California UNIFORM Retail Food Facilities Law. Article 1: General Provisions State standards to...

California UNIFORM Retail California UNIFORM Retail Food Facilities LawFood Facilities Law

Article 1: General Provisions

State standards to overrule local State standards to overrule local proceduresprocedures

Food Manager CertificationFood Manager Certification– ServSafe, Experior, National ServSafe, Experior, National

Registry of Food Safety Registry of Food Safety Professionals, Dietary Manager’s Professionals, Dietary Manager’s Association, SuperSafe MarkAssociation, SuperSafe Mark

– Sixty (60) days to complySixty (60) days to comply– Renewed every three (3) yearsRenewed every three (3) years

Rendering requirements (except Rendering requirements (except restaurants)restaurants)

Article 2: DefinitionsArticle 2: Definitions

Defines terms used throughout Defines terms used throughout the CURFFLthe CURFFL

Reduces interpretive differencesReduces interpretive differences

Article 3: Plan Review and Article 3: Plan Review and PermitsPermits

Plans must be submittedPlans must be submitted– ScaleScale– Approved if not rejected within 20 days Approved if not rejected within 20 days

Permit requirementsPermit requirements– Valid health permit postedValid health permit posted– Permits non-transferablePermits non-transferable– Penalty not to exceed 3 times the Penalty not to exceed 3 times the

permit feepermit fee

Article 4: Enforcement and Article 4: Enforcement and InspectionInspection

Outlines authority- right to inspectOutlines authority- right to inspectImpound authorityImpound authority

– Food, equipment, utensilsFood, equipment, utensils– Resolution within 30 daysResolution within 30 days

ResponsibilityResponsibility– Management, owner, or operatorManagement, owner, or operator– Misdemeanor penalty ($25-$1000) or 6 months in jailMisdemeanor penalty ($25-$1000) or 6 months in jail

Article 4: Enforcement and Article 4: Enforcement and InspectionInspection

Standardized criteria Standardized criteria – Improper holding tempsImproper holding temps– Inadequate cookingInadequate cooking– Poor hygienePoor hygiene– Contaminated equipmentContaminated equipment– Unsafe sourcesUnsafe sources

MajorMajor and and MinorMinor classifications classificationsInspection report postingInspection report posting

Article 5: Permit Suspension or Article 5: Permit Suspension or RevocationRevocation

Written notice to complyWritten notice to complyActs or omissionsActs or omissionsHearing Hearing Notice of decisionNotice of decision

Article 5: Permit Suspension or Article 5: Permit Suspension or RevocationRevocation

Must close if permit suspended or Must close if permit suspended or revokedrevoked

Immediate closureImmediate closure– Food infection/ intoxicationFood infection/ intoxication– Disease transmissionDisease transmission– Other hazardous conditionOther hazardous condition

Article 6: General Sanitation Article 6: General Sanitation RequirementsRequirements

Approved SourcesApproved Sources– ““tailgate partytailgate party” ”

Alcohol containing Alcohol containing confectionsconfections

Food must be protected from Food must be protected from contamination, spoilage, or contamination, spoilage, or

adulterationadulteration

Article 7: Sanitation Requirements for Article 7: Sanitation Requirements for Food FacilitiesFood Facilities

Holding PHFHolding PHF– At or below 41°FAt or below 41°F– At or above 140°FAt or above 140°F– thermometerthermometer

ExceptionsExceptions– At or below 45°FAt or below 45°F

““Diligent”Diligent” preparationpreparation– 2-hour max at ambient 2-hour max at ambient

temperaturetemperature– 4-Hour total preparation 4-Hour total preparation

timetime


Korean Rice CakesKorean Rice Cakes– Room temperature storage for 24 hours- then Room temperature storage for 24 hours- then

destroydestroy– Rice powder, salt, sugar, seeds, oil, dried beans, Rice powder, salt, sugar, seeds, oil, dried beans,

nuts, dried fruits, pumpkinnuts, dried fruits, pumpkin– No animal products or fatsNo animal products or fats


Lauren-Beth Rudolph Act (1997)Lauren-Beth Rudolph Act (1997)– Minimum cooking temperaturesMinimum cooking temperatures

Ground meatsGround meats: 157°F : 157°F EggsEggs: 145°F: 145°F PorkPork: 145°F: 145°F Fish, Lamb:Fish, Lamb: 140°F 140°F Poultry/ stuffed foodsPoultry/ stuffed foods: 165°F: 165°F

