Date of Adoption: April 5, 2004.
Purpose: With this rule-making order, the department is adopting chapter 16-170 WAC, Special temporary permits for slaughtering pastured chickens, to implement chapter 397, Laws of 2003 (ESHB 1754). ESHB 1754 directed the department to adopt, by rule, requirements for a special, temporary permit regulating the slaughter, preparation and sale of pastured chickens by agricultural producers directly to their ultimate consumers at the producer's farm. Chapter 397, Laws of 2003 (ESHB 1754) limited the slaughter, preparation and sale by the producer to one thousand or fewer birds in a calendar year and set the special temporary permit fee at seventy-five dollars.
Statutory Authority for Adoption: Chapter 397, Laws of 2003 and chapter 69.07 RCW, Washington Food Processing Act.
Other Authority: Chapter 34.05 RCW, Administrative Procedure Act.
Adopted under notice filed as WSR 04-05-119 on February 18, 2004.
Changes Other than Editing from Proposed to Adopted Version: Based upon comments received at the public hearings, the department made minor revisions to the proposed language in WAC 16-170-125(3) and 16-170-150(4).
Revision to Proposed Language in WAC 16-170-125(3): A public hearing comment alerted the department to the fact that [they] had used the word "thermoses," which is a brand name, in WAC 16-170-125(3) and suggested that the department might want to use another term. The department agreed and has changed the word "thermoses" to "containers." WAC 16-170-125(3) is revised as follows:
(3) If hand washing stations are not conveniently located
in your slaughter site and near your toilet facilities,
five-gallon insulated ((
thermoses)) containers with continuous
flow spigots filled with warm water between one hundred and
one hundred and twenty degrees Fahrenheit with pump type
liquid soap, paper towels and five-gallon buckets to catch
rinse water are required on-site and near your toilet
Revision to Proposed Language in WAC 16-170-150(4): The department received another public hearing comment suggesting that we change the word "bleach" in WAC 16-170-150(4) to a more specific term. The proposed rule uses "bleach" as a generic term but the type of bleach required by the rule is one that must be registered with the EPA and not all bleaches must be registered. The comment also noted that there are gradations of strength in bleaches and suggested that we should identify a required acceptable strength in the rule. The department agreed and has revised the proposed language in WAC 16-170-150(4) as follows:
(4) You must keep a separate bucket of sanitizer in your
slaughter site for rinsing/storing the wipe down cloths used
to sanitize all slaughter equipment and slaughter/preparation
contact surfaces. The sanitizing solution in the bucket((
which at a minimum should be one teaspoon of liquid bleach for
each gallon of cool water, should be changed every one to two
hours while you are slaughtering chickens)) should be at a
minimum 100 ppm (mg/L) for chlorine solution of 50 ppm (mg/L)
for iodine solution.
Number of Sections Adopted in Order to Comply with Federal Statute: New 0, Amended 0, Repealed 0; Federal Rules or Standards: New 0, Amended 0, Repealed 0; or Recently Enacted State Statutes: New 26, Amended 0, Repealed 0.
Number of Sections Adopted at Request of a Nongovernmental Entity: New 0, Amended 0, Repealed 0.
Number of Sections Adopted on the Agency's Own Initiative: New 0, Amended 0, Repealed 0.
Number of Sections Adopted in Order to Clarify, Streamline, or Reform Agency Procedures: New 0, Amended 0, Repealed 0.
Number of Sections Adopted Using Negotiated Rule Making:
Pilot Rule Making:
or Other Alternative Rule Making:
Effective Date of Rule: Thirty-one days after filing.
April 5, 2004
Valoria H. Loveland
SPECIAL TEMPORARY PERMITS FOR SLAUGHTERING PASTURED CHICKENS
(1) Issuance of special temporary permits regulating the slaughter, preparation and sale of one thousand or fewer whole raw pastured chickens in a calendar year by the agricultural producer of those chickens when the chickens are sold directly to the ultimate consumer at the producer's farm.
(2) Conditions under which the pastured chickens identified in this section are slaughtered, prepared and sold.
(2) For the purposes of this chapter, the following definitions apply:
"Adequate" means that which is needed to accomplish the intended purpose in keeping with good public health practices.
"Agricultural producer" means a person or persons who raise pastured chickens and who slaughter and sell one thousand or fewer of the chickens from their farm directly to the ultimate consumer.
"Authorized person" means a person or persons who work with the agricultural producer in the preparation and slaughter of pastured chickens under this chapter.
"Chicken" means the species Gallus domesticus.
"Department" means the Washington state department of agriculture (WSDA).
"Director" means the director of the WSDA.
"Pastured chicken" means a chicken that has lived on pasture, range, or ground covered with vegetation that is suitable for grazing, during at least half the life span of the animal.
