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Winter brings holiday cheer—and, unfortunately, norovirus. This highly contagious virus spreads quickly from person to person and through contaminated food, making it the leading cause of foodborne illness in the U.S. As colder weather drives people indoors, cases tend to spike, and food establishments are especially vulnerable to outbreaks.
Last year, a norovirus outbreak at a food facility sickened 70 people with severe vomiting and diarrhea. Here’s what we found during our investigation:
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- Managers and staff understood that sick workers shouldn’t work while experiencing vomiting, diarrhea, or jaundice.
- The facility had an Employee Health Policy requiring staff to report symptoms of foodborne illness.
- During interviews, no staff admitted to working while sick.
So, what went wrong? Earlier that week, a worker called in sick with vomiting and diarrhea but returned to work the next day after symptoms stopped. Shortly afterward, customers became ill.
The issue? Norovirus can still spread even after symptoms end. Food workers must stay home for at least 24 hours after symptoms stop to prevent outbreaks.
Key takeaways to protect your workplace:
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For food workers: Report any illness symptoms to the Person in Charge and stay home until symptom-free for 24 hours.
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For managers: Enforce health policies and ensure sick employees stay home until they’ve been symptom free for 24-hours.
By reviewing policies, educating staff, and fostering a safe reporting environment, managers play a crucial role in keeping their workplace—and community—safe this winter season.
Picture this: it’s a cold, snowy evening, and a suburban neighborhood is plunged into darkness when the power goes out. Families huddle under blankets while local food businesses scramble to adapt.
Households and food businesses face critical decisions during power outages that can have big consequences.
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Stay warm and safe: Wear layers and avoid carbon monoxide poisoning. Never use generators, charcoal grills, or camp stoves indoors or in enclosed spaces like garages. Do not heat your home with a gas stovetop, oven, grill, or dryer. Ensure proper ventilation and use carbon monoxide detectors to stay safe.
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Keep the fridge closed: A closed fridge can keep food safe for up to six hours.
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Keep the freezer closed: A closed freezer can keep food safe for up to two days.
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Plan ahead: Set aside non-perishable snacks, water, and charge devices before storms.
Tips for food businesses
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Keep track of the time the outage begins.
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Monitor food temperatures: Check food temperature when the power is back on and discard any food that exceeds safety limits (i.e., > 4 hours above 41F).
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Throw away any foods that are in the process of being cooked but have not yet reached their final cooking temperature.
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Stop service: Close temporarily and notify customers.
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Prepare for the future: Invest in a reliable generator and create an emergency plan.
Note: A power outage of 2 hours or less is not considered hazardous to food that was being held under safe conditions when the outage began.
Preparation is key. By staying prepared and acting quickly, both households and food businesses avoided greater problems.
Where to call to report the outage.
For other King County residents, call Puget Sound Energy Customer Service at 1-888-225-5773 or report an outage online through your My PSE account at PSE.com.
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Got an extra pan of chicken you don’t want to waste? Good news—you can donate it if you handle it safely, keep it at the right temperature, and haven’t served it yet. Donating food feeds your community, reduces food waste, and fights climate change!
See below to learn how to donate food safely whether you own a food business, are a member of community organization, or you’re an individual who wants to support your community.
First things first: Basic guidance
Charitable feeding organizations like food banks, shelters, and meal programs only accept wholesome, safe food from approved sources. Make sure your food stays in good condition and follows proper safety guidelines.
Tips for licensed restaurants and food service establishments
If you run a licensed food business, you can donate most foods if you follow these rules:
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Only donate safe food. If you can’t sell it to customers, don’t try to donate it.
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Partner with a charitable feeding organization. Agree on what to donate, how much, how often, and how to handle transportation.
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Label your food correctly. Include: Food name, preparation date, safe handling instructions (e.g., “keep refrigerated”), major allergens, your establishment’s contact information.
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Keep foods at safe temperatures. Hot foods, like soups: Held 135°F or higher and cold foods, like sandwiches and salads: Stored and held 41°F or lower.
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Record everything on a log. Track what you donated, when, who transported the food, and the temperature before transport.
Need help or want to partner with a charitable feeding organization? Reach out to your inspector or email DFDOinfo@kingcounty.gov for guidance.
Tips for nonprofits, faith-based, and community organizations
Visit kingcounty.gov/DFDO if you want to start a food donation program. We’ll guide you through the process and help you safely distribute food to your community.
English: Many people don't realize that food safety is the most important ingredient in preparing food for the holidays.
Learn how to store, prepare, and serve food safely to prevent foodborne illness from ruining the holidays by watching the U.S. Food and Drug Administration's Holiday Food Safety VIDEO (FDA).
Español: Muchas personas no se dan cuenta de que la seguridad alimentaria es el ingrediente más importante al preparar comida para las fiestas.
Aprenda cómo almacenar, preparar y servir los alimentos de manera segura para prevenir enfermedades transmitidas por los alimentos y evitar que se arruinen las fiestas. Vea el VIDEO de la Administración de Alimentos y Medicamentos de los Estados Unidos (FDA) para más información.
English: Permit fees will increase starting January 1, 2025. New fees apply to permits purchased after this date or at renewal for existing permits. View updated fees here: Food and Facilities 2025 Permit Fees.
Español: Las tarifas de los permisos para los establecimientos de comida aumentarán a partir del 1 de enero de 2025. Los permisos adquiridos el 1 de enero de 2025 o después, estarán sujetos a las nuevas tarifas. Para los negocios con permisos vigentes, la nueva tarifa se aplicará al momento de renovar su permiso. Consulte la lista actualizada de tarifas aquí.
During the winter, freezing temperatures can cause serious plumbing issues that may disrupt your operations.
To help you prepare and protect your restaurant’s plumbing make sure to:
- Know where your main shutoff valve is.
- Keep emergency contacts handy (e.g. plumber and electrician).
- Store food off the ground.
- Insulate pipes and equipment.
- Maintain your HVAC system.
- Run water during extreme cold weather.
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