Health and Safety Code — Part 13 | HSC — United States — California law | Esheria

Health and Safety Code

Part 13 of 87 · provisions 2,401–2,600

This section says the act is to be known as the Health and Safety Code.

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The Legislature states findings supporting a unified, single-payer-style health care financing system for all Californians. The State Department of Health Services is renamed the State Department of Health Care Services, and its retained functions continue with the renamed department. The Director of Health Care Services is appointed by the Governor with Senate confirmation, the director receives a salary set by law, and the Governor may appoint up to two chief deputies on the director’s recommendation. The director has the powers of a department head under the cited Government Code chapter. The Department of Health Services has a Division of Rural Health, and that division must administer specified chapters and sections.

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Provisions of Health and Safety Code

Showing 200 of 17,333

  1. 113953.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Handwashing facilities must be provided and maintained in specific locations and conditions, with set spacing and water-temperature requirements, unless an exception or alternate facility is allowed.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113953. (a) Handwashing facilities shall be provided within or adjacent to toilet rooms. The number of handwashing facilities required shall be in accordance with local building and plumbing codes. (b) (1) Except as otherwise provided in Section 114358, food facilities constructed or extensively remodeled after January 1, 1996, that handle nonprepackaged food, shall provide facilities exclusively for handwashing in food preparation areas and in warewashing areas that are not located within or immediately adjacent to food preparation areas. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. (2) The handwashing facility shall be separated from the warewashing sink by a metal splashguard with a height of at least 6 inches, that extends from the back edge of the drainboard to the front edge of the drainboard, the corners of the barrier to be rounded. No splashguard is required if the distance between the handwashing sink and the warewashing sink drainboards is 24 inches or more. (c) Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. (d) An automatic handwashing facility may be installed and used in accordance with the manufacturer’s instructions. (e) Notwithstanding subdivision (b), the enforcement agency may allow handwashing facilities other than those required by this section when it deems that the alternate facilities are adequate. (Amended by Stats. 2009, Ch. 571, Sec. 24. (SB 241) Effective October 11, 2009.)
  2. 113953.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Handwashing facilities must stay clean, unobstructed, and available for employee use, and may only be used for handwashing.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113953.1. (a) A handwashing facility shall be clean, unobstructed, and accessible at all times for employee use. (b) A handwashing facility shall not be used for purposes other than handwashing. (c) Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (d) Notwithstanding subdivision (c), a warewashing sink may be used for handwashing as specified in Section 114125. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  3. 113953.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Handwashing facilities must have dispensers with handwashing cleanser and either sanitary single-use towels or a heated-air hand drying device nearby.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113953.2. A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility: (a) Handwashing cleanser. (b) Sanitary single-use towels or a heated-air hand drying device. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  4. 113953.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food employees and all employees must wash hands thoroughly at specified times and may use certain alternative handwashing or glove procedures only under stated conditions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. (b) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands. (c) A food facility may incorporate an alternate glove use procedure in which double gloves are worn to handle raw animal proteins. The loose-fitting outer glove shall be removed in a manner to prevent cross-contamination of the tight-fitting inner glove before the inner glove is used as a barrier to bare hand contact with ready-to-eat food. (Amended by Stats. 2021, Ch. 155, Sec. 5. (AB 831) Effective January 1, 2022.)
  5. 113953.4.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Certain hand antiseptics must meet FDA or federal food-safety requirements, be used only on properly cleaned hands, and hand-dip solutions must be kept clean and at least 100 mg/l chlorine.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiveness. (2) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Antiseptic Health-Care Drug Products as an antiseptic handwash. (b) In addition to the requirements of subdivision (a), the hand antiseptic used as a topical application, hand antiseptic solution used as a hand dip, or hand antiseptic soap shall meet either one of the following requirements: (1) Have components that are exempted from the requirement of being listed in federal Food Additive regulations as specified in 21 CFR 170.39– Threshold of regulation for substances used in food-contact articles. (2) Comply with, and be listed in, either of the following federal regulations: (A) 21 CFR 178 – Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a Food Additive with conditions of safety use. (B) 21 CFR 182 – Substances Generally Recognized as Safe, 21 CFR 184 – Direct Food Substances Affirmed as Generally Recognized as Safe, or 21 CFR 186 – Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with food. (c) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap that meets the requirements of subdivisions (a) and (b) shall be applied only to hands that are cleaned in a manner described in Section 113953.3. (d) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the requirements of subdivision (b), the hand antiseptic or hand antiseptic solution used as a hand dip may be used only if its use is either of the following: (1) Followed by thorough hand rinsing in clean water before hand contact with food directly or with the use of gloves. (2) Limited to situations where bare hands do not come in direct contact with food. (e) A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/l chlorine. (Repealed and added by Stats. 2007, Ch. 96, Sec. 15. Effective July 20, 2007.)
  6. 113953.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    A handwashing sign or poster must be posted at every handwashing sink used by food employees, and it must be easy for food employees to see.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 visible to food employees. (b) This section does not apply to toilet rooms in guestrooms of restricted food service facilities. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  7. 113961.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food employees must limit bare-hand contact with ready-to-eat food and use nonlatex utensils, with a narrow hand-cleaning exception in an approved food preparation area.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113961. (a) Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form. (b) Food employees shall use nonlatex utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements, to assemble ready-to-eat food or to place ready-to-eat food on tableware or in other containers. However, food employees may assemble or place on tableware or in other containers ready-to-eat food in an approved food preparation area without using utensils if hands are cleaned in accordance with Section 113953.3. (c) Food that has been served to the consumer and then wrapped or prepackaged at the direction of the consumer shall be handled only with utensils. These utensils shall be properly sanitized before reuse. (Amended by Stats. 2019, Ch. 254, Sec. 2. (SB 677) Effective January 1, 2020.)
  8. 113963.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    A food employee in a food facility may wash their hands every 30 minutes and whenever needed.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Handwashing [113952 - 113963] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 additionally as needed. (Added by Stats. 2020, Ch. 45, Sec. 2. (AB 1867) Effective September 9, 2020.)
  9. 113967.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Employees must not do anything that may contaminate or adulterate food, food-contact surfaces, or utensils.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113967. No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. (Amended by Stats. 2007, Ch. 96, Sec. 17. Effective July 20, 2007.)
  10. 113968.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food employees must keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113968. Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  11. 113969.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food employees who prepare, serve, or handle food or utensils must wear hair restraints, unless an exception in subdivision (b) applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 and worn to effectively keep their hair from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles. (b) This section does not apply to food employees, such as counter staff who only serve beverages and wrapped or prepackaged foods, hostesses, and wait staff, if they present a minimal risk of contaminating nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles. (Amended by Stats. 2009, Ch. 571, Sec. 25. (SB 241) Effective October 11, 2009.)
  12. 113971.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food employees must wear clean outer clothing.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Personal Cleanliness [113967 - 113971] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113971. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-use articles. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  13. 113973.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Employees must wear single-use nonlatex gloves in specified situations and follow glove-changing and use limits; latex gloves are prohibited in food facilities and retail food establishments.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, such as a wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed. (b) Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required by this part. Single-use gloves shall not be washed. (c) If used, single-use gloves shall be used for only one task, such as working with ready-to-eat food or with raw food of animal origin, used for no other purpose, and shall be discarded when damaged or soiled, or when interruptions in the food handling occur. (d) Except as specified in subdivision (e), nonlatex, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used only with food that is subsequently cooked as specified in Section 114004, such as frozen food or a primal cut of meat. (e) Nonlatex, slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove. (f) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked. (g) The use of latex gloves is prohibited in food facilities and retail food establishments. Types of nonlatex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl. (Amended by Stats. 2019, Ch. 254, Sec. 3. (SB 677) Effective January 1, 2020.)
  14. 113974.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food employees with certain uncontrolled respiratory symptoms must not handle exposed food or touch clean equipment, utensils, linens, or unwrapped single-use utensils while at work in a food facility.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 controlled by medication, shall not work with exposed food; clean equipment, utensils, or linens; or unwrapped single-use utensils. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  15. 113975.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Employees with open or draining wounds must not handle food unless the section’s wound-covering rules are followed.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113975. (a) Except as provided in subdivision (b), an employee who has a wound that is open or draining shall not handle food. (b) A food employee who has a wound is restricted from food handling unless the food employee complies with all of the following: (1) If the wound is located on the hand or wrist, an impermeable cover, such as a finger cot or stall, shall protect the wound. A single-use glove shall be worn over the impermeable cover. (2) If the wound is located on exposed portions of the arms, an impermeable cover shall protect the wound. (3) If the wound is located on other parts of the body, a dry, durable, tight-fitting bandage shall cover the wound. (4) For purposes of this section, a wound also includes a cut, sore, rash, or lesion. (Added by Stats. 2013, Ch. 556, Sec. 11. (AB 1252) Effective January 1, 2014.)
  16. 113976.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A tasting utensil must be thrown away after first use, or it must be washed, rinsed, and sanitized before any further tasting or other use.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 pursuant to Chapter 5 (commencing with Section 114095) between tastings and before any other use. (Amended by Stats. 2009, Ch. 571, Sec. 26. (SB 241) Effective October 11, 2009.)
  17. 113977.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Employees may eat, drink, or use tobacco only in designated areas, and food employees may drink from a closed beverage container if it is handled to prevent contamination.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 linens; unwrapped single-use articles; or other items needing protection cannot result. (b) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, nonprepackaged food, and food-contact surfaces. (Amended by Stats. 2007, Ch. 96, Sec. 18. Effective July 20, 2007.)
  18. 113978.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities must post a “no smoking” sign in food preparation, food storage, and warewashing areas.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 3. Management and Personnel [113945 - 113978] ( Chapter 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Hygienic Practices [113973 - 113978] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113978. Food facilities shall have a “no smoking” sign posted in the food preparation, food storage, and warewashing areas. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  19. 113980.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food must be handled so it stays pure, free from adulteration and spoilage, protected from contamination, and fit for human consumption.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 obtained from approved sources; shall be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption; and shall conform to the applicable provisions of the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)). (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  20. 113982.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food transported through a third-party delivery platform must meet cleanliness, contamination, temperature, and packaging rules, with some exceptions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 constructed of a smooth, washable, impervious material capable of withstanding frequent cleaning. (2) The food holding area shall be constructed and operated so that no liquid wastes can drain onto any street, sidewalk, or premises. (3) Except as provided in subdivision (a) of Section 113996, potentially hazardous food shall be maintained at the required holding temperatures. (b) (1) Ready-to-eat food delivered through a third-party food delivery platform shall be transported in a manner that meets all of the following requirements: (A) The interior floor, sides, and top of the food holding area shall be clean and capable of withstanding frequent cleaning. (B) Ready-to-eat food shall be protected from contamination in accordance with Section 113980. (C) The food shall be maintained at holding temperature necessary to prevent spoilage. (2) All bags or containers in which ready-to-eat foods are being transported or delivered from a food facility to a customer through a third-party food delivery platform shall be closed by the food facility with a tamper-evident method prior to the food deliverer, who transports and delivers ready-to-eat food for the third-party food delivery platform, taking possession of the ready-to-eat food. (3) Enforcement officers may recover from a third-party food delivery platform reasonable costs that are associated with the enforcement of this section against food deliverers who transport and deliver ready-to-eat food for the third-party food delivery platform. (c) (1) This section shall not apply to the transportation of prepackaged nonpotentially hazardous foods. (2) Paragraph (2) of subdivision (b) shall not apply to food transported as part of a charitable feeding program or food being donated to a food bank, as defined in Section 113783. (Amended by Stats. 2020, Ch. 105, Sec. 2. (AB 3336) Effective January 1, 2021.)
  21. 113984.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food preparation areas must have adequate counter space, be in an enclosed facility unless limited preparation is allowed, use cleaned and sanitized surfaces and suitable utensils, and provide overhead protection; mobile food facilities may face extra requirements.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 113984. (a) Adequate and suitable counter space shall be provided for all food preparation operations. (b) Except as specified in subdivision (c), food preparation shall be conducted within a fully enclosed food facility. (c) Limited food preparation shall be conducted within a food compartment or as approved by the enforcement agency. Subject to subdivision (g), this subdivision does not require an additional food compartment when adding ingredients to a beverage or dispensing into a serving container when the beverage is prepared for immediate service in response to an individual consumer order. (d) Food shall be prepared with suitable utensils and on surfaces that, prior to use, have been cleaned, rinsed, and sanitized as specified in Section 114117 to prevent cross-contamination. (e) Overhead protection shall be provided above all food preparation, food display, warewashing, and food storage areas. (f) All food shall be thawed, washed, sliced, and cooled within an approved fully enclosed food facility. (g) Based upon local environmental conditions, location, and other similar factors, the enforcement officer may establish additional structural or operational requirements, or both, for mobile food facilities as necessary to ensure that foods, food-contact surfaces, and utensils are of a safe and sanitary quality. (Amended by Stats. 2015, Ch. 615, Sec. 7. (AB 226) Effective January 1, 2016.)
  22. 113984.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A permitholder may allow consumers to access a food facility through the food preparation area if the required food-preparation and separation conditions are met.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 of contamination by a space of at least three feet from the consumer and in areas that are separate from raw or undercooked foods. The route of access shall be separated from the required space by a rail or wall at least three feet high or otherwise clearly delineated. (Amended by Stats. 2007, Ch. 96, Sec. 21. Effective July 20, 2007.)
  23. 113986.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food must be protected from cross-contamination by separating different foods during transport, storage, preparation, holding, and display, using one or more listed methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, and display from raw ready-to-eat food, including other raw food of animal origin such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as produce, and cooked ready-to-eat food in any of the following ways: (A) Using separate equipment of each type. (B) Arranging each type of food in equipment so that cross-contamination of one type with another is prevented. (C) Preparing each type of food at different times or in separate areas. (D) Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings. (E) Cleaning hermetically sealed containers of food of visible soil before opening. (F) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (G) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 114055. (H) Separating fruits and vegetables before they are washed, as specified in Section 113992, from ready-to-eat food. (2) Except when combined as ingredients, separating types of raw foods of animal origin from each other during transportation, storage, preparation, holding, and display in the following ways: (A) Using separate equipment for each type. (B) Arranging each type of food in equipment so that cross-contamination of one type with another is prevented. (C) Preparing each type of food at different times or in separate areas. (D) Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings. (E) Cleaning hermetically sealed containers of food of visible soil before opening. (F) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (G) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 114055. (H) Separating fruits and vegetables before they are washed, as specified in Section 113992, from ready-to-eat food. (b) Subparagraph (D) of paragraph (2) of subdivision (a) of this section shall not apply to any of the following: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption. (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks. (3) Whole, uncut, processed meats, such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks. (4) Food being cooled as specified in subdivision (b) of Section 114002.1. (5) Shellstock. (Amended by Stats. 2009, Ch. 571, Sec. 29. (SB 241) Effective October 11, 2009.)
  24. 113988.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food employees may not apply sulfiting agents to fresh fruits and vegetables intended for raw consumption, or to any potentially hazardous food.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) A food employee may not apply sulfiting agents to fresh fruits and vegetables intended for raw consumption, or to any potentially hazardous food. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  25. 113990.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Ice used to cool food-contact surfaces, packaged foods, or equipment must not be used as food.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 used as food. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  26. 113992.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Produce must be thoroughly washed in potable water before it is cut, mixed, cooked, served, or offered as ready-to-eat food, unless the consumer is meant to wash it before eating or subdivision (b) applies. Chemicals used to wash or peel produce must meet 21 C.F.R. 173.315.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Protection from Contamination [113980 - 113992] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 ready-to-eat form, except as specified in subdivision (b) and except when intended for washing by the consumer before consumption. (b) Chemicals used to wash or peel produce shall meet the requirements specified in 21 C.F.R. 173.315. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  27. 113996.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    This section sets temperature rules for potentially hazardous food, with exceptions for certain preparation and transport situations and a special rule for serving lines and salad bars.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 under Section 114000, or as otherwise provided in this section, potentially hazardous food shall be maintained at or above 135°F, or at or below 41°F. (b) Roasts cooked to a temperature and for a time specified in subdivision (b) of Section 114004 shall be held at a temperature of 130°F or above. (c) The following foods may be held at or below 45°F: (1) Raw shell eggs. (2) Unshucked live molluscan shellfish. (3) Pasteurized milk and pasteurized milk products in original, sealed containers. (4) Potentially hazardous foods held for dispensing in vending machines. (5) Potentially hazardous foods held for sampling at a certified farmers’ market. (6) Potentially hazardous foods held during transportation. (d) Potentially hazardous foods held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. For purposes of this subdivision, a display case shall not be deemed to be a serving line. (Amended by Stats. 2009, Ch. 571, Sec. 30. (SB 241) Effective October 11, 2009.)
  28. 113998.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

