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• About us Resources for Learn more about • Office of Environmental Health & Safety • Other Environmental Health Programs & Services
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Food Worker and Industry ResourcesFood Worker Card Frequently Asked Questions Food worker card information for those studying, renewing, or seeking food safety training.
Local Food Safety Contacts Contact your local health department, food safety program with questions about the food worker card and food safety training classes offered in your area.
Washington State Food and Beverage Workers' Manual Study the Washington State Food and Beverage Workers' Manual to help you prepare for the food safety training class and exam to obtain your food worker card. The manual is available in six languages, including Braille upon request.
Food Worker Card - "Additional Food Safety Training""Additional Food Safety Training" for Food Workers provides information about "Additional Food Safety Training" for food worker card renewal and how to obtain approval for a "Additional Food Safety Training" course.
Food Service Rules Food service code/rule provides safety standards for food served or sold to the public in Washington State.
Food Safety Review Council The Food Safety Review Council is a partnership among industry, government, academia, and the consumer. The purpose of the council is to promote food safety through improving consistency in the interpretation of the food service rules statewide.
GuidelinesCharity Food Donations Guidelines (PDF 55KB) Food Safety During Power Outages - A Guide For Food Establishments (PDF 79KB)
Signs for Food Establishments Signs are available in English, Spanish, Chinese, and Korean. Download these for printing or check with your local health department; they may have other educational materials. General hand washing signs for customers and required hand washing signs for food employees. Germs are easy to spread. Sick food workers may not work with food or food-contact surfaces. Bare hands may have germs that can spread to food. Ready-to-eat foods may not be handled with bare hands. Cross contamination is the spread of bacteria from raw meat to other foods. The food in this unit must be kept at or above 140°F. The food in this unit must be kept at or below 41°F. Bacteria may grow in potentially hazardous foods. Keep potentially hazardous foods out of the Danger Zone (41°F - 140°F) for safety. Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food. No bare hand contact with ready-to-eat foods.
Web Resources External food safety web resources at other state and federal agencies, associations, and educational sites.
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