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.