How do I store my poultry slaughter equipment and utensils to prevent contamination?
(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.
[Statutory Authority: RCW 69.07.103
, chapters 69.07
RCW, and 2009 c 114. WSR 09-16-035, § 16-170-145, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07
RCW. WSR 04-08-062, § 16-170-145, filed 4/5/04, effective 5/6/04.]