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    If potentially hazardous food is taken out of its required holding temperature for preparation, that preparation may not last more than two cumulative hours before the food is returned to the proper temperature.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 return to the specified holding temperatures. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  29. 11400.

    ## Health and Safety Code - HSC ## DIVISION 10. UNIFORM CONTROLLED SUBSTANCES ACT [11000 - 11651] ( Division 10 repealed and added by Stats. 1972, Ch. 1407. ) ## CHAPTER 6.5. Analogs [11400 - 11401] ( Chapter 6.5 added by Stats. 1988, Ch. 712, Sec. 4. )

    Verify source ↗

    The Legislature states that controlled substance analogs are to be treated like the controlled substances they resemble for penalty purposes under Chapter 6.

    ## Health and Safety Code - HSC ## DIVISION 10. UNIFORM CONTROLLED SUBSTANCES ACT [11000 - 11651] ( Division 10 repealed and added by Stats. 1972, Ch. 1407. ) ## CHAPTER 6.5. Analogs [11400 - 11401] ( Chapter 6.5 added by Stats. 1988, Ch. 712, Sec. 4. ) ## 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 being circumvented by the commission of those acts with respect to analogs of specified controlled substances which have, are represented to have, or are intended to have effects on the central nervous system which are substantially similar to, or greater than, the controlled substances classified in Sections 11054 and 11055 and the synthetic cannabinoid compounds defined in Section 11357.5, of which they are analogs. These analogs have been synthesized by so-called “street chemists” and imported into this state from other jurisdictions as precursors to, or substitutes for, controlled substances and synthetic cannabinoid compounds, due to the nonexistence of applicable criminal penalties. These analogs present grave dangers to the health and safety of the people of this state. Therefore, it is the intent of the Legislature that a controlled substance or controlled substance analog, as defined in Section 11401, be considered identical, for purposes of the penalties and punishment specified in Chapter 6 (commencing with Section 11350), to the controlled substance in Section 11054 or 11055 or the synthetic cannabinoid compound defined in Section 11357.5 of which it is an analog. (Amended by Stats. 2017, Ch. 561, Sec. 113. (AB 1516) Effective January 1, 2018.)
  30. 114000.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

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    If a food facility uses time instead of temperature to control food safety, it must follow four-hour handling rules and keep written procedures available. Time-only control is not allowed for raw eggs in licensed health care facilities and public or private school cafeterias.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the following shall occur: (1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. (3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded. (4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. (b) Time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs in the following food facilities: (1) Licensed health care facilities. (2) Public and private school cafeterias. (Amended by Stats. 2007, Ch. 96, Sec. 24. Effective July 20, 2007.)
  31. 114002.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Potentially hazardous food must be cooled quickly to safe temperatures, with specific time and temperature limits, unless a stated exception applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135ºF to 41°F or below within six hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within two hours. (c) Potentially hazardous food shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (d) Except as specified in subdivision (e), a potentially hazardous food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier as specified in Section 114037 shall be cooled within four hours to 41°F or less. (e) Pasteurized milk in original, sealed containers, pasteurized milk products in original, sealed containers, raw shell eggs, and unshucked live molluscan shellfish need not comply with subdivision (c) or (d) if these foods are placed immediately upon their receipt in refrigerated equipment that maintains an ambient temperature of 45°F or less. (Amended by Stats. 2009, Ch. 571, Sec. 31. (SB 241) Effective October 11, 2009.)
  32. 114002.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Potentially hazardous foods must be rapidly cooled using the section’s time-and-temperature criteria and one or more approved cooling methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 methods based on the type of food being cooled: (1) Placing the food in shallow pans. (2) Separating the food into smaller or thinner portions. (3) Using rapid cooling equipment. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. (8) In accordance with an HACCP plan adopted pursuant to this part. (9) Utilizing other effective means that have been approved by the enforcement agency. (b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and stirred as necessary to evenly cool a liquid or a semi-liquid food. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  33. 114004.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities must cook raw animal foods to specified temperatures and times, unless a stated exception applies. The section also allows certain raw or undercooked foods to be served only if detailed conditions are met.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 temperature and for a time that complies with the following methods based on the food that is cooked: (1) The following shall be heated to a minimum internal temperature of 145 degrees Fahrenheit or above for 15 seconds: (A) Raw shell eggs that are broken and prepared in response to a consumer’s order and for immediate service. (B) Except as specified in paragraph (2) or (3) of subdivision (a) or subdivision (b) or (c), fish and meat, including game animals commercially raised for food. (2) The following foods shall be heated to a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or the temperature specified in the following chart that corresponds to the holding time: (A) Ratites and mechanically tenderized and injected meats. (B) The following foods, if they are comminuted: fish, meat, and game animals commercially raised for food as specified in subparagraph (B) of paragraph (1). (C) Raw eggs that are not prepared as specified in paragraph (1). Minimum Temperature (°F) Time 145 3 minutes 150 1 minute 158 < 1 second (instantaneous) (3) The following shall be heated to a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds: (A) Poultry. (B) Baluts. (C) Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites. (D) Stuffing containing fish, meat, poultry, or ratites. (E) Pasta and any other food stuffed with fish, meat, poultry, or ratites. (F) Wild game animals. (b) Whole beef roasts, corned beef roasts, pork roasts, lamb roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following: (1) In an oven that is preheated to the temperature specified for the roast’s weight in the following chart and that is held at that temperature: Oven Type Oven Temperature Based on Roast Weight Less than 10 lbs 10 lbs or more Still Dry 350°F or more 250°F or more Convection 325°F or more 250°F or more High Humidity* 250°F or less 250°F or less *Relative humidity greater than 90 percent for at least 1 hour measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidity. (2) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: Temperature (°F) Time* in Minutes Temperature (°F) Time* in Seconds 130 112 147 134 131 89 149 85 133 56 151 54 135 36 153 34 136 28 155 22 138 18 157 14 140 12 158 0 142 8 144 5 145 4 * Holding time may include postoven heat rise. (c) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if all of the following conditions are satisfied: (1) The food facility serves a population that is not a highly susceptible population. (2) The steak is labeled to indicate that it meets the definition of “whole-muscle, intact beef” as specified in subdivision (c) of Section 114021. (3) The steak is cooked on both the top and bottom to a surface temperature of 145 degrees Fahrenheit or above and a cooked color change is achieved on all external surfaces. (d) A raw animal food such as raw egg, raw fish, raw marinated fish, raw molluscan shellfish, or steak tartare, or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in subdivision (c), may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either of the following conditions are satisfied: (1) All of the following requirements are met: (A) As specified in paragraph (1) or (2) of subdivision (e) of Section 114091, the food facility serves a population that is not a highly susceptible population. (B) The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat. (C) The consumer is informed pursuant to Section 114093 to ensure its safety, the food should be cooked as specified in subdivision (a) or (b). (2) The department grants a variance from subdivision (a) or (b) pursuant to Section 114417 based on a HACCP plan that satisfies all of the following conditions: (A) It is submitted by the permitholder and approved pursuant to Sections 114417.1 and 114417.3. (B) It documents scientific data or other information showing that a lesser time and temperature regimen results in safe food. (C) It verifies that equipment and procedures for food prepared and training of food employees at the food facility meet the conditions of the variance. (Amended by Stats. 2016, Ch. 195, Sec. 9. (SB 1067) Effective January 1, 2017.)
  34. 114008.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Raw foods of animal origin cooked in a microwave oven must be rotated or stirred during cooking, covered, heated to 165°F in all parts, and left covered for at least two minutes after cooking.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 of heat. (b) Be covered to retain surface moisture. (c) Be heated to a temperature of at least 165°F in all parts of the food. (d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  35. 11401.

    ## Health and Safety Code - HSC ## DIVISION 10. UNIFORM CONTROLLED SUBSTANCES ACT [11000 - 11651] ( Division 10 repealed and added by Stats. 1972, Ch. 1407. ) ## CHAPTER 6.5. Analogs [11400 - 11401] ( Chapter 6.5 added by Stats. 1988, Ch. 712, Sec. 4. )

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    This section defines when a substance is treated as a controlled substance analog, and lists specific exclusions.

