reglab/statecodes huggingface dataset:
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114002.1.

114002.1. (a) The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified in Section 114002 by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans.
(2) Separating the food into smaller or thinner portions.
(3) Using rapid cooling equipment.
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
(8) In accordance with an HACCP plan adopted pursuant to this part.
(9) Utilizing other effective means that have been approved by the enforcement agency.
(b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and stirred as necessary to evenly cool a liquid or a semi-liquid food.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114008.

114008. Raw foods of animal origin cooked in a microwave oven shall meet all of the following requirements:
(a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.
(b) Be covered to retain surface moisture.
(c) Be heated to a temperature of at least 165°F in all parts of the food.
(d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114010.

114010. Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114012.

114012. Except as specified in Section 114091, pasteurized eggs or pasteurized egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages that are not cooked as specified under Section 114004, nor included in Section 114093.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114014.

114014. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114016.

114016. (a) Except as specified under subdivisions (b) and (c), potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.
(b) Except as specified under subdivision (c), potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and the food is rotated or stirred, covered, and allowed to stand covered for at least two minutes after reheating.
(c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135ºF for hot holding.
(d) Reheating for hot holding shall be done rapidly, and the time the food is between 41ºF and 165ºF shall not exceed two hours.
(e) Remaining unsliced portions of roasts that are cooked as specified under Section 114004 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions as specified in Section 114004.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114018.

114018. Frozen foods shall be stored and displayed in their frozen state unless being thawed in accordance with Section 114020.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 2 - Time and Temperature Relationships › Section 114020.

114020. Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114021.

114021. (a) Food shall be obtained from sources that comply with all applicable laws.
(b) Food stored or prepared in a private home shall not be used or offered for sale in a food facility, unless that food is prepared by a cottage food operation that is registered or has a permit pursuant to Section 114365.
(c) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked form that does not satisfy the conditions for service pursuant to Section 114093 shall satisfy all of the following conditions:
(1) Either the food has been obtained from a food processing plant that, upon request by the purchaser, packages the steaks and labels them to indicate that the steak meets the definition of whole-muscle, intact beef, or is deemed acceptable by the enforcement agency based on other evidence, such as written buyer specifications or invoices, that indicate that the steaks meet the definition of whole-muscle intact beef.
(2) If the food is individually cut in a food facility, all of the following conditions are satisfied:
(A) The food is cut from whole-muscle intact beef that is labeled by a food processing plant as specified in paragraph (1).
(B) The food is prepared so it remains intact.
(C) If the food is packaged for undercooking in a food facility, the food is labeled as specified in paragraph (1).
(Amended by Stats. 2016, Ch. 195, Sec. 10. (SB 1067) Effective January 1, 2017.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114023.

114023. Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant, or from a cottage food operation that produces jams, jellies, and preserves and that is registered or has a permit pursuant to Section 114365.
(Amended by Stats. 2012, Ch. 415, Sec. 11. (AB 1616) Effective January 1, 2013.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114024.

114024. (a) Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized.
(b) Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in 21 C.F.R. 135–Frozen Desserts.
(c) Fluid and dry milk and milk products complying with Grade A standard as specified in law shall be obtained pasteurized.
(d) This section shall not apply to properly labeled prepackaged raw milk and raw milk products obtained from an approved source and dispensed and sold at retail by the food facility in compliance with 17 CCR 11380.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114025.

114025. Ice for use as a food or a cooling medium shall be made from potable water.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114027.

114027. Fish that are received for sale or service shall be commercially and legally caught or harvested.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114029.

114029. (a) Molluscan shellfish shall be obtained from sources according to law or the requirements specified in the United States Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
(b) Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List.
(c) Molluscan shellfish that are recreationally caught shall not be received for sale or service.
(Amended by Stats. 2007, Ch. 96, Sec. 25. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 3 - Food from Approved Sources › Section 114031.

114031. (a) Game animals shall be received from an approved source.
(b) A game animal shall not be received for sale or service if it is a species of wildlife that is listed in 50 C.F.R. 17 Endangered and Threatened Wildlife and Plants or is listed as an endangered or threatened