Microenterprise home kitchen

AN ACT Relating to the operation, authorization, and permitting 1
of microenterprise home kitchens; adding a new section to chapter 2
69.07 RCW; adding a new section to chapter 70.54 RCW; adding a new 3
chapter to Title 69 RCW; creating new sections; and providing 4
expiration dates. 5
BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF WASHINGTON:6
NEW SECTION. Sec. 1. The definitions in this section apply 7
throughout this chapter unless the context clearly requires 8
otherwise.9
(1) "Domestic residence" means a single-family dwelling or an 10
area within a rental unit where a single person or family actually 11
resides. "Domestic residence" does not include: 12
(a) A group or communal residential setting within any type of 13
structure; or 14
(b) An outbuilding, shed, barn, or other similar structure.15
(2) "Home kitchen" means a kitchen primarily intended for use by 16
the residents of a home. It may contain one or more stoves or ovens, 17
which may be a double oven, designed for residential use.18
(3) "Internet food service intermediary" means an entity that 19
facilitates the sale of home-cooked meals offered by a 20
S-0971.1
SENATE BILL 5605
State of Washington 69th Legislature 2025 Regular Session
By Senators Frame, Shewmake, Chapman, Hasegawa, Holy, Lovelett,
Lovick, Nobles, and Valdez
Read first time 01/31/25. Referred to Committee on Agriculture &
Natural Resources.
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microenterprise home kitchen operation through the entity's digital 1
network. 2
(4)(a) "Microenterprise home kitchen operation" means a food 3
facility that is operated by a person in the person's primary 4
domestic residence where food is stored, handled, and prepared for 5
consumers. 6
(b) "Microenterprise home kitchen operation" does not include a 7
cottage food operation as defined in RCW 69.22.010.8
(5) "Permitted area" means the portion of a domestic residence 9
housing a home kitchen where the preparation, packaging, storage, or 10
handling of microenterprise home kitchen operation products occurs.11
(6) "Potentially hazardous food" means foods requiring 12
temperature control for safety because they are capable of supporting 13
the rapid growth of pathogenic or toxigenic microorganisms, or the 14
growth and toxin production of clostridium botulinum.15
(7) "Regulatory authority" means the local, state, or federal 16
enforcement body or authorized representative having jurisdiction 17
over the food establishment. The local health jurisdiction, acting 18
through the local health officer, is the regulatory authority for the 19
activity of a food establishment, except as otherwise provided by 20
law. 21
(8) "State board" means the state board of health.22
(9) "Third-party delivery service" means an outsourced entity 23
that provides delivery logistics of purchased meals from vendor to 24
consumer. 25
NEW SECTION. Sec. 2. (1) The state board shall adopt rules for 26
the authorization, operation, and regulation of microenterprise home 27
kitchen operations by July 1, 2027.28
(2) Microenterprise home kitchen operations may engage in one or 29
more of the following activities, subject to rules adopted pursuant 30
to this section: 31
(a) The direct sale to consumers of food products to be consumed 32
at a location other than the premises of the microenterprise home 33
kitchen operation, whether delivered directly to the consumer by the 34
microenterprise home kitchen operation or by an intermediary; and35
(b) Catering activities in which a specific menu and amount of 36
food is prepared on the premises of the microenterprise home kitchen 37
operation for service to a customer at a different location.38
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(3) Rules adopted pursuant to this section must provide that 1
microenterprise home kitchen operations are subject to the following 2
restrictions: 3
(a) Food preparation may not involve processes that require a 4
hazard analysis critical control point plan from the department of 5
health, the production, service, or sale of raw milk or raw milk 6
products, as identified in RCW 15.36.012, curing of meats, or the 7
service or sale of raw oysters or other shellfish; 8
(b) The operation may sell no more than 30 individual meals per 9
day, or the approximate equivalent in meal components when sold 10
separately, and no more than 90 individual meals or the approximate 11
equivalent in meal components when sold separately, per week;12
(c) The local health jurisdiction may decrease the limit on the 13
number of individual meals in (b) of this subsection according to the 14
