Frequently Asked Questions

Yes. The food worker card class and test can both be taken on the Washington State Food Worker Card website.

If you are having problems with the online class and test site, contact the Tacoma-Pierce Health Department. They oversee the actual site and will be able to help you with site issues.

The fee for a food worker card is $10. You will pay online. Only credit and debit (Visa and MasterCard) are accepted through the online site. You can also pay for the card over the phone or come into our office if you do not want to pay for the card online. In our Everett location, we accept cash, credit or debit.

Note: The charges for the food worker cards obtained online will be listed under Tacoma-Pierce County Health Department on your bank statement.

Food worker cards are valid throughout Washington State for 2 years.

Yes. You must take the class and test again to renew your food worker card. To receive a 3-year card, you may renew your old card up to 60 days prior to the expiration date. Expired cards are not eligible to renew for a 3-year card.

You can renew your card for 3 years if you re-take the class before your current card expires. The online system should automatically create a 3-year card, after you take the class and test, if you qualify. If you do not automatically receive a 3-year card, you can email Food Safety. If your old card has expired, you will only be able to receive a 2-year card.

This does happen. If you contact the Snohomish County Health Department at 425-339-5250 or email Food Safety, we can upgrade your card to a 3-year card if we see that you qualify for a 3-year card.

To receive an extended 5-year food worker card you must first have your Certified Food Protection Manager (CFPM) certification. Here is a list of all of the ANSI approved CFPM courses. Once you have your CFPM certificate, you must still take the food worker card class/test within 2 years of the CFPM certificate date to qualify for a 5-year card. You will receive either a 2 or 3-year card at that time. Then email Food Safety to request that we turn your 2 or 3-year card into a 5-year card. Your email must include a picture or scan of your CFPM certificate and new food worker card. If you qualify, your food worker card will be extended to a 5-year card. The food worker card class online system will then email the new 5-year card to you to print out.

You can get a replacement card (with the original test date) at the Snohomish County Health Department Environmental Health office in Everett. You can come into the office or you can call the customer service desk at 425-339-5250 to pay for the card over the phone and have the card mailed to you. If you originally received your card online, you can print a duplicate. The fee for a replacement card is $10. We accept cash, credit and debit (Visa and MasterCard) at the Everett location and credit and debit only online.

Cashiers, bussers, stockers, and dishwashers are all required to have a food worker card as a safety precaution. Many states are adopting “limited use” permits for these types of workers, but Snohomish County has yet to adopt these permits.

There are no age requirements for obtaining a food worker card. The only requirement is taking the class and passing the test.

Yes. We are happy to meet the needs of each person who needs a food worker card.

The online class is available in 13 languages. There are Food and Beverage Workers Manuals available in all of these languages: Arabic, Burmese, Khmer (Cambodian), Chinese (simplified and traditional), English, Korean, Punjabi, Russian, Spanish, Tagalog (Filipino), Thai, Vietnamese. We have translated the study guide into Ukrainian, but the test is not available online yet.

Health Department staff can provide group training off-site if desired. For a class to be offered at your location, you must have a minimum of 10 people. We generally schedule classes about a month in advance. Contact our office to request a class: 425-339-5250 or email Food Safety.

Even if you have a food worker card, you are not permitted to work with food if you have:

• Continual sneezing, coughing, or runny nose.
• Sore throat with a fever.
• Diagnosed infections that can be spread through food, such as norovirus, hepatitis A, salmonella, shigella, and shiga toxin-producing e.coli.
• Symptoms of a gastrointestinal infection such as diarrhea, vomiting or jaundice (yellow skin or eyes) unless they have written medical documentation that the symptom is due to a medical condition not transmissible through food.
• Infected, uncovered wounds.

Sick food workers should go home or be given duties that do not involve handling food, such as taking out the trash, cleaning restrooms, or busing tables. The PIC / Manager / Owner must notify the Regulatory Authority if a food worker has jaundice or a diagnosed illness that can be transmitted through food.

Mumps is a highly contagious viral illness. An infected person can spread it through face-to-face contact by coughing, sneezing, or spraying saliva while talking. Mumps can also spread when people share cups and eating utensils. Mumps is a condition that health providers must report to the local health department when a probable or diagnosed case occurs.

Mumps causes puffy cheeks and a swollen jaw, the result of swollen salivary glands. Other symptoms are:

• Fever
• Headache
• Loss of appetite
• Muscle aches
• Tiredness
• Up to 10% of teen boys and men can experience swelling of the testicles. Meningitis and encephalitis are rare but serious complications of mumps

Immunization is the most effective way to prevent mumps. Everyone should make sure they are up to date on their MMR vaccine. Children must have two doses of the MMR vaccine to attend school. 

Other ways to protect yourself:

• Avoid contact with anyone infected with mumps
• Don’t share cups and eating utensils
• Wash your hands with soap and water

• Adults born in or after 1957 who have not been vaccinated or have not had mumps before
• Babies less than one year old
• Children older than one who have not received at least one dose of the MMR
  
  

• Chest X-ray taken during Visa medical examination
• I-94 card 
• Immunization records 
• Medical coverage information, if available
• Overseas Visa medical examination information 
• Passport

• Blood test for communicable diseases and anemia
• Health screening interview 
• TB test
• Vital signs, check hearing and vision
• Answers to any questions 
• Referral for a chest X-ray, if needed 
• Referrals to community health care providers
• Review of lab and TB test results

State law requires that homeowners inspect and maintain their septic system to ensure it is functioning properly. An as-built drawing shows the location of your drain field, which is also useful for:

• Property owners doing landscaping or building
• Real estate professionals preparing for a purchase or sale
• Septic professionals doing maintenance or repair

• Year installed
• Property information
• Type and location of the septic system installed on the property

In general, the only information included is the as-built drawing, which is the final drawing of what your system looks like after installation. Additional information on the property’s septic system may be on file at the Snohomish County Health Department.

The "Property Site Information" and "Property Owner Information" sections are from the Snohomish County Assessor’s Office and are updated on a routine basis. The "OnlineRME" and "Comments" sections are entered by the Snohomish County Health Department Land Use program. Attached scans are from the district’s files.

The Washington State Healthy Youth Survey is an optional, anonymous survey given every other year to students in grades 6, 8, 10 and 12. It gathers information on topics such as physical activity and nutrition, alcohol and drug use, physical and sexual abuse, school safety, and depression and suicide. The 2018 survey was the sixteenth such statewide survey.

There are three versions of the survey. Two of them are for 8th grade and older. The core questions all are the same, and students in the same classroom may receive different forms. The goal is to make sure the greatest number of questions can be answered in the limited time available (one class period). 

The third form of the survey is for 6th graders. It is shorter and less detailed.

Optional questions about sexual orientation, behavior and abuse are formatted so that they may be removed by schools that choose not to administer them without affecting the rest of the survey.

The survey is optional and anonymous, so students can answer honestly without fear of getting themselves or someone else in trouble.

Some parents worry that students are not honest with their answers, or that they don’t take the survey seriously. While there may be some dishonest answers, the sample size is large enough to trust that, overall, the data and trends are reliable. In 2016, more than 230,000 students from all across Washington took the survey, including more than 14,600 in Snohomish County.

There also are several questions and metrics in place in the surveys to help identify and remove any that are not truthful.

The survey results provide insight for school and health officials as well as parents and policymakers. Identifying trends in health issues or risky behaviors can help determine at what age interventions may be most useful, or whether existing interventions are working. The information also can help target limited resources toward the most pressing physical and mental health problems among young people.

Yes, people born before 1957 are considered immune to measles, and providing documentation of a date of birth earlier than 1957 is sufficient proof of immunity for employees who are not medical providers. However, any medical provider - including school nurses - must have two MMR vaccines, regardless of birth date. A date of birth before 1957 will not be enough to avoid exclusion for medical providers if there is a measles exposure at their location.

If someone provides paperwork signed by a licensed healthcare provider that says their serology/bloodwork shows immunity, a second immunization is not needed.

The MMR takes up to two weeks to be effective, so if someone received the MMR vaccine and did a titer within two weeks, the titer may not show full immunity.

The MMR can take up to two weeks to be fully effective. In addition, if there is a reaction to the MMR vaccine, it can be harder to determine if symptoms are from the vaccine or from the measles virus.

Yes. Unimmunized or under-immunized staff members or substitutes that visited a school during an exposure window must be excluded from any school until after the exclusion window. However, staff at other school buildings where the under-immunized worker spent time do not need to be excluded unless a case occurs at their school.

One dose is sufficient. However, if there has been an exclusion at your workplace (a school or medical practice), you will be excluded for the duration. Keep documentation of all vaccinations and bloodwork to show immunity in the future.

There are multiple COVID vaccines at various stages of the development, approval and distribution process. These include Pfizer-BioNTech (Comirnaty), Moderna (Spikevax), Johnson & Johnson, and Novavax. Clinical trials for the vaccines show that they are safe an effective. Those who are vaccinated, if they do get COVID, are extremely unlikely to get a severe enough illness to require hospitalization or become fatal.

As with other vaccines, the more people who get immunized, the greater the community-wide protection against the disease.

While the COVID vaccines are relatively new, the clinical trials and vetting vaccines go through are not. The speed of the vaccine development process may make people wary, but there have been multiple layers of safety and quality assurance. As was the case for other vaccines in the past, oversight and review of the COVID vaccine authorization process by the FDA and CDC was led by panels of independent experts. Washington was also a member of the Western States Pact, which created the Scientific Safety Review Workgroup for another layer of scrutiny and expert review to this process. 

Side effects that have been reported with the COVID-19 vaccine include:

• Pain, redness or swelling at the site of injection
• Fatigue
• Fever
• Headache
• Muscle or joint pain
• Chills
• Nausea
• Swollen lymph nodes

Side effects may occur the day after vaccination and are normal signs that the vaccine is working. You can take fever or pain relievers like acetaminophen or ibuprofen if needed or apply a cool compress to the injection site. Contact your healthcare provider if you are concerned or if the symptoms don’t go away within two days (48 hours).

There is a remote chance that the vaccine could cause a treatable but severe allergic reaction called anaphylaxis. This was not observed during the clinical trials, but has been observed very rarely following the first doses of some COVID vaccines, at extremely low rates that are comparable to those of other vaccines. Anaphylaxis usually occurs within 30 minutes after getting a dose of the vaccine and most persons with anaphylaxis have a prior history of allergies or allergic reactions, including some with previous anaphylaxis events;

• difficulty breathing
• swelling of your face and throat
• a fast heartbeat
• itching
• hives
• dizziness and weakness.

Prior allergy or anaphylaxis is not a reason to avoid vaccination, though. Only allergy to the COVID vaccines themselves or their ingredients are a reason to not get vaccinated. Vaccination sites are prepared to handle this reaction and observe patients for an appropriate period of time before releasing them. If you have a history of anaphylaxis and are concerned about getting the COVID vaccine, discuss this concern with your health care provider.

If you have a severe allergic reaction, and are not still at the vaccine clinic, seek medical attention or call 911 immediately. The CDC has also created V-safe, a platform for people to share information on their side effects and reactions. All vaccine recipients are encouraged to sign up for this system to provide additional information about the vaccine’s side effects as vaccination is implemented. Learn more at www.cdc.gov/vsafe.

No. The vaccine does not contain SARS-CoV-2 and cannot give you COVID-19.

Know how to spot vaccine scams. Remember that there are no pre-payments required to “get in line” for vaccination, vaccines are not available for purchase online, and vaccines must be administered by licensed medical professionals. Turn to your doctor, clinic, or other reliable sources if you are uncertain whether a message or email about COVID vaccine is legitimate. If you receive a vaccination-related communication from someone other than your health care provider, health insurance provider, or employer, you have reason to be suspicious.

You can check back at www.snohd.org/covidvaccine for additional tools to find reliable vaccination options in Snohomish County. These will be added as they become available. 

Vaccine is now readily available through a number of providers in Snohomish County. To find more information and provider near you, go to www.snohd.org/covidvaccine.

COVID vaccines are now available to anyone 6 months of age or older. COVID vaccines are strongly recommended for everyone, unless there is a medical reason they cannot be vaccinated.

Tell your vaccine provider about all of your medical conditions. You should not get the vaccine if you have had a severe allergic reaction after a previous dose of the same vaccine or a severe allergic reaction to any ingredient of this vaccine.

Yes, when you are eligible to get the vaccine, it is recommended that you do so. We are still learning about COVID. While reinfection appears to be rare so far, it is possible to get COVID more than once. If you currently have COVID, wait until after your isolation period is done to get vaccinated. Talk with your healthcare provider for additional guidance.

Yes, there are multiple vaccine options to protect against COVID. Right now, the Pfizer, Moderna, Johnson & Johnson, and Novavax vaccines have been approved or authorized for distribution in the U.S. You may see the Pfizer vaccine marketed or referred to as Comirnaty, and the Moderna vaccine as Spikevax. The Advisory Committee on Immunization Practices (ACIP) and the Washington State Department of Health have recommended getting one of the mRNA vaccines (Pfizer or Moderna) over the J&J vaccine. All of the vaccines that have been approved or authorized are shown to be safe and effective in multiple rounds of clinical trials. 

