WAC 16-170-145. Storage requirements for slaughter equipment and utensils

(1) All of the poultry slaughter equipment and utensils must be stored so they will not become contaminated between uses. (2) All utensils used to slaughter and prepare poultry, such as knives, scrapers, scoops, shovels, cutters, and other hand tools and equipment, must be placed or stored to prevent contact surfaces from being contaminated. (3) Contaminated equipment and utensils must be cleaned and sanitized before they are used again.