Food Safety Rules and Regulations

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.

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.

Bare Hand Contact with Ready-To-Eat Foods (Word)

Date Marking (Word)

Employee Health Plan (Word)

Food Employee Illness Log (Word)

Pet Dogs on Premises (Word)

Refilling Consumer-owned Containers (Word)

Vomit and Diarrhea Clean-up Plan (Word)

Code Clarifications

Freezers (PDF)

Hand Washing Facilities for Food Demonstrators (PDF)

Hard-Crusted Breads (PDF)

Time as a Control (PDF)

Food Worker Card

Food Worker Card Regulations, Chapter 246-217 WAC

Food Worker Card Frequently Asked Questions

Rule Revisions

Retail Food Code Rule Revision

Food Truck Distance to Employee Restroom Rule Revision

 

Content Source: Food Safety Program