– Reheat in microwave to 165Reheat in microwave to 165°°F F ThermometersThermometers

– Refrigerator (location inside)Refrigerator (location inside)– Probe Probe

+/- 2°F+/- 2°F


Proper Proper THAWINGTHAWING of PHF of PHF– In refrigeratorIn refrigerator– Under Under coldcold running water (75°F) running water (75°F)– Part of cooking processPart of cooking process– Microwave on “Defrost”Microwave on “Defrost”

No refreezingNo refreezing


Holding raw shell eggsHolding raw shell eggs– At 45At 45°°FF– UnrefrigeratedUnrefrigerated

4 day max. since packing4 day max. since packing Not previously refrigeratedNot previously refrigerated Temperature does not exceed 90Temperature does not exceed 90°°FF ““REFRIGERATE AFTER PURCHASE” labelREFRIGERATE AFTER PURCHASE” label Date of packing on containerDate of packing on container


Chinese- style Roast DuckChinese- style Roast Duck

-Abdominal cavity is cleaned

-Duck is marinated

-Cavity is closed prior to cooking

-Duck is roasted at 350 º F for 60 minutes

Raw duck-2hrs / cooked duck- 4 hrs


Cooling PHFCooling PHF– 140 140 º º F to 70 F to 70 ºº F within two hours F within two hours– 70 70 ºº F to 41 F to 41 ºº F within four hours F within four hours

Methods of rapid coolingMethods of rapid cooling– Ice bath Ice bath – Chill sticksChill sticks– Small portionsSmall portions– Ice as ingredientIce as ingredient– Frequent stirringFrequent stirring– Special equipmentSpecial equipment


Inspection on receiptInspection on receipt– Delivery Inspection considerationsDelivery Inspection considerations– Shellfish tags for 90 daysShellfish tags for 90 days

Donated foodDonated food

Private retail- Yes and NoPrivate retail- Yes and No


FOOD HANDLERSFOOD HANDLERS– Contamination potentialContamination potential

– HANDWASHING:HANDWASHING:HowHowWhenWhenCross-contaminationCross-contamination

– Bare-hand vs. glovesBare-hand vs. gloves


SignsSigns– Hand washingHand washing– No SmokingNo Smoking

Communicable diseasesCommunicable diseasesPesticidesPesticidesWaste disposalWaste disposalLive animalsLive animals

No Smoking

Please

Article 7: Sanitation Requirements for Food Article 7: Sanitation Requirements for Food FacilitiesFacilities

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

HACCPHACCP– Highly specialized food monitoring programHighly specialized food monitoring program

Allows for food modification (acidification, curing, etc.)Allows for food modification (acidification, curing, etc.) Critical control pointsCritical control points HACCP plansHACCP plans


Date coding (FIFO)Date coding (FIFO)Commercial grade equipment/ utensilsCommercial grade equipment/ utensils

– AAmerican merican NNational ational SStandards tandards IInstitute nstitute – NSFNSF

SulfitesSulfites


Wash-rinse-sanitizeWash-rinse-sanitizeManual SanitizingManual Sanitizing

– ChlorineChlorine: 100 ppm/ 30 seconds: 100 ppm/ 30 seconds– Quaternary ammoniumQuaternary ammonium: 200 ppm./ 60 : 200 ppm./ 60

secondsseconds– IodineIodine: 25 ppm./ 60 seconds: 25 ppm./ 60 seconds


Mechanical SanitizingMechanical Sanitizing– Chemical dishwasher (50 ppm Cl)Chemical dishwasher (50 ppm Cl)

– High-temperature 180°F (165°F)High-temperature 180°F (165°F)

Article 8: Sanitation Requirements for Article 8: Sanitation Requirements for Food EstablishmentsFood Establishments

Food storageFood storage – 6” off the floor6” off the floor– Bulk storageBulk storage– LabelsLabels


Cleaning vs. SanitizingCleaning vs. SanitizingMulti-service utensilsMulti-service utensilsEquipmentEquipmentFood contact surfacesFood contact surfaces

– Sanitize oftenSanitize often– Ready to eat/ beef or lamb/ fish/ pork/ poultryReady to eat/ beef or lamb/ fish/ pork/ poultry

