Food Facilities & Food Establishment

The Environmental Health Division regulates retail food facilities, conducts routine inspections of permitted food facilities, and investigates food facility complaints.  
The Food Program serves in the best interest of the public by assuring that all food is safe for people to eat. The food program uses the California Retail Food Code (CRFC), and other state laws to enforce food safety and construction requirements in all retail food facilities.

Catering

Caterers

Cottage Food

Cottage Food Operations

Plan Review

Plan Review of Food Facilities

Safety Courses

Food Safety Certification

Hot Topics

NOTICE TO ALL VENDORS OPERATING IN EL DORADO COUNTY All food operations in the County of El Dorado are required to have a valid Business License. Please contact the proper agency listed below for more details. THIS APPLIES TO VENDORS FOR SINGLE EVENTS OR ANNUAL PERMITS.

FOR COUNTY VENDING (530) 621-5800 - Treasurer Tax Collector
CITY OF PLACERVILLE VENDING (530) 642-5223 - City of Placerville
CITY OF SOUTH LAKE TAHOE VENDING (530) 542-6012 - City of South Lake Tahoe

A SEPARATE LICENSE IS REQUIRED IN ALL THE ABOVE LOCATIONS

 

 

How to Start a Food Business

This handout was developed to help inform you of the requirements of a retail food business in El Dorado County. The El Dorado County, Environmental Management Department, Environmental Health Division, permits and regulates all retail food facilities and establishments in the County. These facilities are regulated under the California Retail Food Code (CRFC), an excerpt from the California Health and Safety Code. The Environmental Health Division is made up of Environmental Health Specialists that are divided into separate geographical districts. Your district Environmental Health Specialist will be determined by the area in which your business is located. After reading this guide, any specific questions about your business should be referred to your district Environmental Health Specialist.

When is a Health Permit Required?

Any storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or handling food for dispensing or sale directly to the consumer requires a health permit from this office. The health permit has an annual fee based on the type of business and the size of the facility.

What is My Business?

This should be your first question. Are you planning on a wholesale or retail operation? Will you be in a building, or will you be mobile? How large is the facility? What are you planning on selling? Are you catering? Are you processing? Each answer to these questions help to determine the specific type of permit required.

  • Retail vs. Wholesale:
    "Retail" means the storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or handling food for dispensing or sale directly to the consumer -- This office regulates retail facilities. "Wholesale" is the sale of food in quantity especially for resale by a retailer - The California Department of Public Health, Food & Drug Branch regulates wholesale facilities. Your business could be both, requiring a permit from this Department and another permit from the State.
  • Mobile Food Facilities:
    There are different types of mobile food facilities, with different requirements. Please talk to an Environmental Health Specialist for review and approval. All mobile food facilities are required to operate out of an approved commissary.
  • Caterers:
    See the "Catering Guidelines" for more information. All caterers are required to operate out of an approved commissary.

!!! Please be aware that it is unlawful to operate
any retail food business from your home !!!

What about Food Handler Certification?

State law mandates that certain food facilities are required to have at least one owner or employee who has successfully passed an approved and accredited food safety certification examination. The certification is valid for five years and is issued to the individual who passes the exam. If that person leaves employment, the facility must obtain another certified person within 60 days. The certified owner/employee is responsible for the safety of food preparation and service, including employee education. 

What is Required in a Change of Ownership?

If you are the new owner of a retail business, you are required by this office to apply for a new health permit. You will be asked to submit a health permit application(PDF, 222KB) and pay an annual permit fee. As a new owner, you may be required to upgrade the facility. (It is strongly suggested that you review the facility file prior to closing the deal - there may be specific requirements that demand correction upon new ownership).

If there are any changes to occur, the district EHS should be notified so the proposed changes can be reviewed and approved. There may need to be a plan review. Some examples of these changes are:

  • Change of menu - May require additional equipment, such as a preparation sink.
  • Changing the floor, walls, or ceiling - Only certain materials are approved.
  • Installation of new equipment - All new or replaced equipment needs to be commercial-grade and be approved by this office before installation.
  • Removing equipment - May not be approved if the equipment is needed for operation.

