Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting must be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-04226, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04226, filed 1/17/13, effective 5/1/13.]