food preparation capacity of the microenterprise home kitchen 15
operation, but shall not, in any case, increase the limit of the 16
number of individual meals; 17
(d) Products produced by a microenterprise home kitchen operation 18
must be sold by the operator, employee, or household member directly 19
to the consumer. Direct sales at venues such as farmers markets, 20
craft fairs, and charitable organization functions are permitted;21
(e) The operation may not engage in indirect sales to consumers, 22
ship food, conduct mail order sales, or sell food by consignment or 23
wholesale; 24
(f) Food products prepared in a microenterprise home kitchen 25
operation may not be delivered outside of the state by the operator 26
of the microenterprise home kitchen operation unless allowed in the 27
state of delivery; 28
(g) Food produced in a microenterprise home kitchen operation may 29
not be delivered by a third-party delivery service or internet food 30
service intermediary; 31
(h) An internet food service intermediary must conspicuously post 32
any fees associated with its digital network in high school 33
equivalent English and notify microenterprise home kitchen operations 34
in writing 30 days in advance of any fee change exceeding a two 35
percent increase; 36
(i) The microenterprise home kitchen operation must post any 37
inspection scores, grades, or other evaluation records required by 38
the local health jurisdiction at the entry of the operation during 39
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business hours and on any internet page or internet food service 1
intermediary that is offering the operation's food for sale;2
(j) Food produced in a microenterprise home kitchen operation may 3
not be held hot for more than two hours before pickup or delivery;4
(k) Food produced in a microenterprise home kitchen operation 5
must be prepared, cooked, and served on the same day, and may not be 6
held overnight; and 7
(l) Family or household members of the permittee may assist with 8
the microenterprise home kitchen operation without being classified 9
as employees, provided that they are supervised by the permittee and 10
have secured a food and beverage service worker's permit under 11
chapter 69.06 RCW. 12
(4) Rules adopted pursuant to this section may include, but are 13
not limited to, the following requirements: 14
(a) The restrictions provided in subsection (3) of this section;15
(b) The application for and renewal of permits as provided in 16
section 4 of this act; 17
(c) Inspections as provided in section 4 of this act;18
(d) Sanitary procedures; 19
(e) Facility, equipment, and utensil requirements;20
(f) Labeling specificity beyond the requirements of this section;21
(g) Requirements for clean water sources and waste and wastewater 22
disposal; and 23
(h) Requirements for washing and other hygienic practices.24
(5) Microenterprise home kitchen operations must follow the 25
requirements of the current food service code in chapter 246-215 WAC, 26
unless otherwise exempted. Rules adopted pursuant to this section 27
must exempt microenterprise home kitchen operations from the 28
following provisions of the food service code, chapter 246-215 WAC:29
(a) Handwashing facilities requirements, provided that a sink 30
with one or two large tubs placed next to it is used for washing, 31
rinsing, and sanitizing; and warm water, soap, and disposable paper 32
towels are available and used in the identified primary toilet room 33
and microenterprise home kitchen operation area by all persons 34
working in the microenterprise home kitchen operation;35
(b) Requirements relating to posting of "no smoking or vaping" 36
signs; 37
(c) Limitations on employee consumption of food, drink, marijuana 38
or vapor products, or tobacco outside of designated areas when not 39
preparing food for sale; 40
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(d) Display guard, cover, and container requirements. However, 1
the operator must ensure that no infants, small children, pets, or 2
unauthorized individuals are present during preparation, packaging, 3
handling, or processing. When food is left out uncovered on a kitchen 4
counter or table due to processing steps, such as cooling, active 5
controls are in place to prevent inadvertent contamination. Active 6
controls may include presence of the permittee or an employee or use 7
of child or pet barriers; 8
(e) Limitations on outdoor display and sale of foods;9
(f) Requirements to provide clean drinking cups and tableware;10
(g) Requirements pertaining to the characteristics and 11
certification of utensils and equipment, provided that the utensils 12