    ## Health and Safety Code - HSC ## DIVISION 10. UNIFORM CONTROLLED SUBSTANCES ACT [11000 - 11651] ( Division 10 repealed and added by Stats. 1972, Ch. 1407. ) ## CHAPTER 6.5. Analogs [11400 - 11401] ( Chapter 6.5 added by Stats. 1988, Ch. 712, Sec. 4. ) ## 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 synthetic cannabinoid compound defined in Section 11357.5 of which it is an analog. (b) Except as provided in subdivision (c), the term “controlled substance analog” means either of the following: (1) A substance the chemical structure of which is substantially similar to the chemical structure of a controlled substance classified in Section 11054 or 11055 or a synthetic cannabinoid compound defined in Section 11357.5. (2) A substance that has, is represented as having, or is intended to have a stimulant, depressant, or hallucinogenic effect on the central nervous system that is substantially similar to, or greater than, the stimulant, depressant, or hallucinogenic effect on the central nervous system of a controlled substance classified in Section 11054 or 11055 or a synthetic cannabinoid compound defined in Section 11357.5. (c) The term “controlled substance analog” does not mean any of the following: (1) A substance for which there is an approved new drug application as defined under Section 505 of the federal Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 355) or that is generally recognized as safe and effective for use pursuant to Sections 501, 502, and 503 of the federal Food, Drug, and Cosmetic Act (21 U.S.C. Secs. 351, 352, and 353) and Section 330 and following of Title 21 of the Code of Federal Regulations. (2) With respect to a particular person, a substance for which an exemption is in effect for investigational use for that person under Section 505 of the federal Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 355), to the extent that the conduct with respect to that substance is pursuant to the exemption. (3) A substance, before an exemption as specified in paragraph (2) takes effect with respect to the substance, to the extent the substance is not intended for human consumption. (Amended by Stats. 2017, Ch. 561, Sec. 114. (AB 1516) Effective January 1, 2018.)
  36. 114010.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Fruits and vegetables cooked for hot holding must be cooked to at least 135ºF.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114010. Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  37. 114012.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Pasteurized eggs or pasteurized egg products must be used instead of raw shell eggs for certain foods, unless Section 114091 applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages that are not cooked as specified under Section 114004, nor included in Section 114093. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  38. 114014.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Cooked and refrigerated food prepared for immediate service in response to an individual consumer order may be served at any temperature.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114014. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  39. 114016.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food that is reheated for hot holding must reach specified temperatures and, in some cases, be handled in specific ways.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 temperature of at least 165°F for 15 seconds. (b) Except as specified under subdivision (c), potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and the food is rotated or stirred, covered, and allowed to stand covered for at least two minutes after reheating. (c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135ºF for hot holding. (d) Reheating for hot holding shall be done rapidly, and the time the food is between 41ºF and 165ºF shall not exceed two hours. (e) Remaining unsliced portions of roasts that are cooked as specified under Section 114004 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions as specified in Section 114004. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  40. 114018.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Frozen foods must be stored and displayed frozen, unless they are thawed under Section 114020.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114018. Frozen foods shall be stored and displayed in their frozen state unless being thawed in accordance with Section 114020. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  41. 114020.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Frozen potentially hazardous food may only be thawed using one of four listed methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Time and Temperature Relationships [113996 - 114020] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain. (c) In a microwave oven if immediately followed by immediate preparation. (d) As part of a cooking process. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  42. 114021.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food must come from lawful sources, and food prepared or stored in a private home generally cannot be sold in a food facility unless it comes from a registered or permitted cottage food operation.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114021. (a) Food shall be obtained from sources that comply with all applicable laws. (b) Food stored or prepared in a private home shall not be used or offered for sale in a food facility, unless that food is prepared by a cottage food operation that is registered or has a permit pursuant to Section 114365. (c) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked form that does not satisfy the conditions for service pursuant to Section 114093 shall satisfy all of the following conditions: (1) Either the food has been obtained from a food processing plant that, upon request by the purchaser, packages the steaks and labels them to indicate that the steak meets the definition of whole-muscle, intact beef, or is deemed acceptable by the enforcement agency based on other evidence, such as written buyer specifications or invoices, that indicate that the steaks meet the definition of whole-muscle intact beef. (2) If the food is individually cut in a food facility, all of the following conditions are satisfied: (A) The food is cut from whole-muscle intact beef that is labeled by a food processing plant as specified in paragraph (1). (B) The food is prepared so it remains intact. (C) If the food is packaged for undercooking in a food facility, the food is labeled as specified in paragraph (1). (Amended by Stats. 2016, Ch. 195, Sec. 10. (SB 1067) Effective January 1, 2017.)
  43. 114023.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food in a hermetically sealed container must come from an approved food processing plant or from a qualifying cottage food operation.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 operation that produces jams, jellies, and preserves and that is registered or has a permit pursuant to Section 114365. (Amended by Stats. 2012, Ch. 415, Sec. 11. (AB 1616) Effective January 1, 2013.)
  44. 114024.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Eggs, egg products, frozen milk products, and compliant milk products must be obtained pasteurized, with a stated exception for certain labeled prepackaged raw milk products.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114024. (a) Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized. (b) Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in 21 C.F.R. 135–Frozen Desserts. (c) Fluid and dry milk and milk products complying with Grade A standard as specified in law shall be obtained pasteurized. (d) This section shall not apply to properly labeled prepackaged raw milk and raw milk products obtained from an approved source and dispensed and sold at retail by the food facility in compliance with 17 CCR 11380. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  45. 114025.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Ice used as food or as a cooling medium must be made from potable water.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114025. Ice for use as a food or a cooling medium shall be made from potable water. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  46. 114027.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Fish received for sale or service must be commercially and legally caught or harvested.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114027. Fish that are received for sale or service shall be commercially and legally caught or harvested. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  47. 114029.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Molluscan shellfish must come from approved sources, and recreationally caught shellfish cannot be received for sale or service.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. (b) Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (c) Molluscan shellfish that are recreationally caught shall not be received for sale or service. (Amended by Stats. 2007, Ch. 96, Sec. 25. Effective July 20, 2007.)
  48. 114031.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Game animals must come from an approved source, and game animals listed as endangered or threatened cannot be received for sale or service. The enforcement agency may approve donated fish and game for eligible nonprofit meal service.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Food from Approved Sources [114021 - 114031] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114031. (a) Game animals shall be received from an approved source. (b) A game animal shall not be received for sale or service if it is a species of wildlife that is listed in 50 C.F.R. 17 Endangered and Threatened Wildlife and Plants or is listed as an endangered or threatened animal by the Department of Fish and Game. (c) The enforcement agency may approve the use of legally obtained donated fish and game by nonprofit organizations authorized to serve meals to indigent persons. (1) “Fish,” as used in this subdivision, shall be defined as that term is used in Section 45 of the Fish and Game Code. (2) “Game,” as used in this subdivision, means any game bird, as defined in Section 3500 of the Fish and Game Code, or game mammal, as defined in Section 3950 of the Fish and Game Code. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  49. 114035.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food must be inspected when received, and it may be accepted only if the inspection shows the food meets all listed safety and source conditions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114035. (a) Food shall be inspected as soon as practicable upon receipt and prior to any use, storage, or resale. (b) Food shall be accepted only if the inspection conducted upon receipt determines that the food satisfies all of the following: (1) Was prepared by and received from approved sources. (2) Is received in a wholesome condition. (3) Is received in packages that are in good condition and that protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (4) Is in containers and on pallets that are not infested with vermin or otherwise contaminated. (c) Potentially hazardous food shall be inspected for signs of spoilage and randomly checked for adherence to the temperature requirements as specified in Section 113996. (Amended by Stats. 2007, Ch. 96, Sec. 26. Effective July 20, 2007.)
  50. 114037.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    This section sets temperature rules for food when it is received, including cooling time limits and exceptions for some foods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 hours of receipt to a temperature at or below 41°F. (b) If a temperature other than 41°F for a potentially hazardous food is specified in law governing its distribution, the food may be received at the specified temperature and cooled as specified in subdivisions (d) and (e) of Section 114002. (c) Live molluscan shellfish shall not be accepted unless received at an internal temperature of 45°F or below, or, if received on the date of harvest, at a temperature above 45°F. (d) Potentially hazardous food that is received hot shall be at a temperature of 135ºF or above. (e) A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen and accepted only if there are not visible signs of thawing or refreezing. (f) Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  51. 114039.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Raw shucked shellfish must be packed in nonreturnable packages with a readable label showing specified seller information and date details.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 molluscan shellfish, and a “sell by” date or a “best if used by” date for packages with a capacity of less than one-half gallon, or the date shucked for packages with a capacity of one-half gallon or more. (b) A package of raw shucked shellfish that does not bear a label or that bears a label that does not contain all the information required by subdivision (a) shall be subject to impound pursuant to Section 114393. (Amended by Stats. 2007, Ch. 96, Sec. 27. Effective July 20, 2007.)
  52. 114039.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Shellstock must be kept in containers with legible source tags or labels, and those tags must list specific traceability information unless subdivision (c) applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. Except as specified by subdivision (c), on the harvester’s or dealer’s tag or label, the following information shall be listed in the following order: (1) The harvester’s or dealer’s name and address. (2) The harvester’s certification number as assigned by the authority and the original shellstock shipper’s certification number. (3) The date of harvesting. (4) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested. (5) The type and quantity of shellfish. (6) The following statement in bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.” (7) The dealer’s tag or label shall also indicate the original shipper’s certification number, including the abbreviation of the name of the state or country in which the shellfish are harvested. (b) A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information required under subdivision (a) shall be subject to impound pursuant to Section 114393. (c) If the harvester’s tag or label is designed to accommodate each dealer’s identification, individual dealer tags or labels need not be provided. (Amended by Stats. 2007, Ch. 96, Sec. 28. Effective July 20, 2007.)
  53. 114039.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    A food facility must receive shellstock that is reasonably clean and free of dead or badly broken shellfish, and must discard dead shellfish or shellstock with badly broken shells.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114039.2. When received by a food facility, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  54. 114039.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Molluscan shellfish generally may not be removed from their received container except right before sale or preparation for service, with specific exceptions for shellstock and shucked shellfish.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 service. (b) Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container. A quantity specified by a consumer may be removed from the display or display container and provided to the consumer if the source of the shellstock on display is identified as specified under Section 114039.1 and recorded as specified under Section 114039.4 and the shellstock are protected from contamination. (c) Shucked shellfish may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a consumer’s request if the labeling information for the shellfish on display as specified under Section 114039 is retained and correlated to the date when, or dates during which, the shellfish are sold or served and the shellfish are protected from contamination. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  55. 114039.4.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Shellstock tags must stay on the container until it is empty, and the source of shellstock sold or served must be kept for 90 days from harvest using approved records.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. (c) Notwithstanding subdivision (b), if shellstock are removed from their tagged or labeled container, the identity of the source of shellstock that are sold or served shall be maintained by doing the following: (1) Using a recordkeeping system as required under subdivision (b). (2) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, harvest dates, or growing areas as identified on the tag or label before being ordered by the consumer. (3) If shellstock are portioned and prepackaged, including a copy of the corresponding shellstock tag or properly labeling the package with the required shellfish information. (Amended by Stats. 2007, Ch. 96, Sec. 29. Effective July 20, 2007.)
  56. 114039.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Certain molluscan shellfish display tanks may not show shellfish for human consumption unless an exception applies, and tanks used to store and display such shellfish must be marked and operated under an HACCP plan.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 conspicuously marked so that it is obvious to the consumer that the shellfish are for display only. (b) Molluscan shellfish life support system display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in accordance with an HACCP plan as specified in Section 114419.1. Operation and maintenance shall ensure the following: (1) Water used with fish other than molluscan shellfish does not flow into the molluscan tank. (2) The safety and quality of the shellfish as they were received are not compromised by the use of the tank. (3) The identity of the source of the shellstock is retained as specified in Section 114039.4. (c) Molluscan shellfish life support system display tanks that were in operation prior to the effective date of this part need not comply with Section 114419. (Amended by Stats. 2007, Ch. 96, Sec. 30. Effective July 20, 2007.)
  57. 114041.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Shell eggs must be received clean and sound, and they must not exceed restricted egg tolerances for United States Consumer Grade B Standards.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Receipt of Food [114035 - 114041] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114041. (a) Shell eggs shall be received clean and sound. (b) Shell eggs shall not exceed the restricted egg tolerances for United States Consumer Grade B Standards. (Amended by Stats. 2009, Ch. 571, Sec. 35. (SB 241) Effective October 11, 2009.)
  58. 114047.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food storage must have adequate space and must be kept clean, dry, and protected from contamination, generally at least six inches above the floor, with specific storage exceptions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114047. (a) Adequate and suitable space shall be provided for the storage of food. (b) Except as specified in subdivisions (c), (d), and (e), food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. (c) Food in packages and working containers may be stored less than six inches above the floor on case lot handling equipment as specified under Section 114165. (d) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to moisture. (e) Temporary alternate food storage methods and locations may be approved by the local enforcement agency. (Amended by Stats. 2013, Ch. 556, Sec. 12. (AB 1252) Effective January 1, 2014.)
  59. 114049.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food may not be stored in listed unsanitary or contamination-prone locations.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114049. Food shall not be stored in any of the following ways: (a) In locker rooms. (b) In toilet rooms. (c) In dressing rooms. (d) In refuse rooms. (e) In mechanical rooms. (f) Under sewer lines that are not shielded to intercept potential drips. (g) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. (h) Under open stairwells. (i) Under other sources of contamination. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  60. 114051.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Working containers of food or food ingredients used in a food facility must be labeled with the food’s common name, unless the food is easily recognizable.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 sugar, shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  61. 114053.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food may not be stored in direct contact with ice or water in the situations described, with specific exceptions for certain produce, tofu, raw chicken, and raw fish.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 positioning in the ice or water. (b) Except as specified in subdivisions (c) and (d), nonprepackaged food may not be stored in direct contact with undrained ice. (c) Whole raw fruits or vegetables, cut raw vegetables, and tofu may be immersed in ice or water. (d) Raw chicken and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  62. 114055.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    A permitholder must keep certain returned, damaged, spoiled, or recalled food products separate from other food and supplies, and store them in designated areas.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Food Storage [114047 - 114055] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 that are separated from food, equipment, utensils, linens, and single-use articles. (b) All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  63. 114057.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Specialized Processing Methods [114057 - 114057.1] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food facilities must plainly date code certain potentially hazardous foods, and the label must say “Use By” with the month, day, and year.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Specialized Processing Methods [114057 - 114057.1] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 conditions shall be plainly date coded. The date coding shall state “Use By,” followed by the appropriate month, day, and year. (b) For purposes of this section, “partially cooked” means potentially hazardous foods that have not been sufficiently cooked to assure commercial sterility or fail to have barriers to prevent the growth of or toxin formation by Clostridium botulinum. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  64. 114057.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Specialized Processing Methods [114057 - 114057.1] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food facilities using reduced-oxygen packaging for certain foods must follow specific safety controls, including a HACCP plan, temperature controls, labeling, training, and limits on fish packaging.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 6. Specialized Processing Methods [114057 - 114057.1] ( Article 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum. (b) 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 have an approved HACCP plan that does all of the following: (1) Contains the information specified under Section 114419.1. (2) Identifies the food to be prepackaged. (3) Limits the food prepackaged to a food that does not support the growth of Clostridium botulinum because it complies with one of the following: (A) Has an aw of 0.91 or less. (B) Has a pH of 4.6 or less. (C) Is a meat or poultry product cured at a food processing plant regulated by the United States Department of Agriculture and is received in an intact package. (D) Is a food with a high level of competing organisms, such as raw meat or raw poultry. (4) Specifies methods for maintaining food at 41 degrees Fahrenheit or below. (5) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to maintain the food at 41°F or below and discard the food if within 30 calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption. (6) (A) Before July 1, 2026, limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first. (B) On and after July 1, 2026, limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original safety date is consistent with paragraph (2) of subdivision (a) of Section 82001 of the Food and Agricultural Code, whichever occurs first. (7) Includes operational procedures that prohibit contacting food with bare hands, identify a designated area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross-contamination and access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation, and delineate cleaning and sanitization procedures for food-contact surfaces. (8) Describes the training program that ensures that individuals responsible for the reduced-oxygen packaging operation understand the concepts required for a safe operation, the equipment and facilities, and the procedures specified under paragraph (7) and Section 114419.1. (c) Except for fish that is frozen before, during, and after packaging, a food facility shall not package fish using a reduced-oxygen packaging method. (d) A food facility is not required to have an HACCP plan if the food facility uses a reduced-oxygen packaging method to package hazardous food that always complies with the following standards with respect to packaging the hazardous food: (1) The food is labeled with the production time and date. (2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The food is removed from its package in the food facility within 48 hours after packaging. (e) A food facility that packages potentially hazardous foods using a cook-chill or sous vide process shall meet the requirements of Section 3-502.12 (D) of the Food Code published by the FDA. (Amended by Stats. 2024, Ch. 911, Sec. 3. (AB 660) Effective January 1, 2025.)
  65. 114060.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food on display must be protected from contamination, with limited exceptions for certain nuts and whole raw fruits and vegetables. Bulk nonprepackaged food may be sold in non-self-service containers only if it is served directly to the consumer and kept in clean, sanitary, covered or otherwise protected containers.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer’s mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. (b) Nonprepackaged food may be displayed and sold in bulk in other than self-service containers if both of the following conditions are satisfied: (1) The food is served by a food employee directly to a consumer. (2) The food is displayed in clean, sanitary, and covered, or otherwise protected, containers. (Amended by Stats. 2007, Ch. 96, Sec. 32. Effective July 20, 2007.)
  66. 114063.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Raw, nonprepackaged animal food may not be offered for consumer self-service, with specific exceptions; buffet and salad bar self-service setups must provide dispensing protection and be checked regularly by trained food employees.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. This subdivision does not apply to the following: (1) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish. (2) Ready-to-cook individual portions for immediate cooking and consumption on the premises, such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue, or raw, frozen shrimp, lobster, finfish, or scallop abductor muscle, or frozen breaded seafood. (b) Nonprepackaged food may be displayed in bulk for consumer self-service if all of the following conditions are satisfied: (1) Produce and food requiring further processing, except raw food of animal origin, may be displayed on open counters or in containers. (2) Except for salad bar and buffet-type food service, a label shall be conspicuously displayed in plain view of the consumer and securely attached to each self-service container, or in clear relationship to it, and shall contain the information required in Section 114089. (3) Nonfood items shall be displayed and stored in an area separate from food. (c) French style, hearth-baked, or hard-crusted loaves and rolls shall be considered properly wrapped if contained in an open-end bag of sufficient size to enclose the loaves or rolls. (d) Consumer self-service operations for ready-to-eat foods such as buffets and salad bars shall be provided with a suitable food dispensing utensil for each container displayed or effective dispensing methods that protect the food from contamination. (e) Consumer self-service operations such as buffets and salad bars shall be checked periodically on a regular basis by food employees trained in safe operating procedures. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  67. 114065.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    This section says enclosed service is not required for certain self-service bulk beverage dispensing operations if listed safety and sanitation conditions are met.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 operations that meet the following requirements: (a) The dispensing operation is installed contiguous with a permanent food facility and is operated by the food facility. (b) The beverages are dispensed from enclosed equipment that precludes exposure of the beverages until they are dispensed at the nozzles. The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled. (c) Ice and ice product are dispensed only from an ice product dispenser. Ice and ice product are not scooped or manually loaded into a dispenser out-of-doors. (d) Single-use utensils are protected from contamination and are individually wrapped or dispensed from approved sanitary dispensers. (e) The dispensing operations have overhead protection that fully extends over all equipment associated with the facility. (f) During nonoperating hours the dispensing operations are fully enclosed so as to be protected from contamination by vermin and exposure to the elements. (g) The permitholder of the permanent food facility demonstrates to the enforcement agency that adequate methods are in place to properly clean and sanitize the beverage dispensing equipment. (h) Beverage dispensing operations are in compliance with Section 113980 and have been approved by the enforcement agency. (i) Beverage dispensing operations are under the constant and complete control of the person in charge of the permanent food facility who is operating the dispensing equipment. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  68. 114067.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Satellite food service is allowed only under specified facility, sanitation, supervision, and permit conditions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114067. (a) Satellite food service is restricted to limited food preparation. (b) Satellite food service shall only be operated by a fully enclosed permanent food facility that meets the requirements for food preparation and service and that is responsible for servicing the satellite food service operation. (c) Before conducting satellite food service, the permitholder of the permanent food facility shall submit to the enforcement agency written standard operating procedures that include all of the following information: (1) All food products that will be handled and dispensed. (2) The proposed procedures and methods of food preparation and handling. (3) Procedures, methods, and schedules for cleaning utensils, equipment, structures, and for the disposal of refuse. (4) How food will be transported to and from the permanent food facility and the satellite food service operation, and procedures to prevent contamination of foods. (5) How potentially hazardous foods will be maintained in accordance with Section 113996. (d) All food preparation shall be conducted within a food compartment or fully enclosed facility approved by the enforcement officer. (e) Satellite food service areas shall have overhead protection that extends over all food handling areas. (f) Satellite food service operations that handle nonprepackaged food shall be equipped with approved handwashing facilities and warewashing facilities that are either permanently plumbed or self-contained. (g) Notwithstanding subdivision (f), the local enforcement agency may approve the use of alternative warewashing facilities. (h) During nonoperating hours and periods of inclement weather, food, food contact surfaces, and utensils shall be stored within any of the following: (1) A fully enclosed satellite food service operation. (2) Approved food compartments where food, food contact surfaces, and utensils are protected at all times from contamination, exposure to the elements, ingress of vermin, and temperature abuse. (3) A fully enclosed permanent food facility. (i) Satellite food service activities shall be conducted by and under the constant and complete control of the permitholder of the fully enclosed permanent food facility, or the duly contracted personnel of, or third-party providers to, the permitholder. (j) For purposes of permitting and enforcement, the permitholder of the permanent food facility and the permitholder of the satellite food service shall be the same. (k) A permitted food facility within any local jurisdiction that is subject to retail food operation restrictions related to a COVID-19 public health response may prepare and serve food as a temporary satellite food service without obtaining a separate satellite food service permit or submitting written operating procedures pursuant to subdivision (c). The written operating procedures shall be maintained onsite for review, upon request, by the local jurisdiction. (Amended by Stats. 2025, Ch. 469, Sec. 4. (AB 592) Effective January 1, 2026.)
  69. 114069.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

