(1) A food must be protected from cross contamination by:

(a) Except as specified in (a)(iii) of this subsection, separating raw animal foods during storage, preparation, holding and display from:

(i) Raw ready-to-eatfood including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eatfood such as fruits and vegetables; and

(ii) Cooked ready-to-eatfood;

(iii) Frozen, commercially processed and packaged raw animal food may be stored and displayed with or above frozen, commercially processed and packaged, ready-to-eatfood.

(b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display by:

(i) Using separate equipment for each type; or

(ii) Arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

(iii) Preparing each type of food at different times or in separate areas.

(c) Cleaning equipment and utensils as specified under WAC 246-215-04605(1) and sanitizing as specified under WAC 246-215-04710;

(d) Except as specified under WAC 246-215-03520 (2)(b) and subsection (2) of this section, storing the food in packages, covered containers, or wrappings;

(e) Cleaning hermetically sealed containers of food of visible soil before opening;

(f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(g) Storing damaged, spoiled, or recalled food being held in the foodestablishment as specified under WAC 246-215-06415; and

(h) Separating fruits and vegetables, before they are washed as specified under WAC 246-215-03318 from ready-to-eatfood.

(2) Subsection (1)(d) of this section does not apply to:

(a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption;

(b) primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;

(c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks;

(d) food being cooled as specified under WAC 246-215-03520; or

(e) shellstock.