and equipment are designed to retain their characteristic qualities 13
under normal use conditions; 14
(h) Requirements pertaining to the characteristics, construction, 15
and multiuse of food-contact and nonfood-contact surfaces, provided 16
that food-contact surfaces are smooth, easily cleanable, and in good 17
repair; 18
(i) Requirements pertaining to the characteristics, construction, 19
and disassembly of clean in place equipment; 20
(j) Limitations on the use of wood as a food-contact surface and 21
in connection with other equipment; 22
(k) Any requirement relating to ventilation, provided that gases, 23
odors, steam, heat, grease, vapors, and smoke are able to escape from 24
the kitchen, unless a serious risk of fire exists;25
(l) Requirements that cold or hot holding equipment used for 26
potentially hazardous food be equipped with integral or permanently 27
affixed temperature measuring devices or product mimicking sensors;28
(m) Requirements pertaining to the installation of fixed, floor-29
mounted, and table-mounted equipment; 30
(n) Dedicated laundry facility requirements, provided that linens 31
used in connection with the microenterprise home kitchen operation 32
must be laundered separately from the household and other laundry;33
(o) Requirements pertaining to water, plumbing, drainage, and 34
waste, provided that microenterprise home kitchen operations that 35
have a private water supply have the supply tested at least 60 days 36
prior to permitting and at least annually thereafter and demonstrate 37
through a written record of testing that the water supply is potable 38
and provided that microenterprise home kitchen operations that have a 39
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private on-site sewage system have had the system inspected within 1
one year prior to permitting; 2
(p) Any requirement that a microenterprise home kitchen operation 3
have more than one toilet facility or that access to the toilet 4
facility not require passage through the food preparation, food 5
storage, or utensil washing areas; 6
(q) Light intensity, light source, and lightbulb requirements, 7
provided that food preparation areas are well-lighted by natural or 8
artificial light whenever food is being prepared; 9
(r) Requirements to provide and use lockers, storage facilities, 10
and designated dressing areas, and that microenterprise home kitchen 11
operation premises be free of litter and items that are unnecessary 12
to the operation, provided that personal effects and clothing not 13
ordinarily found in a microenterprise home kitchen operation are 14
placed or stored away from food preparation areas and dressing takes 15
place outside of the kitchen; 16
(s) Limitations on the presence and handling of animals, such as 17
domestic, service, or patrol animals, provided that a pet control 18
plan that precludes pet entry or access to all areas of the 19
microenterprise home kitchen operation during food cooking or 20
preparation is in place; 21
(t) Requirements pertaining to floor, wall, and ceiling surfaces, 22
provided that the floor, wall, and ceiling surfaces of the kitchen, 23
storage, and toilet areas are smooth, of durable construction, and 24
easily cleanable with no limitations on the use of wood, tile, and 25
other nonfiber floor surfaces ordinarily used in residential 26
settings; and 27
(u) All prohibitions and limitations on the use of a kitchen in a 28
private home as a microenterprise home kitchen operation, provided 29
that food is not prepared in designated sleeping quarters. Open 30
kitchens adjacent to living and sleeping areas, kitchens in 31
efficiency, studio, and loft-style residences, and kitchens without 32
doors at all points of ingress and egress may be used in 33
microenterprise home kitchen operations. 34
(6) For the purposes of this section, "meal" means the amount or 35
quantity of food intended to be consumed by one person in one 36
sitting. A meal may include, but is not limited to, a main dish, 37
appetizers, side dishes, beverages, baked goods, or desserts.38
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NEW SECTION. Sec. 3. (1) The state department of health must 1
develop a sample permit and form for permit applications. A 2
microenterprise home kitchen operation must obtain a permit from the 3
local health jurisdiction, on forms developed by the local health 4
jurisdiction or state department of health. The local health 5
jurisdiction may require a microenterprise home kitchen operation to 6
renew its permit annually. All applications for permits and permit 7
renewals must be made on forms developed by the local health 8
