Hand dips and hand sanitizing stations.

(1) "Hand dips" or "hand sanitizing stations" are recommended but not required in the poultry slaughter site. Sanitizing hands using hand dips or hand sanitizing stations is not a substitute for adequate handwashing methods. However, if hand dips are used, they must be properly positioned and maintained. (2) "Properly maintained" means sanitizing solutions are: (a) Checked and recharged to a strength equal to 100 PPM chlorine or 25 PPM iodine; and (b) Changed every four hours while in use. [Statutory Authority: RCW 15.30.120 , 69.07.020 , 69.10.055 , and 16.49.025 . WSR 20-17-020, § 16-170-130, filed 8/6/20, effective 9/6/20. Statutory Authority: RCW 69.07.103 , chapters 69.07 and 34.05 RCW, and 2009 c 114. WSR 09-16-035, § 16-170-130, filed 7/28/09, effective 8/28/09. Statutory Authority: 2003 c 397 and chapters 69.07 and 34.05 RCW. WSR 04-08-062, § 16-170-130, filed 4/5/04, effective 5/6/04.]