Washington Administrative Code

(1) Except as specified in subsection (2) of this section, and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables not in a ready-to-eat form must be thoroughly rinsed under running water to remov…

Except eggs that are used in batters or mixed immediately before cooking, mixing four or more raw eggs, egg whites, or egg yokes is prohibited.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03321, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246…

After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged food such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as a food.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03324…

(1) packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.(2) Except as specified in subsections (3) and (4) of this se…

food must only contact surfaces of:(1) equipment and utensils that are cleaned as specified under WAC 246-215-04600 through 246-215-04650 and sanitized as specified under WAC 246-215-04700 through 246-215-04710;(2) single-service articles and single-use articles; or(3) linens, su…

During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored:(1) Except as specified under subsection (2) of this section, in the food with their handles above the top of food and the container;(2) In food that is nottime/temperature co…

linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.[Statutory Authority: RCW 43.20.050 and 43.20.145. …

(1) Cloths that are in use for wiping food spills from tableware and carry out containers that occur as food is being served must be:(a) Maintained dry; and(b) Used for no other purpose.(2) Cloths in-use for wiping counters and other equipment surfaces must be:(a) Held between us…

(1) If used, single-use gloves must be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.(2) Except as specified in subsection (3) of…

(1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide secon…

(1) Except as specified in subsections (2) through (6) of this section, empty containers returned to a food establishment for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing plant.(2) A take-home food container returned to a food esta…

(1) Except as specified in subsections (2) and (3) of this section, food must be protected from contamination by storing the food:(a) In a clean, dry location;(b) Where it is not exposed to splash, dust, or other contamination; and(c) At least six inches (15 cm) above the floor.(…

food may not be stored:(1) In locker rooms;(2) In toilet rooms;(3) In dressing rooms;(4) In garbage rooms;(5) In mechanical rooms;(6) Under sewer lines that are not shielded to intercept potential drips;(7) Under leaking water lines, including leaking automatic fire sprinkler hea…

time/temperature control for safety food dispensed through a vending machine must be in the package in which it was placed at the food establishment or food processing plant at which it was prepared.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03357…

During preparation, unpackaged food must be protected from environmental sources of contamination.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03360, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03360, filed 1/17/13, effective 5/1/13.]

(1) Except for nuts in the shell and whole raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display must be protected from contamination by the use of packaging; counter, service line, or salad bar food guard…

(1) Condiments must be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with the proper utensils, original containers designed for dispensing, or individual packages or portions.(2) Condiments at a vending m…

(1) Raw unpackaged animal food such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. This subsection does not apply to:(a) consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish;(b) …

(1) Except as specified in subsections (2) and (3) of this section, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption.(2) Except as specified under WAC 246-215-03800(7),…

food must be protected from contamination that might result from a factor or source not specified under Part 3, Subparts A through F in this chapter.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03375, filed 12/15/20, effective 3/1/22; WSR 13-03-109,…

(1) Except as specified under subsections (2), (3), and (4) of this section, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, must be cooked to heat all parts of the food to a temperature and for a time that complies with one of the…

Raw animal foods cooked in a microwave oven must be:(1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;(2) Covered to retain surface moisture;(3) Heated to a temperature of at least 165°F (74°C) in all parts of the food; and(4…

Plant foods that are cooked for hot holding must be cooked to a temperature of at least 135°F (57°C).[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03410, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03410, filed 1/17/13, effective 5/1/1…

Raw animal foods that are cooked using a noncontinuous cooking process must be:(1) Subject to an initial heating process that is no longer than sixty minutes in duration;(2) Immediately after initial heating, cooled according to the time and temperature parameters specified for c…

Unattended cooking and unattended hot holding are prohibited without continuous temperature monitoring under an approved plan.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-03420, filed 1/17/13, effective 5/1/13.]

