Solano County - Food Program

Food Program



Consumer Protection
The Food Program protects public health and safety by ensuring that food facilities serving food to the public meet minimum construction, sanitation and safe food handling practices required by the California Retail Food Code (Cal Code). Staff perform routine, follow-up and complaint inspections at retail food facilities, such as restaurants, bars, grocery stores, certified farmers markets, produce stands, hot lunch trucks, temporary food facilities, and hot dog stands.
The Solano County Food Facility Operator Field Guide provides a reference list of key elements staff use during their inspections of food facilities. The guide also includes examples of violations and can be used by food facility operators to self-audit their facilities ahead of an inspection to maintain compliance with code requirements.
Complaints
If you have a complaint about a food facility, or if you think you got sick from eating food, click here.

Press Releases
May 2011 - County implementing guidelines for food handler cards
April 2011 - Imposter Food Inspector Warning to food facility operators.



Food Business Information
Starting or running a food business can be stressful and exciting. There is a lot of information to research and process. Use the following information to help you start a food business or to stay updated with current requirements.
Risk Based Inspection Program Starting a Food Business How to obtain a Food Handler Card or become a Certified Food Protection Manager Certified Food Protection Manager Training and Test Providers Mobile Food Facility Requirements: Unpackaged Foods Mobile Food Facility Requirements: Prepackaged Foods, Whole Fish, Whole Aquatic Invertebrates, and Produce Fee schedule effective July 1, 2010 US DOJ Brief: Service Animals US DOJ - Commonly Asked Questions About Service Animals in Places of Business

Community Events
Community Event Organizer
Community Event Organizer Responsibilities and Application


Temporary Food Facility Operator
Training Presentations Food Safety at Community Events Temporary Food Facility (Food Booth) Setup
Temporary Food Booth Guidelines and Application Helpful videos Food Booth Enclosure Alternate Hand Wash Alternate Utensil Washing Setup Setup



Food Handling Guidelines
As with any method of food sale, care must be taken to safely handle food products to prevent sickness or injury to the public. Of particular concern is insuring that food is prepared and packaged under sanitary conditions and that perishable foods are maintained at proper temperatures. Two of the leading causes of food borne illness include perishable foods held at improper temperatures and food from unapproved sources.
Food Receiving and Storage Holding Temperatures for Safe Food Handling Handwashing Cleaning and Sanitizing Utensils and Equipment for Effective Disease Protection Cross Contamination Proper Ways to Thaw Foods Guidelines for Final Cooking Temperatures of Potentially Hazardous Foods Cooling Foods Properly Keep It Clean Cook It Safely To Keep Or To Toss Packing a Safe School Lunch
All information is general in nature and is not intended to be used as a substitute for appropriate professional advice. For more information please contact us at (707) 784-6765. Get answers to Frequently Asked Questions!