Public
Health Food Safety
Permitting, Inspections, Illness Prevention
and Investigation
Skagit
County Public Health Department's Food Safety Program is responsible for
inspecting and permitting retail food service establishments (FSE). Our
mission is to prevent illnesses caused by improper preparation of food
through foodworker education, consumer education, disease investigation,
and inspections of everything from restaurants to high school concession
stands.
Be aware of Food Safety Recalls
Food
Handler Cards and Training |
Public Health has suspended on-site food handlers’ course and testing. The public has access to a statewide on-line course and testing as noted below at: www.foodworkercard.wa.gov
The Washington State Food and Beverage Service Workers permit, also known as a Food Worker Card, is required in Washington State for people that serve unwrapped foods to the public. Upon completion of the food handler’s program, which includes an interactive informational program and a Washington State exam, a Food Workers Card will be issued. All food workers are required to have a valid Washington State Food Worker Card within 14 days of employment. There are three ways to receive your Food Worker Card in Skagit County:
- Test, Pay, and Print Online at Home
- Test Online at Home, Pay and Print in Person at Skagit County Public Health in Mount Vernon
- Test, Pay, and Print in Person at the East County Community Resource Center in Concrete
1: Testing is available online, 24 hours a day at
www.foodworkercard.wa.gov
- Go to www.foodworkercard.wa.gov and select a language to begin.
- If you are a new user, click on New User to register. Otherwise, sign in and begin.
- Watch an interactive informational program.
- Take test.
- Make payment:
- The cost of the class is $10 and can be paid with credit or debit cards with the VISA or MasterCard logo.
- Payment will be required before you may print your card.
- Make sure you are connected to a working printer to print your own card.
- Print your card. After you have passed the exam and paid online, you have 30 days to print your card for free. After 30 days, a $5 replacement fee may apply. You may also pay and print at Skagit County Public Health in Mount Vernon.
- Sign your card. Your card is not valid if it does not have your signature on it.
Online Information: Frequently asked questions for online testing
Beware of unapproved web sites offering the Washington State Food Worker Test! The only approved site for food worker card testing is www.foodworkercard.wa.gov.
- Our office has been made aware of at least two web sites that promote food worker training, charge a fee and offer a “food worker card.”
- These web sites can be identified by the ".com" in the web address. Even though their study information is very similar to what we recognize in current training programs statewide, these cards are not valid in Washington State as they are not issued per the food code by a Health Officer. The approved training and testing website is www.foodworkercard.wa.gov.
Be advised when your debit or credit billing statement arrives, charges for you food worker card will be listed under “TCP Online Food Card.”
Turn off your pop-up blocker. The pop-up blocker can usually be found under Tools on your menu bar.
Make sure you have the latest version of Adobe Flash on your computer. You can download Adobe Flash for free at https:get/adobe.com/flashplayer.
To print a copy of the Washington State Food and Beverage Workers’ Manual to help you prepare for the exam follow the link: Food safety is everybody's business: Your guide to preventing foodborne illness
(ONLINE MANUAL AND TEST OFFERED IN ENGLISH, CAMBODIAN, CANTONESE, KOREAN, MANDARIN, RUSSIAN, SPANISH, VIETNAMESE and CLOSED CAPTION.)
2: Test Online at Home, Pay and Print in Person at Skagit County Public Health in Mount Vernon
- Go to www.foodworkercard.wa.gov and select a language to begin.
- If you are a new user, click on New User to register. Otherwise, sign in and begin.
- Watch an interactive informational program.
- Take test in English or Spanish.
- The test is also offered in Cambodian, Cantonese, Korean, Mandarin, Russian, Spanish, and Vietnamese. However, the video is only available in English and Spanish.
- Visit Skagit County Public Health at 700 S 2nd ST, 3rd Floor, Mount Vernon, WA 98273
- Pay Skagit County Public Health for your card with credit or debit cards with the VISA or MasterCard logo, cash, check, voucher, or money order.
- Skagit County Public Health will print it for you.
3: Test, Pay, and Print in Person at the East County Community Resource Center in Concrete
- Monday through Friday from 9:00 a.m. to 2:00 p.m. (no appointment needed)
- East County Resource Center, 45770 A Main Street, Concrete WA 360-416-1733
- Bring picture identification.
- Watch a 30-minute training video in English.
- Take and pass a Washington State exam.
- Pay $10, check or cash only
TO RENEW CARD:
If card is renewed before the expiration date on the card, a 3-year card can be issued at Skagit County Public Health office only. The renewal period is 60 DAYS BEFORE the card expires. Testing requirements are the same as if you were taking the test for the first time. The video must be reviewed and test taken every time you renew your food worker card.
