To help make sense of the most relevant changes to foodservice, Harbor's Andy Cook speaks directly with WA Department of Health's Susan Shelton to help you quickly and easily understand what's new, what's changing, and what to do to ace future health inspections while keeping people safe and healthy

Click Here for the full playlist covering new rules in:

Date Marking, Certified Food Protection Manager, Employee Health Reporting, Cleaning of Vomit & Diarrhea, PLUS a Collection of Miscellaneous Rules

Date Marking for Ready to Eat Foods

Now referred to as Time/Temperature Control for Safety (TCS) Andy & Susan discuss when the date tracking begins, how to manage the procedure, what future health inspectors will be looking for, and why this is important.

Certified Food Protection Manager

EVERY foodservice establishment in WA State will be required to have a Certified Food Protection Manager to oversee, coordinate, and ensure food safety compliance and comprehension.

Vomit & Diarrhea Cleaning Plan/Kit

Making such a mess "go away" isn't enough, you have to have a plan that accounts for the various surfaces of your operation, the right tools, proper protection for your staff, a disinfectant that kills norovirus, and (ideally) a kit at the ready.

Employee Health Reporting

Ensuring your staff and management are aware of the symptoms that employees now MUST report, the responsibility of management, how thoroughly this change in policy needs to be communicated, and the tips and tricks to ensure compliance are discussed in practical detail

Miscellaneous Rule Wrap Up

In the final of this series, Andy and Susan include a few extra restaurant specific topics including acceptable under cooking of fresh seafood, pets in dining areas, customer provided containers, dating of mollusks & shellfish, and more.