California Retail Food Code - cchealth.org

1 California ASSOCIATION. OF. California AssociaU01 or ENVIRONMENTAL HEALTH ADMINISTRATORS. ORDER FORM 2018 CALCODE. California Retail 1nviro11e1tal leallh 1 1inistrat1rs CALCODE is available in two forms that can be purchased online at food Code com under resources. You may either purchase books or a pdf file that includes current legislative. SB 557 - Shared food tables at schools, AB 836 - Vending machines allowing bulk PHFs w variance, AB - 1219 food donations Please send the document in the form of: QUANITY TOTAL. CALCODE pdf emailed at $ each $_____. CALCODE Booklet at $ each $____. @ Your County's Tax Rate = $_____.

2 Shipping & Handling rates US mail 1st class = $ perbook .. $____. Surface (please allow 1-2 weeks) = $ per 10 .. $____. UPS (please allow 1-1/2 weeks) = $ per 10 .. $____. Express mail (please allow 2-3 days) = $ per 10 .. $____. TOTAL DUE = $____. PLEASE SEND MY ORDER TO: Name Organization Excerpt from the California Address City, State, Zip Health and Safety Code Division 104-Environmental Health Phone email Part 7. California Retail food Code Return this order form and check payable to: CAEHA Tax ID# 94-1675492 Chapter 1. General Provisions Or you can order and pay Box 2017. online at Cameron Park, CA 95682-2017 Revised January 2018.

3 If you have questions, please call Sheryl Baldwin (530) 676-0715 or fax (530) 676-0515. Table of Contents 3. Chapter 1. General Provisions .. 5. Chapter 2. Definitions .. 9. Chapter 3. Management and Personnel Article 1. 35. Article 2. Employee 35. Article 3. Employee 41. Article 4. 44. Article 5. Personal 47. Article 6. Hygienic 48. Chapter 4. General food Safety Requirements Article 1. Protection from 50. Article 2. Time and Temperature 53. Article 3. food from Approved 59. Article 4. Receipt of 60. Article 5. food 64. Article 6. Specialized Processing 65. Article 7. food Display and 67. Article 8. Consumer 72. Chapter 5.

4 Cleaning and Sanitizing of Equipment and 76. Chapter 6. Equipment, Utensils and Linens Article 1. Design and 86. Article 2. 90. Article 3. Location and 91. Article 4. Maintenance and 94. Article 5. 96. Chapter 7. Water, Plumbing, and Waste Article 1. 97. Article 2. Liquid 99. Article 3. Mobile Water and Wastewater 99. Article 4. 104. Chapter 8. Physical Facilities Article 1. Toilet 105. Article 2. 106. Article 3. Poisonous and Toxic 107. Article 4. Employee Storage 108. Article 5. Premises and Facilities .. 108. 1. Article 6. Vermin and Animals .. 109. Chapter 9. Permanent food Facilities Article 1. Floors, Walls, and Article 2.

5 Toilet 113. Article 3. Janitorial 114. Article 4. 115. Article 5. Prepackaged Nonpotentially Hazardous 116. Chapter 10. Mobile food 116. Chapter Nonprofit Charitable Temporary food 126. Chapter food 128. Chapter Cottage food 132. Chapter 12. Certified Farmers' 138. Chapter Farm 140. Chapter Trans 143. Chapter Fishermen's 144. Chapter 13. Compliance and Enforcement Article 1. Plan Review and 146. Article 2. 148. Article 3. Permit Suspension or 150. Article 4. 152. Article 5. HACCP 154. Article 6. 157. Article 7. food Facility food 159. Article 8. Child Day Care Facilities, Community Care Facilities, and Residential Care Facilities for the 160.

6 161. 2. Preface Foodborne illness in the United States is a major cause of personal distress, preventable death, and avoidable economic burden. The food industry and regulatory authorities share responsibility for ensuring that food provided to the consumer is safe and does not become a cause of a disease outbreak or contribute to the transmission of communicable diseases. This shared responsibility extends to ensuring that consumer expectations are met and that food is unadulterated, prepared in a clean environment, and honestly presented. The provisions contained in this Part provide for a system of prevention and overlapping safeguards designed to minimize foodborne illness, ensure employee health, demonstrate industry manager knowledge, ensure safe food , specify nontoxic and cleanable equipment, and delineate acceptable levels of sanitation of food facility premises.

7 INFORMATION TO ASSIST THE USER. The provisions contained in the California Retail food Code that are applicable to all Retail food facilities and cottage food operations include: Chapter 1, General Provisions Chapter 2, Definitions Chapter 3, Management and Personnel Chapter 4, General food Safety Requirements Chapter 5, Cleaning and Sanitizing of Equipment and Utensils Chapter 6, Equipment, Utensils and Linens Chapter 7, Water, Plumbing and Waste Chapter 8, Physical Facilities Chapter 11, Temporary food Facilities Chapter , Cottage Foods Chapter , Trans fat Chapter 13, Compliance and Enforcement The provisions that are applicable to a specific type of food facility and cottage food operations include.

8 Chapter 9, Permanent food Facilities Requirements are specific to facilities that are permanently constructed. Chapter 10, Mobile food Facilities Requirements are specific to facilities that are intended to be moved and operate from a commissary. Chapter , Nonprofit Charitable Temporary food Facilities Requirements are specific to temporary food facilities that are operated four times a year by a nonprofit charitable organization. Chapter 11, Temporary food Facilities Requirements are specific to facilities that are assembled and remain fixed during a community event or swap meet. Chapter , Cottage Foods Requirements are specific to cottage food operations that prepare, handle or package food in a home kitchen.

9 Chapter 12, Certified Farmers' Market Requirements are specific to markets certified by the County Agricultural Commissioner. 3. Chapter , Farm Stands Requirements are specific to facilities that are located on the farm property of the producer. Defined words and terms are capitalized. A concerted effort was also made to capitalize all forms and combinations of defined words and terms that are intended to carry the weight of the definition. Cross-referenced sections within the document refer to sections of the California Health and Safety Code unless a specific LAW. is otherwise stated. 4. Chapter 1 General Provisions 113700.

10 California Retail food code These provisions shall be known, and may be cited, as the California Retail food Code, hereafter referred to as this part.. 113703. food safety, illness prevention, and honest presentation The purpose of this part is to safeguard public health and provide to CONSUMERs food that is safe, unADULTERATED, and honestly presented through adoption of science-based standards. 113705. Legislative intent to preempt local standards The Legislature finds and declares that the public health interest requires that there be uniform statewide health and sanitation standards for Retail food . FACILITIES to assure the people of this state that the food will be pure, safe, and unADULTERATED.