There may be a vaccine that is more appropriate for you than another. We encourage you to talk with your healthcare provider to know what is recommended for your circumstances. While you do have the option to watch for availability of the vaccine you want to get, it is best not to wait if another vaccine brand is available sooner, unless you have talked to your doctor and there is a medical reason to avoid a certain brand of vaccine.

Masks still may be required in certain settings, regardless of vaccination status. Please respect the rules of the venue. Masks also are strongly recommended when cases and hospitalization are high in the community. Voluntary masking remains a good option for reducing the spread of illness. 

There is a lot of great information out there on masking, including from the Washington State Department of Health, the Centers for Disease Controls and Prevention, the Department of Labor and Industries, and Governor Jay Inslee. We encourage you to check out those resources.

The Pfizer and Moderna vaccines are messenger RNA vaccines, also known as mRNA vaccines. These are a new type of vaccine to protect against infectious diseases, but they have been known and researched for decades. To trigger an immune response, many vaccines put a weakened or inactivated germ into our bodies. Not mRNA vaccines. Instead, they teach our cells how to make a protein from the virus—or even just a piece of that protein—that triggers an immune response inside our bodies. That immune response, which produces antibodies, is what protects us from getting infected if the real virus enters our bodies later.

The Novavax vaccine is a protein subunit vaccine. Instead of mRNA, the vaccine includes proteins from the virus (not the full germ). Once vaccinated, our immune system learns to recognize that the protein should not be there and builds the antibodies that will remember how to fight the virus if we are infected in the future.

The Janssen (Johnson & Johnson) vaccine is similar to mRNA vaccines. They all use a piece of the virus’ genetic code for a piece of the virus’ outer shell. After getting vaccinated, the muscle cells make that piece of the virus, then our immune systems react to that and remember it for the future if we get exposed, killing the invading virus and stopping the infection. With the Janssen vaccine, however, that piece of the virus’ genetic code is inserted into an adenovirus (think common cold) that has been modified so that it cannot replicate and cannot make you sick. Our cells open up the adenovirus, make the piece of the virus’ outer shell, and the process continues as described above. 

No. They do not affect or interact with our DNA in any way, and no microchip is present. The genetic code of the coronavirus never enters the nucleus of the cell, which is where our DNA (genetic material) is kept. The cell breaks down and gets rid of the foreign virus’ code soon after it is finished using the instructions.

You may see some rumors about ingredients listed online or in social media. These are generally myths. The ingredients in the Pfizer and Moderna vaccines are pretty typical for a vaccine, as are the ingredients in the Johnson & Johnson vaccine and the Novavax vaccines. They contain the active ingredient of mRNA, adenovirus, or protein subunit along with other ingredients like fat, salts, and sugars that protect the active ingredient, help them work better in the body, and protect the vaccine during storage

There is a lot of misinformation or disinformation circulating about the COVID-19 vaccines. Reliable sources include your local public health department, the Washington State Department of Health, the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC). If you have specific questions or concerns, please talk through them with a professional healthcare provider.

Information addressing some of the most common misinformation about the COVID vaccines can also be found at www.snohd.org/vaxupsnoco. 

You should receive a CDC COVID-19 Vaccine Card at the time you are getting vaccinated. 

The Washington State Department of Health is in charge of maintaining vaccine records in the Immunization Registry known as the Washington State Immunization Information System (WAIIS). Residents are able to access their records through the resident portal to print official COVID-19 Vaccine certificates. For any issues, a hotline specialist can be reached at 1-866-397-0337. You can also email waiisrecords@doh.wa.gov. 

If you were vaccinated outside of Washington state, please go here for a list of contacts that can assist you in locating your vaccination information. 

Updated shots can enhance or restore protection that may have decreased over time after your primary series vaccination, or some may be geared toward increasing protection against specific prominent strains of the virus.

Check with your healthcare or pharmacist to see if you need to update your COVID-19 vaccination. Timing and number of doses may vary based on age, health status, and the type of vaccine you received for your primary dose.

Learn more from the CDC.

Sand, bark, wood chips, gravel, or plain dirt over your drainfield may sound easy, but these materials keep oxygen from getting into the ground, and bare soil can start to wash away. Plants help with oxygen exchange, keep soil healthy, and hold dirt in place so your drainfield can do its job.

Risers: If you don't already have risers, installing them is a great idea. They allow for easy access to tanks during routine inspections and pumping. Protect septic lids when mowing, but do not cover with heavy or permanent objects.

Plants & Ground Covers: Things like bark, wood chips, and gravel are okay here. Wastewater is not treated in the soil next to tanks, so there isn't a need for plants. All the other advice still applies though. Don't put anything heavy over this area. If you do plant something, stick to shallow-rooted plants to avoid damage to tanks and pipes.

Some septic systems have lids out in the drainfield. These are access ports that allow for easy inspection of the drainfield. Make sure that your landscaping doesn't bury or hide them, and protect them when mowing.

Protect this the same way as your drainfield. If you do things to damage the soil in your reserve area, it may not be useable in the future for a replacement drainfield if your current one fails.

IMPORTANT: Some drainfields are buried a few feet underground, while others are as shallow as 6 inches. If you have a shallow drainfield, not all of the plants listed below may be suitable. Try to find how deep your drain lines were installed by checking your septic records. Always consult with a nursery professional before choosing plants other than grass to make sure it has shallow enough roots to avoid damage.

Grasses for Sun

• Turf grasses
• Fescue

Ground Covers for Sun

• Bugleweed
• Carpet heathers
• Kinnikinnick
• Cotoneaster
• Thyme
• Stonecrop
• Soapwart

Plants for Shade

• Bishop's hat
• Bunchberry
• Shallow-rooted ferns
• Mosses
• Salal
• Sweet woodruff
• Wild ginger
• Wintergreen
• Japanese spurge

Wildflower meadows: This is a common suggestion for drainfields but if you do this, make sure your wildflower mix...

• Is a Washington/Northwest mix
• Specifies no noxious weeds
• Has both annual and perennial seeds
• Does not have plants that require extra water or have long roots

A Community Health Assessment is done every 3 to 5 years. It is one part of a data-driven process focused on improving community health. By first understanding what the top health-related issues are, public health and community partners can then take a deeper dive into learning about those top issues and creating a plan to help improve health outcomes. For the Health Department, the next step is known as a Community Health Improvement Plan (CHIP).

Local public health has conducted a CHA every 3-5 years since 2009 in Snohomish County.

Epidemiologists with the Health Department analyzed data on a wide variety of health indicators, including rates of illness and disease, causes of death, health risks and promotive behaviors, and social and environmental determinants of health. From October to December 2022, the project team presented data to a 15-person committee consisting of community members representing cities, schools, healthcare, nonprofits, human services, libraries, community organizations, and the Tulalip Tribes.

Epidemiologists then systematically reviewed the data and re-presented to the data committee with 40 indicators that showed need for improvement. Over the course of three voting rounds and discussion, the committee narrowed down to the top six health priorities.

The Snohomish County Community Health Assessment is part of a four-step CHA/CHIP process.

1. Assess health of the community using indicators
2. Analyze and prioritize health issues
3. Develop and implement a Community Health Improvement Plan (CHIP)
4. Evaluate the process and outcomes.

The cycle repeats every 3-5 years. The first two steps are accomplished in the CHA. After the CHA, the Health Department begins work on the CHIP.

An online form is available to submit feedback. Please click here to complete the form. 

Yes. You can now schedule a plan review consultation with one of our reviewers to answer general questions about your project. We understand that every project has different needs and we want to help you succeed. To request a consultation, fill out the application through our online portal.

Some examples of consultation services include: 

• Change of ownership - Assess the facility you are looking to purchase and ensure that you will be in compliance with the Snohomish County Health Department requirements. This is a popular option for new owners.
• New food service establishment - Help explain and guide you through the plan review process. Assist you with answering any questions or concerns.
• Remodel/revision to approved plan - Determine how the proposed changes will affect your operation and explain any requirements that will need to be addressed.

Our scheduled appointments can be held at our Everett office or your proposed facility location. Once a consultation request has been submitted, the plan reviewer will contact you to set up the appointment time and meeting location.

1.  Submittal. Submit everything listed on the plan review checklist, along with the plan review fee. Incomplete applications are not accepted. Prior to submittal, applicants are encouraged to contact their local building and planning departments for additional requirements, obtain their business license, obtain water and sewer/septic approval, and review our minimum equipment requirements. Our “Starting a food business” webpage has all our plan review resources, including the different plan review applications. 

3.  Screening. The application will first be screened to make sure all of the necessary information has been included. Once the application is screened, you will receive an email with your service request number which you can use to check the status of the application online.

2. Review. The plans are sent to a queue to be reviewed on a first come-first served basis, regardless of the application submitted. The estimated timeline for the first review of submitted plans is located under turnaround times on the “Starting a food business” webpage. Exact turnaround times are dependent on the number of applications submitted and the completeness of the application(s) and may be longer. 

3.  Result of Review. The plan reviewer will send a response letter, either approving or disapproving the project. A disapproval letter may be sent for a variety of reasons: missing application items, unclear plans of operation, incomplete or unreadable floor plan, and lack of necessary equipment are just a few examples. You may resubmit at any time, and the resubmitted plans will be reviewed in the order that they are received. Once an approval letter is received, you may begin construction on your project. 

4.  Pre-Operational Inspection. Once the construction is completed, you will need to schedule a preoperational inspection with your plan reviewer. This inspection will ensure that the project has been built, remodeled, or implemented according to the approved plans and approval letter.

5.  Annual Operating Permit. Once the facility passes the pre-operational inspection, you will be invoiced for your annual operating permit. You must purchase your annual operating permit prior to opening for business.

We post our estimated time to the first review of the application on our plan review webpages. This timeline is determined by the number of applications in our waiting queue. Applications may take longer or shorter than the posted turnaround time based on the number of applications that have been submitted to our office. 

You can email food.safety@snoco.org to find out where your application is at in the waiting queue. 

Other agency approvals are often required when staring a food service establishment. You will need a Washington State business license. You can apply online at www.bls.dor.wa.gov. You may need approval from:

• Your local building department. Common contacts are provided in the Agency Resource List. Inquire about any grease trap requirements or any additional requirements.
• Your water and sewer department. Obtain water and sewer/septic approval. If the facility will be connected to an on-site septic system, please visit the Snohomish Health District Septic Permits page.
• The fire marshal. 
• We also recommend making an appointment for a consultation with a Plan Reviewer through our “Starting a food business” webpage to go over any questions that you may have.

For Mobile Food Units: 

Contact Washington State Department of Motor Vehicles (DMV). All mobile food trucks or trailers must be currently licensed as a truck or trailer by the Washington State DMV. If a trailer is used, proof of ownership of a tow vehicle to move the trailer is also required.

Contact Washington State Department of Labor & Industries (L&I). All mobile food trucks or trailers must pass inspection and be approved by the Washington State L&I for electric, structural, and mechanical correctness. Call 360.902.5221 to receive all necessary paperwork required for L&I approval. 

The initial fee you paid when you turned in your application was for the plan review. This fee covers your application review and the first preopening inspection. The invoice received after your preopening inspection is for your annual operating permit. Your annual operating permit is valid for 12 months. You will receive a new permit invoice each year in the mail about 6 weeks prior to the expiration of your food service permit. 

Annual foodservice permits are valid for 12 months. You will receive a new permit invoice in the mail about 6 weeks prior to your permit expiration date. The permit must be renewed prior to the permit expiration date to avoid additional fees. You can email food.safety@snoco.org to discuss any problems with renewing your annual operating permit on time. 

1. Floor plan 

2. Equipment List

3. Food preparation steps

4. Incomplete Application

5. Menu

6. Finish Schedule

7. Water/Sewer adequacy 

Often disapprovals are interconnected. Your menu will determine food preparation steps and thus your equipment needs and floor plan. If equipment is listed on the food preparation steps, it must be found on the equipment list and identified on the floor plan. For example, if you mention produce washing in a food preparation sink step, a designated produce washing food preparation sink must be identified on floor plan with a make and model of the proposed food preparation sink on the equipment list. Identified equipment must be commercial NSF or equivalent. 

You must work with other agencies to complete this form and receive the appropriate signatures. Use the Agency Resource List to determine which agencies you need to work with. It is important to start working with your local water and sewer company early in the process to ensure you meet their requirements. There are signature requirements on the form that must be provided by your water and sewer district official. The water and sewer form must be filled out and submitted as part of your plan review application turned in to the Snohomish County Health Department. 

The number of meals per day is the total number of meals (individual food and drink items) expected to be served to customers in the facility each day. It is an estimate for the volume of food you plan to serve. This helps the plan reviewer determine how much refrigeration, freezer, and dry storage space that will be needed to safely operate. 

