The person in charge of a donated food distributing organization shall have at least the following facilities available for handwashing and cleaning of food-contact utensils and equipment:

(1) A three-compartment sink;

(2) Two-sink basins plus a home-style dishwasher with a sanitizing cycle providing 155°F (68°C) or hotter water; or

(3) As otherwise approved.

The donated food distributing organization shall have at least the following facilities:

(1) A handwashing sink accessible and convenient for use by employees during all times of food preparation and service of unwrapped foods.

(2) Each sink used for handwashing is provided with a supply of hand soap and single-use towels or other approved hand-drying device.

(3) A handwashing sink must be provided in the restroom and food preparation areas. A handwashing sink in a toilet room is not a replacement for handwashing sinks in food preparation areas.

(4) If unpackaged food is handled on-site, the donated food distributing organization shall have at least the following facilities available for cleaning of food-contact utensils and equipment:

(a) A three-compartment sink;

(b) A two-compartment sink as specified in WAC 246-215-04305 (4) and (5);

(c) A two-compartment sink plus a home-style dishwasher with a sanitizing cycle providing 155°F (68°C) or hotter water; or

(d) As otherwise approved.

(5) If produce is washed on-site, the donated food distributing organization must either have:

(a) A separate food preparation sink as specified in WAC 246-215-04325; or

(b) An approved alternative produce washing procedure (e.g., the use of a colander) that ensures produce is not directly placed in warewashing or handwashing sinks.

PDFWAC 246-215-09410

Sinks—Sink compartment requirements.

PDFWAC 246-215-09410

Sinks—Sink compartment requirements.