KING COUNTY, WASHINGTON - Public Health – Seattle & King County is taking a fresh look when it comes to how your favorite restaurant is permitted. All food establishments in King County are inspected and permitted by Public Health to assure the restaurant-going public that food is prepared, stored, and served in a manner that reduces the risk of food borne illness. A new proposed food code will come into effect this spring, written with extensive public and industry input, and based on the federal model food code.

Among many other changes from the current code, the proposed food code will have a new method for determining how often the restaurant is inspected, and the price of the permit. Restaurant owners, other industry representatives, and the public are invited to discuss the proposed permit categories and permit fees. Public input will be reviewed by the Board of Health as it considers adoption of the new food code this spring.

The meeting is:

Thursday, April 21st, 2005 at 9:30 a.m.
Northshore Public Health Center
10808 NE 145th St, Bothell, WA
206-296-4632

Currently, the permit fee is based on restaurant size – the larger the restaurant, the higher the fee. The new code will use a risk-based approach. Higher complexity menus and complicated food preparation techniques carry a higher risk of food borne illness, so will require more frequent inspections and a higher permit fee. Simple menus with a lower risk of food borne illness will require fewer yearly inspections and a lower permit fee.

The low risk category is proposed to include food service operations where there is a low risk of food borne illness, such as gas stations, grocery stores, and coffee shops where hot dogs and espresso is sold, and no on-site cooking occurs. The high risk category may include restaurants where raw meat is cooked, and there is cooling, reheating, and hot holding, all of which raise the risk of food borne illness.

For more information:

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