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Food Safety

• About the program

• Contacts

• Other Environmental Health Programs & Services
 

Food Worker and Industry Resources

Food 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.

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. 

Guidelines

Charity Food Donation Guidelines (PDF 245KB)

Food Safety During Power Outages - Guidance for Food Establishments (PDF 209KB)

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.

Hand Washing Signs

General hand washing signs for customers and required hand washing signs for food employees.

Keep It Healthy

Germs are easy to spread. Sick food workers may not work with food or food-contact surfaces.

Keep It Untouched

Bare hands may have germs that can spread to food. Ready-to-eat foods may not be handled with bare hands.

Keep It Separate

Cross contamination is the spread of bacteria from raw meat to other foods.

Keep It Hot

The food in this unit must be kept at or above 140 degrees F.

Keep It Cold

The food in this unit must be kept at or below 41 degrees F.

Keep It Hot or Cold

Bacteria may grow in potentially hazardous foods. Keep potentially hazardous foods out of the Danger Zone (41 degrees F - 140 degrees F) for safety.

Cool It Quickly

Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food.

Keep Your Hands Off My 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.