Consumer Protection The Food Program serves in the best interest of the public health and safety by assuring that all food is safe for people to eat. The food program uses the California Retail Food Code (Cal Code), and other state laws to enforce food safety and construction requirements in all retail food facilities, such as restaurants, bars, grocery stores, certified farmers markets, produce stands, hot lunch trucks, and hot dog stands. These facilities are inspected at least two times each year for cleanliness and proper food preparation practices. Additional inspections may be made in response to consumer complaints. Complaints If you have a complaint about a food facility, or if you think you got sick from eating food, click here. 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. New California Retail Food Code (Effective July 1, 2007) California Retail Food Code Corrections (Effective July 20, 2007) Risk Based Inspection Program Starting a Food Business How to Become a Certified Food Handler Certified Food Handler Training and Test Providers Mobile Food Facility Requirements: Unpackaged Foods Mobile Food Facility Requirements: Prepackaged Foods, Whole Fish, Whole Aquatic Invertebrates, and Produce Special Event Organizer Guideline and Application Temporary Food Booth Application and Guideline 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 Environmental Health Fee Schedule- Food Sanitation 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!