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Your staff must follow written procedures to show they've safely cleaned up any vomit and diarrhea spills. Food workers must know and follow these procedures to keep germs from spreading to equipment, food, people or themselves. Your plan must include:
- Type of disinfectant to use.
- Location of the clean-up kit.
- How to clean the different surfaces in the facility.
The PIC must train workers on when to stay home if they feel sick. Workers must know to stay home and report their illness to the PIC when they have:
- Diarrhea, vomiting or jaundice.
- Do not work until vomiting and diarrhea are gone for at least 24 hours.
- Norovirus, Salmonella, E. coli, Shigella or hepatitis A diagnosed by a Healthcare provider.
- Health Department must approve return to work.
Beginning March 2023, food establishments need access to a Certified Food Protection Manager (CFPM). The CFPM does not always need to be present. But, you must be able to provide a copy of a valid certificate during inspection. The CFPM makes sure each PIC is trained and able to control food safety in the establishment. You must take ANSI-accredited training to become a CFPM.
Write both the first and last dates of service on shellstock tags. Keep them in an organized system for at least 90 days after the shellfish sells out.
Partially Cooked Fish & Parasite Destruction
You can serve fresh-caught salmon or halibut partially cooked when a customer requests it. You must include an updated consumer advisory on all menus.
Fresh fish served raw must still have proper parasite destruction.
Cook the following to 158°F:
- Scrambled eggs made in a batch for more than 1 person.
- Ground meat, such as hamburger and sausage.
Pet Dogs in Food Establishments
Check with our Food Safety Team. You may allow pet dogs:
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Indoors—If your establishment does not prepare food, e.g., a brewery serving beverages and individually pre-packaged, commercially prepared foods.
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Outdoor dining areas—Submit a plan for approval.
Working service animals (a dog or in some cases a miniature horse) are not the same as pets. They are trained to do a task for a person with a disability. They can go in any customer areas within a food establishment. Contact us at food@tpchd.org to help determine if your facility can allow dogs.
Refilling Reusables
You may refill customer containers. Create a written plan and submit it to us for approval.
Questions, comments or suggestions?
Tell us how you’re doing with the new Food Code!
- Any challenges?
- Have you developed or seen any best practices?
- Do you have any suggestions to improve the Food Worker Manual or other materials?
Talk to your inspector, email food@tpchd.org or call (253) 649-1417.
Learn more about the new code.
Your customers can easily get food safety information with our new food safety rating signs. We require food service establishments to post these signs.
Learn more at tpchd.org/rating.
Questions?
Talk to your inspector, email food@tpchd.org or call (253) 649-1417.
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