reglab/housing_qa huggingface dataset:
CA Health & Safety Code § 113355 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 6 - WHOLESALE FOOD|CHAPTER 11 - Miscellaneous Food Laws|ARTICLE 4 - Food Crop Growing|Section 113355.

113355.  (a)  The primary responsibility for enforcement of this article shall be vested in the local health officers; county agricultural commissioners may participate in enforcement. The State Departments of Health Services, Industrial Relations, and Food and Agriculture may also enforce this article. (b)  Any agency enforcing this article shall report any violation to all field offices of the Employment Development Department located in the county where the violation occurs. The report shall identify the employer responsible for the violation, the nature of the violation, and the location of the food crop growing and harvesting operation where the violation occurs. The Employment Development Department shall not refer persons for employment to any employer or food crop growing and harvesting operation identified in the report until the agency reporting the violation certifies that the violation has been corrected. (Amended by Stats. 1999, Ch. 915, Sec. 21. Effective January 1, 2000.)
CA Health & Safety Code § 113360 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 6 - WHOLESALE FOOD|CHAPTER 11 - Miscellaneous Food Laws|ARTICLE 4 - Food Crop Growing|Section 113360.

113360.  Any person who knowingly and willfully violates any of the provisions of this article, or of the regulations adopted under this article, is guilty of a misdemeanor.(Added by Stats. 1995, Ch. 415, Sec. 6. Effective January 1, 1996.)
CA Health & Safety Code § 113945 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 1 - Supervision|Section 113945.

113945.  The permitholder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113945.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 1 - Supervision|Section 113945.1.

113945.1.  Except as specified in Section 113984.1, the person in charge shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.(Amended by Stats. 2007, Ch. 96, Sec. 8. Effective July 20, 2007.)
CA Health & Safety Code § 113947 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 2 - Employee Knowledge|Section 113947.

113947.  (a) The person in charge and all food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.(b) The person in charge shall comply with both of the following:(1) Have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.(2) Educate the employees at the food facility regarding the information described in paragraph (1), which the person in charge may elect to accomplish by, among other methods, using a poster or job aid to which the employee can refer.(c)  For purposes of this section, “person in charge” means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility.(Amended by Stats. 2016, Ch. 195, Sec. 7. (SB 1067) Effective January 1, 2017.)
CA Health & Safety Code § 113947.2 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 2 - Employee Knowledge|Section 113947.2.

113947.2.  The food safety certification examination for purposes of Section 113947.1 shall include, but need not be limited to, all of the following elements of knowledge:(a) Foodborne illness, including terms associated with foodborne illness, micro-organisms, hepatitis A, and toxins that can contaminate food and the illness that can be associated with contamination, definition and recognition of potentially hazardous foods, chemical, biological, and physical contamination of food, and the illnesses that can be associated with food contamination, and major contributing factors for foodborne illness.(b) The relationship between time and temperature with respect to foodborne illness, including the relationship between time and temperature and micro-organisms during the various food handling, preparation, and serving states, and the type, calibration, and use of thermometers in monitoring food temperatures.(c) The relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to foodborne illness, and the recognition of how policies, procedures, and management contribute to improved food safety practices.(d) Methods of preventing food contamination in all stages of food handling, including terms associated with contamination and potential hazards prior to, during, and after delivery.(e) Procedures for cleaning and sanitizing equipment and utensils.(f) Problems and potential solutions associated with facility and equipment design, layout, and construction.(g) Problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping, and maintenance.(h) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.(Amended by Stats. 2016, Ch. 195, Sec. 8. (SB 1067) Effective January 1, 2017.)
CA Health & Safety Code § 113947.3 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 2 - Employee Knowledge|Section 113947.3.

113947.3.  (a) Food safety certification required pursuant to Section 113947.1 shall be achieved by successfully passing an examination from an accredited food protection manager certification organization. The certification organization shall be accredited by the American National Standards Institute as meeting the requirements of the Conference for Food Protection’s “Standards for Accreditation of Food Protection Manager Certification Programs.” Those food employees who successfully pass an approved certification examination shall be issued a certificate by the certifying organization. The issuance date for each original certificate issued pursuant to this section shall be the date when the individual successfully completes the examination. Certificates shall be valid for five years from the date of original issuance. Any replacement or duplicate certificate shall have as its expiration date the same expiration date that was on the original certificate.(b) (1) By July 20, 2008, the department, in consultation with the California Conference of Directors of Environmental Health, representatives of the retail food industry, and other interested parties, shall develop and implement a program for the purposes of demonstrating adequate knowledge for operators of temporary food facilities.(2) At least one of the accredited food safety certification examinations shall cost no more than sixty dollars ($60), including the certificate. However, the department may adjust the cost of food safety certification examinations to reflect actual expenses incurred in producing and administering the food safety certification examinations required under this section. If a food safety certification examination is not available at the price established by the department, the certification and recertification requirements relative to food safety certification examinations imposed by this section shall not apply.(3) At least one of the accredited food safety certification examinations shall be offered online.(4) An accredited food safety certification examination that is provided with an in-person trainer-led class or is offered online shall be proctored under secure conditions to protect the validity of the food protection manager certification examination.(Amended by Stats. 2011, Ch. 233, Sec. 2. (SB 303) Effective September 6, 2011.)
CA Health & Safety Code § 113947.4 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 2 - Employee Knowledge|Section 113947.4.

113947.4.  Except as provided in Section 113947.5, no city, county, or city and county may enact, adopt, implement, or enforce any requirement that any food facility or any person certified pursuant to this section do any of the following:(a) Obtain any food safety certificate or other document in addition to the certificate required by Section 113947.1.(b) Post, place, maintain, or keep the certificate other than as specified in subdivision (e) of Section 113947.1.(c) Pay any fee or other sum as a condition for having a certificate verified, validated, or otherwise processed by the city, county, or city and county.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113947.5 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 2 - Employee Knowledge|Section 113947.5.

113947.5.  Certification conferred pursuant to this part shall be recognized throughout the state. Nothing in this part shall be construed to prohibit any enforcement agency from implementing or enforcing a food handler program that took effect prior to January 1, 1998, but only in the form in which the program existed prior to January 1, 1998.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113947.6 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 2 - Employee Knowledge|Section 113947.6.

113947.6.  Notwithstanding Section 114395, a violation of any provision in Sections 113947.1 to 113947.5, inclusive, shall constitute an infraction punishable by a fine of not more than one hundred dollars ($100) for each day of operation in violation.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113949 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113949.

113949.  It is the intent of the Legislature to reduce the likelihood of foodborne disease transmission by preventing any food employee who is suffering from symptoms associated with an acute gastrointestinal illness, or known to be infected with a communicable disease that is transmissible through food, from engaging in the handling of food until the food employee is determined to be free of that illness or disease, or incapable of transmitting the illness or disease through food as specified in this article.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113949.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113949.1.

113949.1.  (a) When a local health officer is notified of an illness that can be transmitted by food in a food facility or by an employee of a food facility, the local health officer shall inform the local enforcement agency. The local health officer or the local enforcement agency, or both, shall notify the person in charge of the food facility and shall investigate conditions and may, after the investigation, take appropriate action, and for reasonable cause, require any or all of the following measures to be taken:(1) The immediate restriction or exclusion of any food employee from the affected food facility.(2) The immediate closing of the food facility until, in the opinion of the local enforcement agency, the identified danger of disease outbreak has been addressed. Any appeal of the closure shall be made in writing within five days to the applicable local enforcement agency.(3)  Any medical evaluation of any employee, including any laboratory test or procedure, that may be indicated. If an employee refuses to participate in a medical evaluation, the local enforcement agency may require the immediate exclusion of the refusing employee from that or any other food facility until an acceptable medical evaluation or laboratory test or procedure shows that the employee is not infectious.(b) For purposes of this section, “illness” means a condition caused by any of the following infectious agents:(1) Salmonella typhi.(2) Salmonella spp.(3) Shigella spp.(4) Entamoeba histolytica.(5) Enterohemorrhagic or shiga toxin producing Escherichia coli.(6) Hepatitis A virus.(7) Norovirus.(8) Other communicable diseases that are transmissible through food.(Amended by Stats. 2009, Ch. 571, Sec. 21. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113949.2 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113949.2.

113949.2.  The owner who has a food safety certificate issued pursuant to Section 113947.1 or the food employee who has this food safety certificate shall instruct all food employees regarding the relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to foodborne illness. The owner or food safety certified employee shall require food employees to report the following to the person in charge:(a) If a food employee is diagnosed with an illness due to one of the following:(1) Salmonella typhi.(2) Salmonella spp.(3) Shigella spp.(4) Entamoeba histolytica.(5) Enterohemorrhagic or shiga toxin producing Escherichia coli.(6) Hepatitis A virus.(7) Norovirus.(b) If a food employee has a wound that is one of the following:(1) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the wound and a single-use glove is worn over the impermeable cover.(2) On exposed portions of the arms, unless the wound is protected by an impermeable cover.(3) On other parts of the body, unless the wound is covered by a dry, durable, tight-fitting bandage.(Amended by Stats. 2013, Ch. 556, Sec. 6. (AB 1252) Effective January 1, 2014.)
CA Health & Safety Code § 113949.4 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113949.4.

113949.4.  A food employee shall do both of the following:(a) Report to the person in charge the information specified under Section 113949.2.(b) Comply with the exclusions or restrictions, or both, that are specified under Section 113950.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113949.5 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113949.5.

113949.5.  (a) The person in charge shall notify the local enforcement agency when notified that the food employee has been diagnosed with an infectious agent specified under subdivision (b) of Section 113949.1.(b) A person in charge shall notify the local enforcement agency when he or she is aware that two or more food employees are concurrently experiencing symptoms associated with an acute gastrointestinal illness.(Amended by Stats. 2007, Ch. 96, Sec. 13. Effective July 20, 2007.)
CA Health & Safety Code § 113950 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113950.

113950.  (a) The local health officer or, in consultation with the local health officer, the local enforcement agency shall do either of the following:(1)  Exclude a food employee from a food facility if the food employee is diagnosed with an infectious agent specified in subdivision (b) of Section 113949.1 and the food employee is symptomatic and still considered infectious.(2) Restrict a food employee if the food employee is diagnosed with an infectious agent specified under subdivision (b) of Section 113949.1 and is not experiencing symptoms of the illness associated with that agent but is still considered infectious with an agent specified in subdivision (b) of Section 113949.1.(b) The person in charge shall do either of the following:(1) Exclude a food employee from a food facility if the food employee is diagnosed with an infectious agent specified under subdivision (b) of Section 113949.1.(2) Restrict a food employee from working with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles in a food facility if the food employee is suffering from symptoms of an acute gastrointestinal illness.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113950.5 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 3 - Employee Health|Section 113950.5.

113950.5.  (a) The person in charge may remove a restriction for a food employee upon the resolution of symptoms as reported by a food employee if the food employee states that he or she no longer has any symptoms of an acute gastrointestinal illness.(b) Only the local health officer or the local enforcement agency, or both, shall remove exclusions or restrictions, or both, related to diagnosed illnesses due to infectious agents specified in subdivision (b) of Section 113949.1 after the local health officer provides a written clearance stating that the excluded or restricted food employee is no longer considered infectious.(Amended by Stats. 2009, Ch. 571, Sec. 23. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113952 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113952.

113952.  Food employees shall keep their hands and exposed portions of their arms clean.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113953 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113953.

113953.  (a) Handwashing facilities shall be provided within or adjacent to toilet rooms. The number of handwashing facilities required shall be in accordance with local building and plumbing codes.(b) (1) Except as otherwise provided in Section 114358, food facilities constructed or extensively remodeled after January 1, 1996, that handle nonprepackaged food, shall provide facilities exclusively for handwashing in food preparation areas and in warewashing areas that are not located within or immediately adjacent to food preparation areas. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees.(2) The handwashing facility shall be separated from the warewashing sink by a metal splashguard with a height of at least 6 inches, that extends from the back edge of the drainboard to the front edge of the drainboard, the corners of the barrier to be rounded. No splashguard is required if the distance between the handwashing sink and the warewashing sink drainboards is 24 inches or more.(c) Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F.(d) An automatic handwashing facility may be installed and used in accordance with the manufacturer’s instructions.(e) Notwithstanding subdivision (b), the enforcement agency may allow handwashing facilities other than those required by this section when it deems that the alternate facilities are adequate.(Amended by Stats. 2009, Ch. 571, Sec. 24. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113953.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113953.1.

113953.1.  (a) A handwashing facility shall be clean, unobstructed, and accessible at all times for employee use.(b) A handwashing facility shall not be used for purposes other than handwashing.(c) Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.(d) Notwithstanding subdivision (c), a warewashing sink may be used for handwashing as specified in Section 114125.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113953.2 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113953.2.

113953.2.  A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility:(a) Handwashing cleanser.(b) Sanitary single-use towels or a heated-air hand drying device.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)