(1) Except as specified in subsection (2) of this section, before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated partially cooked fish must be:(a) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of one hundred si…

(1) Except as specified under WAC 246-215-03425(2) and subsection (2) of this section, if raw, raw marinated, partially cooked, or marinated partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which…

Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03435, filed 12/15/2…

(1) Except as specified under subsections (2), (3), and (5) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for fifteen secon…

juice packaged in a food establishment must be:(1) Treated under a haccp plan as specified under WAC 246-215-08215 to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance; or(2) Labeled, if not treated …

Stored frozen foods must be maintained frozen.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03500, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03500, filed 1/17/13, effective 5/1/13.]

Frozen Time/temperature control for safety food that is slacked to moderate the temperature must be held:(1) Under refrigeration that maintains the food temperature at 41°F (5°C) for less; or(2) At any temperature if the food remains frozen.[Statutory Authority: RCW 43.20.050 and…

Except as specified in subsection (4) of this section, time/temperature control for safety food must be thawed:(1) Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or(2) Completely submerged under running water:(a) At a water temperature of 70°F (21°…

(1) Cooked time/temperature control for safety food must be cooled, uncovered, protected from contamination, in equipment that maintains an ambient air temperature of 41°F (5°C) or less and:(a) In a shallow, uncovered, layer of two inches or less; or(b) Up to four inches thick in…

(1) Cooling must be accomplished in accordance with the time and temperature requirements specified under WAC 246-215-03515 by using one or more of the following methods based on the type of food being cooled:(a) Placing the food in shallow pans;(b) Separating the food into small…

(1) Except during active preparation for up to two hours, cooking, or cooling or when time is used as the public health control as specified under WAC 246-215-03530, and except as specified in subsections (2) and (3) of this section, time/temperature control for safety food must …

(1) Except when packaging food using a reduced oxygen packaging method as specified under WAC 246-215-03540, and except as specified in subsections (5) and (6) of this section, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establ…

(1) A food specified in WAC 246-215-03526 (1) and (2) must be discarded unless it is cooked or reheated to 165°F (74°C) prior to service, if it:(a) Exceeds the temperature and time requirements specified in WAC 246-215-03526, except time that the product is frozen;(b) Is in a con…

(1) Except as specified under subsection (3) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food tha…

A food establishment shall obtain a variance from the regulatory authority as specified under WAC 246-215-08110 and 246-215-08115 before:(1) Smoking food as a method of food preservation rather than as a method of flavor enhancement;(2) Curing food;(3) Using food additives or add…

(1) Except for a foodestablishment that obtains a variance as specified under WAC 246-215-03535, a food establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulin…

packaged food must comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 C.F.R. 130 - Food Standards: General and 9 C.F.R. 319 Subpart A - General.[Statutory Aut…

(1) food must be offered for human consumption in a way that does not mislead or misinform the consumer.(2) food additives or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food.[Statutory Authority: RCW 4…

(1) food packaged in a food establishment must be labeled as specified in law, including chapters 69.04 and 15.130 RCW; 21 C.F.R. 101 - Food Labeling; and 9 C.F.R. 317 - Labeling, Marking Devices, and Containers.(2) Label information must include:(a) The common name of the food o…

(1) If required by law, consumer warnings must be provided.(2) food establishment or manufacturers' dating information on foods may not be concealed or altered.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03615, filed 12/15/20, effective 3/1/22. Sta…

(1) Except as specified under WAC 246-215-03400 (3) and (4)(d) and 246-215-03800(3) if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-…

(1) A food that is unsafe, adulterated, or not honestly presented as specified under WAC 246-215-03100 must be discarded or reconditioned according to an approved procedure.(2) food that is not from an approved source as specified under WAC 246-215-03200 through 246-215-03230 mus…

(1) The permit holder or person in charge of a food establishment in which food has been improperly handled, stored, or prepared shall:(a) Voluntarily destroy the questionable food; or(b) Contact the regulatory authority to determine if the food is safe for human consumption.(2) …

In a foodestablishment that serves a highly susceptible population:(1) The following requirements apply to juice:(a) For the purposes of subsection (1) of this section, children who are age nine or less and receive food in a school, day care setting, or similar facility that prov…

Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions must be:(1) Safe;(2) Durable, corrosion-resistant, and n…