You must include food preparation steps for every menu item (including mixed drinks). This will take time to do correctly. Properly prepared food preparation steps provide detailed information on how food will be handled during receiving, storage, thawing, preparation, cooking, cooling, reheating, hot-holding, and service to the consumer. This is not a recipe, these are all the steps for food preparation, including food safety steps. Since the same food can be prepared many ways, it is important that you provide YOUR steps for making each food item on your menu. This information helps the plan reviewer determine how much equipment is needed to safely operate. We have provided different examples in our plan review application that can be used as a guide when working on your food preparation steps. Your menu will determine food preparation steps and thus your equipment needs and floor plan. Any equipment listed in the food preparation steps, must also be found on the equipment list and identified on the floor plan. 

Food service permits do not transfer between people or locations. When purchasing a foodservice business, you must submit a change of ownership application to the Snohomish County Health Department. The information provided in the application allows our office to issue a foodservice permit to the new owner. The Change of Ownership fee includes a 90-day Conditional Operating permit and a Facility and Routine Food Safety inspection. An inspector will contact you shortly after receiving your application to set up the inspections. Please review the Minimum Equipment Requirements for Restaurants document to make sure your facility has all the required equipment and the Preoperational Inspection Checklist for a list of items that will be checked during the facility inspection. There are some things in the change of ownership application that might not apply to your business, such as the commissary agreement and/or a restroom agreement.

A change of ownership allows a new owner to take over an open and operating restaurant while making no changes to the current business. Any major changes to the menu or facility will require the facility to close and a new foodservice plan review application to be submitted to our office. 

Snohomish County does not permit the use of a commissary kitchen in another county. Each Snohomish County permitted mobile food unit must have a permitted commissary kitchen in Snohomish County. 

No, unfortunately we cannot recommend businesses as a governmental agency. Any permitted restaurant can be proposed as a commissary if they have the space and equipment for your food processes. Our plan review team will review the mobile food unit’s commissary needs to determine if a proposed commissary can safely be used. 

A permitted commissary kitchen is required for activities that are not able to be done on a mobile food unit. These activities include but are not limited to washing dishes, cleaning, advanced cooling, obtaining fresh water, discharging wastewater, storage of additional utensils, storage of additional food, storage of mobile food unit when not in operation, cooking, washing produce, etc. 

Yes, the entire plan review application needs to be submitted for review. The floor plan will need to show where you plan to store food, equipment, utensils, etc. If you have any questions about the plan review application, please email food.safety@snoco.org. 

You will need to work with your local fire marshal to determine hood ventilation requirements. Please see Agency Resource list.

You will need to work with your local water and sewer district to determine grease interceptor requirements. Please see Agency Resource list.

Equipment used in a permitted foodservice establishment must be commercial NSF or equivalent. At a minimum a handwashing sink, 3-compartment sink, and mop sink will be required. Depending on menu, food preparation steps and kitchen layout, additional handwashing sinks and food preparation sinks may be required. If you handle open food or food contact surfaces, a three-compartment sink will be required. A mechanical dish machine does not replace the need for a three-compartment sink. If you are proposing to have raw meat on the menu that requires any sort of preparation (thawing, cutting, portioning, etc) a dedicated raw meat food prep sink is required. If you are proposing fruits and vegetables on your menu, a dedicated vegetable prep sink is required. For new establishments we require completely separate produce and meat sinks instead of a double basin. As for hand sinks, a hand sink is required in the immediate area of every area of open food (ice & beverage included) or food contact surfaces. If you cannot see a hand sink from where you are handling food or food contact items, it is likely one will be required.

No open ceilings, exposed piping, greywater lines, ventilation or wiring above food preparation, food handling or dishwashing areas. The ceiling above all areas of food preparation, food handling, and dishwashing areas must be non-perforated, non-absorbent, smooth, and easily cleanable. This includes server stations and front counter areas where open foods are handled. No raw wood beams/rafters.

See our page on Well Site Applications and Review. This page details all the steps you'll need to go through to get the well site approved and the well water accepted as a source of drinking water.

For a new well, see our Well Site Applications and Review webpage. This page details all the steps you'll need to go through to get the well site approved and the well water accepted as a source of drinking water.

You can find a state-approved lab on the Department of Ecology’s website. For more information about testing well water, visit our Water Testing page.

You can find a licensed well driller using the Department of Ecology licensed driller search site.

Abandoned wells may be found in old pump houses, storage sheds, old detached garages, basements, under porch steps, near cisterns and windmills, or in small building structures. Hand dug wells can often be found in lowland areas near surface water. For more information on abandoned wells, visit our Maintaining Your Well page, and select the Abandoned Wells tab.

If you have an abandoned well that is no longer in use, it is a safety concern, and you are required to decommission it. You will need to contact the Department of Ecology and a licensed well driller to do this. For more information on this requirement, see the webpage on Maintaining Your Well and click on the Abandoned Wells tab.

Alberta, Canada's Working Well program created a resource called Cross Connections and Your Well that describes ways you can prevent contamination of your well from cross connections. (Note: Any area-specific rules or contact information listed in this resource does not apply to Snohomish County residents.)

A building permit from Snohomish County Planning and Development Services (PDS) will NOT be issued until you've shown the Health Department that all residential connections will have an adequate and potable water supply. This is a requirement of the Growth Management Act. View our Drinking Water Requirements for Building Permits webpage for specific details and what steps you need to take to meet this requirement.

The Health Department staff member will be an Environmental Health Specialist (EHS). They can enter your property for the purposes of reviewing your application at any time per Snohomish County Board of Health Code 1.05.080. They will knock to see if someone is home, notify you of their presence and reason for visiting, and request access to your property. However, if no one is home they will still proceed with their review. They may need to walk around areas of your property to check site conditions and look for possible contamination sources.

Approved Individual Water Supply Site Inspection applications are valid for 2 years from the date approved. Once the 2 years is up, you may renew for an additional 2-year period by following these steps. (You can continue renewing for 2-year periods, following steps 1-3 as needed.)

1.  Within 30 days of expiration, resubmit a well site application to the Health Department.
2.  Pay the renewal fee.
3. The Health Department will review and approve for renewal if everything looks good.

• Well construction requirements are detailed in WAC 173-160 Minimum Standards for Construction and Maintenance of Wells
• Drinking water requirements are detailed in Title 6 Snohomish County Board of Health Code (SCBHC)

To appeal application decisions, please refer to chapter 1.20 Snohomish County Board of Health Code (SCBHC). An administrative appeal must be filed in writing with the Environmental Health Division Office within twenty-one (21) calendar days from the date of your application decision. 

Download, complete, and save the "Request for Appeal" form to your computer/device. Send an email, attaching your completed Appeal Request and supporting documents, to SHD-EHQ@snoco.org.

The Health Department regularly convenes community representatives from medical and behavioral health, social services, child welfare, education, law enforcement and other agencies who work with children. Together, the team reviews the unnatural deaths of children in the county, including sudden unexplained infant death, accidental deaths such as motor vehicle accidents, drowning, poisoning, burns, overdose, and intentional fatalities such as suicide and homicide.

Through the review, partner agencies identify risk factors as well as gaps in systems or services that may have contributed to deaths. Aggregated data and recurring themes are used to inform prevention recommendations. These recommendations are shared with local community leaders and those working in injury prevention. This information also is added to a national database that guides prevention efforts. As a result of the process, partner agencies also build relationships, improve their own prevention practices, identify gaps in services, and strengthen collaboration.

Child Fatality Review teams operate in most states and counties across the country. In Washington, state codes (RCW 70.05.170 and RCW 70.05.210) permit local health jurisdictions to do this work. These rules also allow partner agencies to share and discuss data for this purpose. The law mandates strict privacy and confidentiality measures to protect information about those who died and their loved ones. Information about individual fatalities is not shared publicly as part of the fatality review work. 

Sí. Además de las clases disponibles en nuestra sucursal de Everett del Departamento de Salud del Condado de Snohomish, la clase y el examen de la tarjeta de trabajador de alimentos se pueden realizar en el sitio web de la Tarjeta del Trabajador de Alimentos del Estado de Washington.

Si tiene problemas con la clase en línea y el sitio web para el examen, comuníquese con el Tacoma-Pierce Health Department (Departamento de Salud de Tacoma-Pierce). Ellos supervisan el sitio web en tiempo real y podrán ayudarlo con los problemas del sitio web en lĺnea.

La tarifa por una tarjeta de trabajador de alimentos es de $10. Pagará en línea. Solo se aceptan tarjetas de crédito y débito (Visa y MasterCard) a través del sitio en línea. También puede pagar con tarjeta por teléfono o acercarse a nuestra oficina si no desea pagar la tarjeta en línea. En nuestra sucursal de Everett, aceptamos efectivo, tarjetas de crédito o débito.

 Nota: Los cargos por las tarjetas de trabajadores de alimentos obtenidas en línea aparecerán como cargos del Departamento de Salud del Condado de Tacoma-Pierce en su declaración bancaria.

Las tarjetas de trabajador de alimentos son válidas en todo el estado de Washington durante 2 años.

Sí. Debe tomar la clase y realizar el examen nuevamente para renovar su tarjeta del trabajador de alimentos. Para recibir una tarjeta de 3 años, puede renovar su tarjeta anterior hasta 60 días antes de la fecha de vencimiento. Las tarjetas vencidas no son elegibles para renovar por una tarjeta de 3 años.

Puede renovar su tarjeta por 3 años si vuelve a tomar la clase antes de que expire su tarjeta actual. El sistema en línea debería crear automáticamente una tarjeta válida por 3 años, después de que tomes la clase y la prueba, si reúnes los requisitos. Si no recibes automáticamente una tarjeta válida por 3 años, puedes enviar un correo electrónico a Seguridad Alimentaria (email Food Safety). Si tu tarjeta anterior ha expirado, solo podrás recibir una tarjeta válida por 2 años.

Esto sucede. Si se comunica con el Departamento de Salud del Condado de Snohomish al 425-339-5250 o envía un correo electrónico a Seguridad Alimentaria (email Food Safety), podemos actualizar su tarjeta a una tarjeta de 3 años si vemos que califica para una tarjeta de 3 años.

Para recibir una tarjeta de trabajador de alimentos extendida por 5 años, primero debe tener su certificación de Gerente Certificado de Protección de Alimentos (CFPM, por sus inglés). Aquí hay una lista de todos los cursos CFPM aprobados por ANSI (ANSI approved CFPM courses). Una vez que tenga su certificado CFPM, aún debe tomar la clase/examen de la tarjeta de trabajador de alimentos dentro de los 2 años posteriores a la fecha del certificado CFPM para calificar para una tarjeta de 5 años. Recibirá una tarjeta de 2 o 3 años en ese momento. Luego envíe un correo electrónico a Seguridad Alimentaria (email Food Safety) para solicitar que transformemos su tarjeta de 2 o 3 años en una tarjeta de 5 años. Su correo electrónico debe incluir una fotografía o escaneo de su certificado CFPM y su nueva tarjeta de trabajador de alimentos. Si califica, su tarjeta de trabajador de alimentos se extenderá a una tarjeta de 5 años. El sistema en línea de clases de tarjeta de trabajador de alimentos le enviará por correo electrónico la nueva tarjeta de 5 años para que la imprima.

Puede obtener una tarjeta de reemplazo (con la fecha del examen original) en la oficina de Salud Ambiental del Departamento de Salud del Condado de Snohomish en Everett. Puede venir a la oficina o llamar al servicio de atención al cliente al 425-339-5250 para pagar la tarjeta por teléfono y recibirla por correo. Si recibió originalmente su tarjeta en línea, puede imprimir un duplicado. El cargo por una tarjeta de reemplazo es de $10. Aceptamos efectivo, crédito y débito (Visa y MasterCard) en la sucursal de Everett y crédito y débito solo en línea.

Los cajeros, meseros, ayudantes de meseros, almacenistas y lavaplatos deben tener una tarjeta del trabajador de alimentos como medida de seguridad. Muchos estados están adoptando permisos de “uso limitado” para este tipo de trabajadores, pero el condado de Snohomish aún no ha adoptado estos permisos.

No existen requisitos de edad para obtener una tarjeta de trabajador de alimentos. El único requisito es tomar la clase y aprobar el examen.

Sí. Estamos felices de satisfacer las necesidades de cada persona que necesita una tarjeta de trabajador de alimentos.

La clase en línea está disponible en 13 idiomas. Hay guías de estudio disponibles en todos estos idiomas: Árabe, Birmano, Camboyano, Chino (simplificado y tradicional), Inglés, Coreano, Panyabí, Ruso, Español, Tagalo (filipino), Tailandés y Vietnamita. Hemos traducido la guía de estudio al Ucraniano, pero el examen aún no está disponible en línea.

El personal del Departamento de Salud puede brindar capacitación grupal fuera de las oficinas si lo desea. Para que se ofrezca una clase en su localidad/establecimiento, debe tener un mínimo de 10 personas. Generalmente programamos las clases con aproximadamente un mes de anticipación. Comuníquese con nuestra oficina para solicitar una clase al: 425-339-5250 o envíe un correo electrónico a Seguridad Alimentaria (email Food Safety).

