Preventing contamination from equipment, utensils, and linens—Food contact with equipment and utensils (FDA Food Code 3-304.11).

food must only contact surfaces of:

(1) equipment and utensils that are cleaned as specified under WAC 246-215-04600 through 246-215-04650 and sanitized as specified under WAC 246-215-04700 through 246-215-04710;

(2) single-service articles and single-use articles; or

(3) linens, such as cloth napkins, as specified under WAC 246-215-03336 that are laundered as specified under Part 4, Subpart B of this chapter.

[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03330, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03330, filed 1/17/13, effective 5/1/13.]

PDFWAC 246-215-03330

Preventing contamination from equipment, utensils, and linens—Food contact with equipment and utensils (FDA Food Code 3-304.11).