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• Contacts Resources for Learn more about • Office of Environmental Health, Safety, and Toxicology • Other Environmental Health Programs and Services
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Food Worker and Industry ResourcesFood Worker Card Frequently Asked QuestionsFood worker card information for those studying, renewing, or seeking food safety training. Local Food Safety ContactsContact 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
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| English | Food Safety is Everybody’s Business (PDF 678KB) |
| Chinese | 食物安全人人有責 (PDF 991KB) |
| Korean | 음식위생은 모든 사람의 책임입니다 (PDF 995KB) |
| Punjabi | ਭੋਜਨ ਸੁਰੱਿਖਆ ਹਰ ਿਕਸੇ ਦਾ ਕੰਮ ਹੈ (PDF 1MB) |
| Russian | Безопасность пищи касается всех (PDF 1MB) |
| Spanish | La Seguridad Alimentaria es Asunto de Todos (PDF 554KB) |
| Vietnamese | Thực Phẩm An Toàn là Việc Của Mọi Người (PDF 582KB) |
"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 code/rule provides safety standards for food served or sold to the public in Washington State.
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.
Food product recalls affecting Washington.
Charity Food Donation Guidelines (PDF 245KB)
Food Safety During Power Outages - Guidance for Food Establishments (PDF 209KB)
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 degrees F.
The food in this unit must be kept at or below 41 degrees F.
Bacteria may grow in potentially hazardous foods. Keep potentially hazardous foods out of the Danger Zone (41 degrees F - 140 degrees 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.
External food safety web resources at other state and federal agencies, associations, and educational sites.
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