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Bed and Breakfast Inns/Agricultural Homestay Requirements
Environmental Health has adopted a new policy making it easier and less expensive to start agricultural tourists facilities, such as Bed and Breakfast Inns or Agricultural Homestay facilities. This policy allows facilities to operate from modified residential kitchens.
Click here for more information.
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Food Alerts & Recall Information
Program Information
Food related illness is a serious matter. Food related illness could result in short term pain and discomfort or long-term chronic disease and even death. To prevent food-borne illness, Yolo County Environmental Health Specialists working in the food protection program:
- Permit and inspect over 700 retail food businesses including restaurants, markets, school cafeterias, bakeries and bars in addition to over 400 mobile food vendors and special event food booths
- Review construction plans and inspect new and remodeled food facilities
- Investigate complaints regarding violations of the California Health & Safety Law including unsanitary conditions
- Investigate suspected food-borne illness cases
Beginning July 1, 2007 the California Retail Food Facilities Law was replaced with the California Retail Food Code, or CalCode, which was signed into law on May 15, 2006 by Governor Schwarzenegger. CalCode is intended to create uniformity and consistency in the regulation of retail food facilities throughout the state. With the enactment of CalCode, Yolo County Environmental Health Specialists will be refocusing their inspections to emphasize the most common foodborne illness risk factors and public health interventions as identified by the Centers for Disease Control and Prevention (CDC). Assuring that the risk factors do not occur is vital to preventing foodborne illnesses. The public health interventions have been identified as methods to protect consumer health.
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The foodborne illness risk factors are:
- Food from Unsafe Sources
- Inadequate Cooking
- Improper Holding Temperatures
- Improper Cooling
- Contaminated Equipment
- Poor Personal Hygiene
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The public health interventions are:
- Demonstration of Knowledge
- Employee Health
- Time/Temperature Control
- Hands as a Vehicle of Contamination
- Consumer Advisory
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Information & Guidelines for Starting and Operating a Food Business
Starting your own food business can be a very exciting and stressful venture. Extensive research should be done to determine which laws and regulations would apply to your business. In addition to the Yolo County Environmental Health Department, you may also need to contact additional state, county and/or city departments and agencies for building and permit requirements.
What type of food business are you interested in? Will it be a full-service restaurant or will it be a simple pushcart? The following are highlights of some of the more important considerations:
- Permanent Food Facilities are those operating in a permanently constructed structure. Examples are restaurants, cafeterias, markets, delis, bakeries, and bars.
- Mobile Food Facilities are vehicles that must operate in conjunction with a permanent food facility or commissary. Lunch trucks and ice-cream carts are examples.
- Temporary Food Facilities are those operations that are easily disassembled and easily assembled to its original integrity and operate only at community events.
Permits to Operate: Unless specifically exempt, all retail food businesses are required to have a permit to operate from the local health department. The operator must submit an application for a health permit at least two weeks prior to beginning food sales. The permit is valid only for the person and food service, and is non-transferable and non-refundable. For more information on fees associated with a permit to operate, please refer to the Yolo County Environmental Health Fee Schedule. The application for a permit to operate a food business has been included below for your convenience. Operating without a valid permit is subject to citation to court and penalties. Twice the permit fee may be levied for operating without a permit.
Bed and Breakfast Inns and Agriculture Homestay Facilities
Yolo County provides exemptions from the California Retail Food Code requirements for Bed and Breakfast Inns and Agriculture Homestay facilities allowing them to operate from modified residential style kitchens rather than meeting all of the construction and equipment standards required of other food facilities. Facilities must first have their equipment and facility layout plans approved and obtain an annual Health Permit before opening. For example these exemptions allow for the use of residential style dishwashers and refrigerators rather than requiring commercial dishwashers and refrigerators. For more information please contact the Food Plan checker at Environmental Health (530) 666-8646 and review the information provided in the following links:
Yolo County Ag Tourism Policy
CCDEH Bed and Breakfast/Agricultural Homestay Food Facilities Guidelines
Permanent Food Facilities – Changing Ownership
- Existing facilities that will be changing ownership should have a pre-permit inspection. The pre-permit inspection will allow the new owner to know what changes may be required to obtain a new permit. The new menu or new food service plan should be available for review by the Environmental Health Specialist at this time. An hourly fee will be charged.
- If remodeling is to be done, plans must be submitted to Environmental Health for approval prior to beginning work. An hourly fee will be charged.
- Changes to equipment must be reviewed and approved prior to installation. An hourly fee will be charged.
- The person in charge will be required to become a Certified Food Handler (should link to the new page: FAQ’s about Certified Food Handlers) within 60 days of opening for business.
- A new permit will be issued at opening. The permit will expire annually and will need to be renewed. Unannounced inspections will be conducted annually to verify compliance with the Cal Code food safety and sanitation law.
