WAC 16-170-130. Hand dips and hand sanitizing stations

(1) "Hand dips" or "hand sanitizing stations" are recommended but not required in the poultry slaughter site. Sanitizing hands using hand dips or hand sanitizing stations is not a substitute for adequate handwashing methods. However, if hand dips are used, they must be properly positioned and maintained. (2) "Properly maintained" means sanitizing solutions are: (a) Checked and recharged to a strength equal to 100 PPM chlorine or 25 PPM iodine; and (b) Changed every four hours while in use.