Please state your health department related issues via the form found here.  Be very specific and we will make sure your item is brought up at the next state department meeting. 

Your issues:

  • Lack of commissary space in each county. (Commissary owners taking advantage of the demand by increasing rent.)
  • Lack of permit-county reciprocity.
  • Fairness in inspection point system and inconsistent inspection quantity.
  • Temporary permit allowances being well defined.
  • Each jurisdiction has different standards for temp hand wash sinks.
  • Uneven application of codes when crossing county lines. (Risk categories change depending upon equipment being used.)
  • Lack of need for 3-compartment sink.
  • Thurston County requires a different water draining system from the 3 compartment sink. (They ask for an open mouth funnel system with a 3 inch gap to lower drain. Similar to a restaurant. One system throughout all counties would be nice.)
  • Accessible grey water dump (and security) at commissary (this is reported to be a city issue and not a commissary requirement?)

Updates from state health department meetings:

01/23/2018 - The 2nd Food Safety Advisory Committee meeting was held in Kent and 3-issue forms had been submitted and discussed. The first two items submitted where both in relation to another county interpreting the code differently and therefore not applying it equally.  These items will fall under the new state guidance document that will be created with specific criteria for each county to use when making policy decisions.  The 200-foot rule restroom requirement will also fall under this new guidance and is likely to be altered to 500-feet in the next rule revision.

The last item we discussed is the topic of permit reciprocity.  Each county is self funding, so full permit reciprocity is not a reasonable request, however plan review approval reciprocity is and this is what we will aim for in 2019.  Skagit and Snohomish County have already adopted this policy and the state of Utah passed a bill last year with the same affect.   The next state meeting is being scheduled for March.

11/9/2017-Washington State Department of Health (DOH) has invited the Food Truck Association to be part of a thirteen-member advisory board to help with revamping food safety regulations. The overall goal is “Public Health” as it relates to food safety. With that in mind, this forum is allowing us to voice concerns of what we see as unfair practices facing the food truck community.  Our goal is to ease requirements on food trucks while still practicing safe food handling.

 

 

- Food truckers will submit their issues via the form link found at the very top of this page.

- Once a majority has agreed on a topic we will develop a strategy and submit a draft for other DOH committee members to review prior to the meeting.

- At the DOH meeting, DOH committee members will vet the items and vote. If an item has a majority vote the committee will advise the DOH to make a rule change.

- Results will be posted on the News page.

 

The bigger picture,... if we can change the Washington State’s DOH requirements, we are hoping that counties will loosen restrictions on health permits. Thus allowing for a single Washington State health permit and eliminating the commissary kitchen requirement. 

Some items that were discussed at the last meeting were:

a)      Requirements for food trucks to have a commissary kitchen.

b)      Requirement for three compartment sink in the food truck.

c)      Cutting (using knifes) in food preparation on the food truck.

d)      Home based kitchens for food preparation.

e)      Bathroom requirements

 

 

A few suggestions that have been made.

  1.      Two classifications for food trucks:

1)      A food tuck that has a hot water heater, three pot sink, is able to wash, rinse, sanitize and has refrigeration, should be considered a Commissary kitchen. These trucks would not be required to also have an additional commissary kitchen.

2)      Trucks that use a commissary kitchen would not be required to have a three pot sink and could use that space for more work space for example more refrigeration, cook devices, storage.

 

2.       Cutting/Slicing/Dicing on the food truck:

   Food Trucks will be allowed to cut on the truck if they have an ample supply of knifes (no three pot sink) or they have the capability to properly wash them using a three pot sink.


Do you want to be able to prep and/or cook on board and think your mobile unit can meet the commissary kitchen requirements?

Note: Please fill out the fields marked with an asterisk.