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)
Food Employee Illness Log (Word)
Refilling Consumer-owned Containers (Word)
Vomit and Diarrhea Clean-up Plan (Word)
Code Clarifications
Hand Washing Facilities for Food Demonstrators (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