(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.
[Statutory Authority: RCW 69.07.103
, chapters 69.07
RCW, and 2009 c 114. WSR 09-16-035, § 16-170-120, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07
RCW. WSR 04-08-062, § 16-170-120, filed 4/5/04, effective 5/6/04.]