Food Safety Program
Our Food Safety Program is
- Committed to innovating through excellence
- Striving for continuous improvement
- Reaching out to the community
- Supporting a well-educated and professional staff
- Increasing transparency
- Making data-based decisions
- Ensuring the availability of safe food for the community through partnerships with the local food industry and community groups
Food Safety Resources
Partially Hydrogenated Oils (PHOs) Declaratory Order Effective June 18, 2018
The Food and Drug Administration (FDA) issued a final determination regarding PHOs and has determined that they are not generally recognized as safe (GRAS) for human consumption. This means that PHOs, which are the primary dietary source of industrially-produced trans fats, can no longer be used or served in a retail food facility. The FDA regulation went into effect June 18, 2018 and has different compliance dates for manufacturers of PHOs. Please visit the following links for further information and compliance schedule details of this order:
What are Partially Hydrogenated Oils (PHOs)?
- Most commonly known as trans fat
- A type of fat formed when liquid oils are made into solid fats (shortening and hard margarine)
- PHOs are made when hydrogen is added to vegetable oil (hydrogenation process) to increase shelf-life and flavor stability of foods
California Health & Safety Code (Cal Code) allows you to prepare certain non-perishable foods in your home and sell to the public with a cottage food operation (CFO) registration or permit.
Most food facilities are required to have at least one person, an owner or designated employee, who has passed an approved food safety certification exam. Most of the other facility employees are required to have a California Food Handler Card.