PDFWAC 246-215-09406
Standard operating procedures—Food handling.
The person in charge of a donated food distributing organization shall ensure:
(1) Compliance with the food safety requirements outlined in Part 3 of this chapter;
(2) food contact surfaces are thoroughly cleaned and sanitized before each use;
(3) Cooled time/temperature control for safety food received from a donor kitchen is reheated to at least 165°F (74°C) within two hours;
(4) Cooled time/temperature control for safety food rescued from a food establishment is reheated to at least 165°F (74°C) within two hours; and
(5) meat received from licensed hunters is cooked to at least 165°F (74°C).