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.

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

Date Marking

Date Marking (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese

Employee Health Plan

Employee Health Plan (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese

Food Employee Illness 

Food Employee Illness Log (Word) - View this Word document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, and Vietnamese

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

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