The drain field is where the effluent goes after it leaves the septic tank. The field is a network of perforated pipes in three feet wide gravel trenches. Effluent slowly trickles out the pipes, through the gravel, and into the surrounding soil. The size of the drain field will depend on the estimated daily wastewater flow, the soil type, and the soil conditions. This ensures the effluent will not overwhelm the filtration process.

Every OSS location is required to have a designated and reserved replacement drain field area on the property in case the primary drain field becomes unusable or fails.

The soil is the final step in the treatment process, which is why the condition of the soil is so critical. The effluent soaks into the soil below the drain field, where it will slowly filter before it returns to the groundwater supply. The natural properties of the soil treat the effluent through chemical and biological reactions, allowing clean water to return. Plants and evaporation also help clean the water before it returns to the source.

We define a food establishment as

A place, operation, site, or facility where food is manufactured, prepared, processed, packaged, dispenses, distributed, sold, served, or offered to the public.

It does not matter whether the food is paid for or not, the exchange of food is what defines a food establishment. Each and every food establishment must have a permit—even if it is only temporary.

Prior to receiving a permit, the establishment is inspected by one of the environmental health team members to ensure the facilities, menu, and food handling procedures are compliant with safe food handling regulations. The initial inspection happens before the establishment opens, followed by a minimum of one inspection per year. The number of inspections depends on the food safety risk rating from their facility and menu. Our environmental health team uses the Hazard Analysis Critical Control Point Principles and Process to evaluate all retail food establishments.

Anyone who will be serving food at a food establishment—whether an employee or volunteer—must have a food worker card prior to working with food. A 14-day grace period may be permissible if the establishment provides documentation that appropriate and adequate food safety training has been given to the serving team. A food worker care is required by day 14, or the person will not be able to handle food.

Food worker cards are valid for two years. Renewals will be valid for three years, if it is renewed prior to the card expiring. If the card expires, the new card will only be valid for two years. Food worker cards issues by a local health jurisdiction is valid anywhere in Washington state.

Online food worker cards are $10 and available at FoodWorkerCard.WA.gov. This is the only authorized online option. Any other online option will not be valid in Washington state.

A temporary food event permit is required when food will be served to the public, at a single location for a single event or celebration, and less than 21 days. The permit is required for any food or drink that is not shelf stable.  For more information on the requirements, the process, application, and exempt items, visit our Temporary Food Event Permit page.

Foodborne illnesses, most often called food poisoning but also known as foodborne disease or foodborne infection, are exceptionally common, but almost 100% preventable. A multitude of disease-causing microbes can contaminate food, in addition to cross contamination from outside chemicals or harmful substances. To learn more, visit our foodborne illnesses page.

If you experience bloody diarrhea, please seek immediate emergency medical attention.

According to the EPA, while Radon is a naturally occurring gas, it is radioactive and thus responsible for thousands of cases of lung cancer each year. The risk for indoor radon pollution is classified into three zones. Zone 1 has the highest chance of pollution; Zone 2 has a moderate chance; and Zone 3 has the lowest chance of pollution. Testing of Lincoln County places us in a Zone 2, or our community is at moderate risk of reaching the toxic level of 4pCi/L (picocuries per liter). As radon is undetectable—you cannot see or smell it—every home should be tested to ensure your home is safe. For homeowners who need to conduct testing, we are happy to help with testing services and home mitigation techniques. You can read more about radon poisoning and pollution on the WA DOH Radon Safety page.

Despite spending 90% of our time indoors, most people don’t consider the quality of the air inside their home. Things like mold, smoke, carbon dioxide and carbon monoxide levels, and even bacteria, affect the quality of the air. If you have a concern about the air quality in your home or place of business, the environmental health team can provide technical assistance and will investigate complaints.