We've been working closely with Washington State Department of Health's Food Safety Program Public Health Advisor, Susan Shelton. To help outline these changes in conversational language, Susan recorded a short series of interviews with Harbor's Restaurant Consultant, Andy Cook. (check below for the playlist)
Susan has been a welcome, non-judgmental, and enthusiastic ally for us at Harbor Foods as well as for many Restaurateurs who have reached out for personalized guidance. At her request, we're sharing Susan's contact information and extending an invitation for you and your team to reach out:
Here are the significant changes, be sure to click the links to each for the most current interactive resource documents that will help you execute your plan AND serve as an impressive document to present to a future Health Inspector. (Wouldn't hurt to name drop Susan Shelton while you're at it *wink*)
Certified Food Protection Manager (CFPM)
At least one employee must be a CFPM with national ANSI certification from one of six approved providers. The CFPM does not need to be on premises but must ensure all PICs are properly trained and able to ensure Active Managerial Control. There is a 1-year extension to meet CFPM requirement.
Establishments must notify employees about reporting illness to the PIC and be able to verify they provided the notification. In addition, norovirus and all types of Salmonella are added to the list of reportable illnesses.
Date Marking for 7-Day Shelf-Life
Select ready-to-eat, refrigerated, perishable foods prepared in-house or in opened packages will need to be marked and used within 7 days. Able to reheat or otherwise remediate products that may be safely reconditioned.
Dogs in Outdoor and Some Indoor Areas
Dogs may be allowed in outdoor areas and in certain indoor areas of establishments with limited food service under an approved plan.
Clean up of Vomiting and Diarrheal Events
Establishments must have a written plan to clean up vomit and diarrheal events. Department of Heath will share sample plans/items to include for use in a variety of food establishment environments.
Bare Hand Contact with Ready-to-Eat Foods
Establishments wanting to prepare food with bare hands must demonstrate unique active managerial control requirements related to employee health in order to be approved.
Refilling Reusable Consumer-Owned Containers
Establishments have the option to allow customers to bring in a clean container to fill, refill, or reuse under an approved plan.
2022 WA Food Code Updates Playlist Below...