Permanent Food Facility – New or Tenant Improvement
- Submit two sets of plans, revision date stamped, to the Environmental Health office for review. Within 20 working days (or 4 weeks) a response to the designer will be made. The “Plan Check Sheet for Food Facilities” has been provided here for guidance. The Environmental Health Specialist reviewing the plans will notify the designer of necessary changes. Once plans are approved, Environmental Health will notify the city or county building department. Building Departments are required to obtain health agency approval prior to releasing the building permit.
- The person in charge will be required to become a Certified Food Handler within 60 days of opening for business.
- A new permit will be issued at opening. The permit will expire annually and will need to be renewed. Unannounced inspections will be conducted annually to verify compliance with the Cal Code food safety and sanitation law.
Mobile Food Facilities – new unit or not previously operated in Yolo County
- A unit that has not been approved for use in Yolo County such as one that is being custom built, manufactured or comes from another county must meet current requirements. These food units need plan review and approval prior to fabrication. Certain types of units require State Codes and Standards inspection and insignia of approval as well as Environmental Health permits prior to operating.
- The unit must operate in conjunction with a food commissary or establishment on a daily basis. Submit a signed copy of the “Food Commissary Agreement” with the permit application.
- The menu or food service plan be reviewed and approved by a Yolo County Environmental Health Specialist.
- The person in charge of a Mobile Food Preparation Unit will be required to become a Certified Food Handler within 60 days of opening for business.
- Inspections must be done to verify that all equipment is in good working order.
- For more information on Mobile Food Units please click here. (should link to the “Information about Mobile Food Businesses” section of the website)
Information about Mobile Food Businesses
A mobile food unit is any motorized or non-motorized (portable) food unit, used in conjunction with a commissary or other approved facility that is fully enclosed with a complete kitchen that is permitted by the Yolo County Environmental Health Division. Examples of mobile food units include taco trucks, catering vehicles, produce trucks, and ice-cream carts. Care must be taken to safely handle food products sold from a mobile food vehicle to prevent sickness or injury to the public, as with any method of food sale.
Operating Permits and Inspections: Each food vehicle must have its own operating permit issued annually by the Yolo County Environmental Health Division. A new permit and vehicle inspection sticker will be issued at the time the Environmental Health Specialist confirms compliance. Annual inspections of mobile food units are done at the Environmental Health office. Please call us at (530) 666-8646 for appointment times. Unannounced inspections may also be conducted to verify compliance with the Cal Code food safety and sanitation law. In order to assist you in achieving a successful inspection, we ask that you make sure that
- All equipment is operating at the time of inspection including: hot/cold running water at all sinks, soap/paper-towels available at hand sink, refrigerators at or below 41°F, hot foods greater than or equal to 135°F, probe thermometer available, screen intact, and mechanical ventilation working.
- The facility is in compliance with all requirements for a mobile food unit. For a complete list of the requirements please check the California Retail Food Code or contact us.
Commissary Information: All mobile food vehicles must operate out of an approved commissary. A commissary is a permitted food establishment (such as a restaurant or market) where food, containers and supplies are stored or handled for use. A private residence may not be permitted as a commissary or used as such. The commissary must comply with all provisions of the law applicable to food establishments. Mobile food vehicles shall report to the commissary once each operating day for cleaning and servicing or be serviced by a mobile support unit that reports to the commissary.
Vehicle Identification: The name of the facility and name of permitee, if different than the name of the facility, city, state and zip code must be permanently placed on both sides of the vehicle or mobile food unit so that they are legible and clearly visible. The name of the facility must be in lettering at least 3 inches high and the letters and numbers for the city, state and zip code must be in letters at least 1 inch high.
Restrooms and Handwashing Facilities: Approved restroom facilities must be located within 200 feet of the mobile food vehicle and must have immediately adjacent hand washing facilities. Handwashing facilities must be supplied with hot water, soap and towel dispensers. Handwashing facilities must also be located in the work area and be easily accessible to the food handlers.
Equipment: All equipment, including food carts, must be commercial grade equipment complying with the state law requirements. Equipment must be constructed so as to be smooth, durable and easily cleaned. All equipment (including food contact surfaces and utensils) must be protected from contamination at all times. All food contact surfaces and utensils must be sanitized at the commissary. Refrigeration should operate in the 38-40°F range in order to maintain cold foods at 41°F or less. Motor driven refrigeration must be in good working order. Hot and cold water must liberally flow for hand washing and utensil washing. Steam tables and ovens must be capable of keeping hot food 135°F or hotter.
For additional information or questions regarding the Mobile Food Facility requirements please contact us.
