Wash. Admin. Code § 16-170-120

Current through Register Vol. 24-20, October 15, 2024

Section 16-170-120 - Handwashing requirements

(1) Anyone involved in the poultry slaughter process must adequately wash their hands:

(a) Before the poultry slaughtering process begins;

(b) Between the slaughtering and preparation steps in the process;

(c) Between the poultry preparation and sale steps in the process;

(d) After each absence from the poultry slaughter site; and

(e) Any time hands become contaminated.

(2) "Adequately washing hands" means thoroughly washing hands to prevent contaminating the slaughtered poultry. Adequate handwashing methods consist of:

(a) Applying soap to hands;

(b) Using warm water;

(c) Scrubbing your hands thoroughly; and

(d) Using methods to rinse and dry hands that prevent contamination.

Wash. Admin. Code § 16-170-120

Amended by WSR 20-17-020, Filed 8/6/2020, effective 9/6/2020

Statutory Authority: RCW 69.07.103, chapters 69.07 and 34.05 RCW, and 2009 c 114. 09-16-035, § 16-170-120, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. 04-08-062, § 16-170-120, filed 4/5/04, effective 5/6/04.