compliance
Seattle Milk Safety Regulations & Health Code Requirements
Seattle's Public Health — Seattle & King County enforces strict milk handling standards to protect consumers from pathogens like Listeria and Salmonella. All milk served or sold in Seattle must meet Washington State dairy regulations and local temperature control requirements. Understanding these rules is critical for restaurants, cafes, and food service operations.
Temperature Control & Storage Requirements
Seattle requires all milk and milk products to be stored at 41°F (5°C) or below, per Washington State Food Code. Refrigeration units must be monitored daily, with logs maintained for inspection. The Seattle-King County health department specifically checks cold chain integrity during routine inspections, focusing on whether milk is displayed in working refrigeration and never left at room temperature. Frozen milk products must be stored at 0°F (-18°C) or below. Violations of temperature control are cited as Priority violations and can result in immediate corrective action orders.
Sourcing & Pasteurization Standards
All fluid milk sold or served in Seattle must be pasteurized or ultra-pasteurized per FDA and Washington State requirements—raw milk is prohibited for retail sale in food service. Milk must come from approved suppliers licensed by the Washington State Department of Agriculture. Facilities must document the source of all milk products and maintain supplier verification records. During inspections, health inspectors verify pasteurization dates on labels and check expiration dates. Bulk milk tanks in commissaries must be sealed, labeled, and properly maintained.
Inspection Focus Areas & Common Violations
Seattle-King County inspectors prioritize cross-contamination prevention, checking that raw animal products are stored separately from milk and dairy items. They examine cleaning schedules for milk dispensers, steam wands on espresso machines, and milk frothers—these are high-risk items for pathogenic growth. Common violations include: improper labeling of milk containers, failure to date-mark opened milk, storing milk in hand-washing sinks, and using non-food-grade containers for milk transfer. Facilities must also maintain HACCP plans for milk-based items and train staff on proper handling to prevent Listeria contamination.
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