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)).
113982. (a) 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) This section shall not apply to the transportation of
prepackaged nonpotentially hazardous foods.
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 shall not be construed to 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.
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.
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.
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.
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.
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.
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)).
113982. (a) 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) This section shall not apply to the transportation of
prepackaged nonpotentially hazardous foods.
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 shall not be construed to 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.
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.
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.
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.
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.
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.
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)).
113982. (a) 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) This section shall not apply to the transportation of
prepackaged nonpotentially hazardous foods.
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 shall not be construed to 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.
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.
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.
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.
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.
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.
