Retail Food Code
Washington State Retail Food Code, Chapter 246-215 WAC (PDF) - These rules provide the safety standards for food served or sold to the public in Washington State.
Certified Food Protection Manager
While every manager must maintain Active Managerial Control, most food establishments are also required to have at least one employee with a Certified Food Protection Manager (CFPM) certificate (WAC 246-215-02107).
The CFPM must make sure managers are trained, procedures are developed, and food safety requirements are understood and followed. The CFPM does not need to be on premises but is expected to have a key role in ensuring food safety. A person may be the CFPM for multiple establishments, such as at a restaurant or store with several locations.
Active Managerial Control Materials
Active Managerial Control (AMC) is the purposeful use of policies and procedures in the food establishment to control foodborne illness risk factors. Every person in charge must have active managerial control and ensure food safety requirements are followed.
These sample template forms are part of an Active Managerial Control Toolkit to assist food establishment operators interested in developing policies and procedures for review, training, and monitoring food safety risks. Contact your local health department for additional information specific to your operations.
Food Worker Card
Content Source: Food Safety Program