Food Storage Warehouses

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Independent Sanitation Consultants
for Food Storage Warehouses

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General Information

"Independent sanitation consultant" means an individual, partnership, cooperative, or corporation that by reason of education, certification, and experience has satisfactorily demonstrated expertise in food and dairy sanitation and is approved by the director to advise on such areas including, but not limited to: Principles of cleaning and sanitizing food processing plants and equipment; rodent, insect, bird, and other pest control; principals [principles] of hazard analysis critical control point; basic food product labeling; principles of proper food storage and protection; proper personnel work practices and attire; sanitary design, construction, and installation of food plant facilities, equipment, and utensils; and other pertinent food safety issues.


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How to apply

WAC 16-168-060 How do I apply for approval as an independent sanitation consultant? The steps in applying for approval as an independent sanitation consultant are:

(1) Obtain an application from the department or click below to print an application.

(2) Complete the application, listing your qualifications.

(3) Each applicant must sign the application and have his/her signature notarized.

(4) Return the application to the address on the application.


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Minimum qualifications for an Independent Sanitation Consultant

The minimum qualifications for an independent sanitation consultant are:

Education

(1) A bachelor's degree in biology, chemistry, microbiology, food science, dairy science or a related natural science plus three years experience inspecting food storage warehouses or similar operations for compliance with the Current Good Manufacturing Regulations, 21 CFR part 110 (GMPs); or

(2) Three years of college completed with study in the above subjects plus five years experience inspecting food storage warehouses or similar operations for compliance with the GMPs; or

(3) Two years of college completed with study in the above subjects plus seven years experience inspecting food storage warehouses or similar operations for compliance with the GMPs; or

Experience:

(4) Eight years experience inspecting food storage warehouses or similar operations for compliance with the GMPs plus verifiable training in pest control, cleaning practices, food storage warehouse inspection or application of the GMPs.


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How long will I stay on the list of independent sanitation consultants?

  • Your name will stay on the list of approved independent sanitation consultants as long as you continue to indicate that you wish to remain on the list. The department will mail out information requests by April 1 of each even-numbered year to all approved independent sanitation consultants.

  • If you want to remain on the list, fill out the request with your current information, indicate that you want to remain on the list and return it to the department no later than May 1.

  • If you do not want to remain on the list, you can return the request indicating you no longer wish to be listed as an approved independent sanitation consultant by May 1. If you do not return the request your name will also be removed from the list.

  • It is the responsibility of the independent sanitation consultants to notify the department of address changes. If we are unable to locate you at the address or telephone number listed with us, we will remove your name from the list.

  • Your name will return to the list upon receipt of your request and new information.


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Food Storage Warehouse Sanitation Checklist

ITEM #

CONDITION

 DESCRIPTION OF CONDITION
 

YES /NO

 STORAGE CONDITIONS
1

o o

Incoming lots examined visually for damage or contamination prior to placement in storage.
2

o o

Food products stored off the floor and away from walls.
3

o o

Firm maintains a morgue area for damaged and returned goods, sufficiently away from main storage area.
4

o o

Morgue items disposed of in a proper and timely manner to prevent a source of pest breeding and harborage.
5

o o

Fertilizers, toxic chemicals and other potential adulterants adequately separated from human food storage areas.
6

o o

Rodenticides and insecticides properly used and stored.
7

o o

Refrigerated storage and frozen storage maintained at proper temperatures (45 degrees or less).
8

o o

Cold storage units equipped with suitable thermometers.
9

o o

Storage areas free of evidence of current insect, rodent, bird, etc., activity.
 

YES / NO

 BUILDING & GROUNDS
10

o o

Outside premises free from spillage, trash, etc., which may attract or harbor rodents or other pests.
11

o o

Drainage provided adequate to avoid contamination of facilities and products.
12

o o

Building of suitable construction.
13

o o

Building generally in good physical repair.
14

o o

Floors, walls and ceiling constructed of easily cleanable materials.
15

o o

Floors, walls and ceiling kept clean.
 

YES / NO

 BUILDING & GROUNDS (con’t)
16

o o

Doors, windows and other openings protected to eliminate entry by insects, rodents and other pests. open windows screened and/or loading doors kept closed when not in use.
17

o o

Interior lighting sufficient to allow adequate inspection and cleaning of premises.
18

o o

Food products protected against contamination from breakage of light bulbs and other glass fixtures.
19

o o

Firm has a scheduled cleaning and pest control program.
20

o o

Firm conducts at least weekly inspections by qualified employees.
 

YES / NO

 SANITARY OPERATIONS
21

o o

Cleaning of facilities done in such a manner as to avoid contamination of food products.
22

o o

Detergents, sanitizers, hazardous materials and other supplies used in a safe and effective manner
23

o o

Cleaning compounds and hazardous materials kept in original containers, stored separate from food products
24

o o

Refuse properly stored and protected where necessary from insects, rodents and other pests and/or disposed of in an adequate manner
 

YES / NO

 TOILETS, DRESSING ROOMS & EMPLOYEES
25

o o

Toilets and dressing rooms in good repair, clean, properly ventilated and adequately separated from storage areas.
26

o o

Handwashing facilities clean and supplied with soap, hot water and sanitary towels.

NOTE: Provide written description of each item checked "NO" in the space below
and/or on attached sheets.


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