Retail Food Program

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 use the regulations from The California Retail Food Code (CALCODE).   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.  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 for 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 Logs and Resources

Hot Foods Temperature Checklist
Refrigerator Temperature Log
Temperature Checklist
Minimum Internal Cooking Temperatures  - Guide to proper heating temperatures for various foods.

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.