"Potable water" means water that is:
(a) Safe and sanitary;
(b) Free from coliform; and
(c) From an approved and monitored source.
"Sanitize" means to adequately treat chicken slaughtering, preparation and sale surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the whole raw chicken or its safety for the consumer.
"Temporary permit" means a permit to slaughter chickens covered by this chapter, which is valid for the calendar year for which it is issued.
Washington State Department of Agriculture
Food Safety Program
P.O. Box 42560
Olympia, WA 98504-2560; or
Calling 360-902-1876; or
Faxing to 360-902-2087; or
Accessing website http://agr.wa.gov.
(2) The department must receive your completed application packet along with check or money order for seventy-five dollars at least six weeks before you plan to slaughter chickens.
Your application packet must include:
(a) A completed application form;
(b) A diagram of your slaughter/preparation site;
(c) A description of your processing steps or a process flow diagram;
(d) The proposed days or dates of slaughter;
(e) A description of your rinse water and offal disposal procedures; and
(f) Documentation verifying that the water you use at your slaughter/preparation site complies with the requirements in WAC 16-170-155.
(3) Once WSDA receives your application, you will be contacted for an on-site inspection before your special temporary permit can be further processed or issued.
(4) Once received, your permit must be prominently and conspicuously posted at your slaughter facility so your customers can see it.
(5) You are prohibited from slaughtering, preparing and selling chickens regulated by this chapter until you receive your special temporary permit.
(2) Everything illustrated on your site diagram must be clearly labeled.
(1) Be constructed or assembled to minimize insects, pests, birds, dust, mud and overhead contamination;
(2) Include adequate lighting to illuminate the areas where chickens are slaughtered, prepared and sold;
(3) Have an adequate hand washing station;
(4) Be readily accessible to a toilet facility;
(5) Include potable running water;
(6) Include a means of safely disposing of rinse water and offal; and
(7) Means of properly cooling slaughtered chickens unless the customer takes possession within four hours.
(2) Any authorized person infected with a communicable disease, has open sores or infected cuts on hands, is vomiting or has diarrhea is prohibited from working in your slaughter site.
(3) Authorized persons are prohibited from smoking, eating or drinking while in your slaughter site.
(a) Wear clean and adequate clothing.
"Clean and adequate" means that the clothing must be:
(i) Clean at the start of the slaughter-preparation-sale process; and
(ii) Changed when the clothing becomes soiled when contamination of the raw whole chicken, any process work surface, the equipment used to chill slaughtered chickens or the bags used to transport chickens that are sold becomes imminent; and
(iii) Suitable to the specific part of the process (slaughter, preparation or sale) in which you are engaged.
(b) Remove hand jewelry that cannot be adequately sanitized during periods when carcasses are handled by hand. If such hand jewelry cannot be removed, impermeable or disposable gloves must be worn.
(c) Maintain gloves, if they are used in processing, in an intact, clean, and sanitary condition. The gloves should be of an impermeable material.
(2) Clean and effective hair restraints, such as hairnets or beard nets are not required, but hats, caps, scarves or other head covers are recommended to prevent contamination of the whole raw chickens being slaughtered, prepared and sold.
(a) Product name;
(b) Chemical description;
(c) Directions for use;
(d) Any required precautionary and warning statements;
(e) First-aid instructions;
(f) Name and address of the manufacturer or distributor; and
(g) Any other information required by the U.S. Environmental Protection Agency or other laws or rules.
(2) You can store small "transport" or "use" containers containing detergents, sanitizers or other materials in your slaughter site but only under the following conditions:
(a) The contents must be properly identified on the container. Labeling the container with the common name is acceptable if the original commercially purchased storage container is on hand and properly identified.
(b) Food containers must not be used as containers for detergents, sanitizers or toxic materials.
(c) Containers used for detergents, sanitizers or other materials must not be used as food containers.
(a) Before you begin the slaughtering process;
(b) Between the slaughtering and preparation steps in the process;
(c) Between the preparation and sale steps in the process;
(d) After each absence from the slaughter facility; and
(e) Any time your hands become contaminated.
(2) "Adequately washing your hands" means thoroughly washing your hands to prevent contaminating your slaughtered chickens. Adequate hand washing methods consist of:
(a) Applying soap to your hands;
(b) Using warm water;
(c) Scrubbing your hands thoroughly; and
(d) Using methods to rinse and dry your hands that prevent contamination.
(2) Hand washing stations must be conveniently located in your slaughter site and near your toilet facilities.
(3) If hand washing stations are not conveniently located in your slaughter site and near your toilet facilities, five-gallon insulated containers with continuous flow spigots filled with warm water between one hundred and one hundred and twenty degrees Fahrenheit with pump type liquid soap, paper towels and five-gallon buckets to catch rinse water are required on-site and near your toilet facilities.
