PDFWAC 246-215-09205
Food and equipment protection—Standard operating procedures.
The person in charge of a temporary food establishment shall ensure:
(1) Adequate facilities are provided at the temporary food establishments for all necessary food preparation steps;
(2) All foods, including ice, are from an approved source;
(3) All off-site food preparation is done in an approved food establishment;
(4) All storage of food and equipment is done at approved locations;
(5) food is transported and stored in properly designed food-grade containers;
(6) food is protected from potential contamination during transport;
(7) Only single-service articles are provided for use by consumers, unless otherwise approved by the regulatory authority; and
(8) Condiments not in individual packages are provided in dispenser bottles or in other containers protected from contamination.