Incluso si tiene una tarjeta de trabajador de alimentos, no se le permite trabajar con alimentos si tiene:

• Estornudos, tos o secreción nasal continua.
• Dolor de garganta con fiebre.
• Infecciones diagnosticadas que pueden transmitirse a través de los alimentos, como norovirus, hepatitis A, salmonella, shigella y e.coli productora de toxina shiga.
• Síntomas de una infección gastrointestinal como diarrea, vómitos o ictericia (piel u ojos amarillos) a menos que tengan documentación médica escrita que indique que el síntoma se debe a una condición médica no transmisible a través de los alimentos.
• Heridas infectadas y descubiertas.

Los trabajadores de alimentos enfermos deben irse a casa o recibir tareas que no impliquen manipular alimentos, como sacar la basura, limpiar los baños o recoger las mesas. La persona a Cargo/Gerente/Propietario deberá notificar a la Autoridad Reguladora si un trabajador de alimentos presenta ictericia o alguna enfermedad diagnosticada que pueda transmitirse a través de los alimentos.

There are many things that influence our ability to attain our highest level of health, and many of them are out of our control. These factors are called the social determinants of health (SDOH) and include access to healthcare, the physical environment, workplace conditions, exposure to violence, food instability, access to education, and financial security. These are not necessarily part of our medical care, but are influenced by systems and forces, such as economic policies, urban and rural development, social norms, racism, climate change, and political systems. According to Healthy People 2030, health literacy is also a social determinant of health and is interconnected with many other determinants like race, age, and educational attainment. These influence and are most often the cause of health disparities.  

Health disparities are “preventable differences in the burden of disease, injury, violence, or in opportunities to achieve optimal health experienced by socially disadvantaged racial, ethnic, and other population groups and communities” (NIH).

Health equity is “the state in which everyone has a fair and just opportunity to attain their highest level of health” (CDC).

Health inequity involves systematic differences in the health status and the distribution of health resources of different groups of people. Health inequities are often responsible for health disparities that are deemed unfair or stem from some form of injustice. Many health inequities today are avoidable, unnecessary, and unjust. 

Individual health literacy is the degree to which individuals have the ability to find, understand, and use information and services to inform health-related decisions and actions for themselves and others. 

Functional health literacy includes basic reading and writing skills, as well as communication of information. It can also be called foundational health literacy because it is the groundwork for reaching higher levels of literacy and health literacy.  

Interactive health literacy, also known as communicative health literacy, refers to the skills that are used as an active participant in everyday situations. This includes the ability to recognize and understand health information and apply this to changing circumstances.  

Critical health literacy refers to the cognitive and social skills needed to critically assess the reliability and applicability of health information to personal situations. Having critical health literacy involves both personal and community empowerment and being able to advocate for oneself and others.  

Organizational health literacy is the degree to which organizations equitably enable individuals to find, understand, and use information and services to inform health-related decisions and actions for themselves and others. A health literate organization takes steps to ensure their workforce is prepared to be conscious of health literacy, has leadership that makes health literacy a foundational aspect of the organization’s core values, and meets the needs of all within their patient population.  

Digital health literacy is the ability to acquire and evaluate health information from electronic sources and use that information to inform health problems, decisions, and actions. 

The Snohomish County Health Code gives the Health Department license to enact local regulations in addition to state rules. It includes rules that help maintain public health and safety in the county. It covers topics like solid waste, food safety, wastewater, and other regulated environments.

Our local Health Code was first adopted in 1957, and since then, updates have been made in small steps by a range of authors. This project will involve a full review of all the current regulations to ensure they meet modern needs and address emerging issues. In areas that are lacking, new rules and regulations will be proposed.

The Snohomish County Health Code plays a role in many areas of life that may affect you on a daily basis. It includes regulations for food establishments, septic and wastewater systems, and drinking water and wells. It also protects the environment and water quality of our lakes, rivers, and the Puget Sound. There are other components of the code that address safety in spaces like schools, pools, and camps. It is likely that at least one area of the Health Code affects you or your community.

Health Code ordinances are passed through the Snohomish County Board of Health. This is different from the Snohomish County Code, which oversees all County operations and is passed through Snohomish County Council. Learn more about the Snohomish County Board of Health.

There are generally three types of code revisions that we are considering. In some cases, Snohomish County must update local codes in response to state-level changes. In other cases, proposed changes are the result of feedback from community members and Health Department staff. There are also changes that bring Snohomish County into parity with surrounding health districts.

Public comments are one tool of many to capture your feedback. To ensure we can best use the information you provide to inform decision-making, please consider the following tips when giving feedback:

1. Don’t worry about putting your comments into specific regulatory terminology. We want to hear about the things that are most important to you in your own words.
2. Share your connection to the topic or issue, your lived experience, personal background, or unique insight.
3. Keep your comments clear and concise. Be as specific as you can and provide concrete examples of your concern.
4. Remember that we can only make changes that are in line with the Health Department’s scope and legal authority. We cannot grant exceptions to state or federal regulations.

Yes. Even though lead- based paint was banned decades ago, it may still be in older homes built before 1978. Peeling, cracking, or chipping paint can create lead dust. Hobbies and jobs still can involve working with lead, and imported or vintage items such as cookware, dishes, toys, and jewelry also can contain high levels of lead, as can certain traditional remedies or cosmetics.

Sellers and landlords must disclose the presence of known lead-based paint and lead-based paint hazards in the home. To learn more, see the EPA's Lead-Based Paint Disclosure Rule Fact Sheet.

Make sure no paint is cracking, chipping, or peeling. Get all children in the home tested for lead. For remodeling or renovations, do so safely by using a lead-certified contractor. For more recommendations, be sure to check out the EPA’s How can I tell if my home contains lead-based paint? page.

We have some tips and suggestions on our How to Prevent Exposure to Lead page. The EPA also has an informative Protect Your Family from Sources of Lead page.

Food doesn’t remove lead from your child’s body, but foods with calcium and iron can help your child absorb less lead from the environment.

Examples of foods high in calcium are milk, yogurt, cheese, and green leafy vegetables like spinach. Foods high in iron are meats, beans, peanut butter, broccoli, and iron-fortified cereals. Some sources of vitamin C, which helps increase absorption of iron, are citrus fruits (like oranges), red and green peppers, strawberries, and juice.

Common sources of lead include paint chips and dust, contaminated soil, drinking water from leaded pipes or dishes, certain jobs or hobbies, and other sources like certain spices, cosmetics, and traditional home remedies. For more specific information about each of these sources, visit our Sources of Lead page.

It is recommended that you contact your child’s pediatrician or health care provider who can order the testing for your child’s blood lead level. For more information: 

• Visit the Washington Department of Health's Testing for Lead Poisoning website 
• Call the Washington Lead Information Hotline at 1-800-909-9898

If your child has lead identified in their blood, discuss this with their health care provider. The actions taken will depend on what the level is.

For children whose level is at or above 3.5 µg/dL, you can expect a call from a public health nurse from Snohomish County Health Department to discuss our case management services.

There is no safe level of lead. Past use of lead has resulted in many sources of lead exposure in the environment and many people have low measurable levels of lead in their blood. For blood lead levels under 3.5 µg/dL, there are things that you can do to reduce your child’s exposure. For help with this, visit our “How to Prevent Exposure to Lead” page.

Hiding a gun is not enough. Lock it up!  

• Guns in the Home: How to Keep Kids Safe
• LOK-IT-UP | Snohomish County Health Department, WA (snohd.org)

Suicide prevention is a community priority.  

If you or someone you know is struggling or in crisis, help is available. Call or text 988 or chat 988lifeline.org

• Talking to teens: Suicide prevention
• Youth Suicide Prevention | Washington State Department of Health

Never leave a child unattended around water.  

• Water safety at home (Safe Kids)
• Water Safety and Drowning Prevention - Seattle Children's (seattlechildrens.org)

Sleep better knowing baby is safe. Remember the ABC's of safe sleep: Babies should sleep Alone, on their Back in a Crib.

• Safe to Sleep (nih.gov)
• Helping Babies Sleep Safely | CDC

Does your teen know the basics of safe driving? 

• Keep Teen Drivers Safe | Features | Injury Center | CDC

Find more information on a variety of kids health and safety topics, as well as coloring pages and activities, at www.snohd.org/healthykids. 

http://www.breastfeedingsnoco.org
http://www.breastfeedingsnoco.org/resources

Everett, Lynnwood

One-on-one support from WIC staff. Manual, personal and hospital-grade pumps for WIC participants. Contact WIC office for pump and resource info.

Everett: 425-252-5303
Lynnwood: 425-258-8400

Arlington, Granite Falls, Marysville, Monroe, Silver Lake, Snohomish

Breastfeeding peer counselors; IBCLCs offer prenatal and postpartum office visits and consultations. Peer Counselors available for current clients days, evenings and weekends. Manual, personal and hospital-grade pumps for WIC clients.

Arlington/Granite Falls: 360-435-3735
Marysville: 360-657-4102
Monroe: 360-805-0633
Silver Lake: 425-316-8929
Snohomish: 360-568-1302

One-on-one support from WIC staff. Manual, personal and hospital-grade pumps for WIC clients and Tulalip community. (Tulalip employees – contact WIC office for pump and resource info.)

360-716-5625

https://www.tulaliphealthsystem.com/CommunityHealth/WIC

Marysville, Arlington, Everett, Snohomish

Meetings, support groups, free phone support provided by accredited volunteers.

425-610-8511

LLLofWA.org

Everett, Smokey Point
Military members/dependents only

Prenatal/postpartum home, office & phone consultations; breastfeeding classes.

425-304-3208

South Snohomish and North King Counties

Home visits by community health nurses.

253-896-0903

stepbystepfamily.org

Returning to Work & Lactation Accommodations (wa.gov) (Washington State Department of Health)

3030 Hoyt Avenue, Everett

Medela & Spectra pumps. Bills most insurance, including state plans (for first pump only).

425-949-4552

Everett, WA

La Leche League Leaders are volunteers who have breastfed their own babies and who have been trained and accredited by La Leche League International to help families with all aspects of the normal course of breastfeeding.

425-610-8511

Community members, with or without medical training, who are willing to support routine public health activities or serve during public health emergencies are encouraged to join the Snohomish MRC. This includes professionals from all health occupations; however, many positions in the MRC do not require medical skills. The Snohomish MRC has non-medical members who provide education, logistics, communication, coordination, and other support.

Yes. The MRC needs both medical and non-medical members. Some of the volunteer positions for members will require medical licensure, to protect the member as well as to ensure the best care for those in need of medical attention. There will also be a need for unlicensed health professionals and individuals without medical training to fill support roles. The Snohomish MRC offers training in emergency response, public health, and other related fields to all of it members. 

You are a volunteer, so there is no requirement that you be available for every emergency. Certainly, we understand that you may have personal circumstances including work, military duty, or family commitments that may prohibit you from volunteering at any given time. The Snohomish MRC participates in numerous non-emergency public health activities and outreach opportunities. We encourage you to become involved in this way if you have other emergency response commitments.

A comprehensive liability insurance policy covers MRC volunteers who are registered as emergency workers working (and deployed) under a mission number. Volunteers are insured against personal or bodily injury and/or property damage.

While there are protections in place for emergency workers, there are also personal responsibilities that volunteers are expected to follow, as outlined in the Washington Administrative Code WAC 118-04-200 and the Volunteer Protection Act. 

Liability coverage through the Medical Reserve Corps is in effect ONLY when you have been activated or on approved training, when a Washington State mission number has been assigned for that activity. Liability coverage is ONLY in effect when you have completed your emergency worker card, supporting application documents and submitted them for approval as a team member and you have received your DEM number and badge.

MRC members are considered local assets; however, in limited circumstances Snohomish MRC volunteers could be asked to deploy to another state in support of a state-to-state response request via the Emergency Management Assistance Compact (EMAC). The MRC Coordinator will relay all volunteer requests and deployment information to volunteers, however volunteers are not required to accept these requests. 

Deployment preferences (local, State and Federal) should be indicated in the volunteer’s Galaxy profile. Volunteers interested in State and Federal deployments are encouraged to also register for the WA State Emergency Medical Reserve Corps unit in through their WAserv profile.

We will notify you by email, phone, and text message using the contact information you provided in the RAVE system after joining the MRC. Therefore, it is very important that you keep your contact information current in your RAVE profile. 

The Snohomish MRC Coordinator is your primary point of contact. The MRC Coordinator may be reached by phone at 425-339-8644 (office) or by email at shd.mrc@snoco.org. 

.

No. Any workshop taken prior to the year 2023 will not count for the workshop requirement. You must have taken our current, online workshop. This is because the content was updated in 2023 and we want to make sure everyone has the right info.

Nope! You just need to take our workshop once and you are good to go!

If you can’t take the workshop online, please call (425.388.3636) or email (savvy.septic@snoco.org) and we will provide an alternative option that we can send in the mail.

