WSR 13-21-115 PERMANENT RULES DEPARTMENT OF EARLY LEARNING [Filed October 22, 2013, 8:19 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 170-297-7680 Safe food handling.
Citation of Existing Rules Affected by this Order: Amending WAC 170-297-7680.
Adopted under notice filed as WSR 13-17-065 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Number of Sections Adopted in Order to Comply with Federal Statute: New 0, Amended 0, Repealed 0; Federal Rules or Standards: New 0, Amended 0, Repealed 0; or Recently Enacted State Statutes: New 0, Amended 0, Repealed 0.
Number of Sections Adopted at Request of a Nongovernmental Entity: New 0, Amended 0, Repealed 0.
Number of Sections Adopted on the Agency's Own Initiative: New 0, Amended 1, Repealed 0.
Number of Sections Adopted in Order to Clarify, Streamline, or Reform Agency Procedures: New 0, Amended 0, Repealed 0.
Number of Sections Adopted Using Negotiated Rule Making: New 0, Amended 0, Repealed 0; Pilot Rule Making: New 0, Amended 0, Repealed 0; or Other Alternative Rule Making: New 0, Amended 1, Repealed 0.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 12-23-057, filed 11/19/12, effective 12/20/12)
WAC 170-297-7680 Safe food handling.
(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. (((a) Food must be served at temperatures of not less than one hundred thirty-five degrees Fahrenheit for hot foods and not more than forty-one degrees Fahrenheit for cold foods. (b) All opened moist foods that have not been served must be covered, dated, and maintained at a temperature of forty-one degrees Fahrenheit or lower in the refrigerator or frozen in the freezer. (c) Raw animal foods must be fully cooked to heat all parts of the food to a temperature and for a time of: (i) One hundred forty-five degrees Fahrenheit or above for fifteen seconds for fish and meat; (ii) One hundred sixty degrees Fahrenheit for fifteen seconds for chopped or ground fish, chopped or ground meat or raw eggs; or (iii) One hundred sixty-five degrees Fahrenheit or above for fifteen seconds for poultry or stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish meat or poultry. (d) Potentially hazardous cooked foods must be cooled in an uncovered container, protected from cross contamination, and in a shallow layer of three inches or less in cooling equipment maintained at an ambient temperature of forty-one degrees Fahrenheit or less. (2) Program staff must: (a) Wash their hands prior to preparing food and after handling raw meats, poultry, or fish; and (b) Not prepare food when ill with vomiting, diarrhea or infectious skin sores that cannot be covered. (3))) (2) Previously prepared food may be served if: (a) The food was not previously served; and (b) It was stored at the proper temperature for less than twenty-four hours after preparation. (((4))) (3) Leftover foods or opened foods in the refrigerator must be labeled with the date that they were opened or cooked. (((5))) (4) Each staff person preparing or handling food must maintain a current Washington state department of health food worker's permit.
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