Winter Food Newsletter
In this edition:
- Food program statistics from 2022
- Pathogen spotlight: Listeria
- 2022 food ordinance update
- Active Managerial Control (AMC) explainer
- Inspector fraud prevention
- Kitsap Food Advisory Council updates
- Member interview
A look back at 2022
Thank you for partnering with us to keep our Kitsap community safe and healthy!
Kitsap Public Health's food program inspects more than 1,300 Kitsap County permanent food establishments each year.
The purpose of our inspection is to assure that food is being handled properly - from receiving, to preparation, and through serving. Our inspectors observe kitchen workers' food handling practices and hygiene, inspect equipment and storage areas, take food temperatures, and make sure that food workers use correct hand washing practices.
If we find food safety violations, we work with the staff to correct them immediately and make sure they understand how to operate correctly going forward. We may conduct a follow-up inspection if needed, even though the food safety violations were corrected during our routine inspection.
Learn more.
Pathogen Spotlight – Listeria monocytogenes
A computer-generated image of Listeria monocytogenes. Source: CDC
Listeria monocytogenes is an illness causing bacteria that is commonly found in soil, water and other damp environments. Listeria can also be found in both domestic and wild animals, especially fowl. Food can become contaminated with Listeria through contact with surfaces, equipment, or other food contaminated with Listeria. Once food is contaminated with Listeria, the bacteria multiplies, even in refrigerated temperatures.
Listeriosis is the illness caused by Listeria. It is not a very common foodborne illness (see our Notifiable Conditions Report for local stats), but the consequences for those who do become ill can be severe or life threatening. Some individuals who become ill with Listeria develop complications such as bacteremia or meningitis, which can be fatal. Listeria is especially dangerous for pregnant women, for whom listeriosis can lead to premature labor or stillbirth.
As a food service establishment operator, you must take steps to protect your customers from Listeria. Foods that are the highest risk for being contaminated are deli meats, hot dogs, soft cheeses, dairy products, cooked meats, and some fruits and vegetables.
In March 2022, the Washington State Retail Food Code was updated to lower the risk of Listeria infection with the use of date marking. Date marking high risk foods so they are served or thrown away within 7 days after being prepared/opened can greatly decrease your customers’ risk of becoming ill with Listeria.
For additional information on date marking, please review our handout.
Local food ordinance update
The Kitsap Public Health Board approved Ordinance 2022-02 (Food Service Regulations) on Sept. 6, 2022. During the revision process, establishment operators like yourself and other stakeholders were invited to provide comment in person and via mail, email, or phone.
Primarily, the new ordinance was updated to align with the most recent Washington State Retail Food Code, which was updated in March 2022. The new ordinance clarifies and adds certain definitions to better reflect current Health District procedures. Ordinance 2022-02 also contains new rules which serve to codify certain procedures that were already standard practice within Health District written policies.
Kitsap Public Health Board Ordinance 2022-2 can be viewed here.
Active Managerial Control (AMC) explained
Many of the recent Food Code revisions relate to a concept called Active Managerial Control (AMC). Every food establishment needs to have a Person in Charge (PIC) during all hours of operation. A PIC doesn’t have to be the owner or manager of the establishment; rather, they are the person on shift who is responsible for ensuring food safety.
The PIC on shift needs to demonstrate AMC by ensuring food workers are doing jobs they are trained for, verifying safe food handling procedures are taking place, and making immediate corrective actions when risks are discovered.
Here are some activities your PIC might be doing on a regular basis:
- Taking food temperatures and responding when foods aren’t being held or cooked at correct temperatures.
- Checking refrigeration units to make sure hot foods are being cooled in shallow, uncovered pans.
- Checking in with food workers about employee health rules. Employees should know who to report symptoms like vomit and diarrhea to.
- Watching over the prep line to ensure food workers aren’t handling ready-to-eat foods with bare hands.
- Knowing where emergency supplies (like your vomit/diarrhea cleanup kit) are located, and knowing how to use them.
In an effort to promote AMC, establishments with complex food processes will be required have a Certified Food Protection Manager by March 1, 2023. Not every establishment will be required to have this training, so it is important to read this handout to determine if the new rule applies to you.
If you aren’t sure, contact us at 360-728-2235 to help make the determination. Regardless of whether or not the additional training is required, all establishments are required to have a PIC who maintains AMC in the establishment.
