Food Safety

Notice: Executive Order Guidelines and Phase 1 Information

A message from Chair Harrington on the Re-Opening of Washington County

Washington County is working hard in collaboration with our neighboring counties to meet Governor Brown’s criteria for reopening sometime in early-to mid-June, but that will be based on meeting the Governor’s criteria, including ensuring that the region’s COVID-19 cases are decreasing by that point. Ultimately our reopening plan must also receive approval by the State of Oregon.

It is important to remember that the Portland metro region, including Washington, Clackamas, and Multnomah counties, has a bigger population and more cases of COVID-19 than other counties in rural parts of Oregon. Because the Governor’s criteria for reopening is harder to meet in our county, we will be opening later than other counties.

To report a complaint of foodborne illness, please call us at 503-846-8722.

Most people do not think about foodborne illness until they become ill from unknowingly consuming contaminated food. While the food supply in this country is one of the safest in the world, the Centers for Disease Control and Prevention (CDC) estimates that roughly one in six Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne disease in the United States every year.

The estimated cost of foodborne illness in terms of pain and suffering, reduced productivity, and medical costs is 10-83 billion dollars annually. Pre-school age children, older adults, and those with impaired immune systems are at the highest risk of serious or long-term consequences from foodborne illness.

The goal of Washington County's Environmental Health Program is to protect the public's health by preventing foodborne illness. To meet this goal, Washington County licenses and inspects food service facilities to assure compliance with the Oregon Department of Human Services Food Sanitation Rules and provide education and Food Handler Certification.

Food safety inspections include observing kitchen workers' food handling practices, assuring equipment is working properly, measuring food temperatures, inspecting refrigerators and storage areas, assuring safe water availability, verifying the correct concentration and use of sanitizers, and evaluating general cleanliness. Follow-up inspections are conducted as needed.

Restaurant Inspection Scores are public record. A restaurant must receive a score of 70 to pass the inspection. Consumers can find a health inspection sign at the restaurant entrance. 

Food Handler Certification - Information and Testing Schedule

 

IMPORTANT: Dealing with a power outage at a food service establishment