jurisdiction or state department of health and be accompanied by an 9
inspection fee as provided in section 4 of this act.10
(2) As part of the application for a permit to operate as a 11
microenterprise home kitchen operation, an applicant shall submit to 12
the local health jurisdiction written standard operating procedures 13
that include all of the following information: 14
(a) A menu stating the foods to be offered; 15
(b) All food types or products that will be handled;16
(c) The proposed procedures and methods of food preparation and 17
handling; 18
(d) A description of all food preparation surfaces, including how 19
they will be cleaned and how often they will be cleaned;20
(e) Procedures, methods, and schedules for cleaning utensils, 21
equipment, and for the disposal of refuse; 22
(f) How food will be maintained at the required holding 23
temperatures pending pickup by consumer or during delivery if 24
delivered by the operator; 25
(g) Procedures for food storage, which must meet the requirement 26
that all food be stored at least six inches off the floor and include 27
how prepared food will be stored prior to sale or delivery;28
(h) A description of packaging for food; 29
(i) When meat and dairy products will be purchased and stored, 30
including for how long such products will be stored prior to use;31
(j) Cooking temperatures and how temperatures for cooked foods 32
will be measured; 33
(k) How the microenterprise home kitchen operation will prevent 34
anyone other than the approved and trained food service handler from 35
accessing the kitchen while foods are being prepared;36
(l) A description of adequate refrigeration capacity as 37
appropriate to the menu; and 38
(m) Days and times that the home kitchen may potentially be 39
utilized as a microenterprise home kitchen operation. The listed days 40
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and times are provided only for informational purposes and are not 1
binding on the permit holder's actual operations. 2
(3) A permit may, as appropriate, require additional 3
refrigeration capacity that is available and readily installable for 4
home consumers. 5
(4) The application for a permit is not required to include 6
public water supply and sewage descriptions, and these systems are 7
not required to be reviewed for permit approval. 8
(5) Operating plans must be made on forms developed by the local 9
health jurisdiction and be accompanied by a review fee as provided in 10
section 4 of this act. 11
(6) A microenterprise home kitchen operation permitted under this 12
section must include a signed document attesting, by opting to become 13
permitted, that the operator of the permitted microenterprise home 14
kitchen operation understands that the local health jurisdiction will 15
seek to enter the permitted area of the domestic residence housing 16
the microenterprise home kitchen operation for the purposes of 17
inspections pursuant to section 4 of this act. Nonemergency 18
inspections may occur when the permit holder or permit holder's agent 19
is present and only during the normal business hours of the operation 20
with reasonable advance notice, by appointment, or pursuant to a 21
search warrant. Under ordinary circumstances, advance notice provided 22
at least two business days prior is considered reasonable advance 23
notice for purposes of this section. The name and information of the 24
inspector entering the home must be provided. Absent a search 25
warrant, the local health inspector may not enter a home when only 26
minors are present. 27
(7) For purposes of permitting, the permitted area includes the 28
home kitchen, food storage, utensils and equipment, toilet room, 29
janitorial or cleaning facilities, outdoor cooking facilities, and 30
refuse storage area. Food operations may not be conducted outside of 31
the permitted areas. 32
(8)(a) The local health jurisdiction shall issue a permit after 33
an initial inspection and review of the microenterprise home kitchen 34
operation's standard operating procedure have determined that the 35
proposed microenterprise home kitchen operation and its method of 36
operation comply with the requirements of this chapter.37
(b) The local health jurisdiction may not require a 38
microenterprise home kitchen operation to comply with food safety 39
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requirements that are different from, or in addition to, the 1
requirements of this chapter. 2
(9) In addition to the provision of any information required by 3
the local health jurisdiction on forms developed under subsection (1) 4
of this section and the payment of all fees, an applicant for a 5
