(1) "Hand dips" or "hand sanitizing stations" are recommended but not required in the poultry slaughter site. Sanitizing hands using hand dips or hand sanitizing stations is not a substitute for adequate handwashing methods. However, if hand dips are used, they must be properly positioned and maintained.
(2) "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.
[Statutory Authority: RCW
15.30.120,
69.07.020,
69.10.055, and
16.49.025. WSR 20-17-020, § 16-170-130, filed 8/6/20, effective 9/6/20. Statutory Authority: RCW
69.07.103, chapters
69.07 and
34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-130, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters
69.07 and
34.05 RCW. WSR 04-08-062, § 16-170-130, filed 4/5/04, effective 5/6/04.]