California uniform retail food facilities law
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California UNIFORM Retail Food Facilities Law. Article 1: General Provisions. State standards to overrule local procedures Food Manager Certification ServSafe, Experior, National Registry of Food Safety Professionals, Dietary Manager’s Association, SuperSafe Mark Sixty (60) days to comply

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Article 1 general provisions l.jpg
Article 1: General Provisions

  • State standards to overrule local procedures

  • Food Manager Certification

    • ServSafe, Experior, National Registry of Food Safety Professionals, Dietary Manager’s Association, SuperSafe Mark

    • Sixty (60) days to comply

    • Renewed every three (3) years

  • Rendering requirements (except restaurants)


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Article 2: Definitions

  • Defines terms used throughout the CURFFL

  • Reduces interpretive differences


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Article 3: Plan Review and Permits

  • Plans must be submitted

    • Scale

    • Approved if not rejected within 20 days

  • Permit requirements

    • Valid health permit posted

    • Permits non-transferable

    • Penalty not to exceed 3 times the permit fee


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Article 4: Enforcement and Inspection

  • Outlines authority- right to inspect

  • Impound authority

    • Food, equipment, utensils

    • Resolution within 30 days

  • Responsibility

    • Management, owner, or operator

    • Misdemeanor penalty ($25-$1000) or 6 months in jail


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Article 4: Enforcement and Inspection

  • Standardized criteria

    • Improper holding temps

    • Inadequate cooking

    • Poor hygiene

    • Contaminated equipment

    • Unsafe sources

  • Major and Minor classifications

  • Inspection report posting


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Article 5: Permit Suspension or Revocation

  • Written notice to comply

  • Acts or omissions

  • Hearing

  • Notice of decision


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Article 5: Permit Suspension or Revocation

  • Must close if permit suspended or revoked

  • Immediate closure

    • Food infection/ intoxication

    • Disease transmission

    • Other hazardous condition


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Article 6: General Sanitation Requirements

  • Approved Sources

    • “tailgate party”

  • Alcohol containing confections

Food must be protected from contamination, spoilage, or adulteration


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Article 7: Sanitation Requirements for Food Facilities

  • Holding PHF

    • At or below 41°F

    • At or above 140°F

    • thermometer

  • Exceptions

    • At or below 45°F

  • “Diligent”preparation

    • 2-hour max at ambient temperature

    • 4-Hour total preparation time


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Article 7: Sanitation Requirements for Food Facilities

  • Korean Rice Cakes

    • Room temperature storage for 24 hours- then destroy

    • Rice powder, salt, sugar, seeds, oil, dried beans, nuts, dried fruits, pumpkin

    • No animal products or fats


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Article 7: Sanitation Requirements for Food Facilities

  • Lauren-Beth Rudolph Act (1997)

    • Minimum cooking temperatures

      • Ground meats: 157°F

      • Eggs: 145°F

      • Pork: 145°F

      • Fish, Lamb: 140°F

      • Poultry/ stuffed foods: 165°F

    • Reheat in microwave to 165°F

  • Thermometers

    • Refrigerator (location inside)

    • Probe

      • +/- 2°F


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Article 7: Sanitation Requirements for Food Facilities

  • Proper THAWING of PHF

    • In refrigerator

    • Under cold running water (75°F)

    • Part of cooking process

    • Microwave on “Defrost”

  • No refreezing


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Article 7: Sanitation Requirements for Food Facilities

  • Holding raw shell eggs

    • At 45°F

    • Unrefrigerated

      • 4 day max. since packing

      • Not previously refrigerated

      • Temperature does not exceed 90°F

      • “REFRIGERATE AFTER PURCHASE” label

      • Date of packing on container


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Article 7: Sanitation Requirements for Food Facilities

  • Chinese- style Roast Duck

    • Abdominal cavity is cleaned

    • Duck is marinated

    • Cavity is closed prior to cooking

    • Duck is roasted at 350 º F for 60 minutes

  • Raw duck-2hrs / cooked duck- 4 hrs


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Article 7: Sanitation Requirements for Food Facilities

  • Cooling PHF

    • 140 º F to 70 º F within two hours

    • 70 º F to 41 º F within four hours

  • Methods of rapid cooling

    • Ice bath

    • Chill sticks

    • Small portions

    • Ice as ingredient

    • Frequent stirring

    • Special equipment


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Article 7: Sanitation Requirements for Food Facilities

  • Inspection on receipt

    • Delivery Inspection considerations

    • Shellfish tags for 90 days

  • Donated food

  • Private retail- Yes and No


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Article 7: Sanitation Requirements for Food Facilities

  • FOOD HANDLERS

    • Contamination potential

    • HANDWASHING:

      • How

      • When

      • Cross-contamination

    • Bare-hand vs. gloves


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Article 7: Sanitation Requirements for Food Facilities

  • Signs

    • Hand washing

    • No Smoking

  • Communicable diseases

  • Pesticides

  • Waste disposal

  • Live animals

Please

No Smoking


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Article 7: Sanitation Requirements for Food Facilities

  • “All food facilities and all equipment, utensils, and facilities shall be kept clean, fully operative, and in good repair”.

