- Agencies that Oversee Special Food Processes
- Easy Steps for Healthy Food Service
- Food Facility Inspections
- Food Facility Operating Permit
- Food Handler Card
- Food Safety Manager Certification
-
Mobile Food Facilities
- Trucks & Trailers
- Carts
- Mobile Food Permit
- Certified Commercial Kitchens
- Summary of mobile food facility regulations
- Frequently Asked Questions
- Mobile Food Facility Plumbing Diagram Limited
- Mobile Food Facility Plumbing Diagram Lmited large
- Muestra del diagrama de plomeria para unidad Limitada movil
- Muestra del diagrama de plomeria para unidad movil Limitada grande
- Mobile Food Facility Plumbing Diagram
- Muestra del diagrama de plomeria para unidad movil grande
- Muestra del diagrama de plomeria para unidad movil
- Mobile Food Facility Plumbing Diagram large
- Temporary Food Facility Permit for Community Events
- Community Event Organizer Permit
- Food Facility Drawing Designers
- Pet Dogs in Outdoor Dining Areas
- Food Safety Guidelines During a Power Outage
- Food and Water Safety During and After a Flood
- Hazard Analysis Critical Control Points (HACCP) Plans
- Cal-code Article 4 Handwashing
- Flooring Guidelines
- Exhaust Hood Fabricators
- Air Balance Testing Companies
- Food Facilities with Private Water Wells
- Minimal Preparation Operational Requirements
- Moderate Preparation Temporary Food Facility Operational Requirements
- Minimal Preparation Temporary Food Facility Operational Requirements
- Extensive Preparation Temporary Food Facility Operational Requirements
- Grease Trap Oversight Jurisdictions
- Food Facility Drawing Requirements
- Temporary Food Facility Definitions and Operating Requirements
- Guidance to Community Events for Wineries and Breweries
- Farmers Market Food Permit
- Cottage Food Operations (CFO's)
- Water Heater Guidelines and Worksheet
- When an employee tests positive
- Back to Food Safety Program
Hazard Analysis Critical Control Points (HACCP)
According to the US Food and Drug Administration (FDA) "HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."
Per the FDA "the voluntary implementation of food safety management systems in retail and food service establishments. Combined with good basic sanitation, a solid employee training program, and other prerequisite programs, HACCP can provide you and your employees a complete food safety management system.
The goal in applying HACCP principles in retail and food service is to have you, the operator, take purposeful actions to ensure safe food. You and your regulatory authority have a common objective in mind - providing safe, quality food to consumers. Your health inspector can help you achieve this common objective, but remember that the ultimate responsibility for food safety at the retail level lies with you and your ability to develop and maintain an effective food safety management system.
Managing food safety should be as fully integrated into your operation as those actions that you might take to open in the morning, ensure a profit, or manage cash flow. By putting in place an active, ongoing system, made up of actions intended to create the desired outcome, you can achieve your goal of improving food safety. The application of the HACCP principles provides one system that can help you accomplish that goal."
HACCP Plans
Environmental Health is developing guidelines and templates to assist food operators in developing HACCP plans. For the moment we have information on sushi rice HACCP plan; however, more guidelines and templates will be added to this page as they are developed.