What is "Plan Review"?

Submission of plans is a requirement upon the proposal of a new or remodeled retail food operation. The plans need to be reviewed and approved by this office before any construction takes place. There is a plan review fee involved. Some examples of when a plan review is required are:

  • A food facility is brand-new or is being remodeled -- Complete plans shall be submitted to this office for review and approval prior to any construction. (Other agencies, such as the Building Department, may also be involved). See the Plan Check Guide(PDF, 123KB) for further details.
  • An individual is proposing a new retail food operation (e.g., catering).
  • There are extensive changes in an existing facility, operation, or menu.

Microenterprise Home Kitchens

In 2019, a State law (AB 626) was enacted to allow microenterprise home kitchen operations (MEHKO) in counties that specifically permit them. The county must pass an ordinance to ‘opt in’ to the program, otherwise a MEHKO cannot be permitted by the Environmental Health Division. A microenterprise home kitchen operation is defined as a food facility that is operated by a resident in a private home where food is stored, handled, prepared, and served to consumers. Food can be consumed onsite, picked up or be delivered. There are specific restrictions, for example, the number of meals served per day and appropriate facilities for food storage and preparation. To date, no ordinance is in effect in El Dorado County to allow a MEHKO to be permitted. Therefore, the Environmental Health Division cannot accept applications at this time.

If you have any questions, or you need additional information, please contact El Dorado County, Environmental Management Department, Environmental Health Division, at

  • (530) 621-5300 for Placerville 
  • (530)573-3450 for South Lake Tahoe

If you are interested in MEHKOs, please take our interest survey:

We would be happy to help you!

 

Food Processing - Retail vs Wholesale

Food Processing - Retail vs Wholesale

Retail

The El Dorado County Environmental Health Division regulates the retail food facilities throughout El Dorado County. CRFC (California Retail Food Code) defines "retail" as "the storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or otherwise handling food for dispensing or sale directly to the consumer or indirectly through a delivery service.” Any food distributed or sold to the public at the retail level must be done so under an approved health permit from this office: How to Start a Food Facility.

When preparing or processing food, it is important to control any factors that could contaminate the food. Key factors are described in "Guidelines for Satisfactory Food Protection & Sanitation Practices"

Wholesale

  • The California Department of Public Health, Food and Drug Branch, regulates all wholesale facilities.
  • "Wholesale" is the sale of goods for resale by a retailer.
  • Any questions regarding wholesale should be directed to the State FDB at (916) 650-6500.

Food Irradiation

Frequently Asked Questions About Food Irradiation:

Why should I be interested in irradiated food?   
  • Irradiation improves food safety and quality. Even though the United States food supply has achieved a high level of safety, hazards exist. The Centers for Disease Control and Prevention has estimated that 76 million illnesses, 325,000 hospitalizations, and 5000 deaths occur each year due to foodborne illness. Although all are at risk, children, people over age 55 or 60, diabetics, and those whose immunity is compromised are especially vulnerable.
  • Irradiation provides extra protection against foodborne illness which is unavailable by any other means. Even when meat, poultry, or eggs are prepared with the most advanced sanitation measures possible, harmful bacteria may be present. Irradiation provides an additional safeguard for the consumer, destroying 99.9% or more of E. coli 0157:H7, Salmonella, Campylobacter, Listeria, or other harmful bacteria that may be in raw food.

High quality tropical fruits can be shipped to California or other states because irradiation destroys harmful fruit flies, such as the Mediterranean fruit fly, before they become an infestation problem in our state.

Irradiation increases the shelf life of several fresh foods because it slows the ripening of fruit and prevents potatoes and onion from sprouting. Spices and herbs have been fumigated to increase safety. Irradiation can replace chemical fumigation, producing safe, high quality spices and herbs.

