WAC 246-215-09410:

WACs > Title 246 > Chapter 246-215 > Section 246-215-09410

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246-215-09407 << 246-215-09410 >> 246-215-09415

PDFWAC 246-215-09410

Sinks—Sink compartment requirements.

The donated food distributing organization shall have at least the following facilities:

(1) A handwashing sink accessible and convenient for use by employees during all times of food preparation and service of unwrapped foods.

(2) Each sink used for handwashing is provided with a supply of hand soap and single-use towels or other approved hand-drying device.

(3) A handwashing sink must be provided in the restroom and food preparation areas. A handwashing sink in a toilet room is not a replacement for handwashing sinks in food preparation areas.

(4) If unpackaged food is handled on-site, the donated food distributing organization shall have at least the following facilities available for cleaning of food-contact utensils and equipment:

(a) A three-compartment sink;

(b) A two-compartment sink as specified in WAC 246-215-04305 (4) and (5);

(c) A two-compartment sink plus a home-style dishwasher with a sanitizing cycle providing 155°F (68°C) or hotter water; or

(d) As otherwise approved.

(5) If produce is washed on-site, the donated food distributing organization must either have:

(a) A separate food preparation sink as specified in WAC 246-215-04325; or

(b) An approved alternative produce washing procedure (e.g., the use of a colander) that ensures produce is not directly placed in warewashing or handwashing sinks.

[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-09410, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-09410, filed 1/17/13, effective 5/1/13.]