Some foodborne illnesses can cause serious symptoms, resulting in hospitalization, long-term health problems, or even death. High-risk people such as the elderly, young, pregnant, immune compromised, or weakened immune systems due to illness or medical treatment may develop severe illness. Between February 27 and July 22, 2023, six Washington residents became very ill due to Listeria bacteria (listeriosis) infection. All the patients were hospitalized, and three died.
Symptoms usually begin about three weeks after being exposed. The most common include:
- Fever
- Muscle aches
- Nausea
- Diarrhea.
Other symptoms may develop, including:
- Headache
- Stiff neck
- Confusion
- Loss of balance
- Convulsions.
Listeria is able to grow (slowly) even in properly working refrigerators. The foods most associated with Listeria illness include:
- Soft cheeses, such as queso fresco and brie
- Meats, cheeses, and salads from the deli
- Deli meats, cold cuts, hot dogs, and fermented or dry sausages
- Pâté or meat spreads
- Cold-smoked fish
- Sprouts
- Melons
- Raw (unpasteurized) milk and raw milk products
It is essential to limit the time some foods are stored in your refrigerator by following proper date-marking procedures to prevent Listeria to multiply in the refrigerator.
If a customer notifies you that they suspect becoming ill after eating at your establishment, it is required by the Washington State Retail Food Code that you report the complaint to Public Health - Seattle and King County’s Food and Facilities program. Complaints can be reported by calling 206-265-9566 or 206-477-8050 or calling/emailing your assigned Public Health - Seattle and King County investigator.
In addition to being required by law, reporting helps keep people safe. We encourage you to call and will work closely with your health inspector to reduce the continued risk to your customers and your business.
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As a reminder, this past July, we modified the Food Safety Rating System to remove the zip code ratings adjustment. Read more in our Food Safety Rating System flyer (PDF). The brochure and a letter to food business operators (PDF) were mailed to all permitted food establishments in King County.
The flyer lists the grade breaks for Risk 3 establishments. For Risk 1 and 2 establishments, the grade breaks are:
- Excellent: 0.00 to 0.00
- Good: 0.01 to 5.00
- Okay: 5.01 and above
As always, if a restaurant is open in King County, it meets the minimum food safety standards. These ratings tell you how well a restaurant is doing beyond those minimum standards.
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The Food Safety Program works to keep food safe for the entire community through education, training, and regulation. These inspections are conducted to ensure the safety and well-being of your customers and the community at large. The Food Safety Program works hard to establish collaborative and professional partnerships with owners and operators of all food businesses.
In recent months we have noticed a troubling trend. Our health investigators have experienced interferences, verbal abuses, lack of full access and collaboration, and/or intimidation while conducting food safety inspections in some of the permitted food businesses. We want to emphasize the importance of maintaining a respectful and cooperative partnership during health inspections.
Any attempts to obstruct or intimidate inspectors undermine their efforts and the well-being of your customers and jeopardize your business's reputation and permit status. These behaviors could result in delayed needed services or operating permits being suspended or revoked. Please note that serious or persistent intimidating or threatening behavior will be reported to the police. We strongly encourage all food businesses to cooperate fully with the health inspectors and address any concerns or violations constructively and responsibly. If you have questions or concerns about your inspection experience, don't hesitate to contact the Food Safety Program.
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During the emergency response to the COVID-19 Pandemic, the Commissary Kitchen Program helped 40+ small, low-income caterers and mobile food units stay in business when they had to close or work fewer hours. The program provided funding for operating expenses and educational training on outreach, marketing, and business best practices. Today, 40 of 42 participating businesses are still operating!
Thank you to the commissary kitchens, caterers, mobile food units, and business consultants who worked with us on this wonderful program.
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Dear food business owners/operators:
We want to hear whether you support a more frequent proration (i.e., 25% of the annual fee) of permit fees compared to the current proration rate of 50% for new businesses. We have created a survey which will only take a minute of your valuable time.
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Thanksgiving preparations are not easy. Sometimes, feast preparations take weeks. However, some things seem complicated but aren't that bad, like roasting a turkey. It's like roasting an oversized chicken if you follow the same general practices. There are hundreds of recipes for roast turkey and numerous theories about whether to rinse it.
Risks associated with washing your turkey
Many consumers think that washing their turkeys will remove bacteria and make them safer. However, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods, and utensils. This is called cross-contamination.
Raw turkeys can contain Salmonella, Clostridium perfringens, Campylobacter, and other germs. Whether cooking a whole bird or a part of it, please take special care to prevent food poisoning. Follow the six steps below to safely store, thaw, handle, cook, and reheat your turkey.
1. Store turkey properly
2. Thaw turkey safely
3. Handle turkey correctly to prevent the spread of germs
4. Cook stuffing thoroughly
5. Cook turkey to a safe temperature
6. Take care of leftovers
We offer a food worker card class in our offices in Downtown Seattle - Chinook Building, 401 5th Ave (corner of 5th and Jefferson), Seattle, WA 98104.
- Classes last about two hours.
- The cost is $10.
- You do not need to register ahead of time.
- If you are renewing a current food worker card, bring your current card (or a copy) to receive a 3-year card.
Schedule:
- October 25, 2023 (Room 126), 9 a.m.
- November 29, 2023 (Room 126), 9 a.m.
- December 27, 2023 (Room 126), 9 a.m.
Visit our website to learn more about the in-person class.
If you can’t attend the in-person class, visit the Washington State Food Worker Card website, the only online training program available in several languages and authorized to provide a valid food worker card in King County and Washington State.
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