The CALIFORNIA RETAIL FOOD SAFETY COALITION Formerly known as the CURFFL Review Committee
|
|
- Eileen Morton
- 6 years ago
- Views:
Transcription
1 The CALIFORNIA RETAIL FOOD SAFETY COALITION Formerly known as the CURFFL Review Committee CURFFL vs. Cal Code Comparison Chart JANUARY 2007 The following chart is intended to provide a general side-by-side comparison of current law, the California Uniform Retail Food Facilities Law (CURFFL), and the California Retail Food Code (Cal Code) introduced during the month of February 2005 as Senate Bill 144. Please note the following when reviewing the document: The section numbers used in CURFFL are not always identical to those used in Cal Code. Major modifications in Cal Code are noted using bulleted points and yellow highlighting. Blank fields indicate no corresponding reference section. The comparison chart was prepared for discussion purposes only and not intended to serve as a regulatory reference for legal enforcement. California Uniform Retail Food Facilities Law (CURFFL) Code Article 1. General Provisions Chapter 1. General Provisions Chapter Title Chapter Title Intent to Preempt Local Standards Intent to Preempt Local Standards Authority to Adopt Regulations Authority to Adopt Regulations Page 1 of 22
2 Code Authority to Establish Local Requirements Authority to Establish Local Requirements Minimum Standards of Knowledge in Food Safety Section , , Minimum Standards of Knowledge in Food Safety Expands certification requirements to operators of mobile food facilities that handle unpackaged potentially hazardous foods. Requires demonstration of knowledge by operators of temporary food facilities and by operators of food facilities that handle unpackaged nonpotentially hazardous foods. Certification expires five years from the date of issuance References to Previous Laws References to Previous Laws Primary Responsibility for Enforcement Primary Responsibility for Enforcement Compliance with Building Codes Compliance with Building Codes Expands requirements by adding local, state and federal statues, regulations and ordinances Department of Health Services Cost Recovery & Department of Health Services Cost Recovery Structural and Sanitation Requirements Specifies that requirements for food facilities be based on the type of food service activity conducted Enforcement of Potable Water Standards Enforcement of Potable Water Standards Transportation of Animal Byproducts Transportation of Animal Byproducts Article 2. Definitions Chapter 2. Definitions Applicability and Terms Defined Food Additive Adulteration Adulterated Acute Gastrointestinal Illness (a) Approved Approved (b) Approved source Approved Source Page 2 of 22
3 Code aw (water activity) Beverage CCR (California Code of Regulations) Certified Farmers Market Certified Farmers Market CFR (Code of Federal Regulations) CIP (Clean in Place) Comingle Comminuted Comminuted Commissary Commissary Community Event Community Event Consumer Control Point Control Point Critical Control Point Critical Control Point Critical Limit Critical Limit Department Easily Cleanable Easily Movable Egg Employee Employee Enforcement Agency Enforcement Agency Enforcement Officer Enforcement Officer Equipment Equipment Exclude FDA (US Food and Drug Administration) Fish Fish Food Food Food Compartment Food Condiment Condiment Food Contact Surface Food Contact Surface Page 3 of 22
4 Code Food Employee Food Establishment Permanent Food Facility Food Facility Food Facility Modifies the CURFFL definition and includes new terms defined in Chapter 2. Includes the substantive concepts for CURFFL definitions food establishment and food facility in the new definition Food Preparation Food Preparation Game Animal Grade A Standards Frozen Food Frozen Food HACCP HACCP HACCP Plan HACCP Plan HACCP Principles HACCP Plan Contents Hazard Hazard Hearing Officer Hearing Officer Hermetically Sealed Container Hermetically Sealed Container Imminent health hazard Impound Impound Injected Injected Mobile Food Preparation Unit Mobile Food Facility Consolidates CURFFL definitions Mobile Food Preparation Units, Stationary Mobile Food Preparation Units, and Mobile Food Facilities into a new definition of Mobile Food Facility Juice Law Limited Food Preparation Linens Major Violation Page 4 of 22
5 Code Meat Menu Change Minor Violation Mobile Support Unit Mobile Support Unit Molluscan Shellfish Multi-service Utensil Multiservice Utensil Nonpermanent Food Facility Nonprofit Charitable Organization Nonprofit Charitable Temporary Food Facilities Nonprofit Charitable Temporary Food Facilities Occasional Event Open-air Barbecue Facility Open-air Barbecue Facility Outdoor Beverage Bars Outdoor Wood-Burning Oven Permanent food facility Equivalent to the CURFFL definition of Food Establishment Permit Permit Permit Holder Person Person Customer Access Customer Access Person In Charge Personal Care Items ph Plumbing fixture Plumbing system Poisonous or toxic materials Portable Potable Water Potable water Potable Water Potable water Page 5 of 22
6 Code Potentially Hazardous Food Potentially Hazardous Food Expands the definition and includes the most current food safety science Premises Premises Poultry Prepackaged food Prepackaged Food Produce Produce Produce Stand Produce Stand Producer Ready-to-eat Food Ready-to-eat Food Reduced Oxygen Packaging Refrigeration Unit Refrigeration Unit Refuse Remodel Remodel Restricted Food Service Transient Occupancy Establishment, Agriculture Home Stay Page 6 of Restricted Food Service Facility Restrict Retail Retail Sanitization Sanitization Satellite Food Distribution Facility Satellite Food Service Sealed Service Animal Shellfish Certification Number Shellfish Control Authority Shellstock Shucked Shellfish Single Service Utensil Single Service Articles Stationary Mobile Food Preparation Unit Mobile Food Facility Consolidates CURFFL definitions Mobile Food
7 Code Preparation Units, Stationary Mobile Food Preparation Units, and Mobile Food Facilities into a new definition of Mobile Food Facility Slacking Smooth Table Mounted Equipment Tableware Temperature Measuring Device Temporary Food Facility Temporary Food Facility Removes the time restriction from the definition Tight-fitting Transporter USDA Utensil Utensil Mobile Food Facility Mobile Food Facility Consolidates CURFFL definitions Mobile Food Preparation Units, Stationary Mobile Food Preparation Units, and Mobile Food Facilities into a new definition of Mobile Food Facility Variance Variances may be reviewed and approved for certain specialized processes or alternate procedures Vending Machine Vending machine Vermin Vermin Infestation Swap Meet Prepackaged Food Stand (a) Swap Meet Prepackaged Food Prepackaged Food Prepackaged food Swap Meet Swap meet Warewashing Warm water Page 7 of 22
8 Code Article 3. Plan Review and Permits Chapter 13. Article 1 Plan Review and Permits Submission of Plans Submission of plans Expands requirements for plan submissions pertaining to construction of schools and when there are significant changes to a food facility s method of operation or menu. (Menu Change is defined in ) Permit Requirements Permit Requirements Penalties for Operating without Permits Penalties for Operating without Permits Article 4. Enforcement and Inspection Chapter 13. Article 2 Enforcement Authority of Enforcement Officers , Authority of Enforcement Officers Discarding unsafe, adulterated, or contaminated food Establishes standards for determining when food should be discarded Impound Authority Impound Authority Misdemeanor Penalties Misdemeanor Penalties Responsibility of Management Responsibility of Management Shared Responsibility Shared Responsibility Criteria on Food Facility Inspections (CH 1) Criteria on Food Facility Inspections Expands the section by adding improper cooling to criteria for standardized inspection report format Department to Establish Standardization Procedures Reporting Procedures Article 5. Permit Suspension or Revocation Chapter 13. Article 3 Permit Suspension or Revocation Permit Suspension or Revocation Permit Suspension or Revocation Written Notice of Decision Written Notice of Decision Immediate Closure of a Food Facility Immediate Closure of a Food Facility Grounds for Suspension or Revocation Grounds for Suspension or Revocation Reinstatement of Permit Reinstatement of Permit Article 6. General Sanitation Requirements Chapter 4. General Food Safety Requirements Scope Page 8 of 22
9 Code Protection from Contamination Protection from Contamination Approved Source (a), Food From Approved Sources Expands criteria for approved food sources Food transportation requirements Establishes requirements for sanitary transportation of food Protection from Cross Contamination Expands requirements for protecting food from contamination during storage and preparation Ice used for cooling Prohibits use of ice for cooling from food service Washing Produce Requires washing of whole produce before service Written Notice for Connections Containing Alcohol Written Notice for Connections Containing Alcohol Article 7. Sanitation Requirements for Food Facilities Expands and groups CURFFL Article 7 by category in the following chapters: Ch. 3 Management and Personnel Ch. 4 General Food Safety Requirements Ch. 5 Cleaning and Sanitizing of Equipment and Utensils Ch. 6 Equipment, Utensils and Linens Ch. 7 Water, Plumbing & Waste Ch. 8 Physical Facilities Scope Holding Potentially Hazardous Foods , , , , Holding Potentially Hazardous Foods Expands requirements by adding whole roasts and restricting service of raw eggs to highly susceptible populations. Expands requirements for thermometer type, usage, and placement. Page 9 of 22
10 Code Expands requirements for holding time/temperature during food preparation Korean Rice Cakes Korean Rice Cakes Lauren Beth Rudolph Food Safety Act of , , Lauren Beth Rudolph Food Safety Act of Cooking and Hot Holding Fruits and Vegetables Establishes new requirements for cooking (for hot holding) fruits and vegetables Pasteurized Eggs or Egg Products Requires use of pasteurized eggs or pasteurized egg products for preparation of foods containing raw or undercooked eggs, unless a consumer advisory is provided Food Honestly Presented Labeling Other forms of Information Prohibits altering/concealing voluntary manufacturer applied code dates Highly Susceptible populations-pasteurized foods, prohibited reservice, and prohibited food Requires that only pasteurized juice, milk, and eggs (in specified foods) be served at food facilities that provide food service to highly susceptible populations Holding of Raw Shell Eggs (Ch 12 Certified Farmers Markets) Holding of Raw Shell Eggs Reheating of Foods Reheating of Foods Exemption for Commercially Processed Foods , Exemption for Commercially Processed Foods Exemption for Chinese-style Roast Duck Exemption for Chinese-style Roast Duck Cooling of Potentially Hazardous Food , Cooling of Potentially Hazardous Food Cooling, heating, and holding capacities Requires equipment to be sufficient in number and Page 10 of 22
11 Code capacity for food temperature control Inspection upon Receipt , Inspection upon Receipt Significantly expands requirements for receipt of food , Molluscan shellfish tanks Adds requirements for molluscan shellfish tanks Use of Donated Fish and Game Use of Donated Fish and Game Food Must Be Protected Food Must Be Protected Ice for cooling made from potable water Fish must be Commercially Caught Returned Food - Food Prepared in Private Homes (b), , , , (CH 11) Returned Food - Food Prepared in Private Homes Requirements for Food Handlers , , , Requirements for Food Handlers Hand Sanitizers Establishes criteria for use of hand sanitizers Prevention of contamination when tasting Posting of Signs , Posting of Signs Prevention of Disease Transmission , Prevention of Disease Transmission Significantly expands food employee health requirements Use and Storage of Pesticides Use and Storage of Pesticides Expands requirements for storage and use of pesticides Exclusion of Vermin , Exclusion of Vermin Disposal of Waste Disposal of Waste Expands requirements for refuse storage and disposal Maintenance of Premises Maintenance of Premises Exclusion of Live Animals (CH 2), Exclusion of Live Animals Maintenance , , , , , , Maintenance and Operation Expands maintenance, storage, and operational requirements for equipment and utensils. Page 11 of 22
12 Code Requirements for HACCP Plans Requirements for HACCP Plans HACCP Plans Requiring Approval HACCP Plans Requiring Approval Variances allowed Variances require approval from the State Department of Health Services (DHS) for certain specialized processes or alternate procedures Variance Provides a detailed process for evaluating, approving, and suspending/revoking a variance Date Marketing of Containers & Reduced Oxygen Packaging Date Marketing Expands requirements for reduced oxygen packaging Requirements for Manual Sanitization , Requirements for Manual Sanitization Equipment Standards Equipment Standards Expands equipment construction requirements, establishes procedures for cleaning equipment in place, and establishes standards for use of lubricants on food equipment Food Preparation Sinks Requires use of a food preparation sink for washing, rinsing, soaking, thawing, etc of food Single use articles not reused Preset tableware Establishes new requirements for preset tableware Using clean tableware for second portions and refills Condiment Dispensers Establishes requirements for service and storage of condiment containers Display and storage of single and multi-use utensils Handling of Soiled tableware Beverage tubing, separation Page 12 of 22
13 Code Fixed Equipment, spacing or sealing Ice units, separation of drains Securing Pressurized Cylinders Sulfite Prohibition Sulfite Prohibition Expands prohibition of sulfites to produce and prohibits use of other unapproved additives. Article 8. Sanitation Requirements for Food Establishments Page 13 of 22 Expands and groups CURFFL Article 8 requirements by category in the following chapters: Ch. 4 General Food Safety Requirements Ch. 5 Cleaning and Sanitizing of Equipment and Utensils Ch. 6 Equipment, Utensils and Linens Ch. 7 Water, Plumbing & Waste Ch. 8 Physical Facilities Ch. 9 Permanent Food Facilities Applicable CalCode sections for permanent food facilities Scope Food Display/Storage Requirements , , , , , Food display/storage requirements Expands requirements for methods of food display/storage Frozen Food Handling , Frozen Food Handling Expands frozen food requirements by adding slacking and keeping frozen food frozen Cleaning and Sanitization of Utensils and Equipment , Cleaning and Sanitization of Utensils and Equipment Establishes provisions for use of alternative ware washing facilities Returnables, cleaning for refilling Cleaning maintenance tools, preventing contamination Warewashing sinks, use limitation
14 Code Water Supply , , Water Supply Expands requirements by adding provisions for use of boiler water additives and providing a sufficient level and capacity of water under pressure Installation and Maintenance of Plumbing , , , , , Installation and Maintenance of Plumbing Toilet Facilities , Toilet facilities Exemption from Toilet Requirements for Amusement Exemption from Toilet Requirements for Amusement Parks, ETC. Parks, ETC Hand washing Facilities Hand washing Facilities Establishes new requirements pertaining to installation and use of hand washing facilities Customer Toilet-Facilities Customer Toilet-Facilities Employee Changing Room Employee Changing Room Expands storage requirements to employee medicines and first aid supplies Ventilation Ventilation Expands construction and make up air requirements and removes exhaust hood exemption procedure from review by the State of California Department of Health Services to review and approval by the local enforcement agency Enclosure of Food Establishments , , Enclosure of Food Establishments Enclosure of Food Establishments Exemption Exemption for Mercado La Paloma Food Preparation Counter Space, Protection from Environmental Contamination, Limited food preparation. Introduces the concept of limited food preparation to standardize construction requirements and methods of food preparation for both enclosed and unenclosed food facilities Construction of Floors , Construction of Floors Construction of Walls Construction of Walls and Ceilings Page 14 of 22
15 Code Linens Linens Expands requirements for use of linens and wiping cloths Janitorial Closet, Mop Sink Janitorial Closet, Mop Sink Lighting Lighting Sleeping Accommodations Prohibited Sleeping Accommodations Prohibited First Aid Instructions Article 9. Open-Air Barbecue Facilities Consolidates CURFFL Article 9 requirements into Chapter 6. Article 1. Design and Construction Scope Requirements , , Requirements Preemption of Air Pollution Control Requirements Preemption of Air Pollution Control Requirements Article 10. Vending Machines Chapter 6. Article 1 Vending Machines Consolidates CURFFL Article 10 requirements into Chapter 6. Article 1. Design and Construction Scope Declaration of Ownership Declaration of Ownership Manner of Food Storage Manner of Food Storage Sanitization of Food Contact Surfaces , Sanitization of Food Contact Surfaces Storage if Single Service Containers Storage if Single Service Containers Location of Vending Machines Location of Vending Machines Water Quality Water Quality Protection from Contamination during Transport Protection from Contamination during Transport Vending Machine Standards Specific Vending Machine Requirements Applicable CURFFL Page 15 of 22
16 Code Article 11. Mobile Food Facilities Chapter 10. Mobile Food Facilities Consolidates and standardizes CURFFL requirements for Mobile Food Facilities, Mobile Food Preparation Units, and Stationary Mobile Food Preparation Units into the new definition of Mobile Food Facility. Consolidates general food safety requirements in Chapters 3-8 to ensure uniformity in interpretation and enforcement for regulated food facilities. Distinct construction and operational requirements for Mobile Food Facilities are included in chapter 10. Expands foods handled on Mobile Food Facilities to Limited Food Preparation (as defined in section ). Also expands construction and operation requirements commensurate with the types and methods of food prepared. Facilities approved prior to the implementation date are grand fathered unless there is a significant change in menu or modification of equipment Scope Applicable CURFFL Applicable Cal Code Types of Food Handled, Requirements Types of Food Handled, Requirements Construction Requirements , , , , , , , , Construction Requirements Sale of Non-prepackaged Food Sale of Non-prepackaged Food Exemption , Exemption Height and Width of Occupied Areas Height and Width of Occupied Areas Article 12. Mobile Food Preparation Units, Stationary Chapter 10 Mobile Food Facilities Mobile Food Preparation Units Consolidates and standardizes CURFFL requirements for Mobile Food Facilities, Mobile Food Preparation Units, and Stationary Mobile Food Preparation Units into the new definition of Mobile Food Facility. Consolidates general food safety requirements in Page 16 of 22
17 Code Chapters 3-8 to ensure uniformity in interpretation and enforcement for regulated food facilities. Distinct construction and operational requirements for Mobile Food Facilities are included in chapter 10. Exempts Mobile Food Facilities operating at community events from the commissary requirements Scope Applicable Requirements, Exemptions, Initial Applicable Requirements, Exemptions, Initial Approval Approval Operation from a Commissary Operation from a Commissary Cleaning and Servicing of Mobile Food Facilities Cleaning and Servicing of Mobile Food Facilities Hot and Cold Beverage Counter, Stationary Mobile Food Preparation Unit Page 17 of Hot and Cold Beverage Counter, Mobile Food Facilities Expands requirements allowing Mobile Food Facilities (as defined in Cal Code) to have a staffed counter while operating at a community event Storage of Non-potentially Hazardous Food Adjacent Storage of Non-potentially Hazardous Food Adjacent Expands requirements for Mobile Food Facilities (as defined in Cal Code) operating at a community event by allowing storage of foods adjacent to the facility under certain conditions Exterior and Surrounding Area to be Sanitary Exterior and Surrounding Area to be Sanitary Waste Containers for Customer Use Waste Containers for Customer Use Protection from Contamination Protection from Contamination Storage of Non-food Items, Chemicals, Food, , , , Storage of Non-food Items, Utensils Chemicals, Food, Utensils Identification of Owner, Location of Compressors, , Identification of Owner, Location of etc. Compressors, etc Construction, Equipment Requirements , , , , , , , , , , Construction, Equipment Requirements Mechanical Exhaust Ventilation Mechanical Exhaust Ventilation
18 Code Safety Requirements Safety Requirements Pass-Through Windows Pass-Through Windows Electrical Power Requirements Electrical Power Requirements Water Supply and Wastewater Tanks, Toilet , , , , Water Facilities Article Commissaries Page 18 of 22 Supply and Wastewater Tanks, Toilet Facilities Consolidates CURFFL Article 12.5 requirements into Chapter 10. Mobile Food Facilities Scope Applicable Requirements , Applicable Requirements Liquid and Solid Waste Disposal , Liquid and Solid Waste Disposal Potable Water Supply , Potable Water Supply Electrical Power Outlets Electrical Power Outlets Mobile Support Unit Plan Review, Approval, Mobile Support Unit Plan Review, Approval, Identification Identification Article 13. Temporary Food Facilities Chapter 11. Temporary Food Facilities Scope General Requirements General Requirements Food from an Approved Source , Food from an Approved Source Identification of Operator Identification of Operator Permit Requirements for Event Organizer Permit Requirement for an Organizer Expands permit requirement to the person or organization responsible for facilities that are shared by food facilities at a swap meet Permit Requirement for Temporary Food Facility Expands requirements by adding facility layout and procedures , Temperature Requirements for Potentially Hazardous Foods Temperature Requirements for Potentially Hazardous Foods Live Animal Prohibition Live Animal Prohibition Equipment Standards Equipment Standards
19 Code Ice Restrictions Ice Restrictions Operating Requirements ,114356, , Operating Requirements Conditions of Transport Conditions of Transport Toilet Facilities Toilet Facilities Employee Personal Effects Storage Employee Personal Effects Storage Lighting Lighting Water Supply , Water Supply , , Liquid Waste Liquid Waste Facilities Facilities Open Air Barbecue , Open Air Barbecue Enforcement Officer Discretion in Imposing Requirements Enforcement Officer Discretion in Imposing Requirements Requirements for Prepackaged Foods , Requirements for Prepackaged Foods Requirements for Non-prepackaged Foods , , , , Expands requirements by allowing alternative methods to full enclosure of temporary food facilities Staffed Counter Article Nonprofit Charitable Temporary Food Facilities Chapter 10. Article Nonprofit Charitable Temporary Food Facilities Scope Scope Frequency and Duration of Operations Frequency and Duration of Operations Hand Washing, Utensil Washing, Liquid Waste, Toilet, Food Contact Surface Requirements Hand Washing, Utensil Washing, Liquid Waste, Toilet, Food Contact Surface Requirements Operational Requirements Operational Requirements Additional Requirements Additional Requirements Open-air Barbecues Open-air Barbecues Authority to Inspect and Require Permits Authority to Inspect and Require Permits Page 19 of 22
20 Code Article 14. Produce Stands Consolidates CURFFL Article 14 requirements into general food safety requirements with Produce Stand defined in Chapter 2. Section Scope Produce Stand is defined as a permanent food facility. Consolidates CURFFL Article 14 into general food safety requirements in the Cal Code so construction and operation are commensurate with the types of food handled. A producer remains exempt from the code Requirements , , , Requirements Article 15. Certified Farmers Markets Chapter 12. Certified Farmers Markets Scope Requirements , Requirements Article 16. Swap Meet Prepackaged Food Stands Page 20 of 22 Consolidates CURFFL Article 16 requirements into Chapter 11. Temporary Food Facilities Requirements Requirements Consolidates requirements for swap meet prepackaged food stands into Chapter 11, Temporary Food Facilities. Expands requirements allowing swap meets to operate temporary food facilities under certain conditions. Article 17. Satellite Food Distribution Facilities Chapter 4. Article 7. Food Display and Service Scope Requirements Requirements Permitted Activities , Permitted Activities Expands permitted activities to Limited Food Preparation (with approved equipment) Food Storage , Food Storage Support by Onsite Food Establishment Support by Onsite Food Establishment Restroom Requirements , Restroom Requirements Exemption from Full Enclosure , Exemption from Full Enclosure Location Location
21 Code Requirements Requirements Written Procedures Written Procedures Article 18. Restricted Food Service Transient Occupancy Consolidates CURFFL Article 18 requirements into general Establishments, Agricultural Homestay food safety sections Scope Requirements (CH 2 Definition of Restricted Food Service Facility) Consolidates CURFFL Article 18 into general food safety requirements in the Cal Code to ensure uniformity in interpretation and enforcement. The construction exemptions remain the same Not a Private Home Not a Private Home Exemption from Required Signs in Guestrooms Exemption from Required Signs in Guestrooms Exemption from Prohibition of Live Animals Exemption from Prohibition of Live Animals Exemption from Equipment Standards Exemption from Equipment Standards Exemption from Requirement for Employee Exemption from Requirement for Employee Changing Changing Room Room Requirements for Sanitizing of Utensils and , Requirements for Sanitizing of Utensils and Equipment Equipment Exemption from Indirect Sewer Connection Exemption from Indirect Sewer Connection Requirements Requirements Exemption from Ventilation Requirements Exemption from Ventilation Requirements Exemption from Construction Requirements Exemption from Construction Requirements Exemption from Plumbing Requirements Exemption from Plumbing Requirements Exemption from Prohibition of Sleeping/Living Exemption from Prohibition of Sleeping/Living Quarters Quarters Food from Approved Source Food from Approved Source Article 19. Food Facility Food Donations Page 21 of 22 Chapter 13. Food Facility Donations The requirements for food facility donations, formerly a separate article, are consolidated into Chapter Donations of Food to Charity Donations of Food to Charity
22 Code Definition of Nonprofit Charitable Organization Definition of Nonprofit Charitable Organization Definition of Food Bank Definition of Food Bank Immunity from Civil Liability Immunity from Civil Liability Citation of Additional Immunities Citation of Additional Immunities Article 20. Child Day Care Facilities, Community Care Chapter 13. Article 8. Child Day Care Facilities, Community Facilities, and Residential Care Facilities Care Facilities and Residential Care Facilities for the Elderly Intent for Legislature Definitions Definitions Exemptions from CURFFL Exemptions from CURFFL Delegation to State Department of Social Services Delegation to State Department of Social Services Establishes requirements for referring facilities with repeat and major violations to the appropriate state or local enforcement agency. Requires the State Department of Social Services to develop regulations that are consistent with Cal Code. Page 22 of 22
FOOD SERVICE ESTABLISHMENTS
Includes Amendments Effective January 8, 1997 PURPOSE 14-1.1 Purpose PUBLIC HEALTH HAZARDS FOOD SERVICE ESTABLISHMENTS SECTIONS 14-1.10 Definition of imminent health hazard FOOD SERVICE ESTABLISHMENT 14-1.20
More informationGUIDELINES FOR THE INSTALLATION AND USE OF OPEN-AIR BARBECUES
CALIFORNIA CONFERENCE OF DIRECTORS OF ENVIRONMENTAL HEALTH GUIDELINES FOR THE INSTALLATION AND USE OF OPEN-AIR BARBECUES revised July 2008 BACKGROUND This guideline was originally created in May 1999.
More information(ii) The operator must provide evidence of legal access and use of the premises for food vending; and
(i) Listings for mobile food service unit and extended food service unit food vending locations shall be maintained by the permit holder and shall be provided to the Health Authority. Permit holders shall
More informationCOMMUNITY EVENT REQUIREMENTS
COMMUNITY EVENT REQUIREMENTS The Environmental Health Division is committed to ensuring that all community events held in the City of Pasadena are operated so that we provide our residents and visitors
More informationLIMITED SERVICE CHARITABLE FEEDING OPERATION (LSCFO) REGISTRATION FORM
County of Santa Clara Department of Environmental Health 1555 Berger Drive, Suite 300, San Jose, CA 95112-2716 Phone 408-918-3400 Fax 408-258-5891 Email: DEHWEB@cep.sccgov.org Web: www.ehinfo.org/cpd LIMITED
More informationINCOMPLETE APPLICATIONS WILL BE RETURNED WITHOUT REVIEW.
Linn County Public Health 501 13 Street NW Cedar Rapids, IA 52405 Dear Applicant: Enclosed is an application for obtaining a food establishment license from the Linn County Public Health Department. Iowa
More informationMinimum Rules of Operation for Mobile Food Units in Skagit County
Minimum Rules of Operation for Mobile Food Units in Skagit County A mobile food unit is a readily movable food establishment, such as a van or trailer. It must have usable wheels and be self-contained
More informationMemorandum. May 10, To: All temporary food vendor applicants. From: Okanogan County Public Health
May 10, 2016 Memorandum To: All temporary food vendor applicants From: Okanogan County Public Health Please read this information below before you fill out the temporary food permit application. If any
More informationFood Service Plan Review Application. Business name: Phone: Business address: Owner name: Phone: Owner mailing address:
Food Service Plan Review Application Full Service Restaurant = $379 Limited Service Restaurant = $110 Bed & Breakfast = $110 Commissary = $186 Warehouse = $76 Remodel Only (No changes to ownership or menu)
More informationCOMMUNITY EVENT TEMPORARY FOOD FACILITY WHAT YOU NEED TO DO AND KNOW IN ORDER TO BUILD AND OPERATE A FOOD BOOTH
COMMUNITY EVENT TEMPORARY FOOD FACILITY WHAT YOU NEED TO DO AND KNOW IN ORDER TO BUILD AND OPERATE A FOOD BOOTH EFFECTIVE MAY 1 2017 PROVIDED BY PLUMAS COUNTY ENVIRONMENTAL HEALTH 270 COUNTY HOSPITAL RD.
More informationSingle Event Temporary Food Service Application **FOODS PREPARED AT HOME MAY NOT BE SERVED TO THE PUBLIC**
Jefferson County Environmental Public Health Department 615 Sheridan Street Port Townsend, WA 98368 Tel: 360.385.9444 Fax: 360.379.4487 Email: foodsafety@co.jefferson.wa.us Website: www.jeffersoncountypublichealth.org
More informationCatering Plan Review Application
Caterer means a person operating from a permitted food service establishment who makes an agreement with one individual or firm to provide a predetermined quantity of food on a specific date or dates at
More informationRequirements for Farmer s Markets. Environmental Public Health Program Carol Brittain April 5, 2017
Requirements for Farmer s Markets Environmental Public Health Program Carol Brittain April 5, 2017 Today s Topics Who needs a permit? What are the site requirements? What are the market manager s responsibilities?
More informationA vendor application must be submitted through the event coordinator for each Temporary Event.
TEMPORARY FOOD FACILITY (TFF) TYPES Food Facilities permitted to operate at a fixed location for the duration of an approved community event include: Food Booth temporary food booths set up indoors or
More informationBuena Vista County Environmental Health Court house 215 E. 5 th PO Box 301 Storm Lake, Iowa Dear Applicant:
Buena Vista County Environmental Health Court house 215 E. 5 th PO Box 301 Storm Lake, Iowa 50588 Dear Applicant: Enclosed is an application for obtaining a food establishment license from the Buena Vista
More informationSenate Bill (SB) 1067 Amendments/Revisions to Cal Code Effective January 1, 2017
SB 1067 Background Senate Bill (SB) 1067 Amendments/Revisions to Cal Code Effective January 1, 2017 SB 1067 (Huff. Food facilities) was a California Conference Directors of Environmental Health (CCDEH)
More informationApplication for a Permit to Operate a Temporary Food Establishment (TFE)
Application for a Permit to Operate a Temporary Food Establishment (TFE) REQUIRED SUBMITTAL ITEMS: COMPLETED AND SIGNED APPLICATION SUBMITTED NO LESS THAN 14 DAYS PRIOR TO DATE OF EVENT Note: New applications
More informationTOWN OF WATERTOWN Board of Health
TOWN OF WATERTOWN Board of Health Administration Building 149 Main Street Watertown, MA 02472 Phone: 617-972-6446 Fax: 617-972-6499 www.watertown-ma.gov MOBILE FOOD VEHICLE PERMIT APPLICATION Date: BUSINESS
More informationThinking About a Food Business? Regulatory Considerations
Thinking About a Food Business? Regulatory Considerations Alameda County Department of Environmental Health Cynthia Bartus, REHS Ron Torres, REHS Objectives Define the role of Environmental Health Define
More informationFarmers Market or Temporary Retail Food Vendor Application Vendor Information
Sussex County Department of Environmental and Public Health Services 201 Wheatsworth Road, Hamburg, NJ 07419 973-579-0370 website: www.sussex.nj.us/health email: schealth@sussex.nj.us Farmers Market or
More informationIowa Department of Inspections and Appeals Food and Consumer Safety Bureau. 321 E. 12 th Street Des Moines, IA
Iowa Department of Inspections and Appeals Food and Consumer Safety Bureau Lucas State Office Building 321 E. 12 th Street Des Moines, IA 50319-0083 Dear Applicant: Enclosed is an application for obtaining
More informationThinking About a Food Business? Regulatory Overview
Thinking About a Food Business? Regulatory Overview Alameda County Department of Environmental Health Cynthia Bartus, REHS Ron Torres, REHS Objectives Define the role of Environmental Health Define a Retail
More informationImportant Information for Vendors at Temporary Events
Important Information for Vendors at Temporary Events As a food vendor, you are responsible for ensuring that your operation complies with the Colorado Retail Food Establishment Rules and Regulations.
More informationHEALTH AND HUMAN SERVICES. Facility Checklist PUBLIC HEALTH DIVISION. Establishment Name FOOD PREPARATION
HEALTH AND HUMAN SERVICES PUBLIC HEALTH DIVISION HUMAN SERVICES BUILDING LEVEL 4 401 S. ELM ST. APPLETON, WISCONSIN 54911 TELEPHONE 920.832.5100 Fax 920.832.4924 Facility Checklist Establishment Name Establishment
More informationWest Windsor Township 271 Clarksville Road, West Windsor, NJ ' Tel. ( 609) ' Fax ( 609)
West Windsor Township 271 Clarksville Road, West Windsor, NJ 08550 ' Tel. ( 609) 936-8400 ' Fax ( 609) 799-2136 DEPARTMENT OF HUMAN SERVICES Division of Health 2018 Repeat Temporary Food Vendor Application
More informationINFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY
INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY Evelyn Cook OBJECTIVES Identify state and federal regulations requiring food safety oversight. Describe
More informationH E A L T H C A R E A G E N C Y /P U B L I C H E A L T H ENVIRONMENTAL HEALTH Unpackaged Food Booths at Community Events
STE120 H E A L T H C A R E A G E N C Y /P U B L I C H E A L T H ENVIRONMENTAL HEALTH Unpackaged Food Booths at Community Events WHY THIS INFORMATION IS IMPORTANT A temporary food booth, or how it is termed
More informationMerced County Health Permit Requirements and Programs Relevant to Agritourism
Merced County Health Permit Requirements and Programs Relevant to Agritourism Vicki Jones, MPA, REHS Supervising Environmental Health Specialist Merced County Department of Public Health, Division of Environmental
More informationWinnebago County Food Code Changes
Winnebago County Food Code Changes Promoting a Safer & Healthier Community Since 1854 Purpose of Food Code Changes To adopt the FDA Food Code including the definitions To create an equitable fee structure
More informationSkagit County Department of Public Health
Jennifer Johnson, Director Howard Leibrand, M.D., Health Officer Food Service Permit Applications The following application is a fillable form. You may complete all fields in the form electronically or
More informationFarmer s Market Manager Training. Nyall Hislop, M.Sc., CPHI(C) Senior Advisor, Safe Food Program AHS Edmonton 2014
Farmer s Market Manager Training Nyall Hislop, M.Sc., CPHI(C) Senior Advisor, Safe Food Program AHS Edmonton 2014 Today s Topics Who needs a permit? What are the site requirements? What are the market
More informationFOOD SERVICE ESTABLISHMENT PLAN SUBMITTAL INSTRUCTIONS
FOOD SERVICE ESTABLISHMENT PLAN SUBMITTAL INSTRUCTIONS The Michigan Food Law (Act 92 of 2000, as amended) and the Michigan Modified 2009 FDA Food Code requires that: When a food service establishment*
More informationTemporary Food Facility (TFF) Application
Temporary Food Facility (TFF) Application Deadline: Signed and completed applications are due at least two weeks prior to the start of the event. Permit issuance is at the discretion of Environmental Health
More informationTITLE 216 DEPARTMENT OF HEALTH. 1.1 Authority and Purpose. 1.2 Incorporation by Reference 216-RICR CHAPTER 50 ENVIRONMENTAL HEALTH
216-RICR-50-10-1 TITLE 216 DEPARTMENT OF HEALTH CHAPTER 50 ENVIRONMENTAL HEALTH SUBCHAPTER 10 - FOOD PROTECTION PART 1 Food Code 1.1 Authority and Purpose 1.1.1 Authority These regulations are amended
More informationFarmers Market Food License Application
Farmers Market Food License Application Iowa law prohibits a food establishment (including an Annual Farmers Market Food Establishment) from opening or operating until a license has first been obtained
More informationCity of Dallas. Inspections Overview
City of Dallas ENVIRONMENTAL AND HEALTH SERVICES DEPARTMENT FOOD PROTECTION AND EDUCATION DIVISION Inspections Overview Presented to Quality of Life Committee on AUGUST 12, 2008 OVERVIEW INSPECTORS DUTIES
More informationCOMMUNITY DEVELOPMENT SERVICES ENVIRONMENTAL MANAGEMENT DEPARTMENT
COMMUNITY DEVELOPMENT SERVICES ENVIRONMENTAL MANAGEMENT DEPARTMENT http://www.edcgov.us/emd/ PLACERVILLE OFFICE: 2850 Fairlane Court Placerville, CA 95667 (530) 621-5300 (530) 642-1531 Fax LAKE TAHOE OFFICE:
More informationCity of Dubuque Health Services Food Establishment License Application (including Mobile Units)
City of Dubuque Health Services Food Establishment License Application (including Mobile Units) This is an application for obtaining a food establishment license from the (Iowa Department of Inspections
More informationCounty of San Diego DEPARTMENT OF ENVIRONMENTAL HEALTH FOOD AND HOUSING DIVISION P.O. BOX , SAN DIEGO, CA
County of San Diego DEPARTMENT OF ENVIRONMENTAL HEALTH FOOD AND HOUSING DIVISION P.O. BOX 129261, SAN DIEGO, CA 92112-9261 (858) 505-6900 FAX (858) 505-6998 TEMPORARY FOOD FACILITY PERMIT INSTRUCTIONS
More informationName of Event. Date(s) & Time of Event. Location of Event. Name of Temporary Food Stand. Contact Person. Mailing Address.
Cleveland County 315 E. Grover Street, Shelby, NC 28150 (704) 484-5130 Fax (704) 484-5135 Environmental Health For Additional Information please visit: www.health.clevelandcounty.com Temporary Food Establishment
More informationFood Sales/Service on Campus
California State University, San Bernardino 5500 University Parkway San Bernardino, CA 92407 Food Sales/Service on Campus Environmental Health & Safety: (909) 537 5179 We are pleased that you have chosen
More informationFOOD ESTABLISHMENT GUIDELINES
FOOD ESTABLISHMENT GUIDELINES The fol lowing steps will n eed to b e met in ord er to obtain a f ood establish ment p ermi t and op erate a food establish ment inside th e Ci t y l i mits: 1. Meet Building
More informationAITKIN COUNTY FOOD PROTECTION ORDINANCE
SECTION 1.00 PURPOSE AND INTENT. AITKIN COUNTY FOOD PROTECTION ORDINANCE 1.01 Purpose. The purpose of this ordinance is to establish standards for food and beverage service establishments and to protect
More informationInformation for Farmers Market Managers
Information for Farmers Market Managers Presented by Phi Phan, BSc, MPH, CPHI(C) Senior Advisor, Healthy Rural Environments AHS Edmonton 2012 (based on a presentation by N. Hislop, Sr. Advisor, Safe Food,
More informationHEALTH DEPARTMENT Environmental Health, Mosquito Control, Neighborhood Protection, Stormwater, and Animal Services
CITY OF BAYTOWN HEALTH DEPARTMENT Environmental Health, Mosquito Control, Neighborhood Protection, Stormwater, and Animal Services 220 W. Defee P.O. Box 424 Baytown, Texas 77522-0424 Phone: (281) 420-5384
More informationTEMPORARY FOOD SERVICE ESTABLISHMENT GUIDELINE
TEMPORARY FOOD SERVICE ESTABLISHMENT GUIDELINE A Temporary Food Service Establishment is any place where food is prepared or provided for consumption at a fixed location for 14 consecutive days or less
More informationCOUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION
COUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION Date: August 13, 2009 To: From: Department Heads Michael R. Derr- Contracts/Purchasing Officer Subject: County Vending Machine Policy The following information
More informationSt. George Campus Safe Food Handling Guidelines
St. George Campus Safe Food Handling Guidelines The sale of food items in both indoor and outdoor common areas of the university is subject to regulations under the Ontario Health Protection and Promotion
More informationWelcome. Trade Stall Requirements
Trade Stall Form Welcome The Merriwa Festival of the Fleeces Committee would like to invite you to participate as a stall holder at the 28th Festival of the Fleeces to be held on 9 June 2018. Merriwa s
More informationAnnual Temporary Food License Application
Annual Temporary Food License Application Iowa law prohibits a food establishment (including an Annual Temporary Food Establishment) from opening or operating until a license has first been obtained from
More informationBoard of Health Regulation: Chapter 1. Food Establishment Regulation
Board of Health Regulation: Chapter 1 Food Establishment Regulation SECTIONS: 1-0.010 Authority and Purpose. 1-0.020 Applicability. 1-0.030 Definitions. 1-0.040 Enforcement. 1-0.050 Licenses. 1-0.060 Fees.
More informationDefiance County Health Department April 2017 Food Service Inspections
Defiance County Health Department April 2017 Food Service Inspections DATE NAME VIOLATIONS 04/03/2017 Good Samaritan No Violations 04/03/2017 Dollar Tree Stores No Violations 04/03/2017 Marshall s No Violations
More informationGeorgia Department of Public Health Temporary Food Service Establishment Application
Georgia Department of Public Health Temporary Food Service Establishment Application VENDOR APPLICATION MUST BE RECEIVED 30 DAYS BEFORE THE EVENT A TEMPORARY FOOD SERVICE OPERATION MAY NOT OPERATE FOR
More informationGenerally employed by local Council / local health authority undertake many roles in the community focussed on community health and safety.
INTRODUCTION: Environmental Health Officer. Generally employed by local Council / local health authority undertake many roles in the community focussed on community health and safety. Local Government
More informationCerro Gordo County Department of Public Health 22 N Georgia Ave Suite 300 Mason City IA (641)
22 N Georgia Ave Suite 300 Mason City IA 50401 (641) 421 9336 Dear Applicant: Enclosed is an application for obtaining a food establishment license from the Cerro Gordo County Department of Public Health.
More informationMontezuma County Public Health 106 W. North Street Cortez, CO (970) ext. 225 Fax (970)
Montezuma County Public Health 106 W. North Street Cortez, CO 81321 (970) 565-3056 ext. 225 Fax (970) 565-0647 VENDOR APPLICATION FOR TEMPORARY FOOD EVENTS All vendors must complete and submit to Event
More informationPERMIT APPLICATION FOR MOBILE/EXTENDED FOOD SERVICE UNITS PERMIT APPLICATION FOR
PERMIT APPLICATION FOR Page 1 of 6 Revised 11/13/2015 New Application A new Mobile/Extended Base of Operation requires a separate Food Service Application Change of Ownership A new Mobile/Extended Base
More informationPERMIT/APPROVAL APPLICATION PROCESS. 1. Steps required to obtain a special event Food Service permit/approval are included in this application packet.
PERMIT/APPROVAL APPLICATION PROCESS 1. Steps required to obtain a special event Food Service permit/approval are included in this application packet. 2. The applicable licensing time frames stem from A.A.C
More informationCCBA Spring Conference
CCBA Spring Conference How to work with your county health department or Getting a-head of regulatory requirements with yeast resistance! Justin Malan CCDEH Justin@ccdeh.com Heather Buonomo San Diego Co.
More informationGENERAL GUIDELINES FOR TEMPORARY FOOD ESTABLISHMENTS
Department of Code Compliances Services Consumer Health Division 7901 Goforth Road Dallas, Texas 75238 GENERAL GUIDELINES FOR TEMPORARY FOOD ESTABLISHMENTS Food means any raw, cooked, or processed edible
More informationSTATE OF FLORIDA DEPARTMENT OF HEALTH COUNTY HEALTH DEPARTMENT FOOD SERVICE INSPECTION REPORT
1 of 2 Facility Information Permit Number: 13-48-1291271 Name of Facility: Barbara Goleman Senior High - Snack Bar #2 Address: 14100 NW 89 Avenue City, Zip: Hialeah 33018 RESULT: Satisfactory Correct By:
More informationCOUNTY OF KERN TEMPORARY FOOD FACILITY REQUIREMENTS
COUNTY OF KERN TEMPORARY FOOD FACILITY REQUIREMENTS Public Health Services Department Environmental Health Division 2700 M Street, Suite 300 Bakersfield, CA 93301 661-862-8740 www.co.kern.ca.us/eh 1 TEMPORARY
More informationTYPE or PRINT IN INK. INCOMPLETE APPLICATIONS WILL BE RETURNED WITHOUT REVIEW. Permit will be sent to the address provided.
APPLICATION TO OPERATE A TEMPORARY FOOD ESTABLISHMENT Iowa law prohibits a food establishment (including a Temporary Food Establishment) from opening or operating until a license has first been obtained
More informationBoone County Health Department
Boone County Health Department 1204 Logan Avenue, Belvidere, Illinois 61008 Main Office 815.544.2951 Clinic 815.544.9730 Fax 815.544.2050 www.boonehealth.org The mission of the Boone County Health Department
More informationCounty of Rockland ROCKLAND COUNTY DEPARTMENT OF HEALTH The Dr. Robert L. Yeager Health Center 50 Sanatorium Road Building D Pomona, New York 10970
PATRICIA S. RUPPERT, DO, FAAFP Deputy 2015 PERMIT APPLICATION INSTRUCTIONS A completed application, required insurance documents, and the fee must be submitted to this office at least 21 days prior to
More informationFood Safety Inspections Oregon Administration Rules
Food Safety Inspections Oregon Administration Rules 581-051-0305 Food Safety Inspection Definitions (1) Definitions: (a) Central Kitchen means a foodservice site where food is prepared at a facility and
More informationGuidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan
STATE OF MARYLAND DHMH Maryland Department of Health and Mental Hygiene 6 St. Paul Street, Suite 1301 Baltimore, Maryland 21202 Martin O Malley, Governor Anthony G. Brown, Lt. Governor John M. Colmers,
More informationVENDOR APPLICATION FOR TEMPORARY EVENTS
Eagle County Department of Environmental Health P.O. Box 179 Telephone: (970) 328-8755 500 Broadway Fax: (970) 328-8788 Eagle, Colorado 81631-0179 environment@eaglecounty.us FOOD VENDOR APPLICATION FOR
More informationTEMPORARY FOOD FACILITY EVENT ORGANIZER APPLICATION PACKET
JACK MILLER DIRECTOR County of San Diego DEPARTMENT OF ENVIRONMENTAL HEALTH FOOD AND HOUSING DIVISION P. O. B O X 1 2 9 2 6 1, S AN D I E G O, C A 9 2 1 1 2-9 2 6 1 ( 8 5 8 ) 5 0 5-6 9 0 0 F AX ( 8 5 8
More informationDivision of Hotels & Restaurants
Florida Department of Business and Professional Regulation Division of Hotels & Restaurants Revised 09/01/2016 Presented by: Dan Erdman, District Manager www.myfloridalicense.com MISSION STATEMENT Inspections
More informationIndustry update on the Food Premises Regulation 493/17, under the Health Protection and Promotion Act. Health Improvement Policy and Programs Branch
Industry update on the Food Premises Regulation 493/17, under the Health Protection and Promotion Act Health Improvement Policy and Programs Branch July 24, 2018 Purpose: To update industry partners on
More informationHaccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<
Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual
More informationTable of Contents Rules Governing Raw Milk
Table of Contents 02.04.13-000. Legal Authority.... 2 001. Title And Scope.... 2 002. Written Interpretations.... 2 003. Administrative Appeal.... 2 004. Incorporation By Reference.... 2 005. Address,
More informationRequirements for Temporary Food Events
Requirements for Temporary Food Events th 321 E 12 Street Des Moines, IA 50319 515-281-6538 Food that is provided to the public is subject to regulation. Food means a raw, a cooked, or a processed edible
More informationTEMPORARY FOOD SERVICE PERMIT APPLICATION INSTRUCTIONS
CENTER FOR ENVIRONMENTAL HEALTH Dr. Robert L. Yeager Health Center 50 Sanatorium Road, Building D Phone: (845) 364-2608 Fax: (845) 364-2567 EDWIN J. DAY PATRICIA S. RUPPERT, DO, MPH, CPE, DABFM, FAAFP
More informationTEMPORARY EVENTS GUIDELINES
COUNTY OF SAN MATEO ENVIRONMENTAL HEALTH DIVISION 2000 Alameda de las Pulgas, Ste. 100 San Mateo, CA 94402 (650) 372-6200 (650) 627-8244 fax www.smchealth.org/foodforms TEMPORARY EVENTS GUIDELINES COORDINATOR
More informationCity of Ennis Department of Health Services 500 Lake Bardwell Road Ennis, TX Ph # (972) Fx # (972)
City of Ennis Department of Health Services 500 Lake Bardwell Road Ennis, TX 75119 Ph # (972) 875-1234 Fx # (972) 875-6107 Email: healthdept@ennis -texas.com Website: http://www.ennis -texas.com GENERAL
More informationWICOMICO COUNTY HEALTH DEPARTMENT GUIDELINES AND GENERAL SANITATION REQUIREMENTS FOR TEMPORARY EVENTS
