Washington’s updated Food Code
Are you up to speed with recent changes to the state food code? By Andy McVicar
QUICK BITES
Visit wahospitality.org/ quick-bites to learn more about Washington’s food code changes.
Every eight years or so, Washington updates the state food code based on the U.S. Food and Drug Administration’s most recent model Food Code. We’ve compiled this Top 10 list of the most important food code changes impacting Washington hospitality businesses. Get a quick overview below about these updates, most of which went into effect of March 1, 2022, and visit our Quick Bites toolkit at wahospitality.org/quick-bites for more detailed summaries.
Updates to the food code require managers to inform employees of their obligation to report certain illnesses and, depending on symptoms, employees may be put on restricted duty or excluded from the food establishment. Get a sample employee health plan, a sample employee illness log and additional information at wha.fyi/3PJH9HN.
#1 Certified Food Protection Manager The Certified Food Protection Manager (CFPM) has been included in the FDA’s Food Code for several years, and it is now a requirement in Washington’s Retail Food Code for the first time. Unlike changes that took effect March 1, food establishment operators have until March 1, 2023 to comply with the new CFPM requirement. Training Manager Kelsi Mayther at kelsim@wahospitality.org can provide you with training information. Learn more at wha.fyi/3wFjGOV.
#5 Date marking The practice of date marking foods is designed to prevent listeriosis, an illness caused by the Listeria bacteria that can grow over time in refrigerated foods. Date marking encourages a “first in, first out” practice designed to rotate stock as quickly as possible and should be a back-of-house practice – not something that is customer-facing.
#2 Persons in Charge and Active Managerial Control Persons in Charge must now actively lead food workers in safe food handling practices. Implementing Active Managerial Control successfully will require: Establishing policies and procedures for reducing foodborne illnesses. Providing ongoing training to ensure employees have the most up-to-date information. Verifying that team members have been trained and that they understand what is required and are following the policies and procedures designed to reduce the risk of foodborne illness. Learn more at wha.fyi/3G3LPUd. #3 Vomit and diarrhea clean-up plan The new food code requires every food establishment to have a written plan on how it handles events involving vomit and diarrhea. Your written plan should include procedures that reduce exposure in four areas: Food - Your plan should specify which food will be discarded. Employees - Make sure your employees have access to personal protective equipment, their garments will be washed and they will be monitored for symptoms. Consumers - Your plan needs to include your procedures for isolating and cleaning such as roping off the affected areas. Surfaces - Evaluate at all surfaces and make sure you have the right materials that will be effective against norovirus. Learn more and get a sample vomit and diarrhea clean-up plan at wha.fyi/3wwsqa0. #4 Employee health Food workers are the heart of foodservice, but sick food workers pose the greatest threat to food safety. Your managers and Persons in Charge must be trained to watch out for and respond to potential illnesses among team members. 50 │ wahospitality.org
The new date marking requirement only applies to certain foods. There are a variety of methods you can use, but whatever system you use, you must train your team so that everyone is on the same page. Your system needs to be explainable during a health inspection. Learn about date marking and which foods should be date marked at wha.fyi/3G0Aa8J. #6 Refillable reusables Food establishments can now opt to use customer-provided refillable, reusable containers for certain foods. If you chose this option, you must have a plan approved by your local health department to ensure food safety. Visit wha.fyi/3lp07Ft for resources, including a sample application and links to connect with your local department of health. #7 Meat, poultry, fish, shellfish and produce The food code updates include new cooking temperatures and hold times for ground meat and poultry. New requirements are also in place for storing, thawing and preparing fish, and there are new advisory requirements for serving partially-cooked seafood. Get food-specific information at wha.fyi/3yToLWV. #8 Bare hand contact Food establishments can apply for a variance for bare hand contact by getting a plan approved by their local health department. In order to receive a bare hand contact exemption, you must have: A written employee health policy Two or more handwashing control measures Handwashing sinks near the bare hand contact areas Written rules and training for your employees Get an application for a bare hand contact exemption and additional information at wha.fyi/3sH9c0v. #9 Pet dogs Restaurants may now allow pet dogs in outdoor seating areas where there is no food or drink prep and no serviceware is stored. Approval
