-Eggs and milk products, pasteurized (FDA Food Code 3-202.14)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 EGG PRODUCTS must be obtained pasteurized.
(2) Fluid milk, fluid milk products, dry
					 milk, and dry milk products must meet "Grade A pasteurized" milk standards of
					 chapter 15.36 RCW, except "Grade A raw milk" products meeting standards of
					 chapter 15.36 RCW may be sold in retail stores in the original intact container
					 and not used as an ingredient.
(3)
					 Frozen milk products, such as ice cream, must be obtained pasteurized as
					 specified in  21 C.F.R. 135  - Frozen Desserts.
(4) Cheese must be obtained pasteurized
					 unless alternative procedures to pasteurization are specified in the C.F.R.,
					 such as  21 C.F.R. 133  - Cheeses and Related Cheese Products, for curing certain
					 cheese varieties.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03250, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart B - Sources, Specifications, and Original Containers and Records › Section 246-215-03255 - Specifications for receiving-Package integrity (FDA Food Code 3-202.15)

Current through Register Vol. 24-14, July 15, 2024
FOOD packages must be in good condition and protect the
						integrity of the contents so that the FOOD is not exposed to adulteration or
						potential contaminants.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03255, filed 1/17/13, effective
						  5/1/13.