permit or a permit renewal as a microenterprise home kitchen 6
operation must also provide documentation that the operator is a 7
certified food protection manager under WAC 246-215-02107 and that 8
all other individuals to be involved in the preparation of 9
microenterprise home kitchen operation foods have secured a food and 10
beverage service worker's permit under chapter 69.06 RCW.11
(10) A permit, once issued, is nontransferable. A permit is valid 12
only for the person and location specified by that permit and, unless 13
suspended or revoked for cause, for the time period indicated.14
(11) The permit, or an accurate copy thereof, must be retained by 15
the operation on-site and displayed at all times the microenterprise 16
home kitchen operation is in operation. 17
NEW SECTION. Sec. 4. (1) The permitted area of a 18
microenterprise home kitchen operation must be inspected for basic 19
hygiene by the local health jurisdiction before initial permitting 20
under section 3 of this act and may, at the discretion of the local 21
health jurisdiction, be inspected up to once per year after initial 22
permitting only when the permit holder or permit holder's agent is 23
present and with reasonable advance notice, by appointment, or 24
pursuant to a search warrant. In addition, the local health 25
jurisdiction may inspect the permitted area of a microenterprise home 26
kitchen operation at any time in response to a foodborne outbreak or 27
other public health emergency when the permit holder or permit 28
holder's agent grants access, by appointment, or pursuant to a search 29
warrant. The authority of a local health jurisdiction to inspect a 30
microenterprise home kitchen operation includes the authority to 31
inspect any records required to be kept under the provisions of this 32
chapter. For any inspection, the local health jurisdiction shall 33
document the reason for the inspection, shall maintain such 34
documentation on file with the microenterprise home kitchen 35
operation's permit, and shall provide the reason for the inspection 36
in writing to the operator of the microenterprise home kitchen 37
operation. The inspector's access is limited to the permitted area.38
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(2) When a local health jurisdiction conducts a basic hygiene 1
inspection, the local health jurisdiction shall, at a minimum, 2
inspect for the following: 3
(a) That the permitted microenterprise home kitchen operation 4
understands that no person other than the permittee, or a person 5
under the direct supervision of the permittee, may be engaged in the 6
processing, preparing, packaging, or handling of any microenterprise 7
home kitchen operation food products or be in the home kitchen during 8
the preparation, packaging, or handling of any microenterprise home 9
kitchen operation food products; 10
(b) That no microenterprise home kitchen operation food 11
preparation, packaging, or handling is occurring in the 12
microenterprise home kitchen operation concurrent with any other 13
domestic activities such as family meal preparation, dishwashing, 14
clothes washing or ironing, kitchen cleaning, or guest entertainment, 15
except that this subsection (2)(b) may not be construed so as to 16
prohibit a microenterprise home kitchen operation from offering 17
cooking classes within the home kitchen; 18
(c) That no infants, small children, or pets are in the 19
microenterprise home kitchen operation during the preparation, 20
packaging, or handling of any microenterprise home kitchen operation 21
food products; 22
(d) That all food-contact surfaces, equipment, and utensils used 23
for the preparation, packaging, or handling of any microenterprise 24
home kitchen operation food products are washed, rinsed, and 25
sanitized before each use; 26
(e) That all food preparation and food and equipment storage 27
areas are maintained free of rodents and insects; and28
(f) That all persons involved in the preparation and packaging of 29
microenterprise home kitchen operation food products:30
(i) Have obtained a food and beverage service worker's permit 31
under chapter 69.06 RCW; 32
(ii) Are not preparing meals for sale in the home kitchen when 33
ill with a communicable disease or condition; 34
(iii) Wash their hands before any food preparation and food 35
packaging activities; and 36
(iv) Avoid bare hand contact with ready-to-eat foods through the 37
use of single-service gloves, bakery papers, tongs, or other 38
utensils. 39
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(3) Nonemergency inspections may occur only during the normal 1
business hours of the microenterprise home kitchen operation when the 2