RENEWING CARD FOR 5 YEARS:
Follow the procedure to renew a card. Bring proof that an approved food safety program has been completed, such as the WSU PIC training or ServSafe, within the last 2 years.
REPLACEMENT CARDS:
Food Worker Cards can be reprinted from the online course for a $5.00 fee. Go back to the online course, select the “Login” button and sign back in. Be sure to use the exact same registration information you originally signed in with (information is case sensitive). Or, if you bring picture identification and a $5.00 replacement fee to our office we can reprint it for you.
SPECIAL NEEDS TESTING:
Call the Skagit County Public Health Mount Vernon office at 360-416-1500 for information and scheduling.
FOREIGN LANGUAGE QUESTIONS
There are Spanish speaking employees available to answer your question at the Skagit County Public Health Mount Vernon office. Call 360-416-1500 for assistance.
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Annual
Food Service Permits
Restaurants, Espresso Stands, Stores, Mobiles |
For complete requirements for retail food establishment construction and operation see:
WASHINGTON STATE RETAIL FOOD CODE, CHAPTER 246-215, WASHINGTON ADMINISTRATIVE CODE
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Temporary
Food Services Permits |
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Food
Borne Illness Information |
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Consumer
Food Safety |
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Food Safety in Emergencies |
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Retail Food Safety NEWS |
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Food Code Updates - Chapter 246-215 WAC |
FOOD CODE UPDATES
On March 1, 2022, an updated version of the Washington State Food Code became effective. This page will provide information on those changes. For even more information, see the Washington State Department of Health's Food Safety Rules and Regulations.
While there are dozens of changes to the code, the Department of Health has also created this Food Rule Key Changes brochure to help summarize the main code changes. They also have translated versions, which are located on the Department of Health Food Safety Rules and Regulations website. Food Rule Key Changes- Spanish
Here are some of the main code changes that establishments have asking about and some useful links to educational materials and templates.
CLEAN UP PLAN OF VOMIT AND DIARRHEA EVENTS
Establishments must have written procedures for employees to follow when responding to events that involve the discharge of vomit or fecal matter onto surfaces in the food establishment. The procedures must include specific actions employees must take to clean and sanitize the area to:
• Minimize vomit and fecal matter exposure to employees and customers.
• Minimize the contamination of food and surfaces.
Here are a couple of templates as an option for establishments to use when creating their written procedures.
Department of Health AMC Toolkit Vomit and Diarrhea clean-up plan template
Skagit Co. Public Health template vomit & diarrhea clean-up plan
EMPLOYEE HEALTH
The information below must be provided to each food worker in a way that can be verified. The Person in Charge must be able to prove that every food worker has received this information.
FOOD WORKERS MUST INFORM THE PERSON IN CHARGE IF THEY HAVE:
Diarrhea, vomiting, sore throat with fever, jaundice, a lesion on hand or wrist containing pus or an infected wound on hand or wrist that is open and draining.
FOOD WORKERS MUST INFORM THE PERSON IN CHARGE IF THEY ARE DIAGNOSED WITH:
Norovirus, Hepatitis A virus, Shigella, Shiga-toxin producing E. coli, Salmonella Typhi (typhoid fever), Salmonella (non-typhoidal).
Verifiable methods could include:
• Keeping a signed statement for each employee stating they have been made aware of this requirement.
• Clearly posting this information in the employees work area or break room, with a sign-off sheet that employees sign once they have gone through it.
• Creating a curriculum and keeping a roster of the employees that attend or go through that training.
DATE MARKING
There are some specific foods that will need to be marked and used within seven days. Those foods are refrigerated, ready-to-eat, perishable foods that are prepared in-house or in open packages. This applies only to foods that will be held in the establishment for more than 24 hours. Written labels on food containers, day dots, or other systematic procedures that effectively track the expiration of foods are acceptable.
The day of preparation counts as day one. If you combine any ingredients that are date marked, you must continue to use the earliest date for the new product. If a food item has been cooled on-site and will be held in the establishment for more than 24 hours, date marking will be required, starting with the first day of cooling.
The Washington Department of Health has created an AMC toolkit- Date Marking template as an option for establishments to use when creating written procedures.
Below are some other examples of foods that require date marking, as well as some exceptions:

DOGS IN FOOD ESTABLISHMENTS
Under certain conditions, and under an approved plan, dogs may be allowed in outdoor seating areas. These conditions are important for preventing contamination by keeping dogs away from food and food-prep areas. ALL conditions must be met to safely allow dogs onto the premises.
