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.

• § 114123 — Except as specified in Section 114125, food preparation sinks, handwashing lavatories, and warewashing equipment shall not be used for the cleaning of maintenance tools, the preparation or holding of
• § 114125 — (a) A warewashing sink shall not be used for handwashing except in food facilities that were not constructed or extensively remodeled since January 1, 1996, and where there are no facilities exclusive
• § 114130 — (a) Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• § 114130.1 — Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and un
• § 114130.2 — Materials that are used to make single-use articles shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food, and shall be safe and clean.
• § 114130.3 — (a) Multiuse food-contact surfaces shall be all of the following: (1) Smooth.
• § 114130.4 — Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smo
• § 114130.5 — (a) Except for CIP equipment in operation before the effective date of this part, CIP equipment shall meet the characteristics of a food contact surface and shall be designed and constructed so that c
• § 114130.6 — Materials that are used in fabric implements shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe, durable,
• § 114132 — (a) Except as specified in this section, wood and wood wicker shall not be used as a food-contact surface.
• § 114133 — (a) Except as specified in subdivision (b), copper and copper alloys such as brass may not be used in contact with a food that has a pH below six, such as vinegar, fruit juice, or wine, or for a fitti
• § 114135 — Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
• § 114137 — Except for hot oil cooking or filtering equipment, “V” type threads shall not be used on food-contact surfaces.
• § 114139 — Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
• § 114141 — Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food or food-contact surfaces.
• § 114143 — Notwithstanding any of the provisions of this part, neither the department nor any city, county, city and county air pollution control district, or air quality management district shall require the en
• § 114145 — Vending machines shall meet all applicable requirements of this part and shall comply with the following: (a) Each vending machine or machine location shall have posted in a prominent place a sign ind
• § 114149 — (a) All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job perform
• § 114149.1 — (a) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
• § 114149.2 — (a) Every hood shall be installed to provide for thorough cleaning of all interior and exterior surfaces, including, but not limited to, the hood, filters, piping, lights, troughs, hangers, flanges, a
• § 114149.3 — Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or
• § 114153 — Equipment for cooling and heating food and for holding cold and hot food shall be sufficient in number and capacity to ensure proper food temperature control during transportation and operation as spe
• § 114157 — (a) A thermometer shall be provided for each refrigeration unit.
• § 114159 — (a) Except for vending machines, an accurate, easily readable, metal probe thermometer suitable for measuring the temperature of food shall be readily available on the premises of each food facility h
• § 114161 — (a) Except as specified in subdivision (b), equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and singl
• § 114163 — (a) Except as specified in subdivision (b), all permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.
• § 114165 — Dollies, pallets, racks, and skids used to store and transport large quantities of prepackaged foods received from a supplier in a cased or overwrapped lot shall be designed to be moved by hand or by
• § 114167 — Beverage tubing and cold-plate beverage cooling devices shall not be installed in contact with stored ice intended to be used for food or beverages.
• § 114169 — (a) Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment.
• § 114171 — Liquid waste drain lines shall not pass through an ice machine or ice storage bin.
• § 114172 — All pressurized cylinders shall be securely fastened to a rigid structure.
• § 114175 — Equipment and utensils shall be kept clean, fully operative, and in good repair.
• § 114177 — Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capab
• § 114178 — (a) Except as specified in subdivision (d), cleaned equipment and utensils, laundered linens, and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dus
• § 114179 — (a) Except as specified in subdivision (b), cleaned and sanitized equipment, utensils, laundered linens, and single-use articles shall not be stored in any of the following locations: (1) In locker ro
• § 114180 — (a) A reservoir that is used to supply water to a device such as a produce fogger shall be maintained in accordance with manufacturer’s specifications and cleaned in accordance with manufacturer’s spe
• § 114182 — Electrical power shall be supplied at all times to operate the approved exhaust, lighting, electric water heaters and refrigeration units, and any other accessories and appliances that may be installe
• § 114185 — Except for linen used in fabric implements, linen shall not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the con
• § 114185.1 — (a) Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose.
• § 114185.2 — Clean linens shall be free of food residues and other soiling matter.
• § 114185.3 — (a) Linens that do not come in direct contact with food shall be laundered when they become wet, sticky, or visibly soiled.
