Food and equipment protection—Standard operating procedures.

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 done in an approved food establishment;
(4) All storage of food and equipment is done at approved locations;
(5) food is transported and stored in properly designed food-grade containers;
(6) food is protected from potential contamination during transport;
(7) Only single-service articles are provided for use by consumers, unless otherwise approved by the regulatory authority; and
(8) Condiments not in individual packages are provided in dispenser bottles or in other containers protected from contamination.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09205, filed 1/17/13, effective 5/1/13.]
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