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    A food facility may display or sell only certain prepackaged foods or uncut produce outdoors, but only if listed conditions are met.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 overhead protection that extends over all food items. (b) Food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours. (c) Outdoor displays comply with Section 113980 and have been approved by the enforcement agency. (d) Outdoor displays are under the control of the permitholder of the fully enclosed food facility and are checked periodically on a regular basis. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  70. 114073.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Bulk milk container dispensing tubes must be cut diagonally so no more than one inch protrudes from the chilled dispensing head.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114073. Bulk milk container dispensing tubes shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  71. 114074.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    If preset tableware is exposed and unused, the extra settings must be removed when a consumer is seated or cleaned and sanitized before being used again.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Amended by Stats. 2007, Ch. 96, Sec. 33. Effective July 20, 2007.)
  72. 114075.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food employees and self-service consumers generally may not reuse soiled tableware, with limited exceptions for certain clean refilling practices.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 tableware, including single-use articles, soiled by the consumer, to provide second portions or refills. (b) Except as specified in subdivision (d), self-service consumers shall not be allowed to use soiled tableware, including single-use articles, to obtain additional food from the display and serving equipment. (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Drinking cups and containers may be reused by self-service consumers if refilling of a consumer’s drinking cup is done without contact between the pouring utensil and the lip contact area of the cup or container. (e) Personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified in subdivision (a). (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  73. 114077.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Condiments must be protected from contamination by using approved dispensing or packaging methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 designed for dispensing, or individual packages or portions. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  74. 114079.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Returned or unused food generally cannot be offered for human consumption, but there are exceptions for certain food transfers and school sharing/donation programs.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 human consumption. (b) A container of food that is not potentially hazardous may be transferred from one consumer to another if the food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine, or if the food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition, and if the food is checked periodically on a regular basis. (c) (1) A local educational agency may do both of the following to minimize waste and to reduce food insecurity: (A) Provide sharing tables where food service staff, pupils, and faculty may return appropriate food items consistent with subparagraph (B) and make those food items available to pupils during the course of a regular school meal time. (B) Allow the food placed on the sharing tables that is not taken by a pupil during the course of a regular school meal time in accordance with subparagraph (A) to be donated to a food bank or any other nonprofit charitable organization. (2) Donations of food or food made available to pupils during the course of a regular school meal time pursuant to paragraph (1) may include prepackaged, nonpotentially hazardous food with the packaging still intact and in good condition, whole uncut produce that complies with Section 113992 before donation, unopened bags of sliced fruit, unopened containers of milk that are immediately stored in a cooling bin maintained at 41 degrees Fahrenheit or below, and perishable prepackaged food if it is placed in a proper temperature-controlled environment. (3) When a local educational agency, pursuant to paragraph (1), makes food available to pupils during the course of a regular school meal time or donates food to a food bank or any other nonprofit charitable organization for distribution, the preparation, safety, and donation of food shall be consistent with Section 113980. (4) For purposes of this subdivision, “local educational agency” means a county office of education, school district, or charter school. (Amended by Stats. 2017, Ch. 285, Sec. 2. (SB 557) Effective January 1, 2018.)
  75. 114081.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Single-use articles must not be reused.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees, and by consumers if consumer self-service is provided. (c) Except as specified under subdivision (b), single-use articles that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (d) Single-use articles shall not be reused. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  76. 114083.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Soiled tableware must be removed from consumer eating and drinking areas and handled to avoid contaminating clean tableware, food, or food-contact surfaces.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 7. Food Display and Service [114060 - 114083] ( Article 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  77. 114087.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food offered for human consumption must be honestly presented and not mislead consumers; misleading additives, overwraps, lights, or other artificial means may not be used to disguise a food’s true appearance, color, or quality.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114087. (a) Food offered for human consumption shall be honestly presented in a way that does not mislead or misinform the consumer. (b) Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  78. 114088.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A food facility serving an unpackaged, unlabeled cottage food product must identify it to consumers as homemade.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 on the menu, menu board, or other location that would reasonably inform a consumer of its homemade status. (Added by Stats. 2012, Ch. 415, Sec. 12. (AB 1616) Effective January 1, 2013.)
  79. 114089.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Prepackaged food sold in a food facility must carry a compliant label, and certain bulk self-service food must be prominently labeled in view of the consumer.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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)), 21 C.F.R. 101-Food Labeling, 9 C.F.R. 317-Labeling, Marking Devices, and Containers, and 9 C.F.R. 381-Subpart N Labeling and Containers, and as specified under Sections 114039 and 114039.1. (b) Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor. (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling. (c) Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the consumer: (1) The manufacturer’s or processor’s label that was provided with the food. (2) A card, sign, or other method of notification that includes the information specified under paragraphs (1), (2), and (5) of subdivision (b). (Amended by Stats. 2009, Ch. 571, Sec. 37. (SB 241) Effective October 11, 2009.)
  80. 114089.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Bakery products generally must have protective wrapping with a label that meets Sherman Law labeling requirements, unless a stated exemption applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)). (b) Bakery products sold directly to a restaurant, catering service, retail bakery, or sold over the counter directly to the consumer by the manufacturer or bakery distributor shall be exempt from the labeling provisions of this section. (c) French style, hearth-baked, or hard-crusted loaves and rolls shall be considered properly wrapped if contained in an open-end bag that encloses the loaves or rolls. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  81. 114090.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    If law requires consumer warnings, they must be provided. Food facility or manufacturer dating information on foods must not be concealed or altered.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114090. (a) If required by law, consumer warnings shall be provided. (b) Food facility’s or manufacturer’s dating information on foods may not be concealed or altered. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  82. 114091.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

