2. Employee Health (Code Section 02205)
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).
Some examples of verifiable methods:
- Keeping a signed statement for each employee stating they have been made aware of this requirement.
- Clearly posting the 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.
The Snohomish Health District has created Restriction and Notification of Ill Food Workers posters and employee signature handouts to help you meet this requirement in a verifiable way. They are all located on our Educational Resources webpage.
3. Date Marking (Code Section 03526)
There are some specific foods that will need to be marked and used within 7 days. Those foods are refrigerated, ready-to-eat, perishable foods that are prepared in-house or in opened 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. Below are some other examples of foods that require date marking, as well as some exceptions: