California

Health and Safety Code - HSC

17,661 sections, each with the official text and a plain-English explanation of what it means for you.

• § 11383 — (a) Any person who possesses at the same time any of the following combinations, a combination product thereof, or possesses any compound or mixture containing the chemicals listed in the following co
• § 11383.5 — (a) Any person who possesses both methylamine and phenyl-2-propanone (phenylacetone) at the same time with the intent to manufacture methamphetamine, or who possesses both ethylamine and phenyl-2-prop
• § 11383.6 — (a) Any person who possesses at the same time any of the following combinations, a combination product thereof, or possesses any compound or mixture containing the chemicals listed in the following co
• § 11383.7 — (a) Any person who possesses both methylamine and phenyl-2-propanone (phenylacetone) at the same time with the intent to sell, transfer, or otherwise furnish those chemicals to another person with the
• § 113831 — (a) “Mobile food facility” means any vehicle used in conjunction with a commissary or other permanent food facility upon which food is sold or distributed at retail.
• § 113833 — “Mobile support unit” means a vehicle used in conjunction with a commissary or other permanent food facility that travels to and services mobile food facilities as needed to replenish supplies, includ
• § 113835 — “Molluscan shellfish” means any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adducto
• § 113837 — “Multiservice utensil” means a utensil manufactured for use more than one time.
• § 113839 — “Nonpermanent food facility” means a food facility that operates from a mobile unit or at a nonpermanent location, including, but not limited to, a certified farmers’ market, a fishermen’s market, a m
• § 11384 — The Board of Pharmacy shall, by regulation, authorize such persons to possess any combinations of substance specified in subdivision (a) or (b) of Section 11383 as it determines need and will use such
• § 113841 — “Nonprofit charitable organization” means either of the following: (a) A corporation incorporated pursuant to the Nonprofit Corporation Law (Division 2 (commencing with Section 5000) of Title 1 of the
• § 113842 — “Nonprofit charitable temporary food facilities” means either one of the following: (a) A temporary food facility, as defined in Section 113930, that is conducted by a nonprofit charitable organizatio
• § 113843 — “Open-air barbecue” means a piece of equipment designed for barbecuing food, where the food is prepared out of doors by cooking directly over hot coals, heated lava, hot stones, gas flame, or other me
• § 113846 — “Outdoor wood-burning oven” means an oven located out of doors, that utilizes wood as the primary fuel for cooking and is operated by a temporary food facility, mobile food facility that remains fixed
• § 113849 — “Permanent food facility” means a food facility operating in a permanently constructed structure, including any room, building, place, or portion thereof, maintained, used, or operated for the purpose
• § 113851 — (a) “Permit” means the document issued by the enforcement agency that authorizes a person to operate a food facility or cottage food operation.
• § 113853 — “Permitholder” means the entity that is legally responsible for the operation of the food facility, such as the owner, the owner’s agent, or other person, and possesses a valid permit to operate a foo
• § 113855 — “Person” means any individual, firm, partnership, joint venture, association, limited liability company, corporation, estate, trust, receiver, syndicate, city, county, or other political subdivision,
• § 113856 — “Person in charge” means the individual present at a food facility who is responsible for the operation of the food facility.
• § 113859 — (a) “Personal care items” means items or substances that may be poisonous, toxic, or a source of contamination and are used to maintain or enhance a person’s health, hygiene, or appearance.
• § 113861 — “pH” means the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution.
• § 113863 — “Plumbing fixture” means a receptacle or device that is permanently or temporarily connected to the water distribution system of the premises and demands a supply of water from the system or discharge
• § 113865 — “Plumbing system” means the water supply and distribution pipes, plumbing fixtures and traps, soil, waste, and vent pipes, sanitary and storm sewers and building drains, including their respective con
• § 113867 — “Poisonous or toxic materials” means substances that are not intended for ingestion and are included in one of the following categories: (a) Cleaners and sanitizers, which include cleaning and sanitiz
• § 113868 — “Portable” means equipment that is capable of being lifted and moved or has utility connections that are designed to be disconnected or of sufficient length to permit the unit to be moved for cleaning
• § 113869 — “Potable water” means water that complies with the standards for transient noncommunity water systems pursuant to the California Safe Drinking Water Act (Chapter 4 (commencing with Section 116270) of
• § 113871 — (a) “Potentially hazardous food” means a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation.
• § 113873 — “Poultry” means either of the following: (a) Any domesticated bird, including chickens, turkeys, ducks, geese, or guineas, whether live or dead, as defined in Poultry Products Inspection Regulations (
• § 113874 — “Premises” means: (a) The food facility, its contents, and the contiguous land or property and its facilities and contents that are under the control of the permitholder.
• § 113876 — “Prepackaged food” means any properly labeled processed food, prepackaged to prevent any direct human contact with the food product upon distribution from the manufacturer, a food facility, or other a
• § 113877 — “Produce” means any whole edible portion of a plant in its raw and natural state.
• § 113879 — “Produce stand” means a permanent food facility that sells, offers for sale, or gives away only produce or shell eggs, or both, except that “produce stand” does not include premises operated by a prod
• § 113880 — “Producer” means a person or entity who produces shell eggs or edible plants by practice of the agricultural arts upon land that the person or entity controls.
• § 113881 — “Ready-to-eat food” means food that is in a form that is edible without additional preparation to achieve food safety, as specified in Section 114004 or Section 114008, is a raw or partially cooked fo
• § 113883 — “Reduced-oxygen packaging” means the reduction of the amount of oxygen in a package by mechanically evacuating the oxygen, displacing the oxygen with another gas or combination of gases, or otherwise
• § 113885 — “Refrigeration unit” means a mechanical unit that extracts heat from an area through liquefaction and evaporation of a fluid by a compressor, flame, or thermoelectric device, and includes a mechanical
• § 113887 — “Refuse” means solid waste not carried by water through the sewage system.
• § 113889 — “Remodel” means construction, building, or repair to the food facility that requires a permit from the local building authority.
• § 113893 — (a) “Restricted food service facility” means either of the following: (1) A food facility of 20 guestrooms or less that provides overnight transient occupancy accommodations, that serves food only to
• § 113894 — “Restrict” means to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food,
• § 113895 — “Retail” means the storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or otherwise handling food for dispensing or sale directly to the consumer or indirectly through a de
• § 113897 — “Sanitization” means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of five logs, which is equal
• § 113899 — “Satellite food service” means a remotely located food service operation that is conducted on the same property as, in reasonable proximity to, and in conjunction with and by, a fully enclosed permane
• § 11390 — Except as otherwise authorized by law, every person who, with intent to produce a controlled substance specified in paragraph (18) or (19) of subdivision (d) of Section 11054, cultivates any spores or
• § 113901 — “Sealed” means free of cracks or other openings that allow the entry or passage of moisture.
• § 113903 — (a) “Service animal” means any dog that is individually trained to do work or perform tasks for the benefit of an individual with a disability, including a physical, sensory, psychiatric, intellectual
• § 113907 — “Shellfish certification number” means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to law or to the provisions of th
• § 113909 — “Shellfish control authority” means a state, federal, foreign, tribal, or other government entity legally responsible for administering a program that includes certification of molluscan shellfish har
• § 11391 — (a) Except as otherwise authorized by law, every person who transports, imports into this state, sells, furnishes, gives away, or offers to transport, import into this state, sell, furnish, or give aw
• § 113911 — “Shellstock” means raw, in-shell molluscan shellfish.
• § 113912 — “Shucked shellfish” means molluscan shellfish that have one or both shells removed.
• § 113914 — “Single-use articles” mean utensils, tableware, carry-out utensils, bulk food containers, and other items such as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that are desig
• § 113916 — “Smooth” means any of the following: (a) A food-contact surface that is free of pits, pinholes, cracks, crevices, inclusions, rough edges, and other surface imperfections detectable by visual or tacti
• § 113917 — “Swap meet” shall have the meaning set forth in Section 21661 of the Business and Professions Code.
• § 11392 — Spores or mycelium capable of producing mushrooms or other material which contains psilocyn or psyoclyin may be lawfuly obtained and used for bona fide research, instruction, or analysis, if not in vi
• § 113924 — “Table-mounted equipment” means equipment that is not portable and is designed to be mounted off the floor on a table, counter, or shelf.
• § 113926 — “Tableware” means eating, drinking, and serving utensils for table use, including forks, knives, spoons, bowls, cups, serving dishes, tumblers, and plates.
• § 113928 — “Temperature measuring device” means a thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water.
• § 113930 — “Temporary food facility” means a food facility approved by the enforcement officer that operates at a fixed location for the duration of an approved community event or at a swap meet and only as a pa
• § 113930.5 — “Third-party food delivery platform” means a business engaged in the service of online food ordering and delivery from a food facility to a consumer.
• § 113931 — “Tight-fitting” means fabricated so that joining members are in contact along the entire seam with no opening greater than 1/64th inch (.
• § 113932 — “Transporter” means any vehicle used to transport food pursuant to a prior order from a manufacturer, distributor, retail food facility, or other approved source to a retail food facility or consumer.
• § 113933 — “USDA” means the United States Department of Agriculture.
• § 113934 — “Utensil” means a food-contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is multiuse, single-
• § 113936 — “Variance” means a written document issued by the department that allows the use of an alternative practice or procedure based on a determination by the department that the alternate practice or proce
• § 113938 — “Vending machine” means a self-service device that, upon insertion of money or tokens, dispenses food without the necessity of replenishing the device between each vending operation and that operates
• § 113939 — “Vermin” means cockroaches, mice, rats, and similar pests that carry disease.
• § 113939.1 — “Vermin infestation” means the presence of vermin within the food facility as evidenced by actual live bodies, fresh droppings or vomitus, urine stains, or gnaw marks, that could result in contaminati
• § 113940 — “Warewashing” means the cleaning and sanitizing of utensils and food-contact surfaces of equipment.
• § 113941 — “Warm water” means water that is supplied through a mixing valve or combination faucet at a temperature of at least 100ºF.
• § 113945 — The permitholder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation.
• § 113945.1 — Except as specified in Section 113984.
• § 113947 — (a) The person in charge and all food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
• § 113947.1 — (a) Food facilities that prepare, handle, or serve nonprepackaged potentially hazardous food, except temporary food facilities, shall have an owner or employee who has successfully passed an approved
• § 113947.2 — The food safety certification examination for purposes of Section 113947.
• § 113947.3 — (a) Food safety certification required pursuant to Section 113947.
• § 113947.4 — Except as provided in Section 113947.
• § 113947.5 — Certification conferred pursuant to this part shall be recognized throughout the state.
• § 113947.6 — Notwithstanding Section 114395, a violation of any provision in Sections 113947.
• § 113948 — (a) (1) Subject to the exceptions described in subdivision (e), a food handler who is hired prior to June 1, 2011, shall obtain a food handler card on or before July 1, 2011.
• § 113949 — It is the intent of the Legislature to reduce the likelihood of foodborne disease transmission by preventing any food employee who is suffering from symptoms associated with an acute gastrointestinal
• § 113949.1 — (a) When a local health officer is notified of an illness that can be transmitted by food in a food facility or by an employee of a food facility, the local health officer shall inform the local enfor
• § 113949.2 — The owner who has a food safety certificate issued pursuant to Section 113947.
• § 113949.4 — A food employee shall do both of the following: (a) Report to the person in charge the information specified under Section 113949.
• § 113949.5 — (a) The person in charge shall notify the local enforcement agency when notified that the food employee has been diagnosed with an infectious agent specified under subdivision (b) of Section 113949.
• § 11395 — (a) This article shall be known and cited as the Treatment-Mandated Felony Act.
• § 113950 — (a) The local health officer or, in consultation with the local health officer, the local enforcement agency shall do either of the following: (1) Exclude a food employee from a food facility if the f
• § 113950.5 — (a) The person in charge may remove a restriction for a food employee upon the resolution of symptoms as reported by a food employee if the food employee states that he or she no longer has any sympto
• § 113952 — Food employees shall keep their hands and exposed portions of their arms clean.
• § 113953 — (a) Handwashing facilities shall be provided within or adjacent to toilet rooms.
• § 113953.1 — (a) A handwashing facility shall be clean, unobstructed, and accessible at all times for employee use.
• § 113953.2 — A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility: (a) Handwashing cleanser.
• § 113953.3 — (a) Except as specified in subdivisions (b) and (c), all employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water
• § 113953.4 — (a) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall meet either one of the following requirements: (1) Be an approved dr
• § 113953.5 — (a) Except as specified in subdivision (b), a sign or poster that notifies food employees to wash their hands shall be posted at all handwashing lavatories used by food employees, and shall be clearly
• § 113961 — (a) Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form.
• § 113963 — Consistent with Section 113952, a food employee working in any food facility, as defined in Section 113789 of the Health and Safety Code, shall be permitted to wash their hands every 30 minutes and ad
• § 113967 — No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
• § 113968 — Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
• § 113969 — (a) Except as specified in subdivision (b), all food employees preparing, serving, or handling food or utensils shall wear hair restraints, such as hats, hair coverings, or nets, which are designed an
• § 113971 — Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-use articles.
• § 113973 — (a) Single-use nonlatex gloves shall be worn when contacting food and food-contact surfaces if the employee has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring,
• § 113974 — Food employees experiencing, while at work in a food facility, persistent sneezing, coughing, or runny nose that is associated with discharges from the eyes, nose, or mouth, and that cannot be control
• § 113975 — (a) Except as provided in subdivision (b), an employee who has a wound that is open or draining shall not handle food.
• § 113976 — Unless a utensil used to taste food is discarded after the first time it is used for this purpose and before the next tasting or any other use, the utensil shall be washed, rinsed, and sanitized pursu
• § 113977 — (a) Except as specified in subdivision (b), an employee shall eat, drink, or use any form of tobacco only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and
• § 113978 — Food facilities shall have a “no smoking” sign posted in the food preparation, food storage, and warewashing areas.
• § 113980 — All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; shall have been obtaine
• § 113982 — (a) Except as specified in subdivision (b), food shall be transported in a manner that meets the following requirements: (1) The interior floor, sides, and top of the food holding area shall be constr
• § 113984 — (a) Adequate and suitable counter space shall be provided for all food preparation operations.
• § 113984.1 — Consumer access to a food facility through the food preparation area is permissible, at the discretion of the permitholder, if ready-to-eat foods are prepared in approved areas separated from sources
• § 113986 — (a) Food shall be protected from cross-contamination by utilizing one or more of the following methods: (1) Separating raw food of animal origin during transportation, storage, preparation, holding, a
• § 113988 — (a) Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives or unsafe or unapproved levels of approved food and color additives.
• § 113990 — Ice that has been used as a medium for cooling the exterior surfaces of food such as melons or fish, prepackaged foods such as canned beverages, or cooling coils and tubes of equipment, shall not be u
• § 113992 — (a) Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in rea
• § 113996 — (a) Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than 30 minutes, or when time is used as the public health control as specified u
• § 113998 — If it is necessary to remove potentially hazardous food from the specified holding temperatures to facilitate preparation, this preparation shall in no case exceed two cumulative hours without a retur
• § 11400 — The Legislature finds and declares that the laws of this state which prohibit the possession, possession for sale, offer for sale, sale, manufacturing, and transportation of controlled substances are
• § 114000 — (a) Except as specified in subdivision (b), if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food befo
• § 114002 — (a) Whenever food has been prepared or heated so that it becomes potentially hazardous, it shall be rapidly cooled if not held at or above 135°F.
• § 114002.1 — (a) The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified in Section 114002 by using one or more of the following method
• § 114004 — (a) Except as specified in subdivision (b) or (c), raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods shall be cooked to heat all parts of the food to a te
• § 114008 — Raw foods of animal origin cooked in a microwave oven shall meet all of the following requirements: (a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution
• § 11401 — (a) A controlled substance analog shall, for the purposes of Chapter 6 (commencing with Section 11350), be treated the same as the controlled substance classified in Section 11054 or 11055 or the synt
• § 114010 — Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.
• § 114012 — Except as specified in Section 114091, pasteurized eggs or pasteurized egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise s
• § 114014 — Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature.
• § 114016 — (a) Except as specified under subdivisions (b) and (c), potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperat
• § 114018 — Frozen foods shall be stored and displayed in their frozen state unless being thawed in accordance with Section 114020.
• § 114020 — Frozen potentially hazardous food shall only be thawed in one of the following ways: (a) Under refrigeration that maintains the food temperature at 41°F or below.
• § 114021 — (a) Food shall be obtained from sources that comply with all applicable laws.
• § 114023 — Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant, or from a cottage food oper
• § 114024 — (a) Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized.
• § 114025 — Ice for use as a food or a cooling medium shall be made from potable water.
• § 114027 — Fish that are received for sale or service shall be commercially and legally caught or harvested.
• § 114029 — (a) Molluscan shellfish shall be obtained from sources according to law or the requirements specified in the United States Department of Health and Human Services, Public Health Service, Food and Drug
• § 114031 — (a) Game animals shall be received from an approved source.
• § 114035 — (a) Food shall be inspected as soon as practicable upon receipt and prior to any use, storage, or resale.
• § 114037 — (a) Except as specified in subdivision (b), refrigerated, potentially hazardous food may be at a temperature of 45°F or below when received, if the potentially hazardous food is cooled within four hou
• § 114039 — (a) Raw shucked shellfish shall be obtained in nonreturnable packages that bear a legible label that identifies the name, address, and certification number of the shucker-packer or repacker of the mol
• § 114039.1 — (a) Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or each dealer that depurates, ships, or reships the shellstock.
• § 114039.2 — When received by a food facility, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells.
• § 114039.3 — (a) Except as specified in subdivisions (b) and (c), molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for servic
• § 114039.4 — (a) Except as specified by subdivision (b), shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• § 114039.5 — (a) Except as specified in subdivision (b), molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption and shall be conspicuous
• § 114041 — (a) Shell eggs shall be received clean and sound.
• § 114047 — (a) Adequate and suitable space shall be provided for the storage of food.
• § 114049 — Food shall not be stored in any of the following ways: (a) In locker rooms.
• § 114051 — Working containers holding food or food ingredients that are removed from their original packages for use in the food facility, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sug
• § 114053 — (a) Prepackaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioni
• § 114055 — (a) Products that are held by the permitholder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas th
• § 114057 — (a) Potentially hazardous foods that are packed by the food facility in reduced-oxygen packaging or have been partially cooked and sealed in any container or configuration that creates anaerobic condi
• § 114057.1 — (a) A food facility that packages food using a reduced-oxygen packaging method and Clostridium botulinum is identified as a microbiological hazard in the final prepackaged form shall ensure that there
• § 114060 — (a) Except for nuts in the shell and whole raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from cont
• § 114063 — (a) Raw, nonprepackaged food of animal origin, such as beef, lamb, pork, poultry, and eviscerated fish, shall not be offered for consumer self-service.
• § 114065 — Notwithstanding Section 114266, this section shall not be construed to require the enclosure, during operating hours, of consumer self-service nonpotentially hazardous bulk beverage dispensing operati
• § 114067 — (a) Satellite food service is restricted to limited food preparation.
• § 114069 — Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if all of the following conditions are satisfied: (a) Outdoor displays have overhea
• § 114073 — Bulk milk container dispensing tubes shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
• § 114074 — If tableware is preset, exposed, and unused, extra settings shall either be removed when a consumer is seated or cleaned and sanitized before further use.
• § 114075 — (a) Except for refilling a consumer’s drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees shall not use tabl
• § 114077 — Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers des
• § 114079 — (a) Except as specified in subdivisions (b) and (c), after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer shall not be offered as food for hu
• § 114081 — (a) Single-use articles and cleaned and sanitized multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented.
• § 114083 — Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware, food, and food-contact surfaces are not contaminated.
• § 114087 — (a) Food offered for human consumption shall be honestly presented in a way that does not mislead or misinform the consumer.
• § 114088 — A cottage food product, as defined in Section 113758, that is served by a food facility without packaging or labeling, as described in Section 114365, shall be identified to the consumer as homemade o
• § 114089 — (a) Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875))
• § 114089.1 — (a) Except as specified in subdivision (c) of Section 114089, every bakery product shall have a protective wrapping that shall bear a label that complies with the labeling requirements prescribed by t
• § 114090 — (a) If required by law, consumer warnings shall be provided.
• § 114091 — In a licensed health care facility and a public or private school cafeteria, the following shall apply: (a) Only pasteurized juice may be served.
• § 114093 — (a) Except as specified in subdivision (c) and paragraph (2) of subdivision (d) of Section 114004 and pursuant to subdivision (e) of Section 114091, if an animal food, including beef, eggs, fish, lamb
• § 114093.1 — (a) Any food facility that serves or sells over the counter directly to the consumer an unlabeled or nonprepackaged food that is a confectionery that contains alcohol in excess of one-half of 1 percen
• § 114093.5 — (a) Commencing July 1, 2026, a food facility that is subject to Section 343(q)(5)(H) of Title 21 of the United States Code that serves or sells food to the consumer shall provide written notification
• § 114094 — (a) A food facility subject to Section 343(q)(5)(H) of Title 21 of the United States Code or subject to this section as it read on July 1, 2011, shall comply with the requirements of that section of t
• § 114094.5 — (a) A retail food facility shall not sell or offer for sale after the “use by” date, infant formula or baby food that is required to have this date on its packaging pursuant to the federal act, as def
• § 114095 — All food facilities in which food is prepared or in which multiservice utensils and equipment are used shall provide manual methods to effectively clean and sanitize utensils as specified in Section 1
• § 114097 — Equipment food-contact surfaces and multiservice utensils shall be effectively washed to remove or completely loosen soils by the use of manual or mechanical methods necessary, such as the application
• § 114099 — (a) Manual warewashing sinks, except as specified in subdivision (c), shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment
• § 114099.1 — (a) During manual or mechanical warewashing, food debris on equipment and utensils shall be scraped over a waste disposal unit, scupper, or garbage receptacle.
• § 114099.2 — (a) Notwithstanding Section 114099, manual warewashing shall be accomplished by using a three-compartment sink.
• § 114099.3 — Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints, such as when equipment is fixed or the utensils are large, and the enforcement agency has app
• § 114099.4 — If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be designed with an integral heating device that is capable of maintaining water at
• § 114099.5 — In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
• § 114099.6 — Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following: (a) Immersion for at least 30 seconds where the water temperature is maintained at 171 degrees Fahrenhe
• § 114099.7 — Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following: (a) By being cycled through equipment that is used in accordance with the manufacturer’s specificat
• § 114101 — (a) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer’s specifications.
• § 114101.1 — A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operating specifications in
• § 114101.2 — A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold or in the chem
• § 114103 — (a) Except as provided in subdivisions (b) and (c), all warewashing equipment shall be provided with two integral metal drainboards of adequate size and construction.
• § 114105 — After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining before contact with food and shall not be cloth dried, except that utensils that have been air
• § 114107 — (a) Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
• § 114109 — (a) Drying agents used in conjunction with sanitization shall contain only components that are listed as one of the following: (1) Generally Recognized as Safe for use in food as specified in 21 C.
• § 114111 — (a) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry nonpotentially hazardous food residues.
• § 114113 — Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
• § 114115 — (a) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• § 114117 — (a) Equipment food-contact surfaces and utensils shall be cleaned and sanitized at the following times: (1) Except as specified in subdivision (b), before each use with a different type of raw food of
• § 114118 — Fabric implements shall be laundered and sanitized before or after use in direct contact with food.
• § 114119 — During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the following manner: (a) Except as specified under subdivision (b), in the food with their
• § 114121 — (a) Except as specified in subdivisions (b), (c), and (d), returned empty containers intended for filling with food or beverage shall be cleaned and filled in an approved facility.