Wash. Admin. Code § 246-215-09415

Current through Register Vol. 24-21, November 1, 2024

Section 246-215-09415 - Food sources-Donated foods

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 a FOOD ESTABLISHMENT operating under a plan APPROVED by the REGULATORY AUTHORITY;

(4) FOOD from a DONOR KITCHEN that is:

(a) Properly stored and handled to prevent contamination;

(b) Prepared on-site at the DONOR KITCHEN and not in a residential kitchen in a private home; and

(c) Maintained at proper temperatures during storage, preparation and transport.

(5) FOOD from a residential kitchen in a private home that is properly stored and handled to prevent contamination:

(a) NonTIME/TEMPERATURE CONTROL FOR SAFETY FOOD, nonREADY-TO-EAT FOOD;

(b) NonTIME/TEMPERATURE CONTROL FOR SAFETY FOOD and READY-TO-EAT FOODS in an intact commercial package; or

(c) Commercially PACKAGED frozen FOOD.

(6) NonTIME/TEMPERATURE CONTROL FOR SAFETY FOOD baked goods from a residential kitchen in a private home that is properly prepared to prevent contamination.

(7) Muscle MEAT of a wild GAME ANIMAL:

(a) Received from a LAW enforcement officer certified by a jurisdiction in the state of Washington or from a hunter licensed by the Washington state department of fish and wildlife;

(b) Field dressed to remove the viscera with or without skin present;

(c) Accompanied by a written statement identifying:

(i) The name and address of the person who harvested the game;

(ii) The license, permit or tag number and kind of animal provided;

(iii) The date killed, the county and area where the animal was taken; and

(iv) The hunter's signature as required by WAC 220-200-120.

(d) Stored and handled to prevent temperature abuse and contamination during transport to the processing facility;

(e) Processed by an APPROVED MEAT cutter; and

(f) Labeled "Uninspected wild game meat, thoroughly cook to 165°F (74°C) internal temperature";

(8) Muscle MEAT of a domesticated livestock animal;

(a) Slaughtered in a USDA-inspected slaughter facility;

(b) Stored and handled to prevent temperature abuse and contamination during transport between slaughter and processing facilities;

(c) Processed by a FOOD ESTABLISHMENT permitted by the REGULATORY AUTHORITY; and

(d) Labeled " This product was prepared from inspected and passed meat. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly";

(9) Fresh FISH:

(a) Received from a recreational or commercial fisher licensed by the Washington state department of fish and wildlife;

(b) Received whole or minimally processed to remove the head, viscera or head and viscera; and

(c) Stored and handled to prevent temperature abuse and contamination during transport.

(10) NonTIME/TEMPERATURE CONTROL FOR SAFETY FOOD, nonREADY-TO-EAT FOODS handled, stored, or prepared in a residential kitchen in a private home.

(11) Baked goods that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD handled, stored, or prepared in a residential kitchen in a private home;

(12) NonTIME/ TEMPERATURE CONTROL FOR SAFETY FOOD, READY-TO-EAT FOODS in an intact commercial package stored in a residential kitchen in a private home; and

(13) Commercially PACKAGED frozen FOOD.

Wash. Admin. Code § 246-215-09415

Amended by WSR 21-01-122, Filed 12/15/2020, effective 1/15/2021

Statutory Authority: RCW 43.20.050 and 43.20.145. 13-03-109, § 246-215-09415, filed 1/17/13, effective 5/1/13.