Washington Administrative Code

The owner of a mobile food unit shall submit a properly prepared plan of operation with specifications of the mobile food unit, commissary, and servicing area to the regulatory authority for approval before:(1) Beginning a construction or remodeling project;(2) Changing the menu,…

(1) To apply for a primary mobile permit, the owner of a mobile food unit shall include in the plan required by WAC 246-215-09110:(a) Menu and food preparation steps;(b) Floor plan;(c) equipment specifications and location;(d) Finish schedule;(e) Source of water and specification…

The person in charge of a mobile food unit shall ensure:(1) Only employees and other persons authorized by the regulatory authority are present in the mobile food unit;(2) All employees are in compliance with the provisions of chapter 69.06 RCW and chapter 246-217 WAC for obtaini…

The person in charge of a mobile food unit shall ensure that time/temperature control for safety foods are:(1) Not cooled on the mobile food unit unless approved;(2) Properly temperature-controlled during transport to the place of service;(3) Temperature-monitored by use of a ste…

(1) The person in charge of a mobile food unit shall use a commissary approved by the regulatory authority issuing the primary permit unless exempted under RCW 43.20.148.(2) The permit holder shall obtain a written, signed commissary agreement from the commissary operator that mu…

(1) The person in charge of a mobile food unit shall use the commissary approved by the regulatory authority issuing the mobile primary permit unless exempted under RCW 43.20.148.(2) The regulatory authority must approve a request for a mobile food unit to be exempt from this cha…

The person in charge shall ensure that the water system on the mobile food unit:(1) Is supplied from an approved source of water;(2) Is designed and constructed in an approved manner;(3) Is filled from the approved water source through a food-grade hose;(4) Is refilled as frequen…

The person in charge of a mobile food unit shall ensure that a separate handwashing sink for employees is accessible at all times of operation; allows convenient use by employees; is located within 25 feet of food preparation, food dispensing, and warewashing areas; is installed …

When only prepackaged food items are served, the regulatory authority may waive or modify requirements for handwashing on the mobile food unit.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09145, filed 1/17/13, effective 5/1/13.]

The PERMIT HOLDER shall ensure APPROVED toilet facilities are available for employees:(1) Readily accessible and within 500 feet of the MOBILE FOOD UNIT during times of operation, if at any one location for more than one hour; and(2) Provided with handwashing facilities that meet…

The permit holder shall ensure:(1) A three-compartment sink is available on the mobile food unit with potable hot and cold running water to wash, rinse, and sanitize utensils when utensils are reused on the mobile food unit.(2) The regulatory authority may waive or modify this re…

The permit holder shall:(1) Provide the regulatory authority a designated business name and permanently display the business name on the exterior of the mobile food unit in printed letters at least four inches in height in a manner easily visible during operation; and(2) Inform t…

The permit holder shall ensure the original or a copy of the currently valid food establishment permit is posted on the mobile food unit in a manner easily visible to customers during operation.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09165, fil…

The permit holder and person in charge shall ensure overhead protection is provided at the site of operation of the mobile food unit for all food handling activities.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09170, filed 1/17/13, effective 5/1/13…

The permit holder and person in charge shall ensure that all food, equipment, utensils, and other food service supplies are contained on the mobile food unit, at the approved commissary, at the approved servicing area, or as otherwise approved in the plan of operation.[Statutory …

(1) The permit holder and person in charge of a temporary food establishment shall comply with the requirements of this chapter, except as otherwise provided in this subpart.(2) The regulatory authority may impose additional requirements to protect against health hazards related …

The person in charge of a temporary food establishment shall ensure:(1) Adequate facilities are provided at the temporary food establishments for all necessary food preparation steps;(2) All foods, including ice, are from an approved source;(3) All off-site food preparation is do…

The person in charge of a temporary food establishment shall ensure that time/temperature control for safety foods are:(1) Not cooled in a temporary food establishment;(2) Properly temperature-controlled during transport to the temporary event location;(3) Temperature-monitored b…

The person in charge of a temporary food establishment shall ensure time/temperature control for safety foods that are thawed as part of a continuous cooking process are not greater than four inches thick.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215…

The person in charge of a temporary food establishment shall ensure a separation barrier or other effective method is used to protect food preparation area and cooking areas from public access.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09220, file…

The permit holder of a temporary food establishment shall ensure approved handwashing facilities allow convenient use by employees; are located within 25 feet of food preparation, food dispensing, and warewashing areas; and include:(1) Potable, warm, running water;(2) Soap and pa…

The permit holder of a temporary food establishment shall ensure approved toilet facilities are available for employees and are:(1) Readily accessible during all times of operation; and(2) Provided with handwashing facilities with potable, warm, running water.[Statutory Authority…

The permit holder of a temporary food establishment shall ensure access within 200 feet to a three-compartment sink with approved drain boards and an adequate supply of hot and cold running water to wash, rinse, and sanitize utensils when:(1) equipment or utensils are reused on-s…

The permit holder and person in charge shall ensure a separate food preparation sink is available at the temporary food establishment that is supplied with potable running water, drained to an approved wastewater system through an indirect connection, if produce needs to be washe…

(1) The permit holder and person in charge of a bed and breakfast operation shall comply with the requirements of this chapter, except as otherwise provided in this subpart.(2) The regulatory authority may impose additional requirements to protect against health hazards related t…

