The food safety program is focused on promoting and protecting the health of consumers who dine out at local food retail establishments. As the local regulatory authority on retail food operations, we conduct inspections, enforce rules & laws, and maintain a strong enforcement program.
There are many ways to get a foodborne illness, but the most important aspect of food safety is the worker and active managerial control. As a food worker, educating yourself is the easiest way to prevent foodborne illness. You can take an online food worker card class here.
Billions of bacteria are naturally found in the environment we live in. Not all are pathogenic. When certain pathogens enter our food supply chain, they may cause illnesses. Most foodborne illnesses are preventable with simple reminders; cook food thoroughly and to the correct core temperature, clean hands and surfaces often, separate raw meats from ready-to-eat foods, chill, and cool foods quickly, and DON’T work when you are sick.
Before applying to be a new establishment or remodeling, contact the Health Department about plan review requirements.
- State Department of Health Food Safety
- Washington State Food Recalls
- Food Safety At Home
- Food Safety Myths
- Washington State Department of Agriculture / Food and Consumer Division
- United States Department of Agriculture @(Model.BulletStyle == CivicPlus.Entities.Modules.Layout.Enums.BulletStyle.Decimal ? "ol" : "ul")>