Where are we now?
​
For those with food allergies, avoidance is the primary risk mitigation tool for managing potentially life-threatening circumstances. The Food and Drug Administration’s Food Code addresses food safety measures aimed at foodborne illness and risk mitigation procedures. For allergic illness, even life-threatening reactions may occur due to cross-contact. (Cross-contact occurs when food is prepared in an area where an allergen is accidentally transferred from one food to another.)
The FDA Food Code is not mandated; it is merely a recommendation that each state may individually elect to adopt. For those dining out with food allergies, there is no baseline understanding of what practical steps food service establishments have taken to ensure their staff is trained in allergy safety and awareness. King County is uniquely poised to address this gap in compliance in our region.
Snapshot of Regulatory Food Allergy + Compliance Landscape in King County
-
Adopted the 2017 FDA Food Code.
-
Defines "allergies" in sweeping terms.
-
The "person in charge" must only state knowledge of the top allergens and allergic symptoms if requested from inspectors.
-
No food allergen training or risk mitigation procedures are specified.
-
Cross contact is not addressed.
-
In compliance with WAC 246-215, Title 5 of the King County code is enacted as a public health initiative.
-
"Allergy" does not appear in the King County code.
-
As of March 2023, updates to new food code in Washington State will require each food service establishment to have a Certified Food Protection Manager (CFPM).
-
Public Health created a system to work in partnership with the people operators and staff of food service establishments.
-
In King County, there are about 11,000 "permitted" permanent food establishments.
-
Unannounced routine inspections are performed by a food safety inspector.
-
Routine inspections address safe food handling practices, aimed to address foodborne illness. Allergen cross contact is not addressed.
5
-
Offers a comprehensive approach to assessing risk for foodborne illness for patrons and restaurateurs.
-
Captures the trend of food safety practices over time and the scale of performance includes zip code adjustments.
-
Increased the number of perfect scores from all restaurants across King County in it's first year of adoption.
-
Developed by county leadership supporting the Equity and Social Justice Initiative, Public Health created an equitable rating system built upon academic partnerships and community input.
-
The combined efforts do not address food allergy risk mitigation measures.
6
7
-
Required by all employees to work in food service settings.
-
No additional food allergy awareness component required of the food handlers permit.
-
Although WAC requires the knowledge for managers on site, it is not detailed out as to the particulars of what is required. (New CPFM training required will not specifically address food allergens.)