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    In licensed health care facilities and public or private school cafeterias, only specified pasteurized dairy and egg products may be served, certain foods cannot be reserved or sold ready-to-eat, and limited exceptions apply for some egg preparations and HACCP-controlled preparation.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Only pasteurized fluid and dry milk and milk products complying with Grade A standards as specified in law shall be served. (c) Pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages, and, except as specified in subdivision (e), recipes in which more than one egg is broken and the eggs are combined. (d) (1) Food shall not be reserved where the food was already served to patients or clients who are under contact precautions in medical isolation or quarantine or protective environment isolation. (2) Food shall not be reserved to a patient or client in protective environment isolation. (e) The following foods may not be served or offered for sale in a ready-to-eat form: (1) Raw foods of animal origin such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare. (2) A partially cooked food of animal origin, such as lightly cooked fish, rare meat, soft-cooked eggs, that is made from raw shell eggs, and meringue. (3) Raw seed sprouts. (f) Subdivision (c) does not apply in any of the following instances: (1) The raw eggs are combined immediately before cooking for one consumer’s serving at a single meal, cooked as specified under Section 114004, and served immediately, such as an omelet, soufflé, or scrambled eggs. (2) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread. (3) The preparation of the food is conducted under a HACCP plan that: (A) Identifies the food to be prepared. (B) Prohibits contacting ready-to-eat food with bare hands. (C) Includes specifications and practices that ensure salmonella enteritidis growth is controlled before and after cooking and is destroyed by cooking the eggs to an internal temperature of 145°F. (D) Contains the information specified under a HACCP plan, including procedures that control cross-contamination of ready-to-eat food with raw eggs, and delineate cleaning and sanitization procedures for food-contact surfaces. (E) Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used. (Amended by Stats. 2007, Ch. 96, Sec. 34. Effective July 20, 2007.)
  83. 114093.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    If a permitholder serves or sells certain animal foods raw or undercooked, the permitholder must warn consumers about the increased risk using a written disclosure and reminder.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, milk, pork, poultry, or shellfish, is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) and reminder pursuant to subdivision (c), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (b) “Disclosure” means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Repealed and added by Stats. 2016, Ch. 195, Sec. 13. (SB 1067) Effective January 1, 2017.)
  84. 114093.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities selling certain alcohol-containing confectionery over the counter to consumers must give written notice to the consumer.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 percent by weight shall provide written notice to the consumer of that fact. (b) The notice shall be prominently displayed or be provided in some other manner, as determined by the department. (c) The department shall adopt regulations to govern the notice required by this section in order to effectuate the purposes of this section. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  85. 114093.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Starting July 1, 2026, covered food facilities must give written allergen information for each menu item, and they may use menus or digital formats with an alternative option for customers who cannot access digital information.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 of major food allergens that the food facility knows or reasonably should know are contained as ingredients in each menu item. The food facility shall provide this information in either of the following manners: (1) Directly on the food facility’s menu. If the food facility elects to provide major food allergen information directly on its menu, the menu item shall be followed by a written statement below or immediately adjacent to the menu item indicating the major food allergens contained in the menu item. (2) (A) In a digital format, including, but not limited to, using a quick response (QR) code that links to the food facility’s digital menu. (B) If a food facility elects to provide the major food allergen information in a digital format, the food facility shall also use an alternative method to provide the information to customers who are not able to access the information in the digital format. For purposes of this subparagraph, “alternative method” includes, but is not limited to, any of the following: (i) A separate allergen-specific menu. (ii) An allergen chart. (iii) An allergen grid. (iv) An allergen booklet. (v) Other written materials. (b) A food facility required to provide major food allergen information pursuant to this section shall use either of the following when providing the information: (1) Common or usual names of the major food allergens. (2) Standardized pictograms to communicate the presence of major food allergens. (c) An enforcement agency may utilize either of the following methods to evaluate a food facility’s compliance with this section: (1) Visual verification of allergen disclosure. An enforcement officer may confirm that required allergen statements are displayed on printed menus, digital menus, or the alternative methods described in subparagraph (B) of paragraph (2) of subdivision (a). (2) Other reasonable methods of verification consistent with the intent of this section. (d) For purposes of this section, the following definitions apply: (1) “Major food allergen” has the same meaning as defined in Section 113820.5. (2) “Menu” has the same meaning as “menu or menu board,” as defined in Section 101.11 of Title 21 of the Code of Federal Regulations. (e) This section does not apply to prepackaged foods that are subject to federal labeling requirements for major food allergens pursuant to Section 343 of Title 21 of the United States Code. (f) This section does not apply to compact mobile food operations, as defined in Section 113831, or nonpermanent food facilities, as defined in Section 113839. (g) This section does not alter any duty that a food facility may have under existing law to reasonably ensure the safety of its patrons. (Added by Stats. 2025, Ch. 741, Sec. 2. (SB 68) Effective January 1, 2026.)
  86. 114094.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities covered by this section must follow the referenced federal requirements and regulations. Violations are infractions with fines that increase for repeat violations, and the section is enforced by the department or local enforcement agency.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 the United States Code and the regulations adopted pursuant thereto. (b) Notwithstanding the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875) of Division 104), and to the extent permitted by federal law: (1) Enforcement of this section shall be made pursuant to Section 113713. (2) (A) A violation of this section is, notwithstanding Section 114395, an infraction, punishable by a fine of not less than fifty dollars ($50) nor more than five hundred dollars ($500). A second violation within a five-year period from a prior violation shall be punishable by a fine of not less than one hundred dollars ($100) nor more than one thousand dollars ($1,000). For a third or subsequent violation within a five-year period, the fine shall be not less than two hundred fifty dollars ($250) nor more than two thousand five hundred dollars ($2,500). A food facility shall not be found to have committed a violation under this paragraph more than once during an inspection visit. (B) Alternatively, the enforcement agency may assess a civil penalty of an amount that is no less than or greater than the amounts specified for fines in this paragraph. (c) Except for the civil penalties authorized by this section, this section shall not be construed to create or enhance any claim, right of action, or civil liability that did not exist under state law prior to January 1, 2009, or limit any claim, right of action, or civil liability that otherwise existed under state law prior to January 1, 2009. The only enforcement mechanism of this section is the department or local enforcement agency, as set forth in Section 113713. (d) This section shall become operative only on and after the compliance date specified in the federal regulation implementing Section 343(q)(5)(H) of Title 21 of the United States Code. (Repealed and added by Stats. 2011, Ch. 415, Sec. 3. (SB 20) Effective January 1, 2012. Added section operative on date prescribed by its own provisions.)
  87. 114094.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Retail food facilities must not sell or offer for sale infant formula or baby food after the “use by” date when that date is required on the packaging.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 4. General Food Safety Requirements [113980 - 114094.5] ( Chapter 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 8. Consumer Information [114087 - 114094.5] ( Article 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 defined in Section 109930, and federal regulations adopted pursuant to the federal act, including, but not limited to, Section 107.20 of Title 21 of the Code of Federal Regulations. (b) Notwithstanding Section 114395, any retail food facility that violates this section is guilty of an infraction, punishable by a fine of not more than ten dollars ($10) per day for each item sold or offered for sale after the “use by” date. The fine shall be calculated based upon the number of days past the “use by” date that the product is either found being offered for sale, or if the product is sold, the date of sale as established by evidence of the proof of purchase, including, but not limited to, a sales receipt. (c) An enforcement agency may assess administrative penalties on a retail food facility that violates this section in the amount of ten dollars ($10) per day for each item sold or offered for sale, in addition to other penalties authorized by law. (d) For purposes of this section, the following definitions shall apply: (1) “Baby food” shall have the meaning given to “baby foods” in paragraph (c) of Section 407.81 of Title 40 of the Code of Federal Regulations. (2) “Infant formula” shall have the meaning given in subdivision (z) of Section 321 of Title 21 of the United States Code. (Added by Stats. 2011, Ch. 681, Sec. 2. (AB 688) Effective January 1, 2012.)
  88. 114095.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Certain food facilities must provide manual methods to clean and sanitize utensils.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 114099. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  89. 114097.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food-contact surfaces and multiservice utensils must be washed so soils are removed or loosened, using manual or mechanical methods as needed.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 of detergents containing wetting agents and emulsifiers, acid, alkaline, or abrasive cleaners, hot water, brushes, scouring pads, high pressure sprays, or ultrasonic devices. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  90. 114099.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Manual warewashing sinks must have three compartments and two integral drainboards, unless a stated exception applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 and utensils. (b) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are not designed to be washed in a warewashing sink, alternate approved methods as specified in Section 114099.3 shall be followed. (c) A two compartment sink that is in use on January 1, 1996, need not be replaced when used as specified in Section 114099.3. The enforcement officer shall approve the continued use of a two-compartment sink even upon replacement if the installation of a three-compartment sink would not be readily achievable and where other approved sanitation methods are used. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  91. 114099.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    During manual or mechanical warewashing, food debris on equipment and utensils must be scraped off into a waste disposal unit, scupper, or garbage receptacle; if needed for effective cleaning, utensils and equipment must be preflushed, presoaked, or scrubbed with abrasives.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  92. 114099.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Manual warewashing must use a three-compartment sink, keep the washing solution at the required temperature, rinse utensils in clear water before sanitizing, and follow Section 114099.6 for sanitization methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114099.2. (a) Notwithstanding Section 114099, manual warewashing shall be accomplished by using a three-compartment sink. (b) The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified by the manufacturer on the cleaning agent manufacturer’s label instructions or as provided in writing by the manufacturer. (c) The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. (d) Manual sanitization shall be accomplished as specified in Section 114099.6. (e) In-place sanitizing shall be accomplished as specified in Section 114099.6. (f) Other methods may be used if approved by the enforcement agency. (Amended by Stats. 2009, Ch. 571, Sec. 38. (SB 241) Effective October 11, 2009.)
  93. 114099.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Alternative manual warewashing equipment may be used only when there are special cleaning needs or constraints and the enforcement agency approves it. A two-compartment sink is not allowed for ongoing warewashing with continuous or intermittent utensil flow.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 approved the use of the alternative equipment. Alternative manual warewashing equipment may include any of the following: (a) High-pressure detergent sprayers. (b) Low-or-line pressure spray detergent foamers. (c) Other task-specific cleaning equipment. (d) Brushes or other implements. (e) (1) A two-compartment sink, if the permitholder limits the number of utensils cleaned and sanitized in the two-compartment sink, limits warewashing to batch operations for cleaning and sanitizing utensils, such as between cutting one type of raw meat and another or cleanup at the end of a shift, and does either of the following: (A) Makes up the cleaning and sanitizing solutions immediately before use and drains them immediately after use, as well as uses a detergent sanitizer to clean and sanitize in accordance with the manufacturer’s label instructions where there is no distinct water rinse between the washing and sanitizing steps. The agent applied in the sanitizing step shall be the same detergent sanitizer that is used in the washing step. (B) Use a hot water sanitization immersion step that incorporates a nondistinct water rinse. (2) A two-compartment sink shall not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of utensils in an ongoing warewashing process. (Amended by Stats. 2007, Ch. 96, Sec. 36. Effective July 20, 2007.)
  94. 114099.4.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    When hot water is used for sanitizing in manual warewashing, the sink’s sanitizing compartment must have an integral heating device that keeps water at least 171°F and a rack or basket for complete immersion.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 a temperature not less than 171°F and provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  95. 114099.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    For manual warewashing operations, a temperature measuring device must be provided and kept readily accessible for frequently measuring washing and sanitizing temperatures.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114099.5. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  96. 114099.6.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Manual sanitization must be done in the final sanitizing rinse using one of the listed methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 Fahrenheit or above. (b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions: (1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds. (2) Contact with a solution of 25 ppm available iodine for at least one minute. (3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute. (4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the following requirements: (A) Complies with the Federal Insecticide, Fungicide, and Rodenticide Act (7 U.S.C. Sec. 136 et seq.). (B) Complies with federal device requirements as specified in Section 152.500 of Title 40 of the Code of Federal Regulations, and federal labeling requirements as specified in Section 156.10 of Title 40 of the Code of Federal Regulations. (C) Displays the United States Environmental Protection Agency device manufacturing facility registration number on the device. (D) Is operated and maintained in accordance with the manufacturer’s instructions, and manufactured using good manufacturing practices as specified in Part 110 of Title 21 of the Code of Federal Regulations. (5) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer’s use directions. (c) Other methods approved by the enforcement agency. (Amended by Stats. 2012, Ch. 629, Sec. 1. (AB 1427) Effective January 1, 2013.)
  97. 114099.7.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Mechanical sanitization for equipment and utensils must be done in the final sanitizing rinse using one of the listed methods, and cleaned and sanitized items generally must not be rinsed again before air drying or use unless an exception applies.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 specifications and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator. (b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following solutions: (1) Contact with a solution of 50 ppm available chlorine for at least 30 seconds. (2) Contact with a solution of 25 ppm available iodine for at least one minute. (3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the following: (A) The sanitizer manufacturer’s use directions as specified on the product label. (B) The machine manufacturer’s specifications as provided in the manufacturer’s operating instructions. (c) After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: (1) The rinse is applied directly from a potable water supply by a warewashing machine that meets the requirements of subdivision (b) of Section 114130 and is maintained and operated in accordance with the manufacturer’s specifications. (2) The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose United States Environmental Protection Agency-registered, label use instructions require rinsing off the sanitizer after it is applied in an approved commercial warewashing machine. (Amended by Stats. 2013, Ch. 556, Sec. 13. (AB 1252) Effective January 1, 2014.)
  98. 114101.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Mechanical machine warewashing must use an approved machine installed and operated according to the manufacturer’s specifications.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114101. (a) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer’s specifications. (b) Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. (c) The velocity, quantity, and distribution of the washwater, type, and concentration of detergent used therein, and the time the utensils are exposed to the water shall be sufficient to clean the utensils. (d) Restricted food service facilities need not comply with Section 114130 if the domestic or commercial dishwasher utilized for warewashing is capable of providing heat to the surface of the utensils of a temperature of at least 160°F. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  99. 114101.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    The manufacturer must provide a warewashing machine with a readable data plate attached to the machine.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 including the temperatures required for washing, rinsing, and sanitizing, the pressure required for the fresh water sanitizing rinse, unless the machine is designed to use only a pumped sanitizing rinse, and the conveyor speed for conveyor machines or cycle time for stationary rack machines. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  100. 114101.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A warewashing machine must have a temperature measuring device that shows the water temperature as the water enters the hot-water sanitizing final rinse manifold or the chemical sanitizing solution tank.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 chemical sanitizing solution tank. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  101. 114103.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Warewashing equipment must have drainboards, with specific exceptions for mechanical warewashing machines and pot and pan washers, and sink/drainboard systems must slope to an approved liquid waste receptor.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. One drainboard shall be attached at the point of entry for soiled equipment and utensils and one shall be attached at the point of exit for cleaned and sanitized equipment and utensils. (b) Where a mechanical warewashing machine is used, there shall be two metal drainboards, one for soiled equipment and utensils, and one for clean equipment and utensils, located adjacent to the machine. The requirement for a drainboard for soiled equipment and utensils or the requirement for a drainboard for clean equipment and utensils, or both requirements, may be satisfied by using the drainboards that are part of the manual warewashing sinks if the sink is located adjacent to the machine. (c) Pot and pan washers shall be equipped with drainboards as required in subdivision (a), or shall be equipped with approved alternative equipment that provides adequate and suitable space for soiled and clean equipment and utensils. (d) Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. (e) Sinks and drainboards of warewashing equipment shall be sloped and drained to an approved liquid waste receptor. (Amended by Stats. 2016, Ch. 195, Sec. 14. (SB 1067) Effective January 1, 2017.)
  102. 114105.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    After cleaning and sanitizing, equipment and utensils must be air dried or drained before they touch food, and they must not be cloth dried. Air-dried utensils may be polished with clean, dry cloths.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 dried may be polished with cloths that are maintained clean and dry. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  103. 114107.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Equipment and materials must be provided to measure the sanitization method used in warewashing, and sanitizing solution concentration must be accurately determined.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114107. (a) Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (b) The concentration of the sanitizing solution shall be accurately determined to ensure proper dosage. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  104. 114109.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Drying agents used with sanitization must use only listed approved components, and chemical-sanitizing approvals must be specifically for chemical sanitizing solutions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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.F.R. 182 – Substances Generally Recognized as Safe, or 21 C.F.R. 184 – Direct Food Substances Affirmed as Generally Recognized as Safe. (2) Generally Recognized as Safe for the intended use as specified in 21 C.F.R. 186 – Indirect Food Substances Affirmed as Generally Recognized as Safe. (3) Approved for use as a drying agent under a prior sanction specified in 21 C.F.R. 181 – Prior-Sanctioned Food Ingredients. (4) Specifically regulated as an indirect food additive for use as a drying agent as specified in 21 C.F.R. 175–178, inclusive. (5) Approved for use as a drying agent under the threshold of regulation process established by 21 C.F.R. 170.39. (b) When sanitization is with chemicals, the approval required under paragraph (3) or (5) of subdivision (a) or the regulation as an indirect food additive required under paragraph (4) of subdivision (a), shall be specifically for use with chemical sanitizing solutions. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  105. 114111.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    If dry cleaning methods are used, they may touch only dry, nonpotentially hazardous food residues, and the equipment used for that dry cleaning cannot be used for anything else.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Cleaning equipment used in dry cleaning food-contact surfaces shall not be used for any other purpose. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  106. 114113.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food may only contact equipment and utensil surfaces that have been cleaned and sanitized.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114113. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  107. 114115.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Equipment food-contact surfaces and utensils must be clean, and certain food-service equipment surfaces must be kept free of buildup and debris.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114115. (a) Equipment food-contact surfaces and utensils shall be clean to sight and touch. (b) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (d) Equipment shall be reassembled so that food-contact surfaces are not contaminated. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  108. 114117.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food-contact surfaces and utensils must be cleaned and sanitized at specified times, including after certain food changes and at least every four hours when used with potentially hazardous food.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 animal origin such as beef, fish, lamb, pork, or poultry. (2) Each time there is a change from working with raw foods to working with ready-to-eat foods. (3) Between uses with raw produce and with potentially hazardous food. (4) Before using or storing a food temperature measuring device. (5) At any time during the operation when contamination may have occurred. (b) Paragraph (1) of subdivision (a) does not apply if the food contact surface or utensil is in contact with a succession of different raw foods of animal origin, each requiring a higher cooking temperature as specified in Section 114004 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board. (c) Except as specified in subdivision (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned and sanitized throughout the day at least every four hours. (d) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned and sanitized less frequently than every four hours if any of the following occurs: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures as specified in Section 113996 and the containers are cleaned and sanitized when they are empty. (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at or below 55ºF. In that case, the utensils and equipment shall be cleaned and sanitized at the frequency that corresponds to the temperature as depicted in the following chart and the cleaning frequency based on the ambient temperature of the refrigerated room or area shall be documented and records shall be maintained in the food facility and made available to the enforcement agency upon request: TemperatureCleaning Frequency5.0°C (41°F) or less24 hours>5.0°C – 7.2°C (>41°F – 45°F) 20 hours>7.2°C – 10.0°C (>45°F – 50°F) 16 hours>10.0°C – 12.8°C (>50°F – 55°F) 10 hours(3) Containers in serving situations such as salad bars, delis, and cafeteria lines that hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in subdivisions (a) to (c), inclusive, of Section 113996 are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned and sanitized at least every 24 hours. Utensils and containers holding potentially hazardous foods in accordance with subdivision (d) of Section 113996 are cleaned when they are empty or when the remaining contents are disposed of. (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified in Sections 113996 and 114004. (5) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned and sanitized at a frequency necessary to preclude accumulation of soil residues. (6) The cleaning schedule is approved based on consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, and the temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic micro-organisms that are capable of causing foodborne disease. (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF or higher and the utensils and container are cleaned and sanitized at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. (e) Except when dry cleaning methods are used as specified in Section 114111, surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned and sanitized in any of the following circumstances: (1) At any time when contamination may have occurred. (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment, at a frequency specified by the manufacturer, or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. (Amended by Stats. 2009, Ch. 571, Sec. 41. (SB 241) Effective October 11, 2009.)