• § 114185.4 — (a) Adequate and suitable space shall be provided for the storage of clean linens.
• § 114185.5 — (a) Laundry facilities on the premises of a food facility shall be used only for the washing and drying of items used in the operation of the establishment.
• § 114189 — The enforcement agency may monitor and enforce the potable drinking water standards in the California Safe Drinking Water Act (Chapter 4 commencing with Section 116275) for purposes of enforcing this
• § 114189.1 — Chemicals used as boiler water additives shall meet the requirements specified in 21 C.
• § 114190 — All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully op
• § 114192 — (a) Except as provided in subdivision (d), an adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
• § 114192.1 — (a) Water under pressure shall be permanently plumbed to all fixtures, equipment, and nonfood equipment that are required to use water, except for water supplied to nonpermanent food facilities.
• § 114193 — (a) All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall be dra
• § 114193.1 — An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be
• § 114195 — (a) The water source and system shall be of sufficient capacity to meet the peak water demands of the food facility.
• § 114197 — Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
• § 114199 — Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice, shall be sloped to an outlet that allows f
• § 114201 — (a) If provided, a grease trap or grease interceptor shall not be located in a food or utensil handling area unless specifically approved by the enforcement agency.
• § 114205 — (a) Nonpermanent food facilities that handle nonprepackaged food shall be equipped with potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided.
• § 114207 — Materials that are used in the construction of potable water and wastewater tanks and appurtenances shall be safe, durable, corrosion-resistant, nonabsorbent, and finished to have a smooth, easily cle
• § 114209 — Potable water tanks and wastewater tanks shall be sloped to an outlet that ensures complete drainage of the tank and designed and constructed so as to be easily and completely drained.
• § 114211 — (a) The water system shall be designed and constructed using materials that enable water to be introduced without contamination.
• § 114213 — (a) Any potable water or wastewater tank mounted within a mobile food facility or mobile support unit shall have an air vent overflow provided in a manner that will prevent potential flooding of the i
• § 114215 — Hoses used in conjunction with nonpermanent food facilities shall meet all of the following requirements: (a) A hose used for conveying potable water from a water tank shall be: (1) Safe.
• § 114217 — (a) A potable water tank of sufficient capacity to furnish an adequate quantity of potable water for food preparation, warewashing, and handwashing purposes shall be provided for nonpermanent food fac
• § 114219 — A potable water tank shall be enclosed from the filling inlet to the discharge outlet and emptied to ensure complete drainage of the tank.
• § 114221 — (a) Water tanks shall be designed with an access port for inspection and cleaning.
• § 114223 — A fitting with “V” type threads on a water tank inlet or outlet shall be allowed only when a hose is permanently attached.
• § 114225 — (a) Potable water tanks shall be installed in a manner that will allow water to be filled with an easily accessible inlet.
• § 114227 — A filter that does not pass oil or oil vapors shall be installed in the air supply line between the compressor and potable water system when compressed air is used to pressurize the water tank system.
• § 114229 — If not in use, a potable water tank and hose inlet and outlet fitting shall be protected using a cap and keeper chain, quick disconnect, closed cabinet, closed storage tube, or other approved protecti
• § 114231 — A nonpermanent food facility’s potable water tank inlet shall be three-fourths inch in inner diameter or less and provided with a hose connection of a size or type that will prevent its use for any ot
• § 114233 — A water tank, pump, and hoses shall be flushed and sanitized before being placed in service after construction, repair, modification, and periods of nonuse.
• § 114235 — A person shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented.
• § 114238 — A water tank, pump, and hoses used for conveying potable water shall not be used for any other purpose.
• § 114239 — (a) Potable water tanks may be constructed in a manner that will allow for a potable water tank to be removed from within the nonpermanent food facility compartments for refilling or replacing.
• § 114240 — (a) Wastewater tanks shall be of a capacity commensurate with the level of food handling activity.
• § 114241 — (a) Wastewater tanks may be constructed in a manner that will allow the wastewater tank to be removed from within the approved nonpermanent food facility compartments for replacing.
• § 114242 — Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
• § 114244 — (a) Each food facility shall be provided with any facilities and equipment necessary to store or dispose of all waste material.
• § 114245 — (a) An area designated for refuse, recyclables, returnables, and a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and
• § 114245.1 — (a) All refuse, recyclables, and returnables shall be kept in nonabsorbent, durable, cleanable, leakproof, and rodentproof containers and shall be contained so as to minimize odor and insect developme
• § 114245.2 — Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a cov
• § 114245.3 — If located within the food facility, a storage area for refuse, recyclables, and returnables shall meet the requirements for floors, walls, ceilings, and vermin exclusion as specified in this part.
• § 114245.4 — If provided, an outdoor storage area or enclosure used for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be easily cleanable,
• § 114245.5 — Receptacles and waste handling units for refuse and recyclables shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is
• § 114245.6 — (a) Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service an
• § 114245.7 — (a) Except as specified in subdivision (b), suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning
• § 114250 — Clean toilet rooms in good repair shall be provided and conveniently located and accessible for use by employees during all hours of operation.
• § 114250.1 — (a) Food facilities located within amusement parks, stadiums, arenas, food courts, fairgrounds, and similar premises shall not be required to provide toilet facilities for employee use within each foo
• § 114252 — In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provide
• § 114252.1 — (a) Except as specified in subdivision (b), light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is nonprepackaged ready-to-eat food, clean equipment, utensils, a
• § 114254 — Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
• § 114254.1 — (a) Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer’s label.
• § 114254.2 — (a) Except as specified in subdivision (b), poisonous or toxic materials shall be stored or displayed so they can not contaminate food, equipment, utensils, linens, and single-use articles by separati
• § 114254.3 — A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, or single-use articles.
• § 114256 — (a) Areas designated for employees to eat and drink shall be located so that food, equipment, linens, and single-use articles are protected from contamination.
• § 114256.1 — (a) Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.
• § 114256.2 — Medicines that are in a food facility for the employees’ use shall be labeled and stored so as to prevent the contamination of food, equipment, utensils, linens, and single-use articles.
• § 114256.4 — First aid supplies that are in a food facility for the employees’ use shall be labeled with a legible manufacturer’s label and stored in a kit or a container that is located to prevent the contaminati
• § 114257 — All premises of a food facility shall be kept clean fully operative, and in good repair.
• § 114257.1 — The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
• § 114259 — A food facility shall at all times be constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and
• § 114259.1 — The premises of each food facility shall be kept free of vermin.
• § 114259.2 — Passthrough window service openings shall be limited to 216 square inches each.
• § 114259.3 — (a) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
• § 114259.4 — (a) Except as specified in subdivision (b), food employees shall not care for or handle animals that may be present, such as patrol dogs, service animals, or pets that are allowed as specified in subd
• § 114259.5 — (a) Except as specified in this section, live animals may not be allowed in a food facility.
• § 114265 — All permanent food facilities shall meet the applicable requirements in Chapters 1 to 8, inclusive, and Chapter 13, unless specifically exempted from any of these provisions.
• § 114266 — (a) Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meet the minimum standards as prescribed by this part.
• § 114268 — (a) Except in sales areas and as otherwise specified in subdivision (d), the floor surfaces in all areas in which food is prepared, prepackaged, or stored, where any utensil is washed, where refuse or
• § 114268.1 — (a) Except as specified in subdivision (b), only dustless methods of cleaning such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compou
• § 114269 — (a) Upon new construction or extensive remodeling, floor drains shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment are us
• § 114271 — (a) Except as provided in subdivision (b), the walls and ceilings of all rooms shall be of a durable, smooth, nonabsorbent, and easily cleanable surface.
• § 114272 — Mats and duckboards shall be designed to be removable and easily cleanable.
• § 114276 — (a) A permanent food facility shall provide clean toilet facilities in good repair for use by employees.
• § 114279 — (a) At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located for the cleaning of mops or similar wet floor clean
• § 114281 — A room, area, or cabinet separated from any food preparation or storage area, or warewashing or storage area shall be provided for the storage of cleaning equipment and supplies.
• § 114282 — After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
• § 114285 — (a) Except as specified in subdivision (b), a private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters shall not be used fo
• § 114286 — (a) No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
• § 114289 — (a) Notwithstanding any law to the contrary, a permanent food facility that has less than 300 square feet of display area and that sells only prepackaged food that is not potentially hazardous food sh
• § 114289.5 — The enforcement agency may recover the costs of investigation and enforcement of this article.
• § 114294 — (a) All mobile food facilities and mobile support units shall meet the applicable requirements in Chapter 1 (commencing with Section 113700) to Chapter 8 (commencing with Section 114250), inclusive, a
• § 114295 — (a) Except as specified in subdivision (b), all mobile food facilities shall operate in conjunction with a commissary, mobile support unit, or other facility approved by the enforcement agency.
• § 114297 — (a) Mobile food facilities shall be cleaned and serviced at least once daily during an operating day.
• § 114299 — (a) Except as specified in subdivision (c), the business name or name of the operator, city, state, ZIP Code, and name of the permitholder, if different from the name of the food facility, shall be le
• § 114301 — (a) Except to the extent that an alternative construction standard is explicitly prescribed by this section, construction standards for mobile food facilities that are subject to Part 2 (commencing wi
• § 114303 — (a) Employee entrance doors to food preparation areas shall be self-closing and kept closed when not in use.
• § 114305 — (a) During operation, no food intended for retail shall be conveyed, held, stored, displayed, or served from any place other than a mobile food facility, except for the restocking of product in a mann
• § 114306 — (a) A single operating site mobile food facility is restricted to produce, prepackaged food, and limited food preparation.
• § 114307 — Mobile food facilities that operate at community events and that remain fixed during food preparation and its hours of operation may: (a) Include a staffed counter that serves hot and cold beverages a
• § 114309 — (a) Mobile food facilities and mobile support units shall be exempt from the requirements of Sections 114250, 114256.
• § 114311 — Mobile food facilities not under a valid permit as of January 1, 1997, from which nonprepackaged food is sold shall provide handwashing facilities.
• § 114313 — (a) Except as specified in subdivisions (b) and (c), a mobile food facility where nonprepackaged food is cooked, blended, or otherwise prepared shall provide a warewashing sink with at least three com
• § 114314 — (a) Handwashing sinks and warewashing sinks for unenclosed mobile food facilities shall be an integral part of the primary unit or on an approved auxiliary conveyance that is used in conjunction with
• § 114315 — (a) A food facility shall be operated within 200 feet travel distance of an approved and readily available toilet and handwashing facility, or as otherwise approved by the enforcement agency, to ensur
• § 114317 — The exterior of a mobile food facility and the surrounding area, as relating to the operation of food service, shall be maintained in a sanitary condition.
• § 114319 — (a) Spare tires, related automotive equipment, or special tools relating to the mechanical operation of the mobile food facility shall not be stored in the food preparation or food storage areas.
• § 114321 — Mobile food facilities that are occupied during normal business operations shall have a clear, unobstructed height over the aisleway portion of the unit of at least 74 inches from floor to ceiling, an
• § 114322 — Compressor units that are not an integral part of food equipment, auxiliary engines, generators, and similar equipment shall be installed in an area that is completely separated from food preparation
• § 114323 — (a) A first-aid kit shall be provided and located in a convenient area in an enclosed case.
• § 114325 — (a) Except on a mobile food facility that only utilizes the water for handwashing purposes, a water heater or an instantaneous heater capable of heating water to a minimum of 120ºF, interconnected wit
• § 114326 — All commissaries and other approved facilities servicing mobile support units, mobile food facilities, and vending machines shall meet the applicable requirements in this part and any of the following
• § 114327 — (a) Mobile support units shall be subject to plan review and be approved by the enforcement agency.
• § 114328 — (a) A catering operation shall meet the applicable requirements in Chapters 1 (commencing with Section 113700) to 8 (commencing with Section 114250), inclusive, and Chapter 13 (commencing with Section
• § 114328.1 — (a) A host facility shall meet the applicable requirements in Chapter 1 (commencing with Section 113700), Chapter 2 (commencing with Section 113728), all general food safety requirements described in
• § 114332 — This article governs sanitation requirements for nonprofit charitable temporary food facilities.
• § 114332.1 — Nonprofit charitable temporary food facilities may operate up to four times annually.
• § 114332.2 — (a) Except where all food and beverage is prepackaged, handwashing and warewashing facilities approved by the enforcement officer shall be provided for nonprofit charitable temporary food facilities.
• § 114332.3 — (a) No potentially hazardous food or beverage stored or prepared in a private home may be offered for sale, sold, or given away from a nonprofit charitable temporary food facility.
• § 114332.4 — The enforcement officer may establish additional structural or operational requirements as necessary to ensure that food is of a safe and sanitary quality.
• § 114332.5 — Open-air barbecue facilities may be operated adjacent to nonprofit charitable temporary food facilities, and shall be subject to the requirements of Article 9 (commencing with Section 114185).
• § 114332.7 — Nothing in this article shall prevent a local enforcement agency from performing inspections of, or requiring permits for, any nonprofit charitable temporary food facility to ensure compliance with fo
• § 114333 — (a) (1) Except as specified in subdivision (b), a limited service charitable feeding operation shall not provide food service unless it has registered with the local enforcement agency in a manner pre
• § 114333.1 — Nothing in this chapter is intended to replace or supersede a permit for any food facility when required by the local enforcement agency pursuant to any other law.
• § 114333.2 — The local enforcement agency may recover the reasonable regulatory costs of the administration, implementation, investigation, and enforcement of this chapter from a limited service charitable feeding
• § 114335 — (a) Temporary food facilities that operate at a swap meet are limited to only prepackaged nonpotentially hazardous food and whole uncut produce, and shall meet the applicable requirements in Chapter 1
• § 114337 — The name of the facility, city, state, ZIP Code, and name of the operator shall be legible and clearly visible to patrons.
• § 114339 — (a) No home canned or home processed foods shall be permitted within a temporary food facility.
• § 114341 — (a) Notwithstanding Section 113984, all food preparation at a community event shall be conducted within the temporary food facility or other approved food facility.
• § 114343 — (a) Except as otherwise provided in Section 113996, during operating hours of the temporary food facility, potentially hazardous food may be held at a temperature not to exceed 45°F for up to 12 hours
• § 114345 — Temporary food facilities may include a staffed counter that serves hot and cold beverages and ice that are not potentially hazardous food and that are dispensed from approved bulk dispensing units.
• § 114347 — Temporary food facilities that handle nonprepackaged food shall provide floors constructed of concrete, asphalt, tight wood, or other similar cleanable material kept in good repair.
• § 114349 — (a) Temporary food facilities shall be equipped with overhead protection for all food preparation, food storage, and warewashing areas.
• § 114351 — (a) Notwithstanding Section 114095, a warewashing sink may be shared by no more than four temporary food facilities that handle nonprepackaged food if the sink is centrally located and is adjacent to
• § 114353 — (a) Except as provided in subdivision (b), a temporary food facility shall provide only single-use articles for use by the consumer.
• § 114354 — (a) Food-related and utensil-related equipment used in conjunction with a temporary food facility shall be approved by the enforcement agency.
• § 114355 — Ice used for refrigeration purposes shall not be used for consumption in food or beverages.
• § 114356 — (a) Notwithstanding Section 114047, during periods of operation, supplies and nonpotentially hazardous food, in unopened containers may be stored adjacent to the temporary food facility or in unopened
• § 114358 — (a) Notwithstanding Section 113953, handwashing facilities for temporary food facilities that operate for three days or less may include a container capable of providing a continuous stream of water f
• § 114359 — (a) At least one toilet facility for each 15 employees shall be provided within 200 feet of each temporary food facility.
• § 114361 — Temporary food facilities that operate for more than one day shall be cleaned and serviced by methods approved by the enforcement agency.
• § 114363 — Based upon local environmental conditions, location, and other similar factors, the enforcement officer may establish additional structural or operational requirements, or both, as necessary to ensure
• § 114365 — (a) (1) (A) A “Class A” cottage food operation shall not be open for business unless it is registered with the local enforcement agency and has submitted a completed, self-certification checklist appr
• § 114365.2 — A cottage food operation that is registered or has a permit issued pursuant to Section 114365 shall be considered a restricted food service facility for purposes of, and subject to, Sections 113953.
• § 114365.5 — (a) The department shall adopt and post on its Internet Web site a list of nonpotentially hazardous foods and their ethnic variations that are approved for sale by a cottage food operation.
