1. (1) Laundry and laundry equipment at a school-age program must be inaccessible to children and separated from areas where food is prepared to prevent cross contamination.

2. (2) Dirty or soiled laundry must be:

   1. (a) Kept separate from clean laundry;
   2. (b) Cleaned with laundry soap or detergent;
   3. (c) Rinsed; and

   4. (d) Sanitized:

      1. (i) With bleach or a similar sanitizer registered by the EPA; or
      2. (ii) By using a "sanitize" setting on a washing machine or dryer that reaches at least 140 degrees Fahrenheit.
3. (3) A dryer must be vented to the outside of the building or following the manufacturer's specifications.

[Statutory Authority: RCW 43.216.055 and 43.216.065. WSR 21-10-035, § 110-301-0245, filed 4/27/21, effective 6/1/21.]