WSR 13-17-064
[Filed August 16, 2013, 8:59 a.m.]
Original Notice.
Preproposal statement of inquiry was filed as WSR 10-18-006.
Title of Rule and Other Identifying Information: WAC 170-295-3190 How can I be sure that the food I serve is safe?, revising rules related to safe food handling to be consistent with the new food handler guide released by the department of health (DOH).
Hearing Location(s): Department of Early Learning (DEL), State Office, 1110 Jefferson Street S.E., Olympia, WA 98501, on October 1, 2013, at 12 p.m.
Date of Intended Adoption: Not sooner than October 1, 2013.
Submit Written Comments to: Rules Coordinator, P.O. Box 40970, Olympia, WA 98504-0970, e-mail, fax (360) 407-1962, by October 1, 2013.
Assistance for Persons with Disabilities: Contact DEL rules coordinator by September 24, 2013.
Purpose of the Proposal and Its Anticipated Effects, Including Any Changes in Existing Rules: The department is amending sections in DEL childcare licensing WAC chapters to update the provision for safe food handling. DOH has recently updated their food handlers guide, and DEL needs to reflect the updated requirements. This filing amends WAC 170-295-3190 How can I be sure that the food I serve is safe?
Reasons Supporting Proposal: The proposed rules are needed to update provisions of chapter 170-295 WAC to align them with recent DOH updates to their food handlers guide.
Statutory Authority for Adoption: Chapter 43.215 RCW.
Statute Being Implemented: Chapter 43.215 RCW.
Rule is not necessitated by federal law, federal or state court decision.
Name of Proponent: DEL, governmental.
Name of Agency Personnel Responsible for Drafting: Lynne Shanafelt, Licensing Administration, DEL State Office, P.O. Box 40970, Olympia, WA 98504, (360) 407-1953; Implementation and Enforcement: DEL licensing offices, statewide.
No small business economic impact statement has been prepared under chapter 19.85 RCW. The proposed rules are not expected to impose new costs on businesses that are required to comply. If the rules result in costs, those costs are not expected to be "more than minor" as defined in chapter 19.85 RCW.
A cost-benefit analysis is not required under RCW 34.05.328. DEL is not among the agencies listed as required to comply with RCW 34.05.328.
August 16, 2013
Elizabeth M. Hyde
AMENDATORY SECTION (Amending WSR 08-08-012, filed 3/19/08, effective 4/19/08)
WAC 170-295-3190 How can I be sure that the food I serve is safe?
(((1) You need to develop and implement a system to monitor the temperature of potentially hazardous foods during cooking, reheating, cooling, storing, and hot and cold holding temperatures to be sure that:
(a) Food will be cooked to at least the minimum correct internal temperature:
(i) Ground beef and pork sausage 155 degrees Fahrenheit;
(ii) Pork 150 degrees Fahrenheit;
(iii) Fish and seafood 140 degrees Fahrenheit;
(iv) Poultry and stuffing 165 degrees Fahrenheit;
(v) Eggs 140 degrees Fahrenheit;
(vi) Beef (not ground) and lamb 140 degrees Fahrenheit.
(b) Previously prepared food is reheated one time only to an internal temperature of 165 degrees Fahrenheit within sixty minutes;
(c) Hot food is kept at a temperature of 140 degrees Fahrenheit or above until served;
(d) Cold food is kept at a temperature of 45 degrees Fahrenheit or less;
(e) Refrigerators have a thermometer in or near the door and are kept at 45 degrees Fahrenheit or less; and
(f) Freezers have a thermometer in or near the door and are kept at 10 degrees Fahrenheit or less.)) (1) Program staff must follow the safe preparation, cooking, and serving guidelines in the current edition of the food workers manual prepared by the state department of health.
(2) You must develop a system to record the temperature of each perishable food once it arrives from a satellite kitchen or a catering service. The system must include keeping records on site for six months with the following information:
(a) The name and the temperature of the food;
(b) The date and time the temperature was checked; and
(c) The name and signature or recognized initials of the person who is checking and recording the food temperatures.
(3) You may serve previously prepared food that has not been previously served if it was stored at the proper temperature for less than forty-eight hours after preparation. Leftover foods or open foods in the refrigerator must be labeled with the date that they were opened or cooked.