  109. 114118.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Fabric implements used in direct contact with food must be laundered and sanitized before or after use.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114118. Fabric implements shall be laundered and sanitized before or after use in direct contact with food. (Added by Stats. 2009, Ch. 571, Sec. 42. (SB 241) Effective October 11, 2009.)
  110. 114119.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food preparation and dispensing utensils must be stored in a specified way during pauses in preparation or dispensing.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 handles above the top of the food and the container. (b) In food that is not potentially hazardous, with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under Section 114117. (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. (f) In a container of water if the water is maintained at a temperature of at least 135ºF and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  111. 114121.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities must follow sanitation and handwashing rules for filling consumer-owned containers and handling written cross-contamination procedures.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) (1) Clean consumer-owned containers provided or returned to the food facility for filling may be filled and returned to the same consumer if the container is filled by either an employee of the food facility or the owner of the container. For the purposes of this section, a consumer-owned container shall be designed and constructed for reuse in accordance with Section 3-304.17(B)(1) of the 2017 Food Code published by the federal Food and Drug Administration. (2) The food facility shall either isolate the consumer-owned containers from the serving surface or sanitize the serving surface after each filling. (c) The food facility shall prepare, maintain, and adhere to written procedures to prevent cross-contamination, as described in Section 113986, and the written procedures shall address waste water disposal. The food facility shall make the written procedures available to the enforcement agency upon request or at the time of an inspection. (d) Consumer-owned containers that are not food specific may be filled at a water vending machine or system. (e) The food facility shall ensure compliance with the handwashing requirements specified in Article 4 (commencing with Section 113952) of Chapter 3. (Amended by Stats. 2019, Ch. 93, Sec. 1. (AB 619) Effective January 1, 2020.)
  112. 114123.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food preparation sinks, handwashing lavatories, and warewashing equipment must not be used to clean maintenance tools, hold maintenance materials, or dispose of mop water and similar liquid waste, except as specified in Section 114125.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 maintenance materials, or the disposal of mop water and similar liquid wastes. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  113. 114125.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A warewashing sink generally may not be used for handwashing, and if it is used for wiping cloths, produce, or thawing food, it must be cleaned and sanitized before and after each use.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 5. Cleaning and Sanitizing of Equipment and Utensils [114095 - 114125] ( Chapter 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 exclusively for handwashing in food preparation areas. (b) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned and sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw food. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  114. 114130.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Equipment and utensils must be durable, and new or replacement food-related equipment generally must be sanitation-certified or approved; restricted food service facilities may be exempt in some cases.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114130. (a) Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (b) Except as specified in subdivision (c), all new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. In the absence of an applicable ANSI certified sanitation standard, food-related and utensil-related equipment shall be evaluated for approval by the enforcement agency. (c) Restricted food service facilities need not comply with subdivision (b), depending on the extent of the food service activities, and if the enforcement officer determines that the equipment meets the characteristics of subdivision (a). (d) All new and replacement electrical appliances shall meet applicable Underwriters Laboratories standards for electrical equipment as determined by an ANSI accredited certification program. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  115. 114130.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Materials used in utensils and food-contact surfaces must not contaminate food or affect its color, odor, or taste, and must meet durability and cleanability requirements.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 under normal use conditions shall be safe, durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  116. 114130.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Materials used to make single-use articles must not contaminate food or change its color, odor, or taste, and must be safe and clean.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  117. 114130.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Multiuse food-contact surfaces must meet specified smoothness, finish, and cleanability standards, with a narrow exception for certain oil and syrup lines or tanks.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114130.3. (a) Multiuse food-contact surfaces shall be all of the following: (1) Smooth. (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. (3) Free of sharp internal angles, corners, and crevices. (4) Finished to have smooth welds and joints. (5) Except as specified in subdivision (b), accessible for cleaning and inspection by one of the following methods: (A) Without being disassembled. (B) By disassembling without the use of tools. (C) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (b) Paragraph (5) of subdivision (a) shall not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  118. 114130.4.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Nonfood-contact surfaces of certain equipment must be made from materials that are corrosion-resistant, nonabsorbent, smooth, and easy to clean and maintain, without unnecessary ledges, projections, or crevices.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 smooth material that allows easy cleaning and to facilitate maintenance and free of unnecessary ledges, projections, and crevices to allow for easy cleaning and to facilitate maintenance. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  119. 114130.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    CIP equipment must be designed so cleaning solution reaches all interior food-contact surfaces and the equipment can drain completely, unless it was already in operation before the effective date. If it is not made to be taken apart for cleaning, it must have inspection access points.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces and the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions. (b) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  120. 114130.6.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Fabric implements must not contaminate food or affect its color, odor, or taste, and must be safe, durable, strong, and resistant to fraying and deterioration under normal use.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, and sufficient in strength to withstand repeated cleaning or laundering and shall be resistant to fraying and deterioration. (Added by Stats. 2009, Ch. 571, Sec. 43. (SB 241) Effective October 11, 2009.)
  121. 114132.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Wood and wood wicker generally may not be used as a food-contact surface, with specific allowed uses and maintenance requirements for damaged wood items.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114132. (a) Except as specified in this section, wood and wood wicker shall not be used as a food-contact surface. (b) Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers’ tables, utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks, wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230°F or above, and cedar planks used for grilling or baking seafood. (c) Whole, uncut, raw fruits and vegetables and nuts in the shell may be kept in wood shipping containers until the fruits, vegetables, or nuts are used. (d) When wood or wood shipping containers become cracked, splintered, or otherwise damaged, they shall be refurbished or replaced. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  122. 114133.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Copper and copper alloys may not be used for certain food-contact uses when the food has a pH below six, with a specific exception for beer brewing ingredients.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 fitting or tubing installed between a backflow prevention device and a carbonator. (b) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below six in the prefermentation and fermentation steps of a beer brewing operation, such as a brewpub or microbrewery. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  123. 114135.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Sponges must not be used on cleaned and sanitized food-contact surfaces or food-contact surfaces that are currently in use.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114135. Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  124. 114137.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    “V” type threads may not be used on food-contact surfaces, except for hot oil cooking or filtering equipment.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114137. Except for hot oil cooking or filtering equipment, “V” type threads shall not be used on food-contact surfaces. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  125. 114139.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Cutting or piercing parts of can openers must be easy to remove for cleaning and replacement.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114139. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  126. 114141.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Lubricants used on food-contact surfaces must not contaminate food or food-contact surfaces, equipment must be reassembled after lubrication to prevent contamination, and only approved food-grade lubricants may be used.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114141. Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food or food-contact surfaces. Equipment shall be reassembled after lubrication so that food contact surfaces are not contaminated. Only approved food grade lubricants shall be used for this purpose. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  127. 114143.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    If the listed conditions are met, agencies may not require an open-air barbecue or outdoor wood-burning oven to be enclosed.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 enclosure of an open-air barbecue or outdoor wood-burning oven if the enforcement officer determines that the barbecue or wood-burning oven meets all of the following requirements: (a) The open-air barbecue or outdoor wood-burning oven is operated on the same premises as, in reasonable proximity to, and in conjunction with, a permanent food facility that is approved for food preparation, a temporary food facility or a mobile food facility that is operating at a community event, or a catering operation. The permitholder of the permanent food facility, temporary food facility, mobile food facility, or catering operation shall be deemed to be the permitholder of the open-air barbecue or outdoor wood-burning oven, and shall be responsible for ensuring that it is operated in full compliance with this part. (b) The open-air barbecue or outdoor wood-burning oven is not operated in, or out of, any motor vehicle, or in any area or location that may constitute a fire hazard, as determined by the enforcement officer. (c) The open-air barbecue or outdoor wood-burning oven is separated from public access to prevent food contamination or injury to the public by using ropes or other approved methods. (d) If the open-air barbecue or outdoor wood-burning oven is a permanent structure, it shall be equipped with an impervious and easily cleanable floor surface that extends a minimum of five feet from the open-air barbecue or outdoor wood-burning oven facility on all open sides. (e) Sanitary facilities, including, but not limited to, toilet facilities and handwashing facilities shall be available for use within 200 feet in travel distance of the open-air barbecue or outdoor wood-burning oven and shall comply with all provisions of this part. (Amended by Stats. 2018, Ch. 493, Sec. 7. (AB 2524) Effective January 1, 2019.)
  128. 114145.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Vending machines must follow food-safety and construction rules, including posting owner contact information, keeping sanitation records, and avoiding prohibited storage and food dispensing practices.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Design and Construction [114130 - 114145] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 indicating the owner’s name, address, and telephone number. (b) Wet storage of prepackaged products is prohibited. (c) Potentially hazardous food shall be dispensed to the consumer in the original package into which it was placed at the commissary or food processing plant. Bulk potentially hazardous food is prohibited. (d) Single-use articles that are used in machines dispensing products in bulk shall be obtained in sanitary packages. The single-use articles shall be stored in the original package until introduced into the container magazine or dispenser of the vending machine. (e) A record of cleaning and sanitizing shall be maintained by the operator in each machine and shall be current for at least the past 30 days. (f) All vending machines shall be constructed in accordance with applicable NSF International or National Automatic Merchandizing Association standards, or the equivalent thereof. (g) If located outside, a vending machine shall be provided with overhead protection. (h) The dispensing compartment of a vending machine shall be equipped with a self-closing door or cover if the machine is located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or if the machine is available for self-service during hours when it is not under the full-time supervision of an employee. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  129. 114149.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities must have sufficient ventilation, and toilet rooms must be vented to the outside air using one of the listed methods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 performed by the employee. (b) Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  130. 114149.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Mechanical exhaust ventilation must be provided over cooking equipment, with limited exemptions and agency-approved alternatives in some cases.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code, except that for units subject to Part 2 (commencing with Section 18000) of Division 13, an alternative code adopted pursuant to Section 18028 shall govern the construction standards. (b) Restricted food service facilities shall be exempt from subdivision (a), but shall still provide ventilation to remove gases, odors, steam, heat, grease, vapors and smoke from the food facility. In the event that the enforcement officer determines that the ventilation must be mechanical in nature, the ventilation shall be accomplished by methods approved by the enforcement agency. (c) This section shall not apply to cooking equipment when the equipment has been submitted to the local enforcement agency for evaluation, and the local enforcement agency has found that the equipment does not produce toxic gases, smoke, grease, vapors, or heat when operated under conditions recommended by the manufacturer. The local enforcement agency may recognize a testing organization to perform any necessary evaluations. (d) Makeup air shall be provided at the rate of that exhausted. (Amended by Stats. 2007, Ch. 96, Sec. 37. Effective July 20, 2007.)
  131. 114149.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Kitchen hood and duct systems must be installed, built, and maintained so they can be cleaned thoroughly, do not drip grease or condensation onto food-contact items, and are kept tight, sloped, and accessible for cleaning.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, and exhaust ducts. (b) Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting, shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-use articles. (c) Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. (d) Every joint and seam shall be substantially tight. No solder shall be used, except for sealing a joint or seam. (e) When grease gutters are provided they shall drain to a collecting receptacle fabricated, designed, and installed to be readily accessible for cleaning. (f) Exhaust hood ducting shall meet the following requirements: (1) All seams in the duct shall be completely tight to prevent the accumulation of grease. (2) The ducts shall have sufficient clean-outs to make the ducts readily accessible for cleaning. (3) All ducts in the exhaust system shall be properly sloped. (4) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  132. 114149.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    HVAC systems must be designed and installed so ventilation does not contaminate food or interfere with keeping potentially hazardous foods at required temperatures.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Ventilation [114149 - 114149.3] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 utensils and do not create air currents that cause difficulty in maintaining the required temperatures of potentially hazardous foods. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  133. 114153.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food cooling, heating, and holding equipment must be enough to keep food at proper temperatures during transport and operation.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 specified in Section 113996. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  134. 114157.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Refrigeration and hot/cold holding equipment must have thermometers or temperature measuring devices meeting specific visibility, placement, and display requirements.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114157. (a) A thermometer shall be provided for each refrigeration unit. (b) The thermometer shall be located to indicate the air temperature in the warmest part of the unit and, except for vending machines, shall be affixed to be readily visible. (c) Except as specified in subdivision (d), cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device’s temperature display. Alternative hot or cold holding equipment can be equipped with approved product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit in lieu of an ambient air sensor. (d) Subdivision (c) shall not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (e) Temperature measuring devices shall be easily readable and have a numerical scale, printed record, or digital readout in increments no greater than 2°F or over the intended range of use. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  135. 114159.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities with potentially hazardous food must have suitable thermometers available and follow accuracy, calibration, and glass-sensor limits.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 holding potentially hazardous food. (b) A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fillets. (c) Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (d) Food temperature measuring devices shall not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used. (e) Food temperature measuring devices shall be calibrated in accordance with manufacturer’s specifications as necessary to ensure their accuracy. (Amended by Stats. 2009, Ch. 571, Sec. 44. (SB 241) Effective October 11, 2009.)
  136. 114161.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Certain equipment and food-storage cabinets must not be placed in specified contaminated or utility areas; a provided washer or dryer must be protected from contamination and kept away from exposed food and related items.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 single-use articles shall not be in any of the following locations: (1) In locker rooms. (2) In toilet rooms. (3) In refuse rooms. (4) In mechanical rooms. (5) Under sewer lines that are not shielded to intercept potential drips. (6) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. (7) Under open stairwells. (8) Under other sources of contamination. (b) If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and located only where there is no exposed food, clean equipment, utensils, and linens, and unwrapped single-use articles. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  137. 114163.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Most permanent food facilities that wash, rinse, soak, thaw, or otherwise prepare foods must have a food preparation sink meeting specified size, location, and water-supply requirements.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (1) The food preparation sink shall have a minimum dimension of 18 inches by 18 inches in length and width and 12 inches in depth with an integral drainboard or adjacent table at least 18 inches by 18 inches in length and width. (2) The food preparation sink shall be located in the food preparation area, provided exclusively for food preparation, and accessible at all times. (3) The sink shall be equipped with an adequate supply of hot and cold running water through a mixing valve. (b) (1) Food facilities that were approved for operation without a food preparation sink prior to January 1, 2007, need not provide a food preparation sink unless the food facility makes a menu change or changes their method of operation. (2) The enforcement officer may approve other methods where the installation of a food preparation sink would not be readily feasible. (Amended by Stats. 2009, Ch. 571, Sec. 45. (SB 241) Effective October 11, 2009.)
  138. 114165.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Dollies, pallets, racks, and skids used for certain prepackaged foods must be designed so they can be moved by hand or with readily available hand trucks or forklifts.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 conveniently available hand trucks or forklifts. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  139. 114167.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Beverage tubing and cold-plate beverage cooling devices must not be installed in contact with stored ice intended for food or beverages, unless the cold plate is constructed integrally with an ice storage bin.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. This section shall not apply to cold plates that are constructed integrally with an ice storage bin. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  140. 114169.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Certain fixed, floor-mounted, and table-mounted food equipment must be installed to allow cleaning, maintain small clearances, or be sealed/elevated as specified.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one thirty-second inch. (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. (b) Except as specified in subdivisions (c) and (d), floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a six-inch clearance between the floor and the equipment. (c) Notwithstanding subdivision (b), this section shall not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping areas of a food facility if the floor under the units is maintained clean. (d) Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed to the table or elevated on legs that provide at least a four-inch clearance between the table and the equipment. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  141. 114171.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Liquid waste drain lines must not pass through an ice machine or ice storage bin.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114171. Liquid waste drain lines shall not pass through an ice machine or ice storage bin. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  142. 114172.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Pressurized cylinders must be securely fastened to a rigid structure.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Location and Installation [114153 - 114172] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114172. All pressurized cylinders shall be securely fastened to a rigid structure. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  143. 114175.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Equipment and utensils must be kept clean, fully operative, and in good repair.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114175. Equipment and utensils shall be kept clean, fully operative, and in good repair. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  144. 114177.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Cutting blocks and boards that get scratched or scored must be resurfaced if they can still be effectively cleaned and sanitized; otherwise, they must be discarded if they cannot be resurfaced.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 capable of being resurfaced. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  145. 114178.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Cleaned equipment, utensils, laundered linens, and single-use articles must be stored in a clean, dry place, protected from contamination, and at least six inches above the floor, with limited storage exceptions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, dust, or other contamination, and at least six inches above the floor. (b) Clean equipment and utensils shall be stored as specified in subdivision (a) and shall be stored covered or inverted in a self-draining position that allows air drying. (c) Single-use articles shall be stored as specified under subdivision (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (d) Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as to be easily movable. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  146. 114179.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Cleaned and sanitized equipment, utensils, laundered linens, and single-use articles must not be stored in specified contaminated or utility areas, except that packaged or compartment-stored laundered linens and single-use articles may be stored in a locker room.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 rooms. (2) In toilet rooms. (3) In refuse rooms. (4) In mechanical rooms. (5) Under sewer lines that are not shielded to intercept potential drips. (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed. (7) Under open stairwells. (8) Under other sources of contamination. (b) Laundered linens and single-use articles that are packaged or in a storage compartment may be stored in a locker room. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  147. 114180.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Reservoirs used for produce foggers must be maintained and cleaned to at least the required standard, and cleaning must happen at least weekly. New fogging devices installed after the effective date may not use a water reservoir for fogging.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 specifications or according to the procedures specified in subdivision (b), whichever is more stringent. (b) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts. (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution. (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation. (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with an approved sanitizer as specified in Section 114099.6. (c) No fogging devices installed after the effective date of this part shall use a reservoir for holding water for fogging, but shall employ water under pressure for fogging or misting of foods. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  148. 114182.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Electrical power must be available at all times to run specified equipment in a food facility.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Maintenance and Operation [114175 - 114182] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 installed in a food facility. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  149. 114185.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Linen may not be used to contact food, except linen used in fabric implements and linen used to line a container for serving food if it is replaced each time the container is refilled for a new consumer and laundered before reuse.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 container is refilled for a new consumer and laundered prior to reuse. (Amended by Stats. 2009, Ch. 571, Sec. 46. (SB 241) Effective October 11, 2009.)