Yes, if you install risers yourself you can still get a riser rebate. When completing your application, include your receipt for materials purchased. You will also need to upload a photo showing the riser(s) that you installed on your system.

If you had an inspection port installed, you can receive a riser rebate. For example, having an inspection port installed for your distribution box (d-box) would be eligible for a riser rebate. Inspection ports help make maintenance easier, just like how a riser on your tank makes inspection and pumping easier.

Yes, you can apply for a riser rebate if you had a damaged lid replaced. If you replaced the lid yourself, upload a copy of the receipt showing the cost of the lid you paid for. You will also need to upload a photo of the new lid installed on the riser.

No, a service call is not eligible for an inspection rebate. If the contractor fixed a part of your system while they were out for the service call, you might be eligible for a minor repair rebate (refer to our list of eligible minor repairs).

Not necessarily. Pumping and full system inspections are two different types of maintenance services. When your system is pumped, some things will be checked (like cracks in the tank, if there is effluent draining back into the tank after it’s pumped, the condition of baffles, etc.).

An inspection, however, will check the condition of all parts of your system, including things like the drainfield or other treatment components such as a UV light. If you’re not sure, check your invoice to see what you were charged for, or ask your service provider. If you still aren’t sure, reach out to us and we’ll let you know what rebates apply to you.

Refer to our list of eligible minor repairs. If you still aren’t sure, please reach out to us and we’ll let you know!

If you submitted your rebate application and there were no issues with it, you will receive a rebate check in 4-8 weeks. You will not get an email saying you were approved, it is a “no news is good news” situation.

If your application had an issue or cannot be approved, we will contact you via the phone number or email provided to let you know.

Your application will be reviewed within two weeks after you submit it. If there are any issues (for instance you forgot to upload an invoice or haven’t taken the workshop yet) that can delay processing. For certain rebates like inspections and pumping we sometimes are waiting for your service provider to upload their report into the Health Department’s database. This can take up to 30 days. Sometimes service providers are quick to upload them, and sometimes they take the full 30 days. If you are ever curious about the status of your application, please reach out.

If you lost your rebate check or it got damaged/destroyed, please contact us via phone or email and we will send you the necessary form to complete to have another check issued.

If you have a question, please email or call us!

Email: savvy.septic@snoco.org

Phone: (425) 388-3636

A septic system, also known as an on-site sewage system (OSS), stores, treats, and disposes of the things you flush and send down drains. There are many different types of systems. Some are simple, using only a tank and a drainfield, and others are more complex, requiring pumps, filters, or specially designed materials. The term on-site sewage system is used in the state and county code, on permit application forms, and by industry professionals to refer to different types of septic systems.

The Snohomish County Health Department offers an online database of septic system records for properties in Snohomish County, which can show you what your existing system looks like and what type it is. To find out if you have a septic system, you can enter your Property Tax Account number or address into the OnlineRME database.

Please refer to our page with septic system sizing information on the guidelines that are used by professionals. 

State law (Chapter 246-272A-0270) requires that homeowners inspect and maintain their septic systems to ensure it is functioning properly. Please see our septic maintenance and repair webpage for detailed information on how to care for your system, including do's and don'ts, landscaping tips, signs of failure, safety, and more.

Inspections: For a gravity system, it should be inspected every 3 years. For an alternative system, it should be inspected annually, unless otherwise specified by the manufacturer. For details, see our monitoring & maintenance frequency cheat sheet.

Pumping: How often your system will need to be pumped depends on many factors, such as the number of people in your household and how well you treat your septic system. For some households, the tank may need to be pumped every two years, and for others it may be five or more years before it needs to be pumped. Because it can vary, it is recommended to get your system pumped when a septic professional recommends to after inspecting your system. They will be able to take measurements to determine if it is time to get it pumped.

Water, toilet paper, human waste, and soap for washing. 

It is not prohibited, however we do not recommend using a garbage disposal. If you must use it, we recommend minimizing the amount of food, oil, and grease going into your septic tank. Sink strainers can be a great alternative to using a garbage disposal.

If you are concerned about the status of your system, some signs that may indicate failure are:

• Fixtures are draining slowly
• The ground above the drain field is soggy and has unusually lush vegetation
• Sewage is backing up into the house
• Sewage is surfacing on the ground over the drain field or septic tank
• There is a strong sewage odor

Please contact a licensed septic professional if you suspect your system is failing or in need of a repair.

Please refer to our page on permit process steps.

Approved OSS applications are valid for 2 years from the date approved. Once the 2 years is up, you may renew for an additional 2-year period by following these steps: 

1. Within 30 days of expiration, you will need to have a designer or professional engineer submit a Renewal Application. You do not need to use the same designer you used for your original application. 
2. Pay the renewal fee. 
3. The Health Department will review and approve for renewal if everything looks good. 
4. You can continue renewing for 2-year periods, following steps 1-3 as needed. 

What happens if you miss the cutoff? A whole new application and new application fee must be submitted. Money-Saving Tip: The renewal fee is a lot less than a new app fee, so don’t miss the cutoff!

You will still need to contact a licensed septic designer. If the Application for an Individual Water Supply Site Inspection is submitted concurrently with the Application for an Onsite Sewage Disposal Permit, the fee is less than if it is submitted on its own

The Snohomish County Health Department investigates complaints and problems with septic systems in the county. Issues can be reported online or mailed to:

Environmental Health Division
Land Use Program
3020 Rucker Avenue
Suite 104
Everett, WA 98201-3900

Your complaint will remain anonymous, and you will receive a reply regarding the situation after the initial investigation is completed.

Please refer to the Guidelines for Cleaning Indoor Sewage Spills document.

State law requires that homeowners inspect and maintain their septic system to ensure it is functioning properly. An as-built drawing shows the location of your drain field, which is also useful for:

• Property owners doing landscaping or building
• Real estate professionals preparing for a purchase or sale
• Septic professionals doing maintenance or repair

• Year installed
• Property information
• Type and location of the septic system installed on the property

In general, the only information included is the as-built drawing, which is the final drawing of what your system looks like after installation. Additional information on the property’s septic system may be on file at the Snohomish County Health Department  offices.

The "Property Site Information" and "Property Owner Information" sections are from the Snohomish County Assessor’s Office and are updated on a routine basis. The "OnlineRME" and "Comments" sections are entered by the Snohomish County Health Department Land Use program. Attached scans are from the district’s files.

You can contact a licensed septic designer to submit a revised as-built that shows the correct locations of your septic system’s components.

The Washington Administrative Code (WAC) contains regulatory requirements for septic tank abandonment. The Snohomish County Health Department does not have additional regulations. Please reference this guidance document.

To appeal application decisions, please refer to chapter 1.20 Snohomish County Board of Health Code (SCBHC). An administrative appeal must be filed in writing with the Environmental Health Division Office within twenty-one (21) calendar days from the date of your application decision.

Download, complete, and save the "Request for Appeal" form to your computer/device.  Send an email, attaching your completed Appeal Request and supporting documents, to SHD-EHQ@snoco.org.

Environmental Health Specialists (EHSs) can enter your property for the purposes of reviewing your application and design or conducting a final inspection at any time per Snohomish County Board of Health Code (SCBHC) 1.05.080. They will knock to see if someone is home, notify you of their presence and reason for visiting, and request access to your property. However, if no one is home they will still proceed with their review/inspection. 

Visit our septic application turnaround times webpage to check your application status and see our current turnaround times.

On rare occasions, an easement may be required for your septic system. If this is required, note that it will need to be notarized and recorded with the county recording office and there is a fee to record documents. We have an example of an easement document available below.

On-Site Sewage System Easement Example

During the design phase, you may need to complete other requirements. For instance, if you are also seeking a building permit, the Department of Planning & Development Services (PDS) will let you know of things like land surveys, critical area reviews, wetland delineations, etc. that may need to be completed. There may also be things like property easements you need to sort out during the design process.

• Washington On-Site Sewage Association
• EPA Septic Systems
• Snohomish County Assessor
• OnlineRME

An inspection is required once every three years.

For newly installed gravity systems that have a pump, an inspection is also recommended 6 months after the system is in use.

An inspection is required annually.

For newly installed systems, an inspection is also recommended 6 months after the system is in use.

An inspection is required annually. The manufacturer may recommend more frequent inspections. For more info, reach out to the manufacturer or visit Washington State Department of Health for a List of Registered On-site Treatment & Distribution Products

For newly installed systems, inspections are also required every 6 months over a 2-year period once the system is in use.

An inspection is required annually. The manufacturer may recommend more frequent inspections. For more info, reach out to the manufacturer or visit Washington State Department of Health for a List of Registered On-site Treatment & Distribution Products.

For newly installed systems, an inspection is also required 6 months after the system is in use.

An inspection is required annually. The manufacturer may recommend more frequent inspections. For more info, reach out to the manufacturer or visit Washington State Department of Health for a List of Registered On-site Treatment & Distribution Products

For newly installed systems, inspections are also required every 6 months over a 2-year period once the system is in use.

An inspection is required annually. The manufacturer may recommend more frequent inspections. For more info, reach out to the manufacturer or visit Washington State Department of Health for a List of Registered On-site Treatment & Distribution Products

For newly installed systems, inspections are also required every 6 months over a 2-year period once the system is in use.

An inspection is required annually.

For newly installed systems, an inspection is also required 6 months after the system is in use.

An inspection is required annually.

For newly installed systems, an inspection is also required 6 months after the system is in use.

• October 17, 2025: Sent to designers only
  Notice of upcoming fee schedule changes and updated septic app form.
• September 15, 2025
  Special edition newsletter sent during Septic Smart Week highlighting how septic systems are impacting water quality in our county. 
• September 3, 2025: Sent to designers only
  Notice of change to waiver procedure.
• August 18, 2025: Sent to designers only
  Information regarding new site plan requirements and treatment level N on septic applications.
• August 13, 2025
  This third quarter newsletter highlights SCHD's proposed property transfer inspection program, a new resource for septic lid safety, and reporting & permitting reminders.
• May 20, 2025
  This newsletter highlights resources and opportunities related to septic system education for homeowners, SCOPE meeting details, and WAC revision clarification.
• April 7, 2025
  Announcement of Septic Community of Professional Experts (SCOPE) meetings.
• March 10, 2025: Sent to Designers Only
  This is a special edition sent to OSS designers to highlight additional upcoming changes to WAC 246-272A that will become effective April 1st, 2025.
• February 26, 2025
  Topics include highlights of changes to local OSS code, septic lid safety, and reporting reminders.
• February 12, 2025: Special Edition
  This is a special edition newsletter highlighting upcoming changes to WAC 246-272A that will become effective April 1st, 2025.

• December 5, 2024
  Topics include the online Snohomish County Board of Health Code link, reporting reminders, designer and installer reminders regarding timer panel requirements, endplate square footage, and using current forms. It also discusses Savvy Septic program workshops.
• September 23, 2024
  Topics include reviewing contact information, Savvy Septic program workshops, inspection and pumping reports, reminder for riser lids, reporting resources coming soon, and a professional development opportunity.
• June 26, 2024
  Topics include reporting reminders, WOSSA exams, WAC 246-272A OSS rule revision, permit reminders for installers, permitting steps for homeowners, and contractor survey.
• February 21, 2024
  Topics include staffing changes, updating PTA numbers, backfilling, permit, and reporting reminders, and contractor survey.

• June 30, 2023
  Savvy Septic updates and Contractor certification process changes
• October 8, 2021
  Coarse sand media requirements

Sí. Ahora puede programar una consulta de revisión del plan con uno de nuestros revisores para responder preguntas generales sobre su proyecto. Entendemos que cada proyecto tiene necesidades diferentes y queremos ayudarle a tener éxito. Para solicitar una consulta, complete la solicitud a través de nuestro portal en línea.

Algunos ejemplos de servicios de consulta incluyen:

• Cambio de propietario - evalúe la instalación que desea comprar y asegúrese de que cumplirá con los requisitos del Departamento de Salud del Condado de Snohomish. Esta es una opción popular para los nuevos propietarios.
• Nuevo establecimiento de servicio de alimentos - le ayudará a explicarle y guiarle a través del proceso de revisión del plan. Ayudarle a responder cualquier pregunta o inquietud.
• Remodelación/revisión del plan aprobado - determine cómo los cambios propuestos afectarán su operación y explique cualquier requisito que deba abordarse.

Nuestras citas programadas se pueden realizar en nuestra oficina de Everett o en la ubicación de su instalación propuesta. Una vez que se haya enviado o entregado una solicitud de consulta, el revisor del plan se comunicará con usted para programar la hora de la cita y el lugar de la reunion

1.  Entregar. Envíe o entregue todo lo que figura en la lista de verificación de Revisión del Plan (Plan Review), junto con la tarifa de revisión del plan(plan review). No se aceptan solicitudes incompletas. Antes de la presentación, se recomienda a los solicitantes que se comuniquen con sus departamentos locales de construcción y planificación para conocer los requisitos adicionales, obtener su licencia comercial, obtener la aprobación de agua y alcantarillado/séptico y revisar nuestros requisitos mínimos de equipo. Nuestra página web “Starting a food business” (Iniciando un negocio de alimentos) tiene todos nuestros recursos del Revisión del Plan (Plan Review), incluidas las diferentes aplicaciones de la Revisión del Plan (Plan Review). 

