Chapter 12 – Catering and Food Delivery
|12-4||Post Event Breakdown|
|12-101||Applicability and Listing of Terms|
The following definitions shall apply in the interpretation and application of this Chapter.
CATERING FOOD ESTABLISHMENT means an APPROVED FOOD ESTABLISHMENT that is serving or preparing FOOD at a location other than its PERMITted location for a contracted FOOD service event. This also includes a place of business or organization that routinely contracts with a CATERING FOOD ESTABLISHMENT to provide FOOD items for individual sale to employees or members of that business, if the FOOD was prepared in a COMMISSARY and transported, displayed, handled and offered for sale as specified in these Regulations.
CATERING FOOD ESTABLISHMENT does not include:
(A) FOOD ordered as take-out or delivery from the FOOD ESTABLISHMENT that prepared the FOOD, where the FOOD is given to the CONSUMER for self-service, including but not limited to pizza delivery or fried chicken delivery. FOOD delivered by a third-party FOOD DELIVERY SERVICE is not exempt from these Regulations.
(B) FOOD that is brought from home and presented pot-luck style in a place of business for consumption by the employees of that business, without payment, as long as the business does not offer the FOOD to the public.
(C) FOOD that is prepared and offered for free distribution to feed the needy, whether done by a charitable organization, a private citizen, citizen group, or a business.
FOOD DELIVERY SERVICE means a business that picks up prepared FOOD from a PERMITted FOOD ESTABLISHMENT including but not limited to a full-service restaurant for immediate delivery to the end user. The business solely transports the FOOD and is prohibited from preparing or handling open FOOD. This term does not include delivery drivers who work for the FOOD ESTABLISHMENT from which the FOOD originates or delivery of FOOD from retail grocery stores.
PERMANENT CATERING SUPPORT PANTRY/BANQUET SUPPORT PANTRY means a facility that is owned or leased by a caterer and serviced by, but remote from, the CATERING FOOD ESTABLISHMENT, for the purpose of conducting banquet service at the remote location, and that maintains at the remote location permanently installed FOOD service EQUIPMENT and or FOOD storage.
REMOTE SERVICE SITE means a PERMITted location that is not owned by the caterer where FOOD items, provided by the caterer, are sold by the piece to individual CONSUMERs for a limited period of time in any one 24-hour period.
|12-201||Commissary Kitchen/Catering Kitchen/Banquet Kitchen|
|12-202||Remote Service Site|
|12-203||Permanent Catering Pantry/Banquet Support Pantry|
12-201 COMMISSARY Kitchen/Catering Kitchen/Banquet Kitchen
An applicant for a COMMISSARY Kitchen/Catering Kitchen/Banquet Kitchen shall submit to the HEALTH AUTHORITY properly prepared plans and specifications for review and approval, as specified in Chapter 4 of these Regulations.
12-202 REMOTE SERVICE SITE
An applicant for a PERMANENT CATERING SUPPORT PANTRY/BANQUET SUPPORT PANTRY permit shall submit to the HEALTH AUTHORITY properly prepared plans and specifications for review and approval, as specified in Chapter 4 of these Regulations.
12-301 FOOD Protection
All FOOD stored, prepared, displayed, served, or sold by a CATERING FOOD ESTABLISHMENT, or transported from such establishments, shall be protected against temperature abuse, vermin, and any other source of CONTAMINATION.
12-302 FOOD Packaging
(A) FOOD purchased by a CATERING FOOD ESTABLISHMENT, that is PRE-PACKAGED for individual sale or use, including but not limited to potato chips, cookies, JUICE boxes, or half-pints of milk shall remain in the individual packaging for delivery to the CONSUMER. Re-packaging or re-labeling of PRE-PACKAGED FOOD for individual use is prohibited. A CATERING FOOD ESTABLISHMENT shall not re-package FOOD labeled for individual use.
(B) Commercially PACKAGED bulk FOOD, including but not limited to large bags of potato chips or cookies, may be divided into portions only if part of a meal and all FOOD handling requirements are met.
(C) Individual sale of BEVERAGEs shall be in PRE-PACKAGED containers. If the BEVERAGE is offered as part of a contracted meal service, the BEVERAGE may be served by FOOD HANDLERs from bulk containers.
12-302.12 FOOD Labeling
FOOD offered for individual sale over the counter, including but not limited to sandwiches, cookies, bagels, or donuts shall be individually wrapped in FOOD-GRADE material or placed in an APPROVED FOOD container. If sold at a remote self-service counter, all PACKAGED FOOD shall be labeled as specified in Chapter 3-602.11 of these Regulations.