permit holder or permit holder's agent is present and with reasonable 3
advance notice, by appointment, or pursuant to a search warrant. 4
Under ordinary circumstances, advance notice provided at least two 5
business days prior is considered reasonable for purposes of this 6
section. 7
(4) Should the local health jurisdiction be denied access to the 8
permitted area of a domestic residence housing a microenterprise home 9
kitchen operation where access was sought for the purposes of 10
enforcing or administering this chapter, the local health 11
jurisdiction may: 12
(a) Issue a closure notice to be posted on the premises in a 13
conspicuous location during normal business hours of the operation 14
for potential patrons and require that either the production or sale, 15
or both, of food products cease immediately; and 16
(b) Apply to any court of competent jurisdiction for a search 17
warrant authorizing access to the permitted area of a domestic 18
residence housing a permitted microenterprise home kitchen operation, 19
upon which the court may issue a search warrant for the purposes 20
requested. 21
(5) The local health jurisdiction may charge a fee for issuing or 22
renewing microenterprise home kitchen operations as authorized by RCW 23
70.05.060. 24
(6) Access provided under this section is limited to the 25
permitted area of the microenterprise home kitchen operation, during 26
the posted operating hours of the microenterprise home kitchen 27
operation, and solely for the purpose of enforcing or administering 28
this chapter. 29
NEW SECTION. Sec. 5. (1) When a local health jurisdictions 30
determines that any person is engaging in a microenterprise home 31
kitchen operation without a valid permit issued under section 3 of 32
this act, or an operator of a microenterprise home kitchen operation 33
is violating any provision of this chapter or any rule adopted under 34
this chapter, the local health jurisdiction may impose penalties or 35
conditions as provided in this section.36
(2)(a) For the first violation within a two-year period, the 37
local health jurisdiction must hold an administrative conference with 38
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the operator of the microenterprise home kitchen operation, which may 1
include, as appropriate, an offer of technical assistance.2
(b) For the second or subsequent violation within a two-year 3
period, the local health jurisdiction may initiate one, or a 4
combination of one or more, of the following compliance methods:5
(i) A written warning; 6
(ii) Placing the microenterprise home kitchen operation on 7
probation, which may include setting conditions for continued 8
operation of the microenterprise home kitchen operation during the 9
probation period and, if the individual is operating without a valid 10
permit, an administrative fine; 11
(iii) Suspending the permit of the microenterprise home kitchen 12
operation; 13
(iv) Revoking the permit of the microenterprise home kitchen 14
operation; and 15
(v) Issuing fees to cover the cost of inspections prior to a 16
microenterprise home kitchen operation preparing food after 17
suspension or revocation. 18
(3) The operation of a microenterprise home kitchen operation 19
cannot be used as legal grounds for eviction, unless specifically 20
identified in a lease agreement. 21
NEW SECTION. Sec. 6. (1) If a local health jurisdiction seeks 22
to deny, suspend, or revoke any permit provided for in this chapter, 23
it may do so if, after conducting a hearing, it is determined that a 24
permittee has committed any of the following acts:25
(a) Refused, neglected, or failed to comply with the provision of 26
this chapter, any rule adopted to administer this chapter, or any 27
lawful order of the local health jurisdiction; 28
(b) Refused, neglected, or failed to keep and maintain records 29
required by this chapter or to make the records available when 30
requested pursuant to the provisions of this chapter;31
(c) Consistent with section 4 of this act, refused the local 32
health jurisdiction access to the permitted area of a domestic 33
residence housing a microenterprise home kitchen operation for the 34
purpose of carrying out the provisions of this chapter;35
(d) Consistent with section 4 of this act, refused the local 36
health jurisdiction access to any records required to be kept under 37
the provisions of this chapter; or 38
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(e) Exceeded the meal preparation limits provided in section 2 of 1
this act. 2
(2) The local health jurisdiction may summarily suspend a permit 3