• § 114365.6 — (a) The State Public Health Officer shall provide technical assistance, and develop, maintain, and deliver commodity-specific training related to the safe processing and packaging of cottage food prod
• § 114367 — The governing body of a city, county, or city and county that is designated as the enforcement agency, as defined in Section 113773, may authorize, by ordinance or resolution, within its jurisdiction
• § 114367.1 — (a) A microenterprise home kitchen operation, as defined in Section 113825, shall be considered a restricted food service facility for purposes of, and subject to all applicable requirements of, Chapt
• § 114367.2 — (a) A microenterprise home kitchen operation shall not be open for business unless it has obtained a permit issued from the enforcement agency.
• § 114367.3 — (a) Notwithstanding any other law, a microenterprise home kitchen operation shall only be subject to the three following types of inspections by the enforcement agency: (1) A routine inspection for th
• § 114367.4 — (a) (1) A city, county, or city and county shall not prohibit the operation of, require a permit to operate, require a rezone of the property for, or levy any fees on, or impose any other restriction
• § 114367.5 — (a) A person delivering food on behalf of a microenterprise home kitchen operation with a permit issued pursuant to Section 114367.
• § 114367.6 — (a) An internet food service intermediary that lists or promotes a microenterprise home kitchen operation on its internet website or mobile application shall meet all of the following requirements: (1
• § 114368 — A compact mobile food operation, as defined in subdivision (c) of Section 113831, shall meet the applicable requirements of Chapter 10 (commencing with Section 114294), except as provided in this chap
• § 114368.1 — (a) Any compact mobile food operation with 25 square feet or less of display area from which only prepackaged nonpotentially hazardous food and whole uncooked produce is sold is exempt from the requir
• § 114368.2 — (a) Compact mobile food operations shall conduct only limited food preparation, as defined in Section 113818.
• § 114368.3 — (a) (1) A permitted cottage food operation or microenterprise home kitchen operation may serve as a commissary or mobile support unit for up to two compact mobile food operations if the cottage food o
• § 114368.4 — (a) Except as provided in subdivision (b), a compact mobile food operation that is approved for limited food preparation that prepares raw meat, raw poultry, or raw fish is subject to warewashing and
• § 114368.5 — (a) Upon receipt of complete, easily readable plans drawn to scale, and specifications satisfactory to the enforcement agency, an enforcement agency may preapprove a standard plan for a standardized o
• § 114368.6 — A compact mobile food operation is exempt from Section 113947.
• § 114368.7 — A compact mobile food operation is exempt from the requirements of Section 114315 if the compact mobile food operation operates with multiple employees or operators and the compact mobile food operati
• § 114368.8 — (a) Notwithstanding subdivision (a) of Section 114395, a violation of this part by an operator or employee of a compact mobile food operation is punishable only by an administrative fine.
• § 114370 — Certified farmers’ markets shall meet the applicable general sanitation requirements in Section 113980 and as provided in this chapter.
• § 114371 — Certified farmers’ markets shall meet all of the following requirements: (a) All food shall be stored at least six inches off the floor or ground or under any other conditions that are approved.
• § 114373 — Raw shell eggs may be stored and displayed without refrigeration if all of the following conditions are met: (a) The eggs were produced by poultry owned by the seller and collected on the seller’s pro
• § 114375 — Farm stands shall be in conformity with the definition and provisions of Section 113778.
• § 114376 — (a) A community food producer may sell or provide whole uncut fruits or vegetables, or unrefrigerated shell eggs, directly to the public, to a permitted food facility, or a cottage food operation if t
• § 114376.5 — (a) An enforcement officer, as defined in Section 113774, may enter into and inspect the operations of a community food producer or gleaner in response to a food safety recall or food safety complaint
• § 114378 — A fishermen’s market shall meet the applicable requirements of Chapter 1 (commencing with Section 113700), Chapter 2 (commencing with Section 113728), Chapter 3 (commencing with Section 113945), Chapt
• § 114378.1 — (a) Fish sold in a fishermen’s market shall be raw and may be displayed whole, eviscerated, or packaged by an onsite permitted temporary food facility or permitted food facility.
• § 114378.2 — A fishermen’s market shall meet all of the following requirements: (a) Each fishermen’s market food booth shall post the name of the fisherman, vessel or farm, and acceptable market name of fish sold
• § 114378.3 — (a) A permit application and site plan shall be submitted to the enforcement agency at least two weeks prior to the operation of a fishermen’s market.