Information about Temporary Food Booths & Special Events
Information about Organizing Special Events: California Retail Food Facilities Law Section 114314 requires that community event organizers obtain a health permit for each community event where food or beverages are sold by two or more vendors. Under this health permit, the event organizer will be responsible for providing and maintaining shared facilities such as restrooms, hand washing stations, common utensil sinks or other features as required by the law. The community event permit does not eliminate the need for each vendor to have his or her own health permit; each booth operator must still obtain a separate health permit. The event organizer must complete the application a minimum of two weeks prior to the event. Failure to obtain health permits prior to operation can result in penalties or other legal actions. Non-profit charitable organizations at community events must also obtain health permits; however, the permit fee can be waived. The special event application along with “Guidelines for Community Event Organizers” is available here.
Information about Temporary Food Booths associated with Special Events: Temporary food booths must operate in conjunction with a community event. A community event is an event that is of a civic, political, public, or educational nature as determined by the Health Department. Common examples of temporary food booths include those found at county fairs, city festivals, craft fairs, ethnic celebrations, non-profit fundraising events, agricultural festivals and circus.
All temporary food booths are required to secure a public health permit from the Yolo County Environmental Health Department prior to the event. Operation without a valid permit can result in immediate closure, fee penalties, and/or citations. Permits and inspections are necessary to ensure safe and sanitary food handling and to prevent food borne illness.
Information & Guidelines About Food Handling Processes
Safe steps in food handling, cooking and storage are essential in preventing foodborne illnesses. Oftentimes the bacteria that cause illness cannot be seen, smelled or even tasted. It is important to always follow these guidelines to keep food safe:
- CLEAN: Wash your hands, utensils, and food contact surfaces often!
- SEPARATE: Don’t cross-contaminate!
- COOK: Always cook foods to the proper temperatures!
- CHILL: Refrigerate promptly!
Fact sheets detailing food handling processes including basic food handling guidelines, meat and poultry preparation, seasonal food safety tips and food labeling requirements can be found on the United States Department of Agriculture website.
PROPER HANDWASHING HELPS PREVENT FOODBORNE ILLNESS!!! One of the most important steps in preventing the spread of disease is to use proper handwashing techniques. Even though handwashing may seem like a basic task, it is something that many people fail to do properly. * Hand sanitizers should never be used in place of proper handwashing. * You should wash your hands frequently including before working with food, clean utensils, linens or food contact surfaces; when switching the type of food that you are working with; after touching your face, skin or hair; after touching anything that may contaminate the hands (including money); after using the restroom, coughing or sneezing; eatting or smoking; and after handling soiled utensils or equipment. Follow these steps to help prevent the spread of harmful bacteria:
- Wet hands and arms with running water, as hot as you can comfortably stand.
- Apply soap and lather well.
- Scrub hands and arms thoroughly for at least 20 seconds. A nailbrush may be used to clean under the nails and between fingers.
- Rinse thoroughly from the wrists down to the fingertips.
- Dry hands and arms with a single-use towel or a hand air dryer. Never dry hands on kitchen towels, aprons, or wiping cloths.
Foodborne Illness Information
Foodborne illnesses are caused by consuming contaminated foods or beverages. There are more than 250 different types of foodborne illnesses according to the Centers for Disease Control (CDC). Due to the large numbers of illnesses that can be transmitted through food it is difficult to diagnose a single symptom as being an indication of a foodborne disease, however nausea, vomiting, abdominal cramping and diarrhea are all common symptoms (bacteria causing the illness can enter through the gastrointestinal tract). It is estimated that 76 million cases of foodborne disease occur in the United States each year. The majority of cases are mild and last for only a day or two; however, some cases are more severe and may result in hospitalizations or even death. Severe cases generally occur in the very old and very young, and those with an already compromised immune system.
Why does Environmental Health investigate foodborne illness?
Environmental Health officials track foodborne illness reports to determine if there is a possible foodborne disease outbreak. An outbreak is when two or more people consume the same contaminated food and come down with the same illness. These outbreaks are reported to the State Health Department and to the Centers for Disease Control to watch for larger scale outbreaks. Outbreaks are an indication of something that needs to be improved in the food safety system. Investigations help to identify where these improvements should be made and to put measures into place to prevent future outbreaks.
What can I do to prevent getting food poisoning?
- COOK: Cook raw meat, fish, poultry, shellfish and eggs thoroughly. The best way to tell if items are cooked thoroughly is to measure the internal temperature. Cook ground meats, poultry, or stuffed poultry to 165°F.
- HOLD: After cooking meats, gravies, poultry, seafood, beans, rice, pasta, potatoes, and vegetables, yes, even cooked onions, hold at 135°F or higher to prevent growth of food borne illness microbes. Don't leave these foods out at lukewarm or room temperatures.
- CHILL: Quickly cool leftovers to 41°F or less by dividing into small, easy to cool portions and placing them uncovered in the refrigerator. Cover them after cooling is completed. Refrigerate perishable foods including sprouts, soft cheeses, milk and cut melons to 41°F and less.