Inspector Fraud Prevention
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As a food establishment owner, it is important to stay vigilant for inspector impersonation. Nationwide, scammers have been known to pose as health inspectors in an attempt to steal money from food establishments. One inspector impersonator recently made headlines after attempting to steal from two Las Vegas restaurants. If you’ve been in the food industry long enough, you may have even seen a fake inspector yourself.
The ways in which a fake inspector may request money might vary, so it is important that you can recognize a real Kitsap Public Health District inspector.
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Here are some ways you can verify inspector legitimacy:
- KPHD inspectors always carry a badge. Their badge will look like the image shown (except with a real photo!).
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KPHD inspectors will never ask for cash. If an inspector is collecting payment in the field, it will be through an online payment platform, or via phone with a member of our accounting department.
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If you ever need to verify the identity of your inspector, you can call our main line at 360-728-2235.
Kitsap Food Advisory Council (KFAC) Updates
Kitsap Food Advisory Council (KFAC) is a partnership between industry and public representatives, as well as food safety inspectors from KPHD. The goal of KFAC is to collaboratively promote food safety in Kitsap County. Some examples of the role that KFAC members play are:
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Providing feedback on incoming procedures, policies, and fee schedules,
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Creating a line of communication on emerging food safety issues, and
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Advising KPHD on current industry conditions and trends.
KFAC is currently in search of new members. Anyone who is interested in having a more active role in food safety in Kitsap County is encouraged to apply online.
Current KFAC members represent a variety of industry types, such as full service restaurants, grocery stores, agriculture, food donation, and more.
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KFAC Member Spotlight: Jeff BeCraft
KFAC member since 2019
Owner, Family Pancake House — 5 stores (In Kitsap, King, & Snohomish counties) since 1963; the 60th anniversary in 2023 will be celebrated with many of the same recipes used when the stores opened.
How long have you been in the food industry?
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What has been your path to where you are now?
My path was unplanned. My education is all on-the-job, hands-on training. I’ve worked every position you could ever work in a restaurant. I just love the business, like if you have a favorite pair of shoes or jeans, that’s how I feel when I walk into one of our restaurants.
What challenges you in the work you do?
You’d never be able to list all of them. I take the challenges as they come, and I just hope I’m educated enough to be able to respond to everything. For example, a call came in that one of the restaurant’s had a draining issue. After that was fixed, a call came in that a different restaurant had a fire next door. The challenges never stop, there’s always something, but that keeps it exciting.
What value do you find in being a KFAC member?
What I have enjoyed is meeting people that aren’t directly in the restaurant business as well as other restaurant owners. It’s interesting to hear their challenges and how they adjust to things that come their way. And it’s been good to have the support of the health department when I run into questions and like being able to have someone help me to implement solutions.
Would you recommend others to join KFAC and why?
Yes, if you can join an organization like this, what it does is keep us on track of the things we need to do in the restaurant business. The more firsthand education you have, the better you’re going to be at your job. Now that I’ve joined, I pay attention to things more in the restaurant because I feel like a partner rather than an outsider just getting bad marks on an inspection.
What advice do you have for someone who is new to managing a food business?
If I were to talk to a person that’s going to be a new manager of an independent restaurant, I would tell them that they need really comfortable shoes. It’s not an office job. You will cover other managers, do the books, work in the kitchen or on the floor, and work with employees on a daily basis. You’ll learn from employees who have a ton of insight and can give you good feedback to improve your restaurant and your thinking patterns. If it feels good, wear it, just like those favorite pairs of shoes. And good luck.
What is your favorite food to make or eat?
I have an enormous appetite for different foods and an enormous appetite period. I have been eating pancakes, waffles, and bacon for 48 years at the Family Pancake House. Outside of FPH, I like to experiment and I’m a good cook at home. If I could only make one meal, I’d make Beef Wellington.
We wish a wonderful new year to you and your family. Thank you for all of the hard work you do. We look forward to continued partnerships this year!
Dayna Katula, RS | Program Manager
Food & Living Environment Program
Kitsap Public Health District
345 6th St., Suite 300 | Bremerton, WA 98337
(360) 728-2301 Office | (360) 633-9018 Cell | (360) 728-2235 Main
Dayna.Katula@kitsappublichealth.org | kitsappublichealth.org
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