• Notifications. A plan must be submitted to the Skagit County Public Health for approval.
• No seat at the table. All dogs must be kept under control by their owners. This means on a leash or in a pet carrier. Dogs are not allowed on chairs, tables, or benches.
• Look, but don’t touch. It can be difficult to resist the urge, but employees may not pet, hug, or have any direct contact with the dogs while they are working. Thinking of providing bowls for water or treats? Be aware that dog dishes may NOT be washed on-site.
• Clean up! Accidents happen. The important thing is making sure they are cleaned up quickly. Keep the area clear of any animal waste.
• No outdoor food preparation. Food and drinks may not be prepared in outdoor areas that allow dogs. Do not store utensils in this area, either. Be sure an outer entrance is available. Dogs needing to pass through the establishment to reach the outdoor area is not allowed.
• Dogs inside? Establishments that only pour beverages produced in a licensed processing plant, such as beer or wine, may allow dogs inside. Indoor areas must keep signage posted notifying customers that dogs are allowed inside. Skagit County Public Health must be notified in advance prior to allowance of dogs inside.
The Washington Department of Health has created an AMC Toolkit- Pet Dogs on Premises template as an option for establishments to use when creating written procedures.
REFILLABLE/REUSABLE CONTAINERS
The new code allows for containers to be refilled or reused if certain requirements are met. There are different requirements for containers that are provided by the food establishment or containers that are brought in by the customer.

The Washington Department of Health has created an AMC Toolkit – Refilling Consumer-owned Containers template as an option for establishments to use when creating written procedures.
PARTIALLY COOKED FINFISH CONSUMER ADVISORY
Fresh, unfrozen finfish, such as halibut or salmon, may be served to customers partially cooked, if:
1. It is upon customer request only.
2. The menu item is clearly disclosed as being able to be ordered undercooked.
3. The customer is reminded of the risks related to consuming fresh partially cooked fish, which must include mention of parasites. This reminder must be separate from other consumer advisories on your menu.
INSPECTION REPORT NOTIFICATION
Establishments must post the most recent routine inspection report from Skagit County Public Health or post information on how the consumer can obtain this information from Skagit County Public Health.
OTHER FOOD CODE CHANGES
• The first and last date that shellstock from a container is sold or served must be recorded on the label. That label must be kept for 90 days after the last is used.
• Cook hamburger to an internal temperature of 158 degrees F or above for safety.
• The term TCS for Time/Temperature Control for Safety replaces PHF for Potentially Hazardous Food
• Sanitizers are required during ALL hours of operation, not just during food preparation.
• Surfaces used with raw fish must be washed, rinsed, and sanitized before using the same surface for other species.
CERTIFIED FOOD PROTECTION MANAGER
By March 2023, the new food code will require each food service establishment to have a Certified Food Protection Manager (CFPM). This CFPM will need to have passed an American National Standards Institute (ANSI) approved food manager test. There is a list of six ANSI-CFP accredited courses that will meet that requirement.
Five things to note about the new requirement:
1. The CFPM does not need to be on-site, although a copy of the certificate does. This means that not all managers need to be certified. You could have one person designated as the CFPM for the food service establishment or even several establishments.
2. An establishment will have 60 days to replace a CFPM if their previous CFPM leaves.
3. The CFPM will be responsible for implementing a food protection program which helps each Person in Charge (PIC) and any other employees follow the food code.
4. The CFPM will be responsible for training each PIC so that they understand food safety concepts and are able to demonstrate knowledge and maintain Active Managerial Control (AMC).
5. A CFPM is not required to take a class, although it is encouraged. They are just required to pass one of the ANSI approved food manager tests.
TRAINING VIDEOS AND EDUCATIONAL INFORMATION
State Department of Health and the Washington Hospitality Association produced some short training videos covering the major food code updates. These videos are available for viewing by anyone on the Washington Hospitality Association website Quick Bites- Feb, 17, 2022
AMC Toolkit Vomit and Diarrhea clean-up plan Word template
AMC toolkit- Date Marking Word template
AMC Toolkit- Refilling of Customer-owned Containers Word template
AMC Toolkit- Pet Dogs on Premises Word template
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SKAGIT COUNTY
PUBLIC HEALTH
700 South Second Street
Room 301
Mount Vernon, WA 98273
Phone (360) 416-1500
EH@co.skagit.wa.us
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