(1) All bags used to package the slaughtered whole poultry must be new, of food grade quality and properly handled and stored, which means they must be protected from potential sources of contamination when they are handled and stored.
(2) Methods of properly handling and storing bags at the poultry slaughter site include, but are not limited to:
(a) All bags must be stored off of the floor or any other unsanitary surfaces.
(b) All bags must be stored in closed boxes or cartons before they are used.
(c) Bags must be removed from the closed box or carton in a way that prevents contamination.
(d) When a slaughtered whole poultry is inserted into a bag, the bag must be handled so it and the poultry is not exposed to contamination by dust, foreign material or other contaminants.
(e) Any bag dropped on the floor or some other unsanitary surface must not be used.
[Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. 09-16-035, § 16-170-170, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. 04-08-062, § 16-170-170, filed 4/5/04, effective 5/6/04.]