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K it6tas County A Public Health De p a r ¢ in e n To Protect and Promote the Health and the Environment of the People of Kittitas County IaTTITAS COUNTY BOARD OF HEALTH (BOH) Joint BOR/BOCC Meeting minutes Meeting Minutes April 28, 2017 Commissioners' Auditorium 2:00 p.m. Present Board of Health (BOH): Paul Jewell, Obie O'Brien, Laura Osiadacz, John Asriel, M.D. Absent: Rich Elliott Board of Health Advisory Committee (BOHAQ: Andrew Lyons, Hartwig Vatheuer Public Health: Candi Blackford, Katie Odiaga, Kaitlyn Reddick, Kasey Knutson, Erin Moore, Amy Fuller, Tristen Lamb, Holly Myers, Robin Read, Mark Larson, M.D, Will Schwab, Liz Whitaker Others: Michelle Cawley, Early Childhood Learning Center Paul Jewell called Meeting called to order at 2.- 02 p.m. Holly Myers stepped to the microphone and reviewed the staff report presented. During the initial fee schedule presentation in January, one of the initial concerns was about the farmer's market fee for all vendors. The department completed a quality improvement project and has established a new type of Temporary Food Establishment (TFE) permit proposal. The new permit types are A and B. Type B encompasses food sold at a fixed location operating no more than three days a week with a fixed menu in conjunction with an approved, recurring, organized event. Farmer's market vendors fit into this category. There will now be three different risk levels associated with temporary food events. The proposed new fees will be associated with the following temporary permit types. Type B: • Level 3- high risk type B TFE fee is $405.00 to cover 2 inspections and a permit for all farmers' market events in Kittitas County for a 12 month period. Level 3 -high risk includes the preparation, handling, or cooking of one or more foods from a raw state (beef, poultry, fish /shellfish). • Level 2 -moderate risk Type B TFE fee is $295.00 to include at least one inspection and a permit for all farmers' market events in Kittitas County for a 12 month period. Level 2- moderate risk includes advanced preparation and serving of potentially hazardous foods that may require hot holding, and preparation of sandwiches, salads, and wraps but not cooking meat, poultry, or fish/shellfish from a raw state.