Washington · Regulations
Chapter 246-215 — FOOD SERVICE
454 sections
454 sections
- WAC 246-215-01100WAC 246-215-01100. Intent — Food safety, illness prevention, and honest presentation (FDA Food Code 1-102.10)
- WAC 246-215-01105WAC 246-215-01105. Scope — Statement (FDA Food Code 1-103.10)
- WAC 246-215-01110WAC 246-215-01110. Applicability
- WAC 246-215-01115WAC 246-215-01115. Definitions, abbreviations, and acronyms (FDA Food Code 1-201.10(B))
- WAC 246-215-02100WAC 246-215-02100. Responsibility — Assignment (FDA Food Code 2-101.11)
- WAC 246-215-02105WAC 246-215-02105. Demonstration of knowledge (FDA Food Code 2-102.11)
- WAC 246-215-02107WAC 246-215-02107. Certified food protection manager (FDA Food Code 2-102.12)
- WAC 246-215-02110WAC 246-215-02110. Duties — Food protection manager certification (FDA Food Code 2-102.20)
- WAC 246-215-02115WAC 246-215-02115. Duties — Person in charge (FDA Food Code 2-103.11)
- WAC 246-215-02120WAC 246-215-02120. Food worker cards
- WAC 246-215-02200WAC 246-215-02200. Employee health — Reporting policy
- WAC 246-215-02205WAC 246-215-02205. Employee health — Reportable history of illness
- WAC 246-215-02210WAC 246-215-02210. Employee health — Prohibit a conditional employee from becoming a food employee
- WAC 246-215-02215WAC 246-215-02215. Employee health—Notify health officer
- WAC 246-215-02220WAC 246-215-02220. Employee health — Conditions of exclusion
- WAC 246-215-02225WAC 246-215-02225. Employee health — Conditions of restriction
- WAC 246-215-02230WAC 246-215-02230. Employee health—Aiding illness investigations
- WAC 246-215-02235WAC 246-215-02235. Employee health — Other conditions
- WAC 246-215-02240WAC 246-215-02240. Employee health — Complying with local health officer
- WAC 246-215-02245WAC 246-215-02245. Employee health — Removal of exclusion or restriction based on diagnosis
- WAC 246-215-02250WAC 246-215-02250. Employee health — Removal of exclusion or restriction based on symptoms
- WAC 246-215-02255WAC 246-215-02255. Employee health — Removal of exclusion or restriction based on exposure
- WAC 246-215-02300WAC 246-215-02300. Hands and arms — Clean condition (FDA Food Code 2-301.11)
- WAC 246-215-02305WAC 246-215-02305. Hands and arms — Cleaning procedure (FDA Food Code 2-301.12)
- WAC 246-215-02310WAC 246-215-02310. Hands and arms — When to wash (FDA Food Code 2-301.14)
- WAC 246-215-02315WAC 246-215-02315. Hands and arms — Where to wash (FDA Food Code 2-301.15)
- WAC 246-215-02320WAC 246-215-02320. Hands and arms — Hand antiseptics (FDA Food Code 2-301.16)
- WAC 246-215-02325WAC 246-215-02325. Fingernails — Maintenance (FDA Food Code 2-302.11)
- WAC 246-215-02330WAC 246-215-02330. Jewelry — Prohibition (FDA Food Code 2-303.11)
- WAC 246-215-02335WAC 246-215-02335. Outer clothing — Clean condition (17 FDA Food Code 2-304.11)
- WAC 246-215-02400WAC 246-215-02400. Food contamination prevention — Eating, drinking, or using tobacco (FDA Food Code 2-401.11)
- WAC 246-215-02405WAC 246-215-02405. Food contamination prevention — Discharges from the eyes, nose, and mouth (FDA Food Code 2-401.12)
- WAC 246-215-02406WAC 246-215-02406. Food contamination prevention — Use of bandages, finger cots, or finger stalls (FDA Food Code 2-401.13)
- WAC 246-215-02410WAC 246-215-02410. Hair restraints — Effectiveness (FDA Food Code 2-402.11)
- WAC 246-215-02415WAC 246-215-02415. Animals — Handling prohibition (FDA Food Code 2-403.11)
- WAC 246-215-02500WAC 246-215-02500. Responding to contamination events — Clean-up of vomiting and diarrheal events (FDA Food Code 2-501.11)
- WAC 246-215-03100WAC 246-215-03100. Condition — Safe, unadulterated, and honestly presented (FDA Food Code 3-101.11)
- WAC 246-215-03200WAC 246-215-03200. Sources — Compliance with food law (FDA Food Code 3-201.11)
- WAC 246-215-03205WAC 246-215-03205. Sources — Food in a hermetically sealed container (FDA Food Code 3-201.12)