2.  Evaluar. Primero se revisará la solicitud para asegurarse de que se haya incluido toda la información necesaria. Una vez que se revise la solicitud, recibirá un correo electrónico con su número de solicitud de servicio que podrá usar para verificar  el estado de la solicitud en línea check the status of the application online. 

3.  Revisar. Los planes se envían a una lista de espera para ser revisados por orden de llegada, independientemente de la solicitud presentada. El tiempo estimado para la primera revisión de los planes presentados se encuentra en el tiempo de respuesta en la página web “Starting a food business” (Iniciando un negocio de alimentos). El tiempo de respuesta exacto dependen de la cantidad de solicitudes enviadas y de la integridad de la(s) solicitude(s) y pueden ser más largos.

4.  Resultado de la Revisión. El revisor del plan enviará una carta de respuesta, ya sea aprobando o desaprobando el proyecto. Se puede enviar una carta de desaprobación por diversas razones: faltan elementos de la solicitud, planes de operación poco claros, planos de piso incompletos o ilegibles (difícil de leer) y falta del equipo necesario son solo algunos ejemplos. Puede volver a enviarlo o entregarlo en cualquier momento y los planes reenviados o entregados se revisarán en el orden en que se reciban. Una vez que reciba una carta de aprobación, podrá comenzar la construcción de su proyecto.

5.  Inspección Preoperacional. Una vez que se complete la construcción, deberá programar una inspección preoperacional con su revisador de plan. Esta inspección garantizará que el proyecto haya sido construido, remodelado o implementado de acuerdo con los planos aprobados y la carta de aprobación.

6.  Permiso de Operación Anual. Una vez que la instalación pase la inspección preoperacional, se le facturará su permiso de operación anual. Debe pagar su permiso de operación anual antes de abrir sus puertas.

Publicamos nuestro tiempo estimado para la primera revisión de la solicitud en nuestra página web “Starting a food business” (Iniciando un negocio de alimentos. Este cronograma o tiempo de espera está determinado por la cantidad de solicitudes en nuestra lista de espera. Las solicitudes pueden demorar más o menos que el tiempo de respuesta publicado según la cantidad de solicitudes que se hayan enviado a nuestra oficina.

Puede enviar un correo electrónico a food.safety@snoco.org para averiguar dónde se encuentra su solicitud en la lista de espera.

A menudo se requieren aprobaciones de otras agencias cuando se abre un establecimiento de servicio de alimentos. Necesitará una licencia comercial del Estado de Washington. Puede presentar su solicitud en línea en www.bls.dor.wa.gov. Es posible que necesite la aprobación de:

• Su departamento de construcción local. Los contactos comunes se proporcionan en la Lista de Recursos de la Agencias.
• Pregunte sobre los requisitos de la trampa de grasa o cualquier requisito adicional.
• Su departamento de agua y alcantarillado. Obtenga aprobación de agua y alcantarillado/séptico. Si la instalación estará conectada a un sistema Séptico en el sitio, visite la página de Septic Permits (Permisos Sépticos) del Distrito de Salud de Snohomish.
• El jefe(a) de bomberos.
• También recomendamos programar una cita para una consulta con un Revisor del Plan (Plan Review) a través de nuestra página web “Starting a food business” para resolver cualquier pregunta que pueda tener.

Para Unidades Móviles de Alimentos:

Comuníquese con el Departamento de Vehículos Motorizados del Estado de Washington (DMV, por sus siglas en inglés). Todos los camiones o trailas de comida móviles deben tener actualmente una licencia como camión o traila otorgada por el DMV del estado de Washington. Si se utiliza una traila, también se requiere prueba de propiedad de un vehículo remolcador para mover la traila. Comuníquese con el Departamento de Trabajo e Industrias del Estado de Washington (L&I, por sus siglas en inglés). Todos los camiones o trailas de comida móviles deben pasar la inspección y ser aprobados por el L&I del Estado de Washington en cuanto a su corrección eléctrica, estructural y mecánica. Llame al 360.902.5221 para recibir toda la documentación necesaria para la aprobación de L&I.

La tarifa inicial que pagó cuando entregó su solicitud fue por la revisión del plan (plan review). Esta tarifa cubre la revisión de su solicitud y la primera inspección previa a la apertura. La factura recibida después de su inspección previa a la apertura es para su permiso de operación anual. Su permiso de operación anual es válido por 12 meses. Recibirá una nueva factura de permiso cada año por correo aproximadamente 6 semanas antes del vencimiento de su permiso de servicio de alimentos.

Los permisos anuales de servicio de alimentos son válidos por 12 meses. Recibirá una nueva factura de permiso por correo aproximadamente 6 semanas antes de la fecha de vencimiento de su permiso. El permiso debe renovarse antes de la fecha de vencimiento del mismo para evitar cargos adicionales. Puede enviar un correo electrónico a food.safety@snoco.org para discutir cualquier problema con renovar a tiempo su permiso de operación anual.

1. Plano de piso
2. Lista de equipos
3. Pasos de preparación de alimentos
4. Solicitud incompleta
5. Menú
6. Finalizar el cronograma
7. Adecuación del agua/alcantarillado

A menudo las desaprobaciones están interconectadas. Su menú determinará los pasos de preparación de los alimentos y, por lo tanto, las necesidades de su equipo (equipo que necesitará) y el plano de piso. Si el equipo figura en los pasos de preparación de alimentos, debe encontrarse en la lista de equipos e identificarse en el plano de piso. Por ejemplo, si menciona en uno de los pasos el lavado de frutas y vegetales en el fregadero de preparación de alimentos, se debe identificar un fregadero de preparación de alimentos designado para el lavado de frutas y vegetales en el plano de piso con la marca y modelo del fregadero de preparación de alimentos propuesto en la lista de equipos. El equipo identificado debe ser NSF comercial o equivalente.

Debe trabajar con otras agencias para completar este formulario y recibir las firmas apropiadas. Utilice la Agency Resource List (Lista de Recursos de Agencias) para determinar con qué agencias necesita trabajar. Es importante comenzar a trabajar con su empresa local de agua y alcantarillado al principio del proceso para asegurarse de cumplir con sus requisitos. Hay requisitos de firma en el formulario que debe proporcionar el funcionario de su distrito de agua y alcantarillado. El formulario de agua y alcantarillado debe completarse y entregarse o enviarse como parte de su solicitud de revisión del plan (plan review) entregado al Departamento de Salud del Condado de Snohomish.

La cantidad de comidas por día es la cantidad total de comidas (alimentos y bebidas individuales) que se espera que se sirvan a los clientes en las instalaciones cada día. Es una estimación del volumen de comida que planea servir. Esto ayuda al revisor del plan a determinar cuánto espacio de refrigeración, congelador y almacenamiento en seco se necesitará para operar de manera segura.

Debe incluir los pasos de preparación de alimentos para cada elemento del menú (incluidas las bebidas mixtas). Esto llevará tiempo hacerlo correctamente. Los pasos de preparación de alimentos preparados adecuadamente brindan información detallada sobre cómo se manipularán los alimentos durante su recibimiento, almacenamiento, descongelación y preparación, cocción, enfriamiento, recalentamiento, mantenimiento en caliente y servicio al consumidor. Esto no es una receta, estos son todos los pasos para la preparación de alimentos, incluidos los pasos de seguridad alimentaria. Dado que la misma comida se puede preparar de muchas maneras, es importante que proporcione SUS pasos para preparar cada alimento de su menú. Esta información ayuda al revisor del plan a determinar cuánto equipo se necesita para operar de manera segura. Hemos proporcionado diferentes ejemplos en nuestra aplicación de revisión de plan (plan review) que pueden usarse como guía al trabajar en los pasos de preparación de alimentos. Su menú determinará los pasos de preparación de los alimentos y, por lo tanto, las necesidades de su equipo y el plano de piso. Cualquier equipo enumerado en los pasos de preparación de alimentos también debe encontrarse en la lista de equipos e identificarse en el plano de piso.

Los permisos de servicio de alimentos no se transfieren entre personas o lugares. Al comprar un negocio de servicios de alimentos, debe enviar o entregar una solicitud de cambio de propietario al Departamento de Salud del Condado de Snohomish. La información proporcionada en la solicitud permite a nuestra oficina emitir un permiso de servicio de alimentos al nuevo propietario. La tarifa de cambio de propietario incluye un permiso de Operación Condicional de 90 días y una inspección de Rutina de Seguridad Alimentaria y de las Instalaciones. Un inspector se comunicará con usted poco después de recibir su solicitud para programar las inspecciones. Porfavor revise el documento Minimum Equipment Requirements for Restaurants (Requisitos Mínimos de Equipo para Restaurantes) para asegurarse de que su instalación tenga todo el equipo requerido y la Preoperational Inspection Checklist (Lista de Verificación de Inspección) preoperacional para obtener una lista de los elementos que se verificarán durante la inspección de la instalación. Hay algunas cosas que podrían no aplicarse a su negocio, como el acuerdo de comisaría y/o el acuerdo de baño. 

Un cambio de propietario permite que un nuevo propietario se haga cargo de un restaurante abierto y en funcionamiento sin realizar cambios en el negocio actual. Cualquier cambio importante en el menú o en las instalaciones requerirá el cierre de las instalaciones y el envío o entrega de una nueva solicitud de revisión del plan (plan review) de servicio de alimentos a nuestra oficina.

El Condado de Snohomish no permite el uso de una cocina de comisaría en otro condado. Cada unidad móvil de alimentos permitida en el Condado de Snohomish debe tener una cocina de comisaría permitida en el Condado de Snohomish.

No, lamentablemente no podemos recomendar empresas como agencia gubernamental. Cualquier restaurante permitido puede ser propuesto como comisaría si tiene el espacio y el equipo para su proceso de alimentos. Nuestro equipo de revisión del plan (plan review) revisará las necesidades de la comisaría de la unidad móvil de alimentos para determinar si la comisaría propuesta se puede utilizar de manera segura.

Se requiere una cocina de comisaría permitida para actividades que no se pueden realizar en una unidad móvil de alimentos. Estas actividades incluyen, entre otras, lavar platos, limpiar, enfriar avanzadamente, obtener agua dulce, descargar aguas residuales, almacenar utensilios adicionales, almacenar alimentos adicionales, almacenar unidades móviles de alimentos cuando no estén en funcionamiento, cocinar, lavar productos, etc.

Sí, es necesario enviar toda la solicitud de revisión del plan (plan review) para su revisión. El plano de piso deberá mostrar dónde planea almacenar alimentos, equipos, utensilios, etc. Si tiene alguna pregunta sobre la solicitud de revisión del plan, envíe un correo electrónico a food.safety@snoco.org.

Deberá trabajar con el jefe de bomberos local para determinar los requisitos de ventilación de la campana. Consulte la Lista de Recursos de Agencias.

Deberá trabajar con su distrito local de agua y alcantarillado para determinar los requisitos del interceptor de grasa. Consulte la Lista de Recursos Agencias.

El equipo utilizado en un establecimiento de servicio de alimentos autorizado debe ser NSF comercial o equivalente. Se requerirá como mínimo un fregadero para lavarse las manos (lavamanos), un fregadero de 3 compartimentos y un fregadero para trapear. Dependiendo del menú, los pasos de preparación de alimentos y el diseño de la cocina, es posible que se requieran fregaderos para lavarse las manos y fregaderos para preparación de alimentos adicionales. Si manipula alimentos abiertos o superficies en contacto con alimentos, necesitará un fregadero de tres compartimentos. Un lavavajillas mecánico no reemplaza la necesidad de un fregadero de tres compartimentos. Si propone incluir carne cruda en el menú que requiere algún tipo de preparación (descongelar, cortar, dividir en porciones, etc.), se requiere un fregadero exclusivo para la preparación de alimentos para carne cruda. Si propone frutas y verduras en su menú, se requiere un fregadero exclusivo para la preparación de verduras y frutas. Para los establecimientos nuevos, en lugar de un fregadero doble, necesitamos fregaderos para vegetales y frutas y otro para carnes completamente separados. En cuanto a los lavamanos, se requiere un lavamanos en el área inmediata de cada área de alimentos abiertos (incluidos hielo y bebidas) o superficies de contacto con alimentos. Si no puede ver un lavamanos desde donde manipula alimentos o artículos en contacto con alimentos, es probable que necesite uno.

No se permiten techos abiertos, tuberías expuestas, líneas de aguas grises, ventilación o cableado sobre las áreas de preparación y manipulación de alimentos o de lavado de platos. El techo sobre todas las áreas de preparación de alimentos, manipulación de alimentos y lavado de platos debe ser no perforado, no absorbente, liso y fácilmente limpiable. Esto incluye estaciones de servidores y áreas de mostrador frontal donde se manipulan alimentos abiertos. Sin vigas/vigas de madera en bruto (rusticas).

