In a foodestablishment that serves a highly susceptible population:
(1) The following requirements apply to juice:
(a) For the purposes of this paragraph only, children who are age nine or less and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;
or a prepackaged beverage
, that bears a warning label as specified in 21 C.F.R., Section 101.17(g) Food Labeling, warning, notice and safe handling statements, juices
that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens, or a packaged juice
that bears a warning label as specified under WAC 246-215-03445
(2) may not be served or offered for sale; and
that is prepared on the premises
for service or sale in a ready-to-eat
form and not packaged
must be processed under a HACCP plan
that contains the information specified under WAC 246-215-08215
(2) through (5) and as specified in 21 C.F.R. Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen Reduction, 120.24 Process controls.
(2) Pasteurized eggs or egg products must be substituted for raw eggs in the preparation of:
(a) foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages; and
(b) Except as specified in subsection (6) of this section, recipes in which more than one egg is broken and the eggs are combined;
(3) The following foods may not be served or offered for sale in a ready-to-eat form:
(a) Raw animal foods such as raw fish, raw marinated fish, raw molluscan shellfish, and steak tartare;
(b) A partially cooked animal food such as lightly cooked fish, rare meat, soft cooked eggs that are made from raw eggs, and meringue; and
(c) Raw seed sprouts.
may not contact ready-to-eatfood
as specified under WAC 246-215-03300
(2) and (4).
(5) Time only, as the public health control as specified under WAC 246-215-03530
(4), may not be used for raw eggs
(6) Subsection (2)(b) of this section does not apply if:
(a) The raw eggs
are combined immediately before cooking for one consumer's
serving at a single meal, cooked as specified under WAC 246-215-03400
(1)(a), and served immediately such as an omelet, souffle, or scrambled eggs
(b) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or
(c) The preparation of the food is conducted under a HACCP plan that:
(i) Identifies the food to be prepared;
(ii) Prohibits contacting ready-to-eatfood with bare hands;
(iii) Includes specifications and practices that ensure:
(A) Salmonella Enteritidis growth is controlled before and after cooking; and
(B) Salmonella Enteritidis
is destroyed by cooking the eggs
according to the temperature and time specified under WAC 246-215-03400
(iv) Contains the information specified under WAC 246-215-08215
(4) including procedures that:
(A) Control cross contamination of ready-to-eatfood with raw eggs; and
(B) Delineate cleaning and sanitizing procedures for food-contact surfaces; and
(v) Describes the training program that ensures that the foodemployee responsible for the preparation of the food understands the procedures to be used.
(7) Except as specified in subsection (8) of this section, food
may be re-served as specified under WAC 246-215-03372
(2)(a) and (b).
(8) food may not be re-served under the following conditions:
(a) Any food served to patients or clients who are under contact precautions in medical isolation or quarantine, or protective environmental isolation may not be re-served to others outside.
(b) Packages of food from any patients, clients, or other consumers should not be re-served to persons in protective environmental isolation.