issued under this chapter, whether or not the permittee has been 4
found to have committed a prior violation, if the health officer or 5
designee finds that a microenterprise home kitchen operation is 6
operating under conditions that constitute an immediate danger to 7
public health or if the local health jurisdiction is denied access to 8
the permitted area of a domestic residence housing a microenterprise 9
home kitchen operation and records where the access was sought for 10
the purposes of enforcing or administering this chapter.11
NEW SECTION. Sec. 7. (1) A microenterprise home kitchen 12
operation shall be a permitted use of residential property in any 13
residential dwelling for zoning purposes if the microenterprise home 14
kitchen operation:15
(a) Abstains from posting signage or outdoor displays advertising 16
the microenterprise home kitchen operation; 17
(b) Is in compliance with applicable local noise ordinances.18
(2) No city or county shall prohibit the operation of, require a 19
permit to operate, require a rezone of property to operate, levy fees 20
upon, or impose any other restriction on a microenterprise home 21
kitchen operation in any residential dwelling for zoning purposes.22
(3) The operation of a microenterprise home kitchen operation 23
shall not be considered in conflict with a comprehensive plan or 24
other land use designations. 25
(4) This section does not supersede or otherwise limit the 26
investigative and enforcement authority of the city, county, or city 27
and county with respect to violations of its nuisance ordinances.28
(5) The use of a residence for the purposes of a microenterprise 29
home kitchen operation does not constitute a change of occupancy for 30
purposes of local building and fire codes. 31
(6) A microenterprise home kitchen operation shall be considered 32
a residence for the purposes of the state building code and local 33
building and fire codes. 34
(7) If there are multiple local agencies involved in the issuance 35
of any type of permit, license, or other authorization to a 36
microenterprise home kitchen operation, the governing body of the 37
city or county must designate one lead local agency that shall be 38
vested with the sole authority to accept all applications for, to 39
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collect all fees for, and to issue, any permit, license, or other 1
authorization required for a microenterprise home kitchen operation 2
to operate in the city or county. A local agency other than the lead 3
local agency shall not accept any applications for, collect any fees 4
for, nor issue, any permits for the same purpose. 5
NEW SECTION. Sec. 8. Except as otherwise provided in this 6
chapter, a microenterprise home kitchen operation with a valid permit 7
under section 3 of this act is not subject to the provisions of 8
chapter 69.07 RCW or to permitting and inspection by the department 9
of agriculture.10
NEW SECTION. Sec. 9. A new section is added to chapter 69.07 11
RCW to read as follows: 12
(1) This chapter does not apply to a microenterprise home kitchen 13
operation with a valid permit under section 3 of this act.14
(2) This section expires June 30, 2027. 15
NEW SECTION. Sec. 10. A new section is added to chapter 70.54 16
RCW to read as follows: 17
(1) The department of health shall compile and maintain, in a 18
manner and format readily accessible by the public, statistics 19
related to the number and distribution of microenterprise home 20
kitchen operations permitted pursuant to section 3 of this act.21
(2) This section expires June 30, 2027. 22
NEW SECTION. Sec. 11. In compliance with RCW 43.01.036 and by 23
July 1, 2027, the state department of health must submit a report to 24
the legislature reviewing the program adopted in this act and 25
providing recommendations for necessary legislation regarding the 26
program adopted in this act.27
NEW SECTION. Sec. 12. Sections 1 through 8, 13, and 15 of this 28
act constitute a new chapter in Title 69 RCW.29
NEW SECTION. Sec. 13. This chapter expires December 31, 2029.30
NEW SECTION. Sec. 14. If specific funding for the purposes of 31
this act, referencing this act by bill or chapter number, is not 32
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provided by June 30, 2025, in the omnibus appropriations act, this 1
act is null and void. 2
NEW SECTION. Sec. 15. The obligation of local governments to 3
comply with the requirements established in sections 2 through 6 of 4
this act is contingent on the provision of state funding to local 5
governments for the specific purpose of complying with these 6
requirements.7
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