- Healthy Places
- Food Safety
- Food Code Rule Revision
Food Code Rule Revision
Beginning March 1, 2022, an updated version of the Washington State Food Code was implemented. The Washington State Department of Health created this Food Rule Key Changes brochure to help summarize the main food code changes.
ACTIVE MANAGERIAL CONTROL
It is important for each manager or person in charge (PIC) to be proactive at finding and preventing food safety risks. The PIC with strong Active Managerial Control also makes sure workers follow food safety requirements through active oversight and providing correction when needed. The following information and resources are available to assist the person in charge improve the establishments active managerial control and overall food safety protocol and awareness.
CLEAN UP PLAN OF VOMIT AND DIARRHEA EVENTS (CODE SECTION 02500)
Food establishments must have written procedures for employees to follow when responding to events that involve the discharge of vomit or fecal matter onto surfaces in food establishments. The Washington State Department of Health has created a template as an option for establishments to use when creating their written procedures.
EMPLOYEE HEALTH (CODE SECTION 02205)
FOOD WORKERS MUST INFORM THE PERSON IN CHARGE IF THEY HAVE:
Diarrhea, vomiting, sore throat with fever, jaundice, a lesion on hand or wrist containing pus or an infected wound on hand or wrist that is open and draining.
FOOD WORKERS MUST INFORM THE PERSON IN CHARGE IF THEY ARE DIAGNOSED WITH:
Norovirus, Hepatitis A virus, Shigella, Shiga-toxin producing E. coli, Salmonella Typhi (typhoid fever), Salmonella (non-typhoidal). Options for informing employees of these requirements may include:
- Keeping a signed statement for each employee stating they have been made aware of this requirement.
- Clearly posting this information in the employees work area or break room, with a sign-off sheet that employees sign once they have gone through it.
- Creating a curriculum and keeping a roster of the employees that attend or go through that training.
DATE MARKING (CODE SECTION 03526)
There are some specific foods that will need to be marked and used within seven days. Those foods are refrigerated, ready-to-eat, perishable foods that are prepared in-house or in open packages. This applies only to foods that will be held in the establishment for more than 24 hours. Written labels on food containers, day dots, or other systematic procedures that effectively track the expiration of foods are acceptable. If a food item has been cooled on-site and will be held in the establishment for more than 24 hours, date marking will be required, starting with the first day of cooling. The Washington Department of Health has created a template as an option for establishments to use when creating written procedures.
DOGS IN FOOD ESTABLISHMENTS (CODE SECTION 06570)
Under certain conditions, with an approved plan, dogs may be allowed in outdoor seating areas. These conditions are important for preventing contamination. All conditions must be met to safely allow dogs onto the premises.
Dogs Inside Food Establishments
Establishments that only pour beverages produced in a licensed processing plant, such as beer or wine, may allow dogs inside. Indoor areas must keep signage posted notifying customers that dogs are allowed inside. The Tri County Health District must be notified in advance prior to the allowance of dogs inside food establishments.
The Washington Department of Health has created a template as an option for establishments to use when creating written procedures.
Dogs Inside Food Establishments Template
REFILLABLE/REUSABLE CONTAINERS (CODE SECTION 03348)
The new code allows for containers to be refilled or reused if certain requirements are met. The Washington Department of Health has created a template as an option for establishments to use when creating written procedures refilling reusable containers.
Refillable/Reusable Containers Template
CERTIFIED FOOD PROTECTION MANAGER
Beginning in March 2023, food establishments must have access to a person who is a certified food protection manager (CFPM). The CFPM does not need to be on site at all times, but a copy of the valid certificate must be available. The CFPM must make sure the persons in charge are trained and able to control food safety in the establishment. There are six ANSI-accredited certification providers.
Current List of State Approved "Additional Food Safety Training"
The following is a list of ANSI accredited organizations that issue food protection manager certificates.
- AboveTraining/StateFoodSafety, Certified Food Protection Manager
- Always Food Safe Company, Food Protection Manager
- Learn2Serve, Food Protection Manager
- National Registry of Food Safety Professionals, Food Protection Manager
- National Restaurant Association ServSafe, Food Protection Manager
- Prometric Inc., Food Protection Manager