The U.S. Food and Drug Administration (FDA) may soon approve the use of irradiation to increase the safety of fresh sprouts because it can destroy harmful bacteria that may be under the sprout seed coat. The FDA may also soon approve irradiation of prepared luncheon meats, and other ready-to-eat foods, because the process can increase the safety of such prepackaged foods.

What is food irradiation?
  • Irradiation exposes food to ionizing energy for a specific length of time, depending on the purpose of the treatment. This treatment compliments good manufacturing practices and increases overall food safety.
  • Food is irradiated in a special processing facility where it is exposed to an electron beam, or X-Ray, generated from electricity or gamma rays produced from cobalt 60. The food is monitored to assure that the exact treatment level is achieved.
Is irradiated food safe?
  • Yes. Irradiated foods are safe and wholesome. After reviewing hundreds of studies on the effects of irradiation on food safety and quality, scientists from the U.S. Food and Drug Administration, the U.S. Department of Agriculture, and health organizations such as the World Health Organization, the American Medical Association, and the American Dietetic Association have endorsed the safety of irradiated food. To ensure their health, astronauts have eaten irradiated food since the beginning of the space program.  
Does irradiation cause chromosome damage, cancer, tumors, or other health problems?
  •  No. The FDA has evaluated irradiation for 40 years and found the process to be safe. Numerous scientific studies conducted world wide clearly confirm that there are no health problems or toxicity concerns associated with irradiation.   
Does irradiation make food radioactive?
  •  No. During the irradiation process, food moves through an energy field, but never touches the energy source and does not become radioactive. The amount of energy and type of radiation used to irradiate food is enough to kill foodborne bacteria, but it does not make the food radioactive, just as luggage does not become radioactive after passing through a security checkpoint at the airport.
  • Many common items, such as cotton balls, adhesive bandages, baby bottles, and medical supplies are irradiated for safety. None are made radioactive.
Do I handle irradiated food differently than other foods?
  •  No. Handle irradiated food as you would any other perishable food. Irradiation destroys 99.9% or more of harmful bacteria like E.coli 0157:H7 and Salmonella. However, it reduces by does not destroy all spoilage bacteria. Meat and poultry should still be refrigerated to slow the growth of spoilage bacteria and maintain food quality. Irradiation leaves no chemical residue in the food, so irradiated foods could be accidentally contaminated after treatment; therefore, proper handling and preparation should be followed to assure food safety.  
If thorough cooking destroys harmful bacteria, what is the advantage of irradiated meat and poultry?
  •  Irradiation destroys harmful bacteria before they come into the kitchen. Eating irradiated foods should reduce foodborne illness that results from accidental cross contamination or cooking at too loa a temperature. Food irradiation provides an additional level of protection for consumers.
Is irradiated food still nutritious?
  • Irradiated food is nutritious and flavorful. Nutritional changes produced by irradiation of food are less comparable to those produced when food is cooked or frozen. Thiamin is reduced when pork is irradiated and some vitamin A is reduced when eggs are irradiated, however the difference is so small that it has no effect on the American diet.
  • Changes in the nutritional value of fruits and vegetables are insignificant. Some irradiated fruits may even be more nutritious and flavorful because irradiated fruits can stay on the tree longer than those treated by other methods that guard against the accidental transport of tropical insects.
Is food irradiation approved by the government?
  • Food irradiation has been approved by the Food and Drug Administration after a thorough food safety review. Irradiation is the most researched food technology in U.S. history. Scientists with the FDA have evaluated numerous studies that have examined the safety and nutritional value of irradiated food. The U.S. Department of Agriculture has evaluated and approved irradiation of meat and poultry. Food irradiation has been approved by more than 40 countries worldwide and endorsed for safety by the World Health Organization.
How do I know when food has been irradiated?
  • Irradiated food has a distinctive logo: Image of Irradiation symbol
    and the words "Irradiated" on its packaging. Some may also describe the process as "cold pasteurized" or "electronically pasteurized" for better consumer understanding.
Is worker and community safety protected in food irradiation facilities?
  • Yes. Irradiation facilities are strictly regulated. Facilities using gamma rays must be constructed to withstand earthquakes and other natural disasters without endangering surrounding communities or workers. Electron beam and X-ray facilities must follow the same safeguards used by hospitals. Workers are trained in the safe operation of irradiation equipment, and their personal safety is protected by multifaceted protection system within plants. Companies must follow state and local government requirements as well as those issued by the Environmental Protection Agency, the Occupational and Safety Health Administration, and Department of Transportation.
Who says irradiated food is safe?
  • U.S. Food and Drug Administration
  • U.S. Department of Agriculture
  • American Medical Association
  • American Dietetic Association
  • Centers for Disease Control and Prevention
  • World Health Organization
  • U.S. Public Health Service
  • American Public Health Association
  • California Environmental Health Association
  • and many more.
Where can I get additional information on food irradiation?
  • Visit the websites listed or call the Center for Consumer Research at the University of California, Davis, for more information: (530) 752-2774. At each site, click on "food irradiation", or type "irradiation" in the search box.

