Certified Food Protection Manager and Person in Charge: What's the difference? 

The Washington State Department of Health requires a Certified Food Protection Manager in every restaurant, as well as a Person in Charge. They must both be able to Demonstrate Knowledge of the food code.
What is the difference? How do you know if your restaurant follows these rules?
Join Susan Shelton of the Department of Health to learn more about these positions and ask any questions you may have. Our ServSafe instructor, James Grigsby, will join us to discuss how a ServSafe Manager class can help your employees earn this certification.
You can check out the presentation slides here, wahospitality.org/wp-content/...
Interested in taking a ServSafe Manager class? Click here: bit.ly/3JgI8gq