  150. 114185.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Wiping cloths used for food spills must be used only for that purpose and handled, stored, and separated according to the section’s sanitation rules.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114185.1. (a) Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. (b) Cloths used for wiping food spills shall be dry and used for cleaning food spills from tableware and carry-out containers or used only once, or if used repeatedly, held in a sanitizing solution of an approved concentration as specified in Section 114099.6. (c) Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution. (d) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. (e) Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. (Amended by Stats. 2007, Ch. 96, Sec. 39. Effective July 20, 2007.)
  151. 114185.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Clean linens must be free of food residues and other soiling matter.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114185.2. Clean linens shall be free of food residues and other soiling matter. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  152. 114185.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Several types of linens and cloth items must be laundered at specific times to reduce contamination risk.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114185.3. (a) Linens that do not come in direct contact with food shall be laundered when they become wet, sticky, or visibly soiled. (b) Cloth gloves shall be laundered before being used with a different type of raw food of animal origin such as beef, lamb, pork, fish and poultry. (c) Cloth napkins shall be laundered between each use. (d) Wet wiping cloths shall be laundered daily. (e) Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  153. 114185.4.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Clean linens must have adequate storage space, and soiled linens must be kept in suitable receptacles or laundry bags and handled to avoid contaminating food, equipment, utensils, or single-use articles.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114185.4. (a) Adequate and suitable space shall be provided for the storage of clean linens. (b) Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-use articles. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  154. 114185.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Laundry facilities at a food facility may be used only for washing and drying items used in the establishment, and certain on-site laundry must use a mechanical washer and dryer.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 6. Equipment, Utensils, and Linens [114130 - 114185.5] ( Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 5. Linens [114185 - 114185.5] ( Article 5 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) If work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided and used. (c) If wiping cloths are laundered on the premises, they shall be laundered in a mechanical clothes washer and dryer or in a warewashing sink that is cleaned and sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw food. (Amended by Stats. 2009, Ch. 571, Sec. 47. (SB 241) Effective October 11, 2009.)
  155. 114189.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    The enforcement agency may monitor and enforce potable drinking water standards for this part and for compliance with potable water requirements.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 part and compliance with any requirements with regard to potable water, as defined in Section 113869. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  156. 114189.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Chemicals used as boiler water additives must meet the requirements in 21 C.F.R. 173.310.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114189.1. Chemicals used as boiler water additives shall meet the requirements specified in 21 C.F.R. 173.310. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  157. 114190.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Plumbing and plumbing fixtures must comply with local plumbing ordinances and be kept clean, fully operative, and in good repair.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 operative, and in good repair. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  158. 114192.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    This section requires adequate potable hot and cold water, with specific rules for temperature, hose use, backflow protection, and water-system approval; a food facility may use only warm water for handwashing-only water supply.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114192. (a) Except as provided in subdivision (d), an adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120ºF measured from the faucet, unless otherwise specified in this part. The water supply shall be from a water system approved by the health officer or the local enforcement agency. (b) Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. (c) The potable water supply shall be protected with a backflow or back siphonage protection device when required by applicable plumbing codes. Exposed piping of a nonpotable water system shall be identified so that it is readily distinguishable from piping that carries potable water. (d) A food facility may provide only warm water if the water supply is used only for handwashing, as required in Section 113953. (Amended by Stats. 2007, Ch. 96, Sec. 40. Effective July 20, 2007.)
  159. 114192.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Water under pressure must be permanently plumbed to required fixtures and equipment, except for water supplied to nonpermanent food facilities.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Water under pressure shall be provided at a sufficient level as specified by the Uniform Plumbing Code and manufacturer’s specifications for equipment and fixtures in the food facility. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  160. 114193.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Certain food-service and refrigeration equipment must drain through indirect waste plumbing, with air gaps or approved receptors; some warewashing machines may connect directly, and a local building official can allow direct plumbing for a warewashing sink.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. (b) Drainage from reach-in refrigeration units shall be conducted in a sanitary manner to a floor sink or other approved device by an indirect connection or to a properly installed and functioning evaporator. (c) Indirect waste receptors shall be located to be readily accessible for inspection and cleaning. (d) Warewashing machines may be connected directly to the sewer immediately downstream from a floor drain, or they may be drained through an approved indirect connection. (e) Warewashing sinks in use on January 1, 1996, that are directly plumbed may be continued in use. This section does not require warewashing sinks to be indirectly plumbed when the local building official determines that the sink should be directly plumbed. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  161. 114193.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    An air gap at the water supply inlet must be at least twice the inlet’s diameter and at least one inch.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 less than one inch. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  162. 114195.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    The food facility’s water source, water system, and hot water systems must have enough capacity to meet peak demand.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Water [114189 - 114195] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114195. (a) The water source and system shall be of sufficient capacity to meet the peak water demands of the food facility. (b) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  163. 114197.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Liquid Waste [114197 - 114201] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Liquid waste must be disposed of through the approved plumbing system and discharged to the public sewerage or an approved private sewage disposal system.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Liquid Waste [114197 - 114201] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  164. 114199.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Liquid Waste [114197 - 114201] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Equipment compartments exposed to moisture must be sloped so they can drain completely.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Liquid Waste [114197 - 114201] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 for complete draining. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  165. 114201.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Liquid Waste [114197 - 114201] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Grease traps or grease interceptors may not be placed in food or utensil handling areas unless the enforcement agency specifically approves it, and they must be easy to service.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Liquid Waste [114197 - 114201] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Grease traps and grease interceptors shall be easily accessible for servicing. (c) Notwithstanding subdivision (a), those food facilities approved with a grease trap or grease interceptor that are in operation before the effective date of this part are not required to comply with this section. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  166. 114205.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Nonpermanent food facilities that handle nonprepackaged food must have potable water and wastewater tanks, unless approved temporary connections are provided. Permanent food facilities must comply with Sections 114190 to 114201.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Permanent food facilities shall be in compliance with Sections 114190 to 114201, inclusive. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  167. 114207.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Materials used to build potable water and wastewater tanks and appurtenances must be safe, durable, corrosion-resistant, nonabsorbent, and have a smooth, easily cleanable finish.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 cleanable surface. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  168. 114209.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Potable water tanks and wastewater tanks must be built and installed so they drain completely.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  169. 114211.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Mobile water and wastewater tank systems must be built and connected so they do not contaminate water, food, utensils, or equipment.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114211. (a) The water system shall be designed and constructed using materials that enable water to be introduced without contamination. (b) All tanks, line couplings, valves, and all other plumbing shall be designed, installed, maintained, and constructed of materials that will not contaminate the water supply, food, utensils, or equipment. (c) All waste lines shall be connected to wastewater tanks with watertight seals. (d) Any connection to a wastewater tank shall preclude the possibility of contaminating any food, food-contact surface, or utensil. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  170. 114213.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Mobile food facility or mobile support unit water and wastewater tanks must have an overflow vent that helps prevent interior flooding, and any water tank vent must point downward and be screened or filtered as specified.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 interior of the facility. (b) If provided, a water tank vent shall terminate in a downward direction and shall be covered with 16 mesh per square inch screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area that is not protected from windblown dirt and debris. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  171. 114215.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Hoses used with nonpermanent food facilities must meet specific safety, material, labeling, and contamination-control requirements.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (2) Durable, corrosion-resistant, and nonabsorbent. (3) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. (4) Finished with a smooth interior surface. (5) Protected from contamination at all times. (6) Clearly and durably identified as to its use if not permanently attached. (b) Liquid waste lines shall not be the same color as hoses used for potable water. (c) Hoses used on a mobile food facility or a mobile support unit and potable water tank connectors shall have matching connecting devices. Devices for external cleaning shall not be used for potable water purposes on the mobile food facility. Hoses and faucets equipped with quick connect and disconnect devices for these purposes shall be deemed to meet the requirements of this subdivision. Exterior hose-connection valves shall be attached to mobile food facilities or mobile support units and shall be located above the ground with an approved water connection. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  172. 114217.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Nonpermanent food facilities must have enough potable water, including at least 5 gallons reserved for handwashing, with specific minimum amounts for food preparation and warewashing.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 facilities. (b) At least five gallons of water shall be provided exclusively for handwashing for each nonpermanent food facility. Any water need for other purposes shall be in addition to the five gallons for handwashing. (c) Except as specified in subdivision (d), at least 25 gallons of water shall be provided for food preparation and warewashing. (d) At least 15 gallons of water shall be provided for nonpermanent food facilities that conduct limited food preparation. (e) The water delivery system shall deliver at least one gallon per minute to each sink basin. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  173. 114219.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A potable water tank must be enclosed from the filling inlet to the discharge outlet and emptied so it drains completely.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  174. 114221.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Water tanks must be built with an inspection-and-cleaning access port, and certain inaccessible tanks may instead use written cleaning and sanitizing procedures that the enforcement agency must approve before use.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114221. (a) Water tanks shall be designed with an access port for inspection and cleaning. The access port shall be in the top of the tank and flanged upward at least one-half inch and equipped with a port cover assembly that is provided with a gasket and a device for securing the cover in place and flanged to overlap the opening and sloped to drain. (b) Notwithstanding subdivision (a), water tanks that are not accessible for inspection may comply with this section by submitting written operational procedures for the cleaning and sanitizing of the potable water tank. The enforcement agency shall review and approve the procedures prior to implementation and an approved copy shall be kept on the mobile food facility during hours of operation. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  175. 114223.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A fitting with “V” type threads on a water tank inlet or outlet is allowed only if a hose is permanently attached.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114223. A fitting with “V” type threads on a water tank inlet or outlet shall be allowed only when a hose is permanently attached. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  176. 114225.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Potable water tanks must be installed and arranged so the inlet is easy to access and protected from contamination; nonpermanent food facilities must use a connection that cannot be used for other services and must prevent backflow and other water-supply contamination.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114225. (a) Potable water tanks shall be installed in a manner that will allow water to be filled with an easily accessible inlet. (b) A potable water tank’s inlet and outlet shall be positioned so that they are protected from contaminants such as waste discharge, dust, oil, or grease. (c) Nonpermanent food facilities shall be provided with a connection of a size and type that will prevent its use for any other service and shall be constructed so that backflow and other contamination of the water supply is prevented. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  177. 114227.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A filter that blocks oil and oil vapors must be installed in the air supply line between the compressor and the potable water system when compressed air is used to pressurize the water tank system.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  178. 114229.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    When a potable water tank is not in use, its tank and hose inlet and outlet fitting must be protected with an approved cover or device.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 protective cover or device. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  179. 114231.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A nonpermanent food facility must keep its potable water tank inlet at 3/4 inch or less and use a hose connection that prevents other uses.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 other service. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  180. 114233.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Water tanks, pumps, and hoses must be flushed and sanitized before they are placed in service after construction, repair, modification, or periods of nonuse.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  181. 114235.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A person operating a water tank, pump, and hoses must do so to prevent backflow and other contamination of the water supply.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114235. A person shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  182. 114238.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A water tank, pump, and hoses used to carry potable water must not be used for any other purpose.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114238. A water tank, pump, and hoses used for conveying potable water shall not be used for any other purpose. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  183. 114239.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Potable water tanks for nonpermanent food facilities may be designed for removal and refilling, and refilling and storage must follow approved sanitary methods that protect against contamination.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Refilling of a potable water tank shall be conducted through an approved and sanitary method, such as at the commissary. (c) Storage of any prefilled water tank, or empty and clean water tanks, or both, shall be within the nonpermanent food facility or in an approved manner that will protect against contamination. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  184. 114240.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Wastewater tanks must meet minimum capacity and equipment requirements for mobile food facilities.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114240. (a) Wastewater tanks shall be of a capacity commensurate with the level of food handling activity. (b) Wastewater tanks shall have a minimum capacity that is 50 percent greater than the potable water tanks. In no case shall the wastewater capacity be less than 7.5 gallons. Where potable water for the preparation of a food or beverage is supplied, an additional wastewater tank capacity equal to at least 15 percent of the water supply shall be provided. (c) Additional wastewater tank capacity may be required where wastewater production is likely to exceed tank capacity. (d) Where ice is utilized in the storage, display, or service of food or beverages, an additional minimum wastewater holding tank shall be provided with a capacity equal to one-third of the volume of the ice cabinet to accommodate the drainage of ice melt. (e) Wastewater tanks on nonpermanent food facilities shall be equipped with a shut-off valve. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  185. 114241.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Retail food operations must stop while tanks are being removed and replaced, and liquid wastes from a nonpermanent food facility must be removed using approved disposal methods without creating a public health hazard or nuisance.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (b) Retail food operations shall cease during removal and replacement of tanks. (c) Sewage and other liquid wastes shall be removed from a nonpermanent food facility at an approved waste servicing area or by an approved sewage transport vehicle in such a way that a public health hazard or nuisance is not created. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  186. 114242.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Wastewater tanks must be thoroughly flushed and drained in a sanitary manner during servicing.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Mobile Water and Wastewater Tanks [114205 - 114242] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114242. Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  187. 114244.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Food facilities must have the waste storage/disposal equipment and receptacles needed for consumers and for areas where refuse or recyclables are placed.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114244. (a) Each food facility shall be provided with any facilities and equipment necessary to store or dispose of all waste material. (b) Waste receptacles shall be provided for use by consumers. (c) A receptacle shall be provided in each area of the food facility or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  188. 114245.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Areas for refuse, recyclables, returnables, and recycling redemption machines must be kept separate from food and related items, and waste units must not create a public health hazard, nuisance, or cleaning interference.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 single-service and single-use articles and a public health hazard or nuisance is not created. (b) Receptacles and waste handling units for refuse, recyclables, and returnables shall not be located so as to create a public health hazard or nuisance or interfere with the cleaning of adjacent space. (Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  189. 114245.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Refuse, recyclables, and returnables must be kept in suitable containers, maintained, and removed often enough to prevent odors, pests, and nuisance conditions; covered refuse containers inside a food facility do not need to be covered during operating periods.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 development by covering with close-fitting lids or placement in a disposable bag that is impervious to moisture and then sealed. (b) Refuse containers inside a food facility need not be covered during periods of operation. (c) All refuse shall be removed and disposed of in a sanitary manner as frequently as may be necessary to prevent the creation of a nuisance. (d) Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (e) Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (Amended by Stats. 2007, Ch. 96, Sec. 41. Effective July 20, 2007.)
  190. 114245.2.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Cardboard or other non-food-residue packaging awaiting regular delivery to a recycling or disposal site may be stored outside without a covered receptacle if it does not create a rodent harborage problem.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 covered receptacle if it is stored so that it does not create a rodent harborage problem. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  191. 114245.3.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    A refuse storage area inside a food facility must meet the code’s requirements for floors, walls, ceilings, and vermin exclusion.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  192. 114245.4.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    If an outdoor storage area or enclosure is provided for refuse, recyclables, or returnables, it must be built of nonabsorbent material and be easy to clean, durable, and sloped to drain.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, durable, and sloped to drain. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  193. 114245.5.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Receptacles and waste handling units for refuse and recyclables must be installed to minimize debris buildup and pest attraction and to make cleaning easier around them, and underneath them if they are not flush with the base pad.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 facilitated around and, if the unit is not installed flush with the base pad, under the unit. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  194. 114245.6.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

