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.
View a list of ANSI accredited organizations that issue Certified Food Protection Manager certifications.
Certified Food Protection Manager Infographic (PDF) - Review the steps to prepare for and to take the certified food protection manager exam. Document available in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
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.
Active Managerial Control and Certified Food Protection Manager (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Allergen Awareness
Food workers must be trained on the major food allergens, the symptoms of an allergic reaction, how to communicate with customers about allergens, and ways to prevent allergens when preparing or serving food. These documents and signs can help with training.
Allergen Awareness (Word) - Toolkit designed for managers. Document also available in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Checklist for Major Food Allergens on the Menu (Word) - Document also available in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Allergen signs for food establishments - Printable posters for training employees in multiple languages.
Bare Hand Contact
Bare Hand Contact with Ready-To-Eat Foods (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Consumer Advisory
A Consumer Advisory must be provided to customers informing them about the risk associated with consuming raw or undercooked animal products. Food establishments can use these documents to assist in preparing a proper Consumer Advisory along with additional information to provide to their customers.
Consumer Advisory (Word) - Toolkit designed for managers.
Consumer Advisory handouts for consumers - Printable handouts for the food establishment to provide to customers requesting more information on consumer advisories.
Date Marking
Date Marking (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Food Employee Health and Illness
Food Employee Illness Log (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Employee Health Plan (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Guidance for Customer Food Safety Complaints (PDF)
Food Establishment Employee Illness and Symptom Action Guidance (PDF)
Food Worker Card and Training
Food Worker Card and Food Worker Training (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Labeling Food at Retail
Labeling Food Packaged at Retail (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, and Vietnamese.
Food you package for customer self-service has labeling requirements based on the type of food. See Food Packaged at Retail - Labeling Examples (PDF) for general requirements and examples of different labels. Contact your local health department for additional information and to make sure your labels are correct. View this PDF document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, and Vietnamese.
Pet Dogs
Pet Dogs on Premises (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Pet Dog signs for food establishments
Refilling Consumer-owned Containers
Refilling Consumer-owned Containers (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Vomit and Diarrhea Clean-up
Vomit and Diarrhea Clean-up Plan (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese.
Guidelines and Signs
Food service guidelines and signs for food establishments.
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
Cottage Food Operations Proposed Legislation
The department is considering a request for the 2025 legislative session to amend Chapter 69.22 RCW to move authority of cottage food operations to the Department of Health. Learn more about this potential agency request and provide input on the Cottage Food Operations Proposed Legislation.
Content Source: Food Safety Program