WACs > Title 16 > Chapter 16-149 > Section 16-149-090
Agency filings affecting this section
(1) In addition to inspections required for permit applications or amendments, the department may inspect the permitted area of a cottage food operation whenever the department has reason to believe the cottage food operation is in violation of the requirements of chapter 69.22 RCW or this chapter. Inspections will be made at reasonable times and, when possible, during regular business hours.
(2) The department may also inspect the permitted area of a cottage food operation in response to a foodborne illness outbreak, consumer complaint, or other public health emergency.
(3) When conducting an inspection, the department shall, at a minimum, inspect for the following:
(a) That the permitted cottage food operator understands that only those specific foods identified on the permit for the cottage food operation may be produced;
(b) That the permitted cottage food operator understands that no person other than the permittee, or a person under the direct supervision of the permittee, may be engaged in the processing, preparation, packaging, or handling of any cottage food products or be in the home kitchen during the processing, preparation, packaging, or handling of any cottage food products;
(c) That no cottage food processing, preparation, packaging, or handling is occurring in the home kitchen concurrent with any other domestic activities such as family meal preparation, dishwashing, clothes washing or ironing, kitchen cleaning, or guest entertainment;
(d) That no infants or children under the age of six are in the home kitchen during the processing, preparation, packaging, or handling of any cottage food products;
(e) That no pets are in the home kitchen during the processing, preparation, packaging, or handling of any cottage food products;
(f) That only typical residential style of kitchen equipment and utensils are used to produce cottage foods;
(g) That all food contact surfaces, equipment, and utensils used for the preparation, packaging, or handling of any cottage food products are washed, rinsed, and sanitized before each use:
(i) A three-compartment sink is not required for washing, rinsing, and sanitizing.
(ii) A domestic dishwasher may be used in lieu of a three-compartment sink.
(iii) Kitchen utensils that will not fit into a dish machine must be washed, rinsed, and sanitized using a three-compartment sink method. The third compartment may include a large tub placed next to a two-compartment domestic kitchen sink.
(h) That all food preparation and food and equipment storage areas are maintained free of rodents and insects; and
(i) That all persons involved in the preparation and packaging of cottage food products:
(i) Have a valid food handler worker card;
(ii) Do not work in the home kitchen area when ill;
(iii) Wash their hands before any food preparation and food packaging activities;
(iv) Avoid bare hand contact with ready-to-eat foods through the use of single-service gloves, bakery papers, tongs, or other utensils; and
(v) Are under the direct supervision of the permittee.
[Statutory Authority: RCW 69.22.020 and chapter 34.05 RCW. WSR 12-12-016, Â§ 16-149-090, filed 5/24/12, effective 6/24/12.]