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California UNIFORM Retail Food Facilities Law

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California UNIFORM Retail Food Facilities Law - PowerPoint PPT Presentation


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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
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)
article 2 definitions
Article 2: Definitions
  • Defines terms used throughout the CURFFL
  • Reduces interpretive differences
article 3 plan review and permits
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
article 4 enforcement and inspection
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
article 4 enforcement and inspection6
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
article 5 permit suspension or revocation
Article 5: Permit Suspension or Revocation
  • Written notice to comply
  • Acts or omissions
  • Hearing
  • Notice of decision
article 5 permit suspension or revocation8
Article 5: Permit Suspension or Revocation
  • Must close if permit suspended or revoked
  • Immediate closure
    • Food infection/ intoxication
    • Disease transmission
    • Other hazardous condition
article 6 general sanitation requirements
Article 6: General Sanitation Requirements
  • Approved Sources
    • “tailgate party”
  • Alcohol containing confections

Food must be protected from contamination, spoilage, or adulteration

article 7 sanitation requirements for food facilities
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
article 7 sanitation requirements for food facilities11
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
article 7 sanitation requirements for food facilities12
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
article 7 sanitation requirements for food facilities13
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
article 7 sanitation requirements for food facilities14
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
article 7 sanitation requirements for food facilities15
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
article 7 sanitation requirements for food facilities16
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
article 7 sanitation requirements for food facilities17
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
article 7 sanitation requirements for food facilities18
Article 7: Sanitation Requirements for Food Facilities
  • FOOD HANDLERS
    • Contamination potential
    • HANDWASHING:
      • How
      • When
      • Cross-contamination
    • Bare-hand vs. gloves
article 7 sanitation requirements for food facilities19
Article 7: Sanitation Requirements for Food Facilities
  • Signs
    • Hand washing
    • No Smoking
  • Communicable diseases
  • Pesticides
  • Waste disposal
  • Live animals

Please

No Smoking

article 7 sanitation requirements for food facilities20
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
article 7 sanitation requirements for food facilities21
Article 7: Sanitation Requirements for Food Facilities
  • Date coding (FIFO)
  • Commercial grade equipment/ utensils
    • American National Standards Institute
    • NSF
  • Sulfites
article 7 sanitation requirements for food facilities22
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
article 7 sanitation requirements for food facilities23
Article 7: Sanitation Requirements for Food Facilities
  • Mechanical Sanitizing
    • Chemical dishwasher (50 ppm Cl)
    • High-temperature 180°F (165°F)
article 8 sanitation requirements for food establishments
Article 8: Sanitation Requirements for Food Establishments
  • Food storage
    • 6” off the floor
    • Bulk storage
    • Labels
article 8 sanitation requirements for food establishments25
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
article 8 sanitation requirements for food establishments26
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
article 8 sanitation requirements for food establishments27
Article 8: Sanitation Requirements for Food Establishments
  • Water supply
    • HOT and COLD
    • Potable
  • Backflow protection
article 8 sanitation requirements for food establishments28
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
article 8 sanitation requirements for food establishments29
Article 8: Sanitation Requirements for Food Establishments
  • Toilet facilities
    • 20,000 sq. ft.- public access
    • Soap, towels or blowers
    • No storage
  • Employee storage
article 8 sanitation requirements for food establishments30
Article 8: Sanitation Requirements for Food Establishments
  • Mechanical Ventilation
    • Remove gases, grease, smoke, heat
    • Increase employee comfort
  • Type I and Type II hoods
article 8 sanitation requirements for food establishments31
Article 8: Sanitation Requirements for Food Establishments
  • Enclosure requirements
  • Walls, floors, and ceilings
    • Dining rooms, offices, receiving areas, bars, B&B’s
  • Flooring specifications
article 8 sanitation requirements for food establishments32
Article 8: Sanitation Requirements for Food Establishments
  • Lighting
    • Adequate
    • Shatter protection
  • Sleeping accommodations
    • Small operations try to cut costs
article 9 open air barbeques
Article 9: Open- Air Barbeques
  • Reasonable protection from contamination
  • Restrooms within 200 sq. ft.
  • If permanent- impervious floor to 5 ft.
article 10 vending machines
Article 10: Vending Machines
  • Owner I.D.
  • Cleaning record
  • Refrigeration
  • Annual health permit
article 11 mobile food facilities
Article 11: Mobile Food Facilities
  • Limited menu/ practices
  • Prepackaged vs. unpackaged
  • Construction issues
  • Set up
  • OMFF’s
article 13 temporary food facilities
Article 13: Temporary Food Facilities
  • Approved sources
    • Holding exceptions
  • Operator I.D.
  • Operational
    • Hand washing
    • Food protection
article 14 produce stands
Article 14: Produce Stands
  • THREE walls
  • Trimmed produce/ shell eggs
  • Food 18” from ground
  • Grown and sold from home?
article 15 certified farmer s market
Article 15: Certified Farmer’s Market
  • All food 6 inches from ground
  • NO food preparation- Sampling only
    • Plastic gloves
    • Potable water
    • Temperatures
    • Samples covered
article 16 swap meets
Article 16: Swap Meets
  • No food preparation
  • Pre-packaged non-perishables
  • Approved mobile food units
article 17 satellite distribution facilities
Article 17: Satellite Distribution Facilities
  • Amusement park kiosk
  • Prepackaged or central food facility
  • Full enclosure not required
article 18 restricted food service transient occupancy establishments
Article 18: Restricted Food Service Transient Occupancy Establishments
  • Bed and Breakfast
  • Intent of Law
  • Utensil sanitizing
article 19 food facility donations
Article 19: Food Facility Donations
  • 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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