|Catering Operations and Host Facilities
|A catering operation is a food service that is conducted by a permanent food facility as part of a contracted offsite food service event or when operating in conjunction with a host facility with direct food sales. A host facility is a facility located in a brewery, winery, commercial building, or other approved location that supports a catering operation that provides food to consumers for up to 4 hours in any 12-hour period, and is subject to the Risk Based Inspection Program. A host facility permit is not required for sites that only utilize catering for private events or that only host food trucks.
|Food Safety Certification
|All food handlers shall obtain a food handler card within 30 days after the date of hire and maintain a valid card for the duration of their employment. In addition, food facilities that prepare, handle, or serve nonprepackaged potentially hazardous food shall have an owner or employee who is food safety certified. Use the following links for information on how to fulfill these requirements: Food Handler & Manager Information and Food Manager Training and Test Providers.
|Applications and fees shall be submitted to the following department:
Department of Resource Management
Environmental Health Division
675 Texas Street, Suite 5500
(707) 784-6765 Fax (707) 784-4805
|Incomplete applications will not be accepted for review. Application review may take up to 20 business days. Online Payments may be submitted; an invoice or permit number is not required to complete payments.