No permit is required by WAC 246-215 if the product you are selling is:

• commercially prepared in an approved facility and has all required, proper labeling.
• a shelf stable or non-TCS packaged product.
• is sold in the package.
• sampled or served only using single-service articles and no garnish, ice or other open handling.

A Food Demonstrator permit is required if you are using reusable glassware to sample the product directly from the original container to the customer. All glassware or other food-contact surfaces must be washed, rinsed and sanitized in an approved commissary kitchen.

A Low Risk Temporary Food Booth permit is required if you are serving/sampling with garnishes or ice. Reusable glassware is also covered under this permit if used along with ice or garnish. An approved commissary kitchen is required for advanced preparation of garnishes, food & equipment storage, and warewashing of food-contact surfaces.

Our permits are issued per event we do not have a temporary permit that covers multiple different events. You would need to apply for a permit for each event.

More information on the process for applying and receiving approval to operate a food truck, trailer or cart annually can be found here: Starting a Food Business | Snohomish County Health Department, WA (snohd.org)

The first step is to complete the attached Coordinator’s Checklist and provide a vendor’s list with business names and contact information for all proposed food vendors at the event. It is perfectly fine if you do not yet have the complete vendor’s list or a map/layout of the event, we recommend you have one to submit to us around 30 days prior to the event start-date. You will find that the checklist will include many of the requirements that the Event Coordinator should meet or account for when selecting vendors to include: Publicly available restrooms with dedicated handwashing, shore power and back-up refrigeration for food vendors, access to potable water and an approved wastewater conveyance (in this case that would be your utility sink(s) at the event center, be mindful of increased strain on the system that includes your grease interceptor/grease trap). We will also want to ensure our inspectors can park and get in to the event easily and quickly, and be able to meet with you and see any onsite commissary facilities.

Vendors who are serving food that requires advanced preparation (washing and cutting fresh produce, cooking and cooling foods or dish ingredients, any pre-assembly) are required to do so in an approved commissary which can be provided onsite at the event center by you or another coordinator, or are verified by the vendors when they sign on for participation (we will review each when they apply with us). All food served and sold to the public must be commercially prepared under a retail food permit (county jurisdiction, like ours) or food processing license (generally a state or federal license) and may not be made or stored in a private home (except for approved and licensed Cottage Food Vendors). Any food vendor at an event should have a permit of some sort – either they are selling shelf-stable packaged foods and provide a processing license to demonstrate the food was prepared commercially OR they obtain a temporary food booth permit with our agency to serve food, OR they are an annually permitted mobile food unit in Snohomish County and operate directly from their permitted food unit under their approved plan.

No permit is required If you are selling shelf-stable and non-TCS packaged foods prepared under a commercial food processing license with WSDA. Sampling of small, bagged samples also does not require a food booth permit with our agency. If you ever decided to cut, portion, package or otherwise openly prepare foods in your booth at the market for sale to the public, a permit may be required, but as it has been described here, no approvals from our department will be needed. We just ask that you forward us a copy of your WSDA license with your food products and active dates listed so that we can update our database for our market inspector’s awareness.

Yes. Commissaries are needed for warewashing, fresh produce washing, potable water and wastewater disposal, and overnight storage of food and food equipment for multi-day events. Commissaries are also used for cooking and cooling of foods prior to an event, or other advanced preparation needed for complex menus and will need to have more available commercial refrigeration and space. Private homes are NOT approved for food storage or preparation of any foods served to the public. A commissary is not required if you only sell packaged commercially prepared foods and do not need storage. Receipts and/or original packaging must be available to inspectors.

A commissary can be any non-residential kitchen that has the equipment you need to prepare your menu/food in advance. Any permitted kitchen in the county that has a 3-compartment sink or commercial dishwasher, handwashing sink(s), food preparation sink(s), mop or utility sink(s), and commercial upright steel-door refrigeration or a walk-in cooler with additional space available can potentially serve as a commissary for a range of temporary food booth needs. Church or community center kitchens may have more limited capacity but they can be a convenient option for vendors with limited operations, if they have a 3-compartment sink, utility sink and space for overnight storage of food and equipment.

Insulated beverage dispensers can be found at a variety of restaurant stores or online. The most important feature is that it has a continuous flow spigot. Button spigots are not allowed. A 5-gallon plastic bucket is essential for use as a catch basin and can be obtained at any hardware store, or re-used (and cleaned) from a bulk food supply, etc.

No se requiere permiso según el código WAC 246-215 si el producto que vende es:

• preparado comercialmente en una instalación aprobada y tiene todo el etiquetado adecuado requerido.
• un producto no perecedero, o es un producto empaquetado sin TCS.
• se vende empaquetado.
• solo para realizar una degustación (prueba de sabor) o se sirven únicamente utilizando artículos de un solo servicio y sin guarniciones, hielo u otra manipulación abierta.

Se Requiere un Permiso para Demostrador de Alimentos si utiliza cristalería reutilizable para probar el producto directamente desde el recipiente original al cliente. Toda la cristalería u otras superficies en contacto con alimentos deben lavarse, enjuagarse y desinfectarse en una cocina de comisaría (coina industrial) aprobada.

Se Requiere un Permiso de Puesto de Comida Temporal de Bajo Riesgo si sirve o dan muestras con guarniciones o hielo. La cristalería reutilizable también está cubierta por este permiso si se usa junto con hielo o guarnición. Se requiere una cocina de comisaría aprobada para la preparación avanzada de guarniciones, almacenamiento de alimentos y equipos, y lavado de superficies en contacto con alimentos.

Nuestros permisos se emiten por evento, no tenemos un permiso temporal que cubra múltiples eventos diferentes. Usted necesitarías solicitar un permiso para cada evento.

Puede encontrar más información sobre el proceso para solicitar y recibir la aprobación para operar un camión, o carrito de comida anualmente aquí: Starting a Food Business | Snohomish County Health Department, WA (snohd.org)

El primer paso es completar la Lista de Verificación del Coordinador (Coordinator’s Checklist ) adjunta y proporcionar una lista de proveedores con nombres comerciales e información de contacto de todos los proveedores de alimentos propuestos en el evento. No hay problema si aún no tienes la lista completa de proveedores o un mapa/diseño del evento, le recomendamos que tenga uno para enviárnoslo en un plazo de 30 días antes de la fecha de inicio del evento. Descubrirá que la lista de verificación incluirá muchos de los requisitos que el coordinador de eventos debe cumplir o tener en cuenta al seleccionar proveedores, incluidos: Baños disponibles al público con lavamanos exclusivo, energía eléctrica y refrigeración de respaldo para vendedores de alimentos, acceso a agua potable y un sistema de conducción de aguas residuales aprobado (en este caso, serían los fregaderos de servicio en el centro de eventos; tenga en cuenta la mayor tensión en el sistema que incluye su interceptor de grasa/trampa de grasa). También queremos asegurarnos de que nuestros inspectores puedan estacionar y entrar al evento fácil y rápidamente, y poder reunirse con usted y ver las instalaciones de la comisaría en el lugar.

Los vendedores que sirvan alimentos que requieran una preparación avanzada (lavar y cortar frutas y vegetales, cocinar y enfriar alimentos o ingredientes de platos, cualquier premontaje) deben hacerlo en un comisaría aprobado que usted u otro coordinador pueden proporcionar en el lugar en el centro de eventos, o deben ser verificados por los vendedores cuando se inscriban para participar (revisaremos cada uno cuando presenten su solicitud con nosotros). Todos los alimentos servidos y vendidos al público deben prepararse comercialmente bajo un permiso de venta minorista de alimentos (jurisdicción del condado, como la nuestra) o una licencia de procesamiento de alimentos (generalmente una licencia estatal o federal) y no pueden prepararse ni almacenarse en un hogar privado (excepto los vendedores de alimentos caseros aprobados y autorizados). Cualquier vendedor de alimentos en un evento debe tener algún tipo de permiso, ya sea que vendan alimentos no perecederos envasados   y proporcionen una licencia de procesamiento para demostrar que los alimentos se prepararon comercialmente O obtengan un permiso de puesto de comida temporal con nuestra agencia para servir alimentos, O sean una unidad de alimentos móvil autorizada anualmente en el condado de Snohomish y operen directamente desde su unidad de alimentos permitida según su plan aprobado.

No se requiere permiso si vende alimentos no perecederos y que no requieren control de temperatura y que se prepararon con una licencia de procesamiento de alimentos comerciales del WSDA. Las muestras de alimentos pequeñas en bolsas tampoco requiere un permiso de puesto de comida con nuestra agencia. Si alguna vez decide cortar, porcionar, envasar o preparar abiertamente alimentos en su puesto en el mercado para venderlos al público, es posible que necesite un permiso, pero como se ha descrito aquí, no necesitará ninguna aprobación de nuestro departamento. Solo le pedimos que nos envíe una copia de su licencia del WSDA con sus productos alimenticios y las fechas de vigencia indicadas para que podamos actualizar nuestra base de datos para que nuestro inspector de mercado esté al tanto.

Sí. Se necesitan comisaría para lavar vajilla, lavar frutas y vegetales, disponer de agua potable y eliminar aguas residuales, y almacenar alimentos y los equipos de alimentos durante la noche para eventos de varios días. Las comisarías también se utilizan para cocinar y enfriar alimentos antes de un evento, o para realizar otras preparaciones avanzadas necesarias para menús complejos y necesitarán tener más espacio y refrigeración comercial disponible. Los hogares particulares NO están aprobados para almacenar o preparar alimentos que se sirvan al público. No se requiere una comisaria si solo vende alimentos envasados/empaquetados preparados comercialmente y no necesita almacenamiento. Los recibos o los envases/empaques originales deben estar a disposición de los inspectores.

Una comisaría puede ser cualquier cocina no residencial que tenga el equipamiento que necesita para preparar su menú/comida con anticipación. Cualquier cocina permitida en el condado que tenga un fregadero de tres compartimentos o un lavavajillas comercial, lavamanos, fregadero(s) para preparar alimentos, fregadero(s) para lavar el trapeador o para uso general y un refrigerador comercial vertical con puerta de acero o un enfriador con espacio adicional disponible puede potencialmente servir como comisaría para una variedad de necesidades de puestos de comida temporales. Las cocinas de las iglesias o centros comunitarios pueden tener una capacidad más limitada, pero pueden ser una opción conveniente para vendedores con operaciones limitadas, si tienen un fregadero de tres compartimentos, un fregadero de servicio y espacio para almacenar alimentos y equipos durante la noche.

Los dispensadores de bebidas con insulacion se pueden usar como lavamanos temporal. Estos se pueden encontrar en una variedad de tiendas de restaurantes o en línea. La característica más importante es que tienen un grifo de flujo continuo. No se permiten grifos con botón. Es esencial usar un balde de plástico de 5 galones como recipiente para que caiga el agua sucia y se puede conseguir en cualquier ferretería o reutilizar (y limpiar) de un suministro de alimentos a granel, etc.

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Yes. According to data from the World Health Organization (WHO), TB was the second leading infectious disease killer worldwide in 2022, after COVID-19.

TB germs are spread through the air when someone with active TB disease coughs, talks or sings. People nearby may breathe in the TB germs and become infected. TB is most likely to spread to those who have spent time around someone who has active TB disease such as a family member, friend, or colleague.

TB does not live on surfaces and is not spread by sharing toothbrushes, kissing, shaking someone’s hand, touching bed linens or toilets, or sharing food, drink, or utensils.

If not properly treated, tuberculosis can be fatal; however, it can be cured with the right medication.

If you need a TB test for employment or school, please contact your medical care provider. The Snohomish County Health Department does not provide TB testing services.

If you suspect you have TB, please contact your medical care provider for formal testing and diagnosis.

Fortunately, active TB does not spread easily. When someone in Snohomish County is diagnosed with active TB that is contagious, the Health Department provides testing for anyone considered exposed. If you believe you have had a significant exposure to someone with active TB who is contagious, and you have not been contacted already by the Health Department, you may consider discussing this with your medical care provider.

Most TB disease develop in people who had inactive TB for years without realizing it. Conditions that stress the body or weaken the immune system, such as diabetes, kidney disease, immune disorders, and smoking, can increase the risk of inactive TB progressing to active TB.

A simple blood test can determine if you have a TB infection. Testing is recommended if you have any of the following risk factors:

1. Born, traveled, or lived in a country outside the US, Canada, Australia, New Zealand, or Western Europe for more than a month.
2. Being treated for conditions affecting the immune system, like HIV or cancer.
3. Taking medications that impact the immune system, such as TNF-alpha inhibitors, methotrexate, or steroids.
4. Close contact with someone who had active TB disease, even if it was a long time ago.

If any of these apply, getting tested is important for early detection and treatment of inactive TB infection, which can prevent the development of active TB disease.

The medication eliminates the TB germs in your body before they have a chance to “wake up” and make you sick. By eradicating these germs now, you protect yourself and your family from developing active TB, which can cause serious illness and significant harm to the body.

