Food Safety Resources

Food Safety Regulations

The Grant County Board of Health approved new Ordinances for both Retail Food and Recurring Temporary Food. They will go into effect on January 1, 2026:

Current Rules

Food Worker Manual

Study the Washington State Food Worker Manual to help you prepare for the food safety training class and exam to obtain your food worker card.

Food Establishment Food Safety Posters

Additional posters, as well as posters in other languages, can be found on the Washington Department of Health website.

Emergency Water Supply Guidelines for Food Establishments

If a Boil Water Advisory is issued for the water system supplying your establishment with water, you must close unless you can do all the things listed below or you must close.

Only use boiled or bottled water for: Drinking, cooking, and food preparation.
Shut off:
- Ice machines
- Drinking fountains
- Produce misters
- Bottled water refill machines
- Fountain drink/pop/soda dispensers connected to water supply
- Running water dipper wells
- Coffee pots
Discard: All ice and drinks made with contaminated water.
Ice: Use packaged ice from an approved source. This must be a source outside the City of Ephrata.
Produce: Stop all produce rinsing and use packaged pre-washed produce from an approved source.
Hand Washing
- Wash properly with soap and water.
- Recommended: Use hand disinfectant after rinsing and drying hands. This is not a substitute for handwashing. You must wash your hands with warm water, soap, and paper towels.
No bare hand contact of ready-to-eat foods – no exceptions.
Dishwashing Options:
- Follow normal procedures or use single-service tableware and utensils.
- Mechanical dishwasher with high temperature or chemical sanitizer. You must verify the dishwasher is operating correctly.
- Three compartment sink:
  - Wash in hot water with detergent.
  - Rinse in warm water.
  - Sanitize in: Cool-water with 1 teaspoon bleach per 1 gallon water.
  - Air dry.