The person in charge of a bed and breakfast operation shall ensure:(1) food supplies for personal use are separated from food supplies intended for guest use;(2) food-contact surfaces are thoroughly cleaned before each use;(3) A handwashing sink is available for use by employees …

The kitchen of a bed and breakfast operation must have at least the following facilities for cleaning and sanitizing food contact utensils and equipment and to allow handwashing in a separate sink basin from one used for food preparation:(1) A three-compartment sink; or(2) Two-si…

(1) The person in charge of a donated food distributing organization shall comply with the requirements of this chapter, except as otherwise provided in this section.(2) A donated food distributing organization is exempt from the provisions of WAC 246-215-08600 and Part 8, Subpar…

The person in charge of a donated food distributing organization shall ensure:(1) refuse, recyclables, and returnables are stored in a manner that does not create a public health hazard or nuisance;(2) The premises are maintained to control insects, rodents, and other pests;(3) C…

The person in charge of a donated food distributing organization shall ensure:(1) Compliance with the food safety requirements outlined in Part 3 of this chapter;(2) food contact surfaces are thoroughly cleaned and sanitized before each use;(3) Cooled time/temperature control for…

The person in charge of a donated food distributing organization shall ensure:(1) Vehicles owned and operated by the donated food distributing organization for transporting food are cleaned at a frequency necessary to prevent accumulation of soil residues. The interior of the veh…

The donated food distributing organization shall have at least the following facilities:(1) A handwashing sink accessible and convenient for use by employees during all times of food preparation and service of unwrapped foods.(2) Each sink used for handwashing is provided with a …

The person in charge of a donated food distributing organization may receive foods for charitable purposes that include:(1) approved sources as listed in Part 3, Subpart B of this chapter;(2) food from a food establishment or food processing plant;(3) Previously served foods from…

The person in charge of a donated food distributing organization shall ensure that foods are inspected upon receipt and information is obtained from donors in order to determine that:(1) foods are safe and unadulterated;(2) foods rescued from a food establishment that have not be…

The person in charge of a donated food distributing organization may not accept, serve or distribute:(1) Home-canned foods;(2) food from a residential kitchen in a private home, other than those specified in WAC 246-215-09415;(3) food from a donor kitchen prepared using specializ…

food that is repackaged at the donated food distributing organization may be distributed without complete label information on each individual container, provided that:(1) Each container is labeled with the common name of the food;(2) The name and place of business of the manufac…

The person in charge of a donated food distributing organization receiving time/temperature control for safety foods or nontime/temperature control for safety foods, ready-to-eat foods not prepackaged in a food processing plant shall keep records for ninety days documenting the s…

(1) The permit holder and person in charge of a preschool shall comply with the requirements of this chapter, except as otherwise provided in this section. If the permit holder does not meet the requirements under subsection (2) of this section, the permit holder shall comply wit…

The person in charge of the preschool shall ensure:(1) equipment for cold holding, heating and hot holding foods are sufficient in number and capacity to provide food temperatures specified in Part 3 of this chapter. Residential models of such equipment may be used if they are ea…

(1) At a minimum, a preschool must have manual warewashing sinks as specified under WAC 246-215-04305.(2) One of the warewashing sinks may also be used as a handwashing sink, provided food preparation and warewashing occur at separate times.[Statutory Authority: RCW 43.20.050 and…

If produce is washed on-site, the preschool must either have:(1) A separate food preparation sink as specified under WAC 246-215-04325; or(2) A preapproved alternate produce washing procedure (e.g., the use of a colander) that ensures produce is not directly placed in warewashing…

If any provision of this chapter or its application to any person or circumstance is held invalid, the remainder of this chapter, or the application of the provision to other persons or circumstances is not affected.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109…

The purpose of chapter 246-217 WAC is to establish state board of health standards for the issuance of food worker cards (food worker permits) under chapter 69.06 RCW and RCW 43.20.050. To promote and protect the health, safety and well-being of the public and prevent the spread …

As used in this chapter of the rules and regulations, the following definitions apply:(1) "Additional food safety training" means completion of a comprehensive training program on food safety of at least four hours in length. Training may include topics such as: Proper cooking, h…

(1) All food service workers must obtain a food worker card within fourteen calendar days from the beginning of employment at a food service establishment, except as provided in subsection (4) of this section.(2) In the case of temporary food service establishments, at a minimum …

(1) In order to qualify for issuance of an initial or renewal food worker card, an applicant must demonstrate his/her knowledge of safe food handling practices by satisfactorily completing an examination conducted by the local health officer or designee.(2) Each applicant for a f…

(1) All initial cards are valid for two years from the date of issuance.(2) Effective July 1, 1999, renewal cards are valid for three years from the date of issuance; except: An applicant may be granted a renewal card valid for five years from the date of issuance if the applican…

The local health officer may issue a limited duty card when necessary to reasonably accommodate a person with a disability.(1) A person applying to obtain a limited duty card shall communicate to the local health officer which low public health risk activity(ies) (e.g., dishwashi…

The food worker card may be revoked by the local health officer, or by the secretary, upon evidence indicating repeated or continuing violations of accepted procedures and practices in the preparation, service, or storage of food offered for public consumption, or upon demonstrat…

Any food service worker whose food worker card has been revoked by a local health officer, or the secretary, may appeal to the local board of health, or the department's office of professional standards consistent with chapter 246-10 WAC in the event such revocation is by the sec…