- DON'T CROSS-CONTAMINATE: Don't spread germs from raw foods to ready to eat foods. Wash your hands frequently, especially after contamination from using the toilet; touching the face, nose or mouth; tending to a sick person; changing baby's diaper; handling pets and handling raw animal flesh. Wash knives, cutting boards, counter tops, wiping rags or any other utensil that comes into contact with raw meat or its juices. Don't forget to sanitize them too!!
What do I do if I think I have food poisoning?
- Contact your physician. For medical treatment advice and possible treatment, timely consult your doctor. Encourage your physician to run medical tests to identify the exact illness-causing agent since many symptoms mimic food borne illnesses. Save and refrigerate suspicious foods for possible testing. Make a list of the foods that you have eaten within several days before the illness as it may sometimes take several days for symptoms to arise. Test results and food-eating history are important investigative clues.
- Contact the Health Department. To prevent food related diseases, Environmental Health investigates incidents that involve people having eaten at a common retail facility or event.
Frequently Asked Questions
- What do I have to do to open a food facility and obtain a health permit?
If you buy an existing food facility and do not change the building or the equipment, call (530) 666-8646 to find the inspector for your area. Make an appointment with the inspector for a health permit inspection. The inspector will have you fill out a health permit application. This information is necessary to issue a health permit. The permit is only valid for the person, location and type of food sales listed on the permit application. The permits are non-transferable.
If you plan to build or remodel a food facility, it is necessary to submit two sets of detailed plans and specifications to the Yolo County Environmental Health Department. These plans must be approved before you begin work. Call (530) 666-8646 or check here for a more detailed description of the requirements for new/remodeled food facilities and to speak with an Environmental Health Specialist about the process.
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I'm thinking of buying an existing food business. What do I need to do?
You will need to obtain a permit from the Yolo County Environmental Health Department in your name; permits are not transferable. To be on the safe side, it is suggested that you look at our file for any outstanding problems. Call (530) 666-8646 or check here for a more detailed description of the requirements and to speak with an Environmental Health Specialist about the process.
- Do all food facilities need a Food Safety Certified person?
All food facilities that prepare, handle, or serve food must have at least one adult employee who has sucessfully passed an approved Food Safety Certification test. The individual who is Certified must be able to instruct all other employees in food safety measures. The Certified person at one food facility may not serve at any other food facility as the Certified person. The Certified person need not be present at all times, however, must be regularily present / employed at the food facility. If the Certified person leaves, his or her replacement must present within 60 days of leaving.
Certification is obtainable by successfully passing an approved test. For a list of approved Food Safety Certification providers, click here. The Certification is good for 5 years. The origional Certificate (not a copy) must be kept at the food facility and made available for review during a food inspection. Expired Certificates must be renewed within 60 days of expiration.
Temporary Food Facility Operators must demonstrate safe food handeling techniques, but are not required to have a person who is Food Safety Certified. Those food facilities that sell foods that are not perishable, whether prepackaged or not, are exempt from needing a Food Safety Certified person.
Food service Operators with a thorough understanding of safe food handeling is key to providing wholesome and safe food to the public.
- Are employees required to wear gloves in food facilities?
Bare hand contact is allowed so long as hands have been properly washed. However, gloves must be worn 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. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. When single-use gloves are used, they shall be thrown away after removal.
- Are employees required to wear hairnets in restaurants?
All employees shall wear hairnets, caps, or other suitable coverings to confine all hair when required to prevent the contamination of food, equipment, or utensils.
- I saw a cockroach/mouse at restaurant, what do I do?
If you have a complaint about unhealthy conditions such as uncleanliness, poor food handling practices, or unsafe food, contact the Yolo County Environmental Health Department at (530) 666-8646 to make a complaint. An Environmental Health Specialist will investigate the complaint. If you have a complaint that is not related to unhealthy conditions, such as poor service, you should complain to the restaurant manager and/or the Better Business Bureau.
- My refrigerator door was accidentally left open overnight. Can I still eat the food inside?
- My power went out in the storm. Is the food in my refrigerator/freezer still safe to eat?
The answer to this question depends on the temperature of the food and how long it was held without refrigeration. Use a food thermometer to measure the temperature on the inside of the food. If the food is not above 41°F, then it should be safe to eat. If the food has been above 41°F, then it is critical to determine how long it has been above 41°F. If the food has been above 41°F for less than 2 hours, it should be safe for immediate use. If the food has been above 41°F for more than 2 hours, then it should be discarded. Click here for the FDA fact sheet on Food and Water Safety During Power Outages.
Forms and Applications
Useful Links
Contact Us
Yolo County Environmental Health
Consumer Protection Unit
137 N. Cottonwood St., Suite 2400
Woodland, CA 95695
(530) 666-8646
FAX: (530) 669-1448
environmental.health@yolocounty.org