| || |
|Food Program|Consumer ProtectionThe 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.
Cottage Food Operation - Beginning January 1, 2013, The California Homemade Food Act will allow Solano County residents to operate a limited home based food business, known as a Cottage Food Operation (CFO) from their home and to prepare and sell specific types of low risk foods made in their home kitchens directly and indirectly to the public. The State of California Department of Public Health (CDPH) maintains information on type of food products allowed to be made and distributed from a CFO, labeling requirements, information on required food processor training, and answers to frequently asked questions on their CDPH CFO web site.
Beginning January 1, 2013, persons interested in operating a CFO in Solano County will need to obtain a registration or permit based on the type of food sales performed from the Solano County Environmental Health Services Division. This flowchart will provide a general idea if a CFO needs a registration or permit.
Direct Sales (Class A) - Complete the application form, self certification checklist and food product description and return with any additional required information (for example-water sample results if on private well) and $96.00 registration fee to the Environmental Health Services Division.
Indirect sales with or without direct sales (Class B) - Complete the application form and food product description form and return with any additional required information (for example-water sample results if on private well) and $316.00 permit fee to the Environmental Health Services Division.
If you have a complaint about a food facility, or if you think you got sick from eating food, click here.
August 2012 - Hand Washing Campaign as part of the September 2012 Food Safety Education Month and Clean Hands Week
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 Plan Submittal Application
Plan Check Guidelines for Mobile Food Facilities (MFF)
US DOJ Brief: Service Animals
US DOJ - Commonly Asked Questions About Service Animals in Places of Business
Community Event Organizer
Community Event Organizer Responsibilities and Application
NEW for Non-Profit Community Event Organizers: Are you a non-profit Community Event Organizer (all food service performed by non-profit organizations and/or for-profit businesses that donate 100% of all net proceeds)? Has your non-profit community event been approved in a previous year AND there is not a substantial change in location or ancillary services provided to the food facility operators? If so, you should know that the Environmental Health Services Division is piloting a new application process and you should complete the Non-Profit Community Event Organizer Expedited Application. As this is a new process, let us know how it works and what we can do to improve the process. Our goal is to expedite approval of those organizations sponsoring recurring community events year after year at the same location. If food facility operators are different from the previous year's approved event, you will need to submit a new proposed food vendor list at least 14 days before the start of the proposed community event. You will also need to be aware of Community Event Organizer Responsibilities to ensure safe food service at your event.
Temporary Food Facility Operator
Food Safety at Community Events
Temporary Food Facility (Food Booth) Setup
Food Booth Enclosure Alternate Hand Wash Alternate Utensil Washing
Temporary Food Booth Guidelines, Self-Inspection Checklist, and Application
NEW for Non-Profits: Are you a non-profit Temporary Food Facility Operator? Has your Temporary Food Facility been approved at a Community Event in a previous year AND there is no change in operation, menu or facility setup being proposed? Will the Person in Charge at the Temporary Food Facility have a California Food Handler Card or Certified Food Safety Manager Certificate? If so, then you should know that the Environmental Health Services Division is piloting a new application process and you should complete the Returning Non-Profit Temporary Food Facility Expedited Permit application. As this is a new process, let us know how it works and what we can do to improve the process. The goal is to expedite approval of those organizations that safely perform the same food service/preparation activities year after year.
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
Cleaning and Sanitizing Utensils and Equipment for Effective Disease Protection
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