Foodborne Illness Notification System (FINS)

The Washington State DOH reporting system “Foodborne Illness Notification System (FINS)” is up and running. There are now 2 ways to report an illness. Contact us to report an illness at our illness reporting voicemail line 425.339.8680 or submit a report online through the Foodborne Illness Notification System (FINS).

We encourage all members of the public, including food service employees, to report suspected or possible foodborne illness so we can continue working with our food service operators to improve food safety in Snohomish County. This reporting information should be given to customers in the event of a suspected illness or if they have a concern about unsanitary or unsafe conditions.

Reports that come in through FINS will be automatically forwarded to us at the Snohomish County Health Department based on the facility’s zip code. Our staff will review these reports and determine our next steps using the same process we use for reports that come to us directly via our foodborne illness phone line.

When reporting an illness for yourself, please have the following information available for when we return your call, or when you are ready to submit your report online:

Name and location of food establishment or business (e.g. restaurant, grocery store, temporary event, caterer, etc.)
Date and time of meal
Symptoms of illness, and when they occurred, for all ill persons
Foods and beverages consumed by everyone that attended the meal
3-day food history

Knowing the illness symptoms and when they occurred are critical to being able to determine the cause of the illness. In addition, knowing what and where you ate for the 3 days before you became ill will help us determine the cause of the illness. There is a common misconception that the last food item that you ate made you sick. While this can be true, most bacteria and viruses require longer incubation periods. It may help to write down when your symptoms occurred and your 3-day food history so you don't forget.

All identifying information will be kept confidential. Your answers will help us determine if food served at the establishment is responsible for illness. If necessary, we take further steps to prevent other people from becoming sick. If your symptoms are serious or severe, contact your healthcare provider or seek medical attention first. If you have any questions about reporting or other foodborne illness topics, please email the Food Safety Program.

Pathogen Profile: Norovirus

Norovirus is a highly contagious virus that can be spread through the vomit or diarrhea of an infected person. It can also be caused by raw or undercooked shellfish. Norovirus spreads rapidly in a small environment, such as within a home, dormitories, day care centers, and nursing homes. This is why it’s often associated with cruise ships and can show up during the holiday season. Symptoms of Norovirus include diarrhea, projectile vomiting and stomach pain usually lasting for 1-2 days. Someone who has Norovirus can be contagious for up to 2 weeks after they have recovered from symptoms.

Norovirus can be spread by infected individuals touching objects, surfaces, sharing or handling food. It can also be spread through airborne vomit particles, which can stay airborne for days. A very small amount of norovirus can make you sick. The number of virus particles that fit on the head of a pin is enough to infect over 1,000 people.

Someone who is infected should not work with food while they have symptoms and up to 3 days after recovery. Wash your hands well with soap and water, carefully wash fruits and vegetables and cook shellfish thoroughly before eating. During an outbreak, sanitize non-porous surfaces with a bleach solution of 1/3 – 1½ cups bleach per gallon of cold water. Always follow manufacturer instructions for exact concentration. Then follow that up with your regular steps for sanitizing. There is no medicine to take for Norovirus, but it is important to drink fluids to avoid dehydration and visit a healthcare provider if your symptoms are severe. Further information can be found on the Center for Disease Control (CDC) Norovirus page.

Vomit and Diarrhea Cleanup Plan

Cleaning vomit and diarrhea is different than regular cleaning. Vomit and diarrhea are very contagious and have the potential to spread harmful germs throughout the establishment, your employees, and your customers if you don’t clean the correct way.

Every food establishment is required to have written vomit and diarrhea cleanup plan procedures (WAC 246-215-02500) to reduce the risk. Employees must be trained in advance and follow the written procedures.

What you need for Cleanup:

Personal Protective Equipment (PPE) includes single-use gloves, disposable face masks, protective glasses, hair cover, shoe covers and disposable aprons.
Cleaning supplies includes garbage bags, paper towels, absorbent material, disinfectant, disposable scraper, disposable mop head, soap and water.

Steps if there is a vomit or diarrhea incident:

Remove all ill customers or food workers from the establishment. Have trained staff grab the cleanup kit and put on PPE.
Block off the contaminated area, extending 25 feet from the incident. DISCONTINUE food services for 2 hours.
Spray contaminated area with an approved disinfectant. Bleach solution should be 1/3 – 1^1/2 cups bleach per gallon of water. Always follow manufacturer instructions.
Spread an absorbent material on the area to soak up excess material, such as kitty litter, baking soda or coffee grounds.
Use a disposable or cleanable scraper and throw solid material into a garbage bag. Work from cleanest to most contaminated.
Clean the area with soap and water and then spray disinfectant over contaminated area. Leave it on for 5-10 minutes for proper disinfection. Rinse surfaces with clean water.
Take off your PPE and throw it in a garbage bag. Immediately remove the garbage bag from the establishment.
Remove any reusable PPE to an area not used for food preparation to clean and disinfect it.
Discard the trash bag and WASH HANDS. Staff who cleaned up the incident should shower and change clothes before returning to food preparation.

