Seattle Yogurt Safety Regulations & Health Code Requirements

Temperature Control & Cold Storage Requirements

Seattle's health code requires yogurt to be held at 41°F (5°C) or below at all times, per Washington State's Retail Food Code Chapter 246-215-WAC. This applies to all yogurt types—traditional, Greek, plant-based, and flavored varieties. Facilities must use calibrated thermometers and maintain written temperature logs daily, which inspectors verify during routine visits. Failure to maintain proper cold chain can result in product seizure and operational citations. Freezer storage for frozen yogurt requires temperatures of 0°F (-18°C) or below.

Yogurt Sourcing & Ingredient Compliance

All yogurt sold in Seattle must use pasteurized milk or dairy alternatives that meet FDA Grade A standards. Raw milk yogurt is prohibited under Washington State law. Suppliers must provide SKCHD-approved documentation (supplier letters, certificates of analysis) for all cultures, probiotics, and additives. Any probiotics or health claims require substantiation and cannot exceed FDA-defined limits. Retailers and food service operators must verify that yogurt products come from licensed manufacturers and maintain vendor files for traceability during investigations.

Inspection Focus Areas & Labeling Standards

Seattle-King County Health Department inspectors specifically evaluate yogurt storage separation from raw foods, check expiration date integrity, and verify allergen disclosure on labels. All yogurt containers must display manufacturing dates, expiration dates, and complete ingredient lists in English. Cross-contamination prevention is critical—yogurt preparation areas must be separate from raw protein zones. SKCHD also audits probiotic labeling claims to ensure CFU (colony-forming units) counts match product labels, as the FDA oversees any therapeutic claims.

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