(Effective until March 1, 2022.)
Quantity and availability—Capacity (2009 FDA Food Code 5-103.11).
(1) The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment.
(2) Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 13-03-109, § 246-215-05135, filed 1/17/13, effective 5/1/13.]
(Effective March 1, 2022.)
Quantity and availability—Capacity (FDA Food Code 5-103.11).
(1) The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment.
(2) Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-05135, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-05135, filed 1/17/13, effective 5/1/13.]