  • HACCP

    • Highly specialized food monitoring program

      • Allows for food modification (acidification, curing, etc.)

      • Critical control points

      • HACCP plans


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Article 7: Sanitation Requirements for Food Facilities

  • Date coding (FIFO)

  • Commercial grade equipment/ utensils

    • American National Standards Institute

    • NSF

  • Sulfites


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Article 7: Sanitation Requirements for Food Facilities

  • Wash-rinse-sanitize

  • Manual Sanitizing

    • Chlorine: 100 ppm/ 30 seconds

    • Quaternary ammonium: 200 ppm./ 60 seconds

    • Iodine: 25 ppm./ 60 seconds


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Article 7: Sanitation Requirements for Food Facilities

  • Mechanical Sanitizing

    • Chemical dishwasher (50 ppm Cl)

    • High-temperature 180°F (165°F)


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Article 8: Sanitation Requirements for Food Establishments

  • Food storage

    • 6” off the floor

    • Bulk storage

    • Labels


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Article 8: Sanitation Requirements for Food Establishments

  • Cleaning vs. Sanitizing

  • Multi-service utensils

  • Equipment

  • Food contact surfaces

    • Sanitize often

    • Ready to eat/ beef or lamb/ fish/ pork/ poultry


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Article 8: Sanitation Requirements for Food Establishments

  • When to sanitize equipment/ utensils

    • Change in animal flesh type

    • Raw animal flesh/ ready to eat

    • Raw fruit & veggies/ PHF

    • Before use of temperature device

    • Anytime contamination may have occurred


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Article 8: Sanitation Requirements for Food Establishments

  • Water supply

    • HOT and COLD

    • Potable

  • Backflow protection


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Article 8: Sanitation Requirements for Food Establishments

  • Plumbing Issues

    • All liquid waste to sewer or septic

    • Indirect connections (2X diam. of inlet pipe)

      • Evaporators

    • EXEMPTION: utensil washing sinks (1996)

    • Floor sinks


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Article 8: Sanitation Requirements for Food Establishments

  • Toilet facilities

    • 20,000 sq. ft.- public access

    • Soap, towels or blowers

    • No storage

  • Employee storage


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Article 8: Sanitation Requirements for Food Establishments

  • Mechanical Ventilation

    • Remove gases, grease, smoke, heat

    • Increase employee comfort

  • Type I and Type II hoods


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Article 8: Sanitation Requirements for Food Establishments

  • Enclosure requirements

  • Walls, floors, and ceilings

    • Dining rooms, offices, receiving areas, bars, B&B’s

  • Flooring specifications


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Article 8: Sanitation Requirements for Food Establishments

  • Lighting

    • Adequate

    • Shatter protection

  • Sleeping accommodations

    • Small operations try to cut costs


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Article 9: Open- Air Barbeques

  • Reasonable protection from contamination

  • Restrooms within 200 sq. ft.

  • If permanent- impervious floor to 5 ft.


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Article 10: Vending Machines

  • Owner I.D.

  • Cleaning record

  • Refrigeration

  • Annual health permit


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Article 11: Mobile Food Facilities

  • Limited menu/ practices

  • Prepackaged vs. unpackaged

  • Construction issues

  • Set up

  • OMFF’s


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Article 13: Temporary Food Facilities

  • Approved sources

    • Holding exceptions

  • Operator I.D.

  • Operational

    • Hand washing

    • Food protection


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Article 14: Produce Stands

  • THREE walls

  • Trimmed produce/ shell eggs

  • Food 18” from ground

  • Grown and sold from home?


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Article 15: Certified Farmer’s Market

  • All food 6 inches from ground

  • NO food preparation- Sampling only

    • Plastic gloves

    • Potable water

    • Temperatures

    • Samples covered


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Article 16: Swap Meets

  • No food preparation

  • Pre-packaged non-perishables

  • Approved mobile food units


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Article 17: Satellite Distribution Facilities

  • Amusement park kiosk

  • Prepackaged or central food facility

  • Full enclosure not required


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Article 18: Restricted Food Service Transient Occupancy Establishments

  • Bed and Breakfast

  • Intent of Law

  • Utensil sanitizing


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Article 19: Food Facility Donations Establishments

  • No liability for donated foods

Article 20: Other Facilities

  • Child Day Care Facilities

  • Community Care Facilities

  • Residential Care for the Elderly


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