The heart of the Consumer Protection Team (CPT) is the Retail Food Program. Through the implementation of this program, Public Health and Safety is promoted through the structured inspection and enforcement process.
The term "Retail Food" encompasses many types of Food Facilities apparent in Placer County. They range from full size Restaurants, Farmers Markets, Mobile Food Preparation Units, Temporary Food Events, and Catering. All of the above types of Facilities are constructed and inspected with Authority of The California Retail Food Code (CALCODE).
Food Safety Certification is a large part of the Retail Food Program. Through education and training conducted by members of the team, food handlers are provided with information and requirements which protect the health of their customers.
Plan Checks are performed by the Consumer Protection Team, as well. This is a key component to ensuring that a facility is built to public health standards. Each new or remodeled Food Facility project is required to go through a plan check process prior to obtaining a permit and opening for business.
HOT and COLD Temperatures and Food
A key element in food safety is the temperature of foods during preparation, cooking, and storage. Bacteria and other germs need a combination of time, food, and moisture in conjunction with temperatures. The following resources are available to help Retail Food Facilities track their temperatures, so that they may keep food out of the "Danger Zone".
The "Danger Zone is defined as temperatures between 41˚F - 135 ˚F.
If you are a food facility that utilizes time as a means of food safety control you must meet ALL requirements as indicated under CALCODE Section 114000;
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
Food Temperature Log Resources
Editable MS Word versions - Customize and adjust to adequately fit your facility's operation
Hot Foods Temperature Checklist
Refrigerator Temperature Log
Temperature Checklist
If you have questions, regarding the Retail Food Program, or any of the resources for the Consumer Protection Team, please do not hesitate to contact us.