WICOMICO COUNTY HEALTH DEPARTMENT GUIDELINES AND GENERAL SANITATION REQUIREMENTS FOR TEMPORARY EVENTS A temporary food service facility is classified in COMAR 10.15.03.02 as a special food service facility
More informationSPECIAL EVENTS. Food Vendor Requirements
SPECIAL EVENTS Food Vendor Requirements Special Event Food Vendor Requirements Peterborough Public Health works to ensure that all special events (festivals, fairs, fundraisers, etc.) will be as safe as
More informationApplication Packet For Food Service/Catering Operation
Background COUNTY OF SAN LUIS OBISPO HEALTH AGENCY ENVIRONMENTAL HEALTH SERVICES DIVISION 2156 SIERRA WAY STE. B / PO BOX 1489, SAN LUIS OBISPO, CA 93401 PHONE : (805)781-5544 FAX: (805)781-4211 EMAIL:
More informationGeorgia Department of Public Health Temporary Food Service Establishment Application
Georgia Department of Public Health Temporary Food Service Establishment Application VENDOR APPLICATION MUST BE RECEIVED 30 DAYS BEFORE THE EVENT A TEMPORARY FOOD SERVICE OPERATION MAY NOT OPERATE FOR
More informationDRAFT. B. Definitions (Amend TITLE I, Chapter 25, Article 1)
DRAFT Winery A. Purpose The purpose of this ordinance is to provide for the orderly development of wineries and associated activities within Agricultural and Industrial zones to promote economic development
More informationMOBILE FOOD SERVICE ESTABLISHMENT GUIDELINE
MOBILE FOOD SERVICE ESTABLISHMENT GUIDELINE A Mobile Food Service Establishment (MFSE) is a food service and/or catering operation which is contained in and operated from a vehicle that is readily movable,
More informationLAMAR UNIVERSITY EHS & RISK MANAGEMENT DEPARTMENT TEMPORARY FOOD DEALER S POLICIES AND PROCEDURES
LAMAR UNIVERSITY EHS & RISK MANAGEMENT DEPARTMENT TEMPORARY FOOD DEALER S POLICIES AND PROCEDURES 1. Properly registered students may conduct events where food is catered, sold or distributed as a part
More informationFOOD SAFETY EVALUATION REPORT
LA FIESTA MEICAN RESTAURANT (559) 582-2999 PR0000139 June 07, 2018 Liliana Stransky - REHS None Noted General Comments: This inspection is a follow-up to the failed inspection on June 6, 2018 after receiving
More informationSPECIAL EVENT TEMPORARY FOOD SERVICE APPLICATION
SPECIAL EVENT TEMPORARY FOOD SERVICE APPLICATION Office of Environmental Health Services Clayton County Board of Health 685 Forest Parkway Forest Park GA 30297 Phone: (678) 610-7469 Fax: (770) 603-4874
More informationTEMPORARY FOOD PERMIT APPLICATION
Application and fee must be received at least five (5) business days prior to event. Fee: $100.00 per day (PLEASE PRINT LEGIBLY) APPLICANT INFORMATION: Name of Organization: Non Profit Organization: (please
More informationCarson City Health & Human Services Environmental Health Program Application for a Temporary Food Permit
Carson City Health & Human Services Environmental Health Program Application for a Temporary Food Permit FOR OFFICE USE ONLY Date Paid: AMT Paid: Late Fee: Check #: Receipt Number: Nonprofit Tax ID#: Please
More informationApplicant Name: Home Phone: Cell Phone: Mailing Address:
TEMPORARY / PORTABLE BUSINESS 3219 California Pkwy, Forest Hill, TX 76119 Phone: (817) 806-4561 Fax: (817) 984-8254 Applicant Name: Home Phone: Cell Phone: Mailing Address: Email: Nature of Business: Address
More informationRavalli County Environmental Health 215 South 4 th Street Suite D Hamilton, MT (406) FAX (406)
Ravalli County Environmental Health 215 South 4 th Street Suite D Hamilton, MT 59840 (406) 375-6565 FAX (406) 375-6566 The potential for a food-borne illness outbreak from improperly prepared food associated
More informationCOTTAGE FOOD GUIDE. Arkansas Department of Health
Arkansas Department of Health May 2012 Table of Contents Introduction 3 NO PERMIT REQUIRED 1. Cottage Food FAQS 3 2. Raw Fresh Fruits and Vegetables 4 3. Maple Syrup, Sorghum, and Honey 4 4. Commercially
More informationTemporary Food License Application Packet
Temporary Food License Application Packet A temporary food license is required for any individual that wishes to prepare and/or serve food for a cost or required donation at an event for no more than five
More informationFOOD PREPARATION AND SERVICE - PART 1 SELF INSPECTION CHECKLIST. Food Supplies Source; Protection; Wholesomeness; Misbranding
OPTIONAL INFORMATION Name of School: Date of Inspection: Vocational Program/Course/Room: Signature of Inspector: FOOD PREPARATION AND SERVICE - PART 1 Guidelines: This checklist covers some of the regulations
More informationFee Schedule Food Safety EFFECTIVE December 1, 2017
Fee Schedule Food Safety EFFECTIVE December 1, 2017 PE # TITLE FEE DESCRIPTION 5635 LATE CHARGE FOR RENEWAL OF ANNUAL PERMITS EXPIRING DECEMBER 31 LESS THAN FULL YEAR PERMIT / NEW ANNUAL PERMITS EXPIRING
More information2018 Orange County Black History Cultural Faire Non-Profit Food Vendor Information
2018 Orange County Black History Cultural Faire Non-Profit Food Vendor Information To: Cultural Faire Food Vendor Participants - Nonprofit Organizations From: Orange County Heritage Council and the Orange
More informationItems Needed for the Event Food Sponsor Permit: Event Food Sponsor Permit application. Short Term Food Permit application for each vendor
Instructions and Application Items Needed for the Event Food Sponsor Permit: Event Food Sponsor Permit application Short Term Food Permit application for each vendor Collect a Short Term Food Permit application
More informationRemodel / Revision Plan Review Checklist
Remodel / Revision Plan Review Checklist Facility name: This checklist will help you prepare a complete plan review packet. Submit the completed plan review packet and signed checklist with the required
More informationFARMERS MARKET Winnebago County Health Department
FARMERS MARKET Winnebago County Health Department Originated by Karen Hobbs Farm Markets Consist of individual vendors -mostly farmers- who set up booths, tables or stands, outdoors or indoors, to sell
More informationPERMIT APPLICAT ION TEMPORARY FOOD EST ABLISHMENT
PERMIT APPLICAT ION TEMPORARY FOOD EST ABLISHMENT The following guidelines are required to obtain a permit for food service. 1. Applications for and issuance of Temporary Food Establishment Permits are
More informationFood Safety at Temporary Events
Food Safety at Temporary Events Food safety is the most important aspect at any food service business. Temporary events are special situations and require their own rules, licenses, and guidelines to follow.
More information