Restrooms for Customers in Food Establishments

A permanent food facility shall provide clean toilet facilities in good repair for patrons, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space. A building that has a food facility with more than 20,000 square feet of floor space shall provide at least one separate toilet facility for men and one separate toilet facility for women.

The gas pump area of a service station that is maintained in conjunction with a food facility shall not be considered as property used in connection with the food facility or be considered in determining the square footage of floor space of the food facility.

Any building that is constructed before January 1, 2004, that has a food facility that provides space for the consumption of food on the premises shall either provide clean toilet facilities in good repair for patrons, guests, or invitees on property used in connection with, or in, the food facility or prominently post a sign within the food facility in a public area stating that toilet facilities are not provided.

Toilet facilities that are provided for use by patrons, guests, or invitees shall be in a location where patrons, guests, and invitees do not pass through food preparation, food storage, or utensil washing areas to reach the toilet facilities. The route of access shall be separated by a space of at least three feet from the ready to eat food and in areas that are separate from raw or undercooked foods from the required space by a rail or wall at least three feet high or
otherwise clearly delineated.

 

If you Sell Raw Oysters: Oyster Regulations

Limiting the Sale of Raw Oysters Harvested from the Gulf of Mexico

(Information from the California Department of Health Services)

Each year, Californians become seriously ill and die after consuming raw oysters harvested from the states bordering the Gulf of Mexico (Alabama, Florida, Louisiana, Mississippi, and Texas), contaminated with the pathogen Vibrio vulnificus (V. vulnificus). V. vulnificus bacteria are naturally present in marine environments. But, the bacteria are at some of their highest levels in Gulf Coast waters and oysters, especially during the warm summer months.

Since 1983, there have been 75 illnesses resulting in 49 deaths reported in California that have been associated with the consumption of raw oysters containing V. vulnificus. Persons with certain chronic diseases, especially those associated with liver disease are at high-risk. Nationally, over 50% of high-risk individuals who become ill, die.

The Department of Health Services (DHS) has amended California Code of Regulations (CCR), Title 17, Section 13675, to prevent V. vulnificus illnesses and deaths associated with the consumption of raw Gulf oysters. The most significant revision restricts the sale of raw oysters harvested from the Gulf of Mexico during April 1 through October 31, unless the oysters are treated with a scientifically validated process to reduce V. vulnificus to non-detectable levels. Raw Gulf oysters received during April through October that have not been processed to reduce V. vulnificus to non-detectable levels are considered adulterated.

 

Food Program Links & Other Related Links

Donating Surplus Food

Safe Surplus Food Donation

Did you know with the passage of AB 1219, the California Good Samaritan Food Donation Act, that it is easier for food facilities to donate food? Please consider donating your excess food product to a local food bank, pantry or soup kitchen. Please see the links below to learn more about food donation and a toolkit to get you started.

 

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