Facility

Some operations will require a 3-compartment sink. Other processors may use a 2-compartment sink if each compartment is large enough to accommodate washing of the largest utensils (e.g., mixing bowls, sheet pans, trays, etc.) A LARGE 2-compartment sink may be more suitable for the purposes of some processors than a SMALL 3-compartment sink.

All equipment cleaning sinks must have running water at a temperature hot enough to adequately clean utensils and equipment. A three-compartment sink is recommended: one compartment for washing, one compartment for rinsing and one compartment for sanitizing. The minimum requirement is a two-compartment sink for adequate cleaning and sanitizing of utensils and equipment. One compartment is needed for washing and the other compartment is needed for rinsing and sanitizing. Optionally a third sink may be installed to accommodate the sanitizing step. The sinks need to be large enough to accommodate washing of the largest equipment and items. Equipment that is too large to be accommodated in the sinks or that is stationary must be cleaned/rinsed/sanitized using other means, such as clean in place (CIP) or other clean out of place (COP) methods. A separate sink may be required for activities such as ingredient washing.

Cleaning sinks must not be used for or dispose of utility/mop water.

Worktables and counters must be in good repair and have surfaces that are easily cleaned and non-corrosive:
 

Recommended

Stainless steel and hi-impact, scratch-resistant plastic (Formica, Teflon, and thermal plastic) are recommended for most contact surfaces.

Satisfactory

Metal or finished wood is satisfactory.

Not Satisfactory

Unfinished wood frames, counter tops and shelves.

Exception

Hardwood tables used for bakery make-up tables.

The type of flooring material varies with different processing areas and the amount and type of foot traffic. Food processing areas require flooring which can be readily cleaned and in good repair. Materials such as well-sealed hardwood may be suitable for some areas of a bakery where dry clean-up methods are appropriate.

Food processing areas that require flood-type cleaning (such as a fish plant), need well-sealed concrete floors with cove base and adequate drains. Heavy use areas with large, moveable equipment require more durable flooring.

Unfinished wood floors are NOT suitable in any plant areas.

In general, vinyl linoleum or tile floor covering may be satisfactory for very small operations where vacuuming and wet mopping provide sufficient clean up. Larger operations, particularly those processes that are "wet" in nature (e.g., fish, fruit, vegetables, beverages, tofu) require an easily drained, well-sealed concrete or tile floor.

The kind of wall finish depends on wall location in the plant, the proximity to work counters, sinks, and equipment and the amount of splash and cleaning exposed to the wall. Painted drywall may be suitable in warehouse areas, but it is NOT suitable in fish plants and produce processing operations such as potato or apple processors and other plants where wet clean up is necessary.

In general, wall areas in "wet" operations must be covered with a washable, non-porous, non-corrosive, smooth material that will not deteriorate when it gets wet. Wall areas within three feet of work counters, tables, and equipment must be covered with a similar material.

Recommended stainless steel, fiberglass paneling (called glass board or Chemlite in the trade).

Satisfactory galvanized aluminum and formica. Vinyl covered fiberboard panels (also called Marlite in the trade), commonly used to panel bathrooms, may be used, but are easily scratched and worn from scouring and cleaning.

Painted or sealed surfaces may be acceptable for certain operations where wet cleaning is not involved.

Ceiling material will depend on the type of processing. The material must be sealed, cleanable, not allow moisture accumulation or mold growth, and kept in good repair. Insulation material must be covered. If there is not a drop ceiling, try to locate your processing under an area where there is a minimum of overhead fixtures, exposed pipes and other fixtures.

Adequate lighting means an amount of light that allows ease in cleaning and provides a safe, well-lit work place. All light fixtures above equipment or areas where food is exposed must be break-proof. Tuff-skin or plastic coated incandescent bulk sheets that fit around fluorescent tubes are satisfactory for this purpose.

Hoods, fans or other measures to exhaust excess steam and condensation to the outside are necessary in processing operations where products are cooked and heated, or where there are otherwise considerable amounts of steam or other vapors released in the processing area. Hoods are required over deep fat fryers, stovetops and ovens. These hoods must be connected to fans and/or vents that exhaust to the outside.

Your water supply must meet the State Department of Health (DOH) requirements for potable water. If you are on a public water supply (city or municipal water supply or water association) it meets these requirements. If you are on a well or other private supply, depending on the number of employees and how many days you operate, you must meet the State Department of Health (DOH) requirements for a group A or group B water system, or for single family processor with no outside employees, equivalent requirements under WSDA.

See Attachment E in the licensing packet to determine where you fall (PDF 320 KB)

Note: Bottled water manufacturing operations must also meet specific requirements under Title 21 CFR, Part 129. Processing and Bottling of Bottled Drinking Water and Title 21 CFR, Part 165, Beverages.

Additionally, water from a private water supply must have a passing bacterial test conducted within 30 days of submitting your application, and annually thereafter. (Copy is to be sent in with your License application.)

Contact the Department of Health, Main Line (360) 236-3100 or Toll Free 1-800-521-0323 for a list of certified labs.

The refrigeration requirements of the product and the need to refrigerate those products must be considered. All hazardous food (those products capable of allowing pathogen growth at temperatures between 38° F and 140° F must be refrigerated, unless they are properly stored as a low acid canned food or acidified food, or are held at temperatures above 145° F.) All potentially hazardous foods must be stored at 45 degrees Fahrenheit (45°F) or less. Perishable vacuum-packed products need to be stored below 38°F. You will also need to adequately refrigerate those products while cooling, storage and in transit. Our laws require foods to be cooled to 45° Fahrenheit in four (4) hours.

Your refrigeration equipment must have an accurate thermometer.

You need to demonstrate the availability of facilities or provisions for refrigeration of such products (i.e. refrigerators, freezers, coolers, ice chests, insulated boxes with gel ice, etc.) and the efficiency of the equipment prior to license approval.

Food handlers in a food processing establishment must have access to one or more hand washing facilities with hot, cold, or tempered running water and equipped with soap and single service towels and hand wash signs. In order to meet this requirement, this means:

• There is at least one hand wash facility located in the food processing area in a location convenient to each food handling area when hands come into contact with or manipulate unwrapped or unpackaged ready to eat food. (Hand sanitizing stations may be required if appropriate); or
• Hand wash facilities are located in restrooms or other areas in operations where food is not manipulated by hand and hands do not contact the food; or
• Hand wash facilities are located in restrooms or other areas and hand sanitizing stations are located in food processing areas in operations where food would normally undergo further preparation (for example washing, cleaning, cooking or other processing) either in the plant or by the consumer that would adequately eliminate physical, chemical and microbiological contaminants introduced by handling.
• Hand dip sanitizing stations are not a substitute for hand washing stations

If only members of the immediate family work in the processing operation, the home bathroom satisfies the requirements as long as it is adequate (e.g., flushing toilet, sink with hot and cold running water, proper plumbing, tight self-closing door, soap, single service towels, etc.). When a processor hires persons outside the immediate family, a separate bathroom for the food processing facility is required.