(2) However, if you use hand dips, they must be properly positioned and maintained.
(3) "Properly maintained" means sanitizing solutions are:
(a) Checked and recharged to a strength equal to 100 PPM chlorine or 25 PPM iodine; and
(b) Changed every four hours while in use.
(2) A domestic toilet is sufficient if your slaughter operation is a family operation where only family members are employed. However, if you have employees, you must provide toilet facilities at your slaughtering site or allow your employees to use your domestic toilet.
(3) Portable chemical toilets may be used if they are conveniently located with a self-closing door, screened to exclude insects, and properly maintained.
(4) All nondomestic toilet areas must be kept clean, free of trash and litter, and in good repair. All doors used to enter the nondomestic toilet area must be self-closing and must not open directly into your slaughter site.
(1) Offal and rinse water the site generates are readily and safely removed; and
(2) Offal and rinse water do not create an unsanitary condition or contaminate:
(a) The raw whole chickens that you slaughter;
(b) Any potable water stored and used at your slaughter site;
(c) Any product contact surfaces at your slaughter site; or
(d) Any bags used to package raw whole chickens sold to your ultimate consumers.
(3) Your rinse water disposal system must not allow any backflow from or cross connection between the piping that discharges rinse water and the piping that carries potable water to the chicken slaughter area.
(2) All utensils used to slaughter and prepare chickens, 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.
(2) Residues and contaminants must frequently be removed from all slaughter and preparation contact surfaces to prevent the residues from becoming:
(a) Unwholesome or unfit for the raw whole chicken carcass;
(b) Decomposed, filthy, or putrid; or
(c) Injurious to public health.
(3) All slaughter and preparation contact surfaces must be sanitized:
(a) Before they are used; and
(b) After they are cleaned.
(4) You must keep a separate bucket of sanitizer in your slaughter site for rinsing/storing the wipe down cloths used to sanitize all slaughter equipment and slaughter/preparation contact surfaces. The sanitizing solution in the bucket should be at a minimum 100 ppm (mg/L) for chlorine solution or 50 ppm (mg/L) for iodine solution.
(5) Any noncarcass contact surfaces of equipment used in the slaughter of chickens must be kept reasonably free of dirt, old slaughter/preparation residues, foreign material, dust, mold, mildew, slime and other accumulations that occur as a result of the slaughter/preparation operation.
(2) Processors that operate from single-family residences on private water supplies need only meet bacteriological testing requirements. Optionally, potable water may be hauled onto the site for use by the processor as long as the transport vehicle and water are of safe and sanitary quality.
(3) Copies of your water test reports must be on file at your farm and available for review by WSDA during routine slaughter site inspections.
(4) Any ice you manufacture on your farm for use in your slaughter process must be manufactured from potable water.
(5) All ice that you do not manufacture must be from an approved source.
(6) All ice that you use at your chicken slaughter site must be properly handled and stored to protect against contamination.
(2) Methods of properly handling and storing your bags at your slaughter site include, but are not limited to:
(a) All bags must be stored off of the floor or any other unsanitary surfaces.
(b) All bags must be stored in closed boxes or cartons before they are used.
(c) Bags must be removed from the closed box or carton in a way that prevents contamination.
(d) When a slaughtered whole chicken is inserted into a bag, the bag must be handled so it and the chicken are not exposed to contamination by dust, foreign material or other contaminants.
(e) Any bag dropped on the floor or some other unsanitary surface must not be used.
(2) Chilling may be accomplished through the use of mechanical refrigeration, an ice chest using ice from an approved source (see WAC 16-170-155), or by being immersed in cold running water.
(3) A temperature control (TC) must be used to monitor slaughter cool down temperature by inserting a calibrated thermometer into the thickest portion of the first slaughtered carcass and monitoring the temperature to ensure proper chilling at or below forty-five degrees Fahrenheit within four hours of slaughter.
(4)(a) Slaughtered chickens can be stored for up to forty-eight hours before they are sold.
(b) During their storage period, chicken carcass temperatures must be kept at or less than forty-five degrees Fahrenheit by mechanical refrigeration equipped with a thermometer or by maintaining the carcasses in a properly designed storage container with the use of a temperature control (TC) as outlined in subsection (3) of this section.
(5) All chilled and/or stored chicken carcasses must be protected from physical, chemical, microbial contamination and deterioration.
(a) Your chicken slaughter dates;
(b) The number of chickens slaughtered on each slaughter date and the cumulative total of chickens slaughtered;
(c) The temperature control log monitoring proper chicken slaughter cool down and storage; and
(d) The water testing records if required by WAC 16-170-155.
(2) All records must be maintained so that the information they intend to convey is clear and understandable.
(3) All records must be available at your farm and available to department inspectors upon request.
(4) All records must be retained at the farm for six months after the expiration of the permit.