Site Directory

Food Safety

• About the program

• Contacts

• Other Environmental Health Programs and Services
 

Local Health Food Safety Resources

Investigating and Reporting Foodborne Illness

Notifiable Conditions: Disease of Foodborne Origin has forms and guidelines for investigating and reporting to the state health department. 

Food Service Rules

Washington State food service rules/codes.

Food Safety Review Council

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. 

Recalls and Safety Alerts

Food product recalls affecting Washington.

Guidelines

Charity Food Donation Guidelines (PDF 245KB)

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

Publication Ordering

Local health agencies can order the following publications in bulk through the Department of Printing's PRTonline: Washington State Retail Food Code Working Document, Food & Beverage Workers' Manual, Food & Beverage Service Worker's Permit (Food Worker Card), and Food Establishment Inspection Report Forms.

Food & Beverage Workers' Manual

Available in six languages, including Braille upon request.

Signs for Food Establishments

Download for printing or order from our limited supply by contacting Ted Dale.

Hand Washing Signs

Food service establishments are required to post hand washing reminder signs for 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.

Fact Sheets

Food safety fact sheets on foodborne diseases such as E. coli and Salmonellosis and tips for keeping food safe during a power outage, barbecue, picnic, or holiday.

Web Resources

External food safety web resources at other state and federal agencies, associations, and educational sites.