Quantity and availability—Capacity (2009 FDA Food Code 5-103.11).

(1) The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment.
(2) Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-05135, filed 1/17/13, effective 5/1/13.]
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