Seattle Butter Safety Regulations & Storage Requirements

Seattle Butter Storage & Temperature Requirements

Butter must be stored at or below 41°F (5°C) to prevent bacterial growth, per King County health code standards. Frozen butter can be held at 0°F (-18°C) or below. All refrigerated butter should be stored in designated coolers with functioning thermometers monitored daily. Opened butter containers must be covered or wrapped to prevent cross-contamination. Seattle inspectors verify temperature logs during routine and complaint-driven inspections, so maintaining accurate records is critical for compliance and documentation.

Sourcing & Supply Chain Documentation in King County

All butter must originate from FDA-licensed dairy facilities with valid dairy operation permits. Seattle food businesses must maintain supplier verification documents, including certificates of analysis and interstate dairy shipping permits if sourcing from outside Washington. King County requires traceability records for all dairy ingredients to enable rapid recall response if pathogens like Salmonella or Listeria are detected. Local inspectors verify that suppliers appear on the FDA's registered dairy list and request documentation during inspections.

Inspection Focus Areas & Common Violations

Seattle health inspectors prioritize butter handling during critical control point (CCP) reviews in restaurants and food service operations. Common violations include improper temperature storage, unlabeled or undated containers, and failure to maintain separation from raw proteins. Inspectors examine whether butter left at room temperature exceeds the 2-hour limit (1 hour if above 90°F). They also verify that butter used in ready-to-eat foods meets time/temperature guidelines and that employees understand contamination risks during preparation and plating.

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