When to sanitize equipment/ utensilsWhen to sanitize equipment/ utensils– Change in animal flesh typeChange in animal flesh type– Raw animal flesh/ ready to eatRaw animal flesh/ ready to eat– Raw fruit & veggies/ PHFRaw fruit & veggies/ PHF– Before use of temperature deviceBefore use of temperature device– Anytime contamination may have occurredAnytime contamination may have occurred



Water supplyWater supply– HOT and COLDHOT and COLD– PotablePotable

Backflow protectionBackflow protection


Plumbing IssuesPlumbing Issues– All All liquid waste to sewer or septicliquid waste to sewer or septic– Indirect connections (2X diam. of Indirect connections (2X diam. of

inlet pipe)inlet pipe) EvaporatorsEvaporators

– EXEMPTION: utensil washing EXEMPTION: utensil washing sinks (1996)sinks (1996)

– Floor sinksFloor sinks


Toilet facilitiesToilet facilities– 20,000 sq. ft.- public access20,000 sq. ft.- public access– Soap, towels or blowersSoap, towels or blowers– No storageNo storage

Employee storageEmployee storage


Mechanical Mechanical VentilationVentilation– Remove gases, Remove gases,

grease, smoke, grease, smoke, heatheat

– Increase Increase employee employee comfortcomfort

Type I and Type Type I and Type II hoodsII hoods


Enclosure requirementsEnclosure requirements

Walls, floors, and ceilingsWalls, floors, and ceilings– Dining rooms, offices, receiving Dining rooms, offices, receiving

areas, bars, B&B’sareas, bars, B&B’sFlooring specificationsFlooring specifications


LightingLighting– AdequateAdequate– Shatter protectionShatter protection

Sleeping accommodationsSleeping accommodations– Small operations try to cut costs Small operations try to cut costs

Article 9: Open- Air BarbequesArticle 9: Open- Air Barbeques

Reasonable protection from Reasonable protection from contaminationcontamination

Restrooms within 200 sq. ft.Restrooms within 200 sq. ft.If permanent- impervious floor If permanent- impervious floor

to 5 ft.to 5 ft.

Article 10: Vending MachinesArticle 10: Vending Machines

Owner I.D.Owner I.D.Cleaning recordCleaning recordRefrigerationRefrigerationAnnual health Annual health

permitpermit

Article 11: Mobile Food Article 11: Mobile Food FacilitiesFacilities

Limited menu/ practicesLimited menu/ practicesPrepackaged vs. unpackagedPrepackaged vs. unpackagedConstruction issuesConstruction issuesSet upSet upOMFF’sOMFF’s

Article 13: Temporary Food Article 13: Temporary Food FacilitiesFacilities

Approved sourcesApproved sources– Holding exceptionsHolding exceptions

Operator I.D.Operator I.D.OperationalOperational

– Hand washingHand washing– Food protectionFood protection

Article 14: Produce StandsArticle 14: Produce Stands

THREE wallsTHREE wallsTrimmed produce/ shell eggsTrimmed produce/ shell eggsFood 18” from groundFood 18” from groundGrown and sold from home?Grown and sold from home?

Article 15: Certified Farmer’s Article 15: Certified Farmer’s MarketMarket

All food 6 inches from groundAll food 6 inches from groundNO food preparation- Sampling onlyNO food preparation- Sampling only

– Plastic glovesPlastic gloves– Potable waterPotable water– Temperatures Temperatures – Samples coveredSamples covered

Article 16: Swap MeetsArticle 16: Swap Meets

No food preparation No food preparation Pre-packaged non-perishablesPre-packaged non-perishablesApproved mobile food unitsApproved mobile food units

Article 17: Satellite Article 17: Satellite Distribution FacilitiesDistribution Facilities

Amusement park Amusement park kioskkiosk

Prepackaged or Prepackaged or central food facilitycentral food facility

Full enclosure not Full enclosure not requiredrequired

Article 18: Restricted Food Service Article 18: Restricted Food Service Transient Occupancy Transient Occupancy

EstablishmentsEstablishments

Bed and BreakfastBed and Breakfast Intent of LawIntent of LawUtensil sanitizingUtensil sanitizing

Article 19: Food Facility DonationsArticle 19: Food Facility Donations

No liability for donated foodsNo liability for donated foods

Article 20: Other FacilitiesArticle 20: Other Facilities

Child Day Care FacilitiesChild Day Care FacilitiesCommunity Care FacilitiesCommunity Care FacilitiesResidential Care for the ElderlyResidential Care for the Elderly

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