    Verify source ↗

    Waste receptacles and waste handling units must be cleaned thoroughly and often enough to avoid soil buildup and pest attraction.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 and single-use articles, and wastewater shall be disposed of as specified under Section 114241. (b) Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  195. 114245.7.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Suitable cleaning implements and supplies must be provided for effective cleaning of receptacles and waste handling units for refuse, recyclables, and returnables, unless approved off-premises-based cleaning services are used instead.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 7. Water, Plumbing, and Waste [114189 - 114245.7] ( Chapter 7 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 4. Refuse [114244 - 114245.7] ( Article 4 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 of receptacles and waste handling units for refuse, recyclables, and returnables. (b) If approved, off-premises-based cleaning services may be used if on-premises cleaning implements and supplies are not provided. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  196. 114250.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Toilet Facilities [114250 - 114250.1] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Toilet rooms must be clean, in good repair, conveniently located, and accessible to employees during all hours of operation; toilet tissue must be provided in a permanently installed dispenser at each toilet.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Toilet Facilities [114250 - 114250.1] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114250. Clean toilet rooms in good repair shall be provided and conveniently located and accessible for use by employees during all hours of operation. The number of toilet facilities required shall be in accordance with applicable local building and plumbing ordinances. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (Amended by Stats. 2009, Ch. 571, Sec. 49. (SB 241) Effective October 11, 2009.)
  197. 114250.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Toilet Facilities [114250 - 114250.1] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Certain food facilities in venues like amusement parks, stadiums, and food courts may rely on nearby approved employee toilets instead of providing toilets inside each facility, if the toilets are within 200 feet and readily available. These facilities must also provide approved handwashing facilities for employees.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 1. Toilet Facilities [114250 - 114250.1] ( Article 1 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 food facility if approved toilet facilities are located within 200 feet in travel distance of each food facility and are readily available for use by employees. Food facilities subject to this section shall be provided with approved handwashing facilities for employee use. (b) Notwithstanding subdivision (a), food facilities approved prior to the effective date of this part with toilet facilities within 300 feet are not required to meet the 200 foot requirement. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  198. 114252.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Lighting [114252 - 114252.1] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

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    Food-preparation and cleaning areas must have enough natural or artificial lighting, with specific minimum light levels for different work areas.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Lighting [114252 - 114252.1] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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 provided to produce the following light intensity, while the area is in use: (a) At least 10 foot candles for the following: (1) At a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas. (2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned. (3) Inside equipment, such as reach-in or under-the-counter refrigerators. (b) At least 20 foot candles for the following: (1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption. (2) In server stations where food is prepared. (3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. (4) In all areas and rooms during periods of cleaning. (c) Except in server stations where food is prepared, at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. (Amended by Stats. 2009, Ch. 571, Sec. 50. (SB 241) Effective October 11, 2009.)
  199. 114252.1.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Lighting [114252 - 114252.1] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. )

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    In food areas with nonprepackaged ready-to-eat food, clean equipment, utensils, linens, or unwrapped single-use articles, light bulbs must be shielded, coated, or otherwise shatter-resistant. Heat lamps must also be protected against breakage or use approved coated shatter-resistant bulbs.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 2. Lighting [114252 - 114252.1] ( Article 2 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 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, and linens, or unwrapped single-use articles. (b) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing prepackaged food in unopened packages, if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (c) Infrared and other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed, or by using approved coated shatter resistant bulbs. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
  200. 114254.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Poisonous and Toxic Materials [114254 - 114254.3] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. )

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    In a food facility, only necessary and specifically approved insecticides, rodenticides, and other pesticides may be used, and their use must follow the manufacturer’s instructions.

    ## Health and Safety Code - HSC ## DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] ( Division 104 added by Stats. 1995, Ch. 415, Sec. 6. ) ## PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] ( Part 7 repealed and added by Stats. 2006, Ch. 23, Sec. 2. ) ## CHAPTER 8. Physical Facilities [114250 - 114259.5] ( Chapter 8 added by Stats. 2006, Ch. 23, Sec. 2. ) ## ARTICLE 3. Poisonous and Toxic Materials [114254 - 114254.3] ( Article 3 added by Stats. 2006, Ch. 23, Sec. 2. ) ## 114254. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. The use shall be in accordance with the manufacturer’s instructions. (Amended (as added by Stats. 2006, Ch. 23, Sec. 2) by Stats. 2007, Ch. 96, Sec. 42. Effective July 20, 2007.)

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