Employees should monitor themselves for symptoms for 48 hours after the incident. Employees must report any symptoms or diagnosis to the person in charge.

This information is now available in a Vomit and Diarrhea Cleanup handout. The handout has been translated into several languages which are available from our Food Safety Educational Resources page. The Washington State Department of Health (WA DOH) has also created a Vomit and Diarrhea Clean-up Plan Template to use when creating your plan and training your staff. The template is also available in several languages on the WA DOH Food Safety Rules and Regulations page.

Compostable Packaging Labeling

Starting Jan. 1, 2024, Washington’s Plastic Product Degradability Law (RCW 70A.455) set standards for labeling an item as compostable. Changes to the law were passed in 2024 and went into effect June 6. Products made entirely of wood, or 98% other fiber (with no plastic additives), are exempt from the labeling standards.

Look for the third-party certification logo if you buy, sell, or distribute compostable products. All compostable products in Washington should be certified for composting in industrial settings and tested to meet a recognized scientific standard, like ASTM (American Society for Testing and Materials). In addition to a third-party certification logo, look for green, beige, and brown color schemes and the written word “compostable.” Be sure to check if your waste collection service accepts compostable products before putting them in your organics collection bin.

Examples of compostable packaging labeled

Look for compostable products with the right labeling features (green, beige, or brown color or striping, certifier logo, and the word “compostable”). Avoid “greenwashing” products, which mislead consumers about their environmental impacts.

Compostable products should meet the labeling standards as of Jan. 1, 2024. People can report violations starting July 2024. In addition to reporting products that don’t comply, people can report attempted greenwashing like non-compostable film bags that are tinted green and using words other than compostable like “biodegradable” and “degradable.” For more information, visit the compostable product labeling requirements webpage or email organics@ecy.wa.gov.

The Ecology solid waste program put together a Waste and Toxics Reduction Laws flyer for food establishments summarizing the new laws about food packaging and waste reduction and where to go to learn more.

Washington Department of Health Food Allergen Poster

Food Allergens

Estimates suggest that 33 million Americans have food allergies. An allergen is a protein in a food that some people are sensitive to. The immune system thinks that it is harmful and attacks the protein. This is called an allergic reaction. Symptoms of these reactions vary from mild to life threatening. A person could experience hives, swelling, stomach pain, nausea. There could also be very serious respiratory reactions. Food allergies cannot be cured, and cooking cannot remove the allergen, so steps must be taken to manage the allergens.

The major allergens are milk, soybean, peanut, tree nuts, fish, shellfish, wheat, eggs and sesame. In 2004, congress passed the Food Allergen Labeling and Consumer Protection Act (FALCPA). This law required that foods that include a major allergen must have a label that specifically names the allergen. This helps consumers who are allergic as well as food service operators who purchase products to use in their establishment. The FDA regulates labeling and product recalls. It also provides guidance for industry on the ways to manage allergens and implement allergen cross-contact controls. Cross-contact is when an allergen is accidentally introduced into a food that would not normally contain the allergen, such as using the same cutting board or knife that have come in previous contact with the allergen.

Protecting customers should always be a priority in food service. Some establishments create separate menus for customers with allergies. Warning labels can be added to menu items with the major allergens. It is also helpful for staff to have a complete ingredient list for each menu item to make answering questions easier. Train everyone in the establishment on the major allergens and how to cook and serve food to customers with food allergies. Go over what to do if someone says they are allergic to something:

Take it seriously. If a customer is asking about an allergen, they are trusting you to give them the correct information.
Don’t guess ingredients or prep techniques. If you don’t know, how can you find out? Who can you ask?
Could cross-contact have occurred? If there are not strict controls set up to make sure that cross-contact doesn’t occur, such as separate prep areas, cutting boards, and equipment, you cannot guarantee that cross-contact doesn’t happen.
Tell the customer if you are unable to confidently answer. This allows the customer to decide the level of risk they are willing to take on.

The Washington Department of Health has created an Allergen Awareness Toolkit for managers and Allergen Signs for Food Establishments. They can be found on their Food Worker and Industry Resources page.

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