- WAC 246-215-03210WAC 246-215-03210. Sources — Fluid milk and milk products (FDA Food Code 3-201.13)
- WAC 246-215-03215WAC 246-215-03215. Sources — Fish (FDA Food Code 3-201.14)
- WAC 246-215-03220WAC 246-215-03220. Sources — Molluscan shellfish (FDA Food Code 3-201.15)
- WAC 246-215-03225WAC 246-215-03225. Sources — Wild mushrooms
- WAC 246-215-03230WAC 246-215-03230. Sources — Game animals (FDA Food Code 3-201.17)
- WAC 246-215-03235WAC 246-215-03235. Specifications for receiving — Temperature (FDA Food Code 3-202.11)
- WAC 246-215-03240WAC 246-215-03240. Specifications for receiving — Additives (FDA Food Code 3-202.12)
- WAC 246-215-03245WAC 246-215-03245. Specifications for receiving — Eggs (FDA Food Code 3-202.13)
- WAC 246-215-03250WAC 246-215-03250. Specifications for receiving — Eggs and milk products, pasteurized (FDA Food Code 3-202.14)
- WAC 246-215-03255WAC 246-215-03255. Specifications for receiving — Package integrity (FDA Food Code 3-202.15)
- WAC 246-215-03260WAC 246-215-03260. Specifications for receiving — Ice (FDA Food Code 3-202.16)
- WAC 246-215-03265WAC 246-215-03265. Specifications for receiving — Shucked shellfish, packaging and identification (FDA Food Code 3-202.17)
- WAC 246-215-03270WAC 246-215-03270. Specifications for receiving — Shellstock identification (FDA Food Code 3-202.18)
- WAC 246-215-03275WAC 246-215-03275. Specifications for receiving — Shellstock, condition (FDA Food Code 3-202.19)
- WAC 246-215-03280WAC 246-215-03280. Specifications for receiving — Commercially processed treated juice (FDA Food Code 3-202.110)
- WAC 246-215-03285WAC 246-215-03285. Original containers and records — Molluscan shellfish, original container (FDA Food Code 3-203.11)
- WAC 246-215-03290WAC 246-215-03290. Original containers and records — Shellstock, maintaining identification (FDA Food Code 3-203.12)
- WAC 246-215-03300WAC 246-215-03300. Preventing contamination by employees — Preventing contamination from hands (FDA Food Code 3-301.11)
- WAC 246-215-03303WAC 246-215-03303. Preventing contamination by employees — Preventing contamination when tasting (FDA Food Code 3-301.12)
- WAC 246-215-03306WAC 246-215-03306. Preventing food and ingredient contamination — Packaged and unpackaged food — Separation, packaging, and segregation (FDA Food Code 3-302.11)
- WAC 246-215-03309WAC 246-215-03309. Preventing food and ingredient contamination — Food storage containers, identified with common name of food (FDA Food Code 3-302.12)
- WAC 246-215-03312WAC 246-215-03312. Preventing food and ingredient contamination — Pasteurized eggs, substitute for raw eggs for certain recipes (FDA Food Code 3-302.13)
- WAC 246-215-03315WAC 246-215-03315. Preventing food and ingredient contamination — Protection from unapproved additives (FDA Food Code 3-302.14)
- WAC 246-215-03318WAC 246-215-03318. Preventing food and ingredient contamination — Washing fruits and vegetables (FDA Food Code 3-302.15)
- WAC 246-215-03321WAC 246-215-03321. Preventing food and ingredient contamination — Combining of raw eggs in advance prohibited
- WAC 246-215-03324WAC 246-215-03324. Preventing contamination from ice used as a coolant — Ice used as exterior coolant, prohibited as ingredient (FDA Food Code 3-303.11)
- WAC 246-215-03327WAC 246-215-03327. Preventing contamination from ice used as a coolant — Storage or display of food in contact with water or ice (FDA Food Code 3-303.12)
- WAC 246-215-03330WAC 246-215-03330. Preventing contamination from equipment, utensils, and linens — Food contact with equipment and utensils (FDA Food Code 3-304.11)
- WAC 246-215-03333WAC 246-215-03333. Preventing contamination from equipment, utensils, and linens — In-use utensils, between-use storage (FDA Food Code 3-304.12)
- WAC 246-215-03336WAC 246-215-03336. Preventing contamination from equipment, utensils, and linens — Linens and napkins, use limitation (FDA Food Code 3-304.13)
- WAC 246-215-03339WAC 246-215-03339. Preventing contamination from equipment, utensils, and linens — Wiping cloths, use limitation (FDA Food Code 3-304.14)
- WAC 246-215-03342WAC 246-215-03342. Preventing contamination from equipment, utensils, and linens — Gloves, use limitation (FDA Food Code 3-304.15)
- WAC 246-215-03345WAC 246-215-03345. Preventing contamination from equipment, utensils, and linens — Using clean tableware for second portions and refills (FDA Food Code 3-304.16)
- WAC 246-215-03348WAC 246-215-03348. Preventing contamination from equipment, utensils, and linens — Refilling returnables (FDA Food Code 3-304.17)
- WAC 246-215-03351WAC 246-215-03351. Preventing contamination from the premises — Food storage (FDA Food Code 3-305.11)
- WAC 246-215-03354WAC 246-215-03354. Preventing contamination from the premises — Food storage, prohibited areas (FDA Food Code 3-305.12)
- WAC 246-215-03357WAC 246-215-03357. Preventing contamination from the premises — Vended time/temperature control for safety food, original container (FDA Food Code 3-305.13)
- WAC 246-215-03360WAC 246-215-03360. Preventing contamination from the premises — Food preparation (FDA Food Code 3-305.14)
- WAC 246-215-03363WAC 246-215-03363. Preventing contamination by consumers — Food display (FDA Food Code 3-306.11)
- WAC 246-215-03366WAC 246-215-03366. Preventing contamination by consumers — Condiments, protection (FDA Food Code 3-306.12)
- WAC 246-215-03369WAC 246-215-03369. Preventing contamination by consumers — Consumer self-service operations (FDA Food Code 3-306.13)
- WAC 246-215-03372WAC 246-215-03372. Preventing contamination by consumers — Returned food and reservice of food (FDA Food Code 3-306.14)
- WAC 246-215-03375WAC 246-215-03375. Preventing contamination by consumers — Miscellaneous sources of contamination (FDA Food Code 3-307.11)
- WAC 246-215-03400WAC 246-215-03400. Cooking — Raw animal foods (FDA Food Code 3-401.11)
- WAC 246-215-03405WAC 246-215-03405. Cooking — Microwave cooking (FDA Food Code 3-401.12)
- WAC 246-215-03410WAC 246-215-03410. Cooking — Plant food cooking for hot holding (FDA Food Code 3-401.13)
- WAC 246-215-03415WAC 246-215-03415. Cooking — Noncontinuous cooking of raw animal foods (FDA Food Code 3-401.14)
- WAC 246-215-03420WAC 246-215-03420. Cooking—Unattended cooking and hot holding
- WAC 246-215-03425WAC 246-215-03425. Freezing — Parasite destruction (FDA Food Code 3-402.11)
- WAC 246-215-03430WAC 246-215-03430. Freezing — Records, creation and retention (FDA Food Code 3-402.12)
- WAC 246-215-03435WAC 246-215-03435. Reheating — Preparation for immediate service (FDA Food Code 3-403.10)
- WAC 246-215-03440WAC 246-215-03440. Reheating — Reheating for hot holding (FDA Food Code 3-403.11)
- WAC 246-215-03445WAC 246-215-03445. Other methods — Treating juice (FDA Food Code 3-404.11)
- WAC 246-215-03500WAC 246-215-03500. Temperature and time control — Frozen food (FDA Food Code 3-501.11)
- WAC 246-215-03505WAC 246-215-03505. Temperature and time control — Time/temperature control for safety food, slacking (FDA Food Code 3-501.12)
- WAC 246-215-03510WAC 246-215-03510. Temperature and time control — Thawing (FDA Food Code 3-501.13)
- WAC 246-215-03515WAC 246-215-03515. Temperature and time control — Cooling (FDA Food Code 3-501.14)
- WAC 246-215-03520WAC 246-215-03520. Temperature and time control — Cooling methods (FDA Food Code 3-501.15)
- WAC 246-215-03525WAC 246-215-03525. Temperature and time control — Time/temperature control for safety food, hot and cold holding (FDA Food Code 3-501.16)
- WAC 246-215-03526WAC 246-215-03526. Temperature and time control — Ready-to-eat, time/temperature control for safety food, date marking (FDA Food Code 3-501.17)
- WAC 246-215-03527WAC 246-215-03527. Temperature and time control — Ready-to-eat, time/temperature control for safety food, disposition (FDA Food Code 3-501.18)