WSR 13-21-114 PERMANENT RULES DEPARTMENT OF EARLY LEARNING [Filed October 22, 2013, 8:14 a.m., effective November 22, 2013] Effective Date of Rule: Thirty-one days after filing.
Purpose: The department is amending sections in the department of early learning (DEL) childcare licensing WAC chapters to update the provision for safe food handling. The department of health (DOH) has recently updated their food handlers guide, and DEL needs to reflect the updated requirements. This filing amends WAC 170-295-3190 How can I be sure that the food I serve is safe?
Citation of Existing Rules Affected by this Order: Amending WAC 170-295-3190.
Adopted under notice filed as WSR 13-17-064 on August 16, 2013.
Number of Sections Adopted in Order to Comply with Federal Statute: New 0, Amended 0, Repealed 0; Federal Rules or Standards: New 0, Amended 0, Repealed 0; or Recently Enacted State Statutes: New 0, Amended 0, Repealed 0.
Number of Sections Adopted at Request of a Nongovernmental Entity: New 0, Amended 0, Repealed 0.
Number of Sections Adopted on the Agency's Own Initiative: New 0, Amended 1, Repealed 0.
Number of Sections Adopted in Order to Clarify, Streamline, or Reform Agency Procedures: New 0, Amended 0, Repealed 0.
Number of Sections Adopted Using Negotiated Rule Making: New 0, Amended 0, Repealed 0; Pilot Rule Making: New 0, Amended 0, Repealed 0; or Other Alternative Rule Making: New 0, Amended 1, Repealed 0.
Date Adopted: October 22, 2013.
Elizabeth M. Hyde
Director
AMENDATORY SECTION (Amending WSR 08-08-012, filed 3/19/08, effective 4/19/08)
WAC 170-295-3190 How can I be sure that the food I serve is safe?
(((1) You need to develop and implement a system to monitor the temperature of potentially hazardous foods during cooking, reheating, cooling, storing, and hot and cold holding temperatures to be sure that: (a) Food will be cooked to at least the minimum correct internal temperature: (i) Ground beef and pork sausage 155 degrees Fahrenheit; (ii) Pork 150 degrees Fahrenheit; (iii) Fish and seafood 140 degrees Fahrenheit; (iv) Poultry and stuffing 165 degrees Fahrenheit; (v) Eggs 140 degrees Fahrenheit; (vi) Beef (not ground) and lamb 140 degrees Fahrenheit. (b) Previously prepared food is reheated one time only to an internal temperature of 165 degrees Fahrenheit within sixty minutes; (c) Hot food is kept at a temperature of 140 degrees Fahrenheit or above until served; (d) Cold food is kept at a temperature of 45 degrees Fahrenheit or less; (e) Refrigerators have a thermometer in or near the door and are kept at 45 degrees Fahrenheit or less; and (f) Freezers have a thermometer in or near the door and are kept at 10 degrees Fahrenheit or less.)) (1) Program staff must follow the safe preparation, cooking, and serving guidelines in the current edition of the food workers manual prepared by the state department of health. (2) You must develop a system to record the temperature of each perishable food once it arrives from a satellite kitchen or a catering service. The system must include keeping records on site for six months with the following information: (a) The name and the temperature of the food; (b) The date and time the temperature was checked; and (c) The name and signature or recognized initials of the person who is checking and recording the food temperatures. (3) You may serve previously prepared food that has not been previously served if it was stored at the proper temperature for less than forty-eight hours after preparation. Leftover foods or open foods in the refrigerator must be labeled with the date that they were opened or cooked.
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