12-303 FOOD Transportation
12-303.12 Transportation VEHICLES
12-303.13 FOOD Temperature Requirements During Transportation
(A) Immediately prior to transport all PHF (TCS) temperatures shall be taken and recorded on a log to ensure that the FOOD is placed in the VEHICLE at temperatures as specified in Chapter 3-401 through 3-403 of these Regulations. The log shall be made available to the HEALTH AUTHORITY upon request.
(B) FOOD provided for transport by a FOOD DELIVERY SERVICE for immediate delivery to the customer, shall be temperature checked by the CATERING FOOD ESTABLISHMENT prior to transport. At no time shall the driver or any other employee of the FOOD delivery VEHICLE have direct contact with the FOOD during transport.
(D) FOOD that is not within the required temperature range at delivery, as required by these Regulations, shall be consumed or discarded within four hours. If rethermalization or cooling EQUIPMENT is available, FOOD shall be reheated or cooled as specified in these Regulations.
12-304 FOOD DELIVERY
A FOOD DELIVERY SERVICE shall ensure that:
(B) Before transportation the employee shall ensure that:
(C) During and upon delivery, the employee shall ensure that all hot and cold holding EQUIPMENT is kept clean, sanitized, and in good repair.
(D) Upon delivery the employee shall not participate in the set-up or service unless they possess a valid FOOD HANDLER HEALTH CARD.
12-305 FOOD Service
(A) All FOOD items shall be stored at least 6″ above the floor or ground during temporary storage, set-up, and service.
(1) One or more self-contained or permanently plumbed HAND WASHING SINKs with hot and cold water service under pressure shall be provided. A self-contained HAND WASHING SINK shall meet NSF/ANSI or equivalent standards, and be capable of containing at least 5 gallons of potable water, 2.5 gallons of hot water, and 7.5 gallons of waste water.
(2) Liquid hand soap in a pump dispenser, as well as single-use paper towels dispensed in a sanitary manner, shall be available at the HAND WASHING SINK.
(3) Waste water from the HAND WASHING SINK shall drain into a designated container designed to prevent splash or overflow. The waste water container shall be emptied as needed into a sanitary sewer.
(4) A waste receptacle shall be located near the HAND WASHING SINK for disposal of paper towels.
(5) Hand sanitizers and single-service gloves may be used, but are not a substitute for hand washing.
(1) FOOD that is not within the required temperature range at service, as specified by these Regulations, shall be consumed or discarded within four hours.
(3) Minimal bare hand contact with READY-TO-EAT FOOD occurs. Where bare hand contact is unavoidable, a HAND WASHING SINK shall be located in the immediate FOOD preparation area and shall be used by the employees.
(1) Meet the requirements of Chapter 4-201.11 of these Regulations and be maintained in good repair.
(3) Be replaced every four hours or sooner if observed to be mishandled by the guest, dropped, or otherwise contaminated during the serving process.
(A) Open or PHF (TCS) not consumed at a REMOTE SERVICE SITE or at an EVENT LOCATION shall not be utilized by the caterer for any subsequent events unless the FOOD was held at required temperatures and protected from CONTAMINATION at all times.
Unless otherwise pre-arranged with the host of the event, the caterer shall provide cleaning supplies for clean-up leaving the event site in a clean and sanitary condition,
During transport, all cleaning supplies including but not limited to hand soap, detergent, sanitizing agents, brooms, mops, wiping cloths, buckets, etc., shall be properly segregated to protect re-useable items from CONTAMINATION.
(B) Have all solid waste generated during catering and clean-up operations disposed of in an APPROVED container for solid waste. Garbage shall be picked up with a frequency to prevent accumulation of putrescible garbage and other waste that may cause a public health HAZARD.
(C) Have all liquid waste disposed into a sanitary sewer through a grease trap if required. Waste water is not allowed to be disposed of into the storm drain, onto the asphalt, or other areas around the COMMISSARY.
12-601 HEALTH CARD
12-601.11 FOOD HANDLER HEALTH CARD
Any employee of a CATERING FOOD ESTABLISHMENT engaged in handling, storing, transporting, preparing, manufacturing, serving, or selling open FOOD, or who comes in contact with eating or cooking UTENSILs, or other EQUIPMENT used in the handling, preparation, manufacture, service, or sale of FOOD shall possess a valid FOOD HANDLER HEALTH CARD issued by the HEALTH AUTHORITY.
The caterer shall ensure that FOOD HANDLERs wash their hands:
(A) Before beginning, and after ending, their shifts.
(B) After using the toilet.
(C) After smoking, eating, or drinking.
(D) After handling raw FOOD.
(F) Before and after setting up FOOD service lines.
(G) Before serving FOOD during table service.
(H) After retrieving soiled TABLEWARE in the bussing process.
(J) After any other activity in which their hands become soiled or otherwise contaminated as specified in Chapter 2 of these Regulations.
Updated on: October 11, 2018