TB is a slow-growing bacteria, so treating a TB infection takes longer compared to antibiotics for common pneumonia or minor infections. However, treating inactive TB is generally less complicated than treating active TB disease, which is why it's important to get tested and treated if you're at risk. It's crucial to take all the medication as prescribed; incomplete treatment can allow TB germs to multiply and become harder to eradicate, increasing the risk of developing active TB in the future.

Typically, any side effects from the medications are mild, but your medical care provider may adjust or change the medications if necessary. The risk of developing active TB is significantly higher than the risk of experiencing serious side effects.

The BCG vaccine protects against childhood TB. It does not protect you as an adult because the effectiveness of the vaccine decreases over time. If you were vaccinated with BCG, you may have a positive reaction to a TB skin test and should ask your medical care provider for a TB blood test instead. If your blood test is positive, further testing may be required. To read more about BCG vaccine, click here.

There are many misconceptions about TB. It is only transmitted through inhaling germs from a person with active TB when they cough, sing, or speak. TB often appears to cluster in families because they spend a lot of time together and share the same air, not because it is inherited.

Yes. According to the National Institutes of Health (NIH), the most common cause of TB stigma is the perceived risk of transmission from TB-infected individuals to susceptible community members. TB is also stigmatized because of its associations with other diseases and life situations such as HIV, poverty, low social class, malnutrition, or substance use disorder. To read more about TB stigma, click here.

A Guide To Being A Better Parent In Recovery | Anchored Tides Recovery

This online article shares practical tips to be a better parent in recovery. Content includes:

• How Addiction Affects Families
• Forgive Yourself
• Set Boundaries
• Rebuild Trust
• Take Care of Yourself
• Be Mindful
• Ask For Help

Active Listening - Partnership to End Addiction

The Partnership to End Addiction is focused on preventing and addressing substance use disorders by providing families, communities, and professionals with practical knowledge they can trust to support young people at risk or struggling with addiction. The linked article provides information on how to use active listening. If talking to your child about their substance use and other difficult topics results in arguing, the silent treatment or blank stares, it may be time for a new approach. Active listening is a communication skill to help you shift the tone away from anger or lecturing and engage your child in a real conversation.

Brains: Journey to Resilience (Alberta Family Wellness Initiative)

The Alberta Family Wellness Initiative website shares clear, science-based information on how early experiences shape brain development and lifelong health. It’s a valuable resource for parents, professionals, and community leaders looking to apply this knowledge through tools, courses, and practical strategies.

Center for Resilient Children (Devereux Advanced Behavioral Health)

The Devereux Center for Resilient Children website offers resources to support emotional well-being and resilience in children and adults. It provides assessments, free webinars, professional development courses, and tools for parents and educators to foster social-emotional growth. This site is ideal for those seeking evidence-based strategies to promote resilience.

Center for Youth Wellness

The Center for Youth Wellness website provides resources to support the mental, emotional, and physical well-being of young people. It offers tools for parents, caregivers, and educators, focusing on youth resilience, stress management, and overall wellness. The site is a valuable resource for anyone looking to support healthy youth development.

Children & Youth with Special Health Care Needs | Snohomish County Health Department, WA

The Snohomish County Health Department’s Children and Youth with Special Health Care Needs program offers federal and state-funded support to families for a range of health problems, including premature infants, children with autism and teens with diabetes.

Family Mental Health: Enabling vs. Empowering – Cafe TA Center

"Caregiving for a loved one living with mental health challenges and/or substance use issues is a delicate balance. As caregivers, it’s essential to recognize when our actions might be enabling unhealthy behaviors rather than empowering our loved ones to take control of their own lives and find a self-directed path to recovery. Enabling can often stem from a place of love and concern, but it can inadvertently keep our loved ones stuck in their challenges. On the other hand, empowering involves providing the right support and tools to help them build resilience and independence. View the recording of Family Mental Health: Enabling vs. Empowering, a 90-minute webinar, that delves into the critical distinction between enabling and empowering. This webinar explores how to identify enabling behaviors, such as consistently rescuing your loved one from their responsibilities, and how to shift towards empowering actions that encourage choice, growth, and self-sufficiency. Through practical strategies, lived experience insights, and real-life examples, you’ll learn how to support your loved one in a way that fosters their independence and well-being."

Fast and Easy Vroom Materials | Vroom.org

Vroom provides science-based tips and tools to inspire families to turn shared, everyday moments into Brain Building Moments®. Vroom helps parents boost their child's learning during the time they already spend together. Vroom meets parents where they are, through the people they already trust, and the places they already go.

Home - Lantern

Lantern is a national nonprofit specializing in delivering childhood development resources to parents through an innovative text messaging platform. Lantern provides essential information tailored for nurturing children from pregnancy through preteen.

Learning Through Play: Sesame Workshop

Did you know there is a relationship between play and learning? Children love to play and, as they do, they’re exploring the world around them, building self-confidence, and practicing important skills crucial to brain development. This webpage has resources on ways to build brain power through play—from memory games to word play, puzzles, and more!

Learning Through Routines: Sesame Workshop

Ordinary moments such as getting dressed, preparing meals, cleaning up, or bedtime offer opportunities to build math, language, and other skills that prepare kids for school. This webpage has resources, activities, and videos on how children learn through routines.

Parental Addiction: Sesame Workshop

This webpage provides resources and support for families struggling with a parent’s addiction.

Parenting: Sesame Workshop

This website provides Parenting Tips for taking care of children’s needs—through the ups, the downs, the big learning moments, and all the little discoveries.

Parenting During Recovery: A Guide For Parents In Recovery

This article is here to give you the tools and knowledge you need to parent well while recovering. It’s about making a safe, loving home for yourself and your kids.

Raising Happy, Healthy & Resilient Children (Snohomish County Health Department)

To access the "Raising Happy, Health & Resilient Children" course, visit https://traumaandresilience-snohd.talentlms.com/. You will need to create a free account to log in and enroll.

This course reviews ten principles for Raising Happy, Healthy, and Resilient Children. Throughout this course there will be opportunities for reflection and specific examples for putting these principles into practice. 

Self-Care: Sesame Workshop

You are the most important factor in your child’s growth and development. When you’re at your best, you’ll be better able to help your little one to learn, grow, and thrive. This webpage has resources, activities, and videos on the importance of self-care. When you take time for self-care, you are better able to care for your child. Even a few minutes of “you time” can help you to recharge so that you can parent at your best.

Treatment & Recovery - Partnership to End Addiction

Realizing that your teen or young adult child needs help for their substance use can be frightening and overwhelming. This resource can help you navigate the steps along the way. It includes a section on parenting toward recovery. Discover tools to better understand your child’s reasons for using substances, ways to improve communication, and to reward non-using behaviors while discouraging substance use.

SAMHSA Families Conversation Guide

When a family member is drinking too much, using drugs, or struggling with a mental disorder, your support can be key to getting them the treatment they need. Starting the conversation is the first step to getting help. This guide outlines how you can start the conversation.

SAMHSA Families Family Support Guide

This guide outlines how as a family member, you can play a central role in getting your loved one who may be dealing with mental and/or substance use disorders the help they need.

Start with Hope: Conversation Paths to Support Loved Ones

This resource provides readers with methods of how to support loved ones through conversation: relationship at the center, active listening, affirming, asking questions, and taking care of yourself after the conversation.

Paths of Hope Fotonovela_English (PDF)

Introduction: The Gonzalez family, united by love and hope, faced a challenging chapter when the father, Juan, admitted to struggles with alcohol and drugs, primarily prescription opioids. Through an emotional journey, they educated themselves about substance use disorders (SUD), debunking myths, learning about stigma, guilt and shame, and embracing treatment with the help of healthcare professionals. Participating in support groups, peer support and therapy, they underwent a profound emotional transformation, bolstered by community support. Despite the potential of a return to use period, their unwavering support for Juan highlighted their resilience. This journey of understanding, strength, and hope not only transformed the Gonzalez family but also inspired, informed, educated, modeled, and changed their community’s perception and understanding of SUD not as a moral/character flaw but an illness/disease that can be treated and managed like any other chronic disease, showcasing the power of family unity in overcoming adversity.

Start With Hope

The Start With Hope website is a judgment-free, affirming resource for people at risk of developing a substance use disorder. Start With Hope focuses on the motivating power of hope and encourages people to take the steps that feel right to them. Start With Hope features real people sharing their stories about how they changed their relationship with substances and are on their continued journey towards recovery. The Ad Council, the Center for Disease Control and Prevention, National Council for Mental Wellbeing, and Shatterproof partnered on this campaign to help people access the care and support they need on their wellbeing journeys.

About Adverse Childhood Experiences (CDC)

The CDC’s ACEs overview page explains how traumatic childhood experiences—like abuse or neglect—can affect lifelong health. It’s a helpful resource for anyone interested in understanding the long-term impact of ACEs and how they can be prevented to support healthier communities.

Adverse Childhood Experiences (ACEs) | Snohomish County Health Department, WA

This page from the Snohomish County Health Department explains how childhood trauma affects long-term health and shares local data showing its impact on youth. It’s a useful read for those interested in community health and prevention strategies.

How childhood trauma affects health across a lifetime (YouTube)

Dr. Nadine Burke Harris’ TED Talk explains how childhood trauma, such as abuse or neglect, can affect lifelong health, increasing risks of chronic diseases and early death. Drawing on the ACE Study, she highlights the biological impact of trauma and advocates for trauma-informed care. This talk is a must-watch for anyone interested in the link between childhood experiences and adult health outcomes.

Toxic Stress Derails Healthy Development (Harvard University)

The Harvard Center on the Developing Child’s video Toxic Stress Derails Healthy Development explains how prolonged, unbuffered stress—like abuse or neglect—can harm a child's brain development, leading to long-term effects on learning, behavior, and health. The video highlights the importance of supportive relationships in mitigating these impacts. It's a valuable resource for educators, parents, and professionals interested in early childhood development and the effects of stress.

Traumatic Experiences (Sesame Workshop)

Sesame Workshop’s “Traumatic Experiences” page offers bilingual videos, storybooks, and activities featuring Sesame Street characters to help children cope with tough situations like grief or parental addiction. It's a great resource for parents, educators, and caregivers looking for supportive, research-based tools to build resilience and emotional well-being in kids.

Building Resilience: 5 Recovery Tools for Addiction (The Wellness Society)

Online article from The Wellness Society that highlights five recovery tools that can enhance resilience, particularly in the context of addiction recovery.

Caring for your mind only makes you stronger. | Love, Your Mind

Explore guides with instruction and insight for dealing with difficult situations.

Developing Resilience and Mentally Strong Habits: Do’s and Don’ts

Online article from American Addiction Centers Recovery.org about resilience as a key asset for success in recovery, habits that increase mental strength and resilience, and habits that undermine mental strength and resilience.

Course 1: Rising to Resilience - Hope & Family Values (Snohomish County Health Department)

This course provides an overview on hope, the Adult Hope Scale, and family values.

Course 2: Rising to Resilience - ACEs, Trauma, and PCEs

This course provides an overview on trauma, adverse childhood experiences, positive childhood experiences, and an introduction to resilience.

Course 3: Rising to Resilience - Resilience through Self-Regulation

This course provides an overview on self-regulation, a grounding exercise, strategies for improving self-regulation, a meditation exercise, and a self-regulation scenario activity.

Course 4: Rising to Resilience - Resilience through Healthy Relationships

This course provides an overview of healthy relationships, listening, and showing care.

Course 5: Rising to Resilience - Resilience through Taking Action

This course provides an overview on taking action, motivation, a stress resilience action plan, saying no, asking for help, lifelong learning, working toward a goal, and solving problems.

Course 6: Rising to Resilience - Resilience through Internal Beliefs

This course provides an overview on internal beliefs, self-compassion, strengths, and affirmations.

Course 7: Rising to Resilience - Building Resilience in Children

This course provides an overview on building resilience in children and a review of the course series.

Trauma and Resilience | Raising Happy, Healthy & Resilient Children

To access the "Raising Happy, Health & Resilient Children" course, visit https://traumaandresilience-snohd.talentlms.com/. You will need to create a free account to log in and view or enroll.

This course reviews ten principles for Raising Happy, Healthy, and Resilient Children. Throughout this course there will be opportunities for reflection and specific examples for putting these principles into practice. 

Jessica's Daily Self-Affirmations (YouTube)

In the video Jessica's Daily Self-Affirmations, Jessica enthusiastically shares positive affirmations, such as "My whole house is great! I can do anything good!" Her joyful energy encourages viewers to embrace self-love, positivity, and resilience, highlighting the power of daily affirmations in building a confident mindset.

Attitude of Gratitude: Pilot Study of the ‘Three Good Things’ Exercise – Recovery Research Institute

Online article from the Recovery Research Institute highlights a pilot study of the ‘Three Good Things’ Exercise that showed that a simple, daily positive psychology exercise can decrease negative affect and increase perceived serenity (feeling calm, at ease, etc.) in the short term among individuals in recovery from alcohol use disorder.

Daily Gratitude Worksheet

Worksheet to document what you are grateful for.