Cafeteria News
Clark County Public Health updates
March 2022 | Issue 3
Retail food code updates
The updated WAC 246-215 is now in effect!
Washington State Board of Health adopted proposed changes to chapter 246-215 WAC, Food Service. These changes went into effect March 1, 2022.

Over the next several months these newsletters will cover updates to the code that directly impact cafeteria food service. Please ensure you and your fellow food service team members are signed up to receive these newsletters!

The following resources are available to help answer any additional questions about the code revision:

We are collecting questions for an FAQ newsletter. Send your code clarification questions to [email protected] to be added to the list.
CFPM versus PIC
Roles and responsibilities
With the updates to the food safety code comes a new requirement for a Certified Food Protection Manager, or CFPM. This is in addition to the Person in Charge, or PIC, requirement.

Please review below for an outline of the different roles and responsibilities for each.
Certified Food Protection Manager
By food code definition, the Certified Food Protection Manager, or CFPM, is an employee with the authority to implement food protection measures and who meets the certification requirements outlined in the food safety code (e.g. ServSafe)

The CFPM certificate must be on location for inspection, even when the CFPM is not presently working at the establishment.

An important note to remember is that the CFPM certificate does not replace the need for a Washington State issued food worker card. Each state has variations in how the food safety guidelines are interpreted. As a WA state food worker, you are required to be trained and confirm comprehension put out by the state Department of Health. To obtain or renew your food worker card, please visit

The CFPM ensures that:
  1. The policies and procedures for food service are current and meet the regulatory code
  2. Each PIC has proper training including the implementing of a program of food protection
  3. Each PIC is able to successfully demonstrate knowledge of food safety procedures and protocols
  4. Each PIC is able to fulfill duties outlined to the right as well as maintain active managerial control
Person in Charge
Person in Charge, or PIC, means the individual present at a food establishment who is responsible for the operation at the time. A PIC is required to be present at all times. For cafeteria food service that operates as a satellite with a kitchen manager at a different location, there needs to be a designated PIC to fulfill this role who is responsible for the food service.

The PIC ensures that:
  1. Kitchen staff are properly trained in food safety
  2. Employees are washing their hands and preventing bare hand contact with ready to eat foods
  3. Food comes from an approved source, are delivered at the appropriate temperature and protected from contamination
  4. Food is properly cooked, cooled and stored for temperature control
  5. Surfaces, equipment and utensils are properly sanitized
  6. Staff are following the rules around employee health and exclusion symptoms
  7. Only food service employees or necessary staff are in the food service area
  8. Ensure all visitors and vendors (e.g. delivery drivers, pesticide applicators, student volunteers) follow the retail food safety code rules
What is "active managerial control"?
Active managerial control, or AMC, is the purposeful use of specific policies and procedures in a food establishment to control foodborne illness risk factors. This is a preventative approach to food safety, rather than a reactive approach through a continuous system of training, monitoring, and verification. Proactive managers should incorporate three key components into their food safety management system to ensure control of foodborne illness risk factors:
Policies and procedures:
Policies and procedures set expectations for staff. The policy must also have a procedure that details the steps required to ensure the policy is followed.

EXAMPLE: Cold Holding Policy: cold foods must be maintained at 41 degree F or below. The accompanying procedure would describe how temperatures will be monitored and the corrective actions staff should take when improper temperatures are identified.

Staff must be trained to understand and correctly implement their job tasks in relation to food safety practices.

EXAMPLE: Staff are trained to use thermometers to monitor food temperatures and to take corrective actions when cold food is found above 41 degrees F.

Monitoring and verification:
The PIC is actively involved in monitoring food safety risks and verifying that staff are correctly following policies and procedures.

EXAMPLE: The PIC monitors daily logs for cold holding to confirm they are being monitored. The PIC will send reports to the CFPM when requested.

Looking for more guidance? Washington State Department of Health has created AMC toolkits covering updated topics such as labeling as well as vomit and diarrhea procedures. These can be used as is or adapted to meet the needs of your kitchen.
Stay connected!
Have questions or comments?
Have a topic in mind? Feel free to email us and we can see where to fit it in to our plan!
Contact us at: [email protected]