WAC 16-170-120. Handwashing requirements

(1) Anyone involved in the poultry slaughter process must adequately wash their hands: (a) Before the poultry slaughtering process begins; (b) Between the slaughtering and preparation steps in the process; (c) Between the poultry preparation and sale steps in the process; (d) After each absence from the poultry slaughter site; and (e) Any time hands become contaminated. (2) "Adequately washing hands" means thoroughly washing hands to prevent contaminating the slaughtered poultry. Adequate handwashing methods consist of: (a) Applying soap to hands; (b) Using warm water; (c) Scrubbing your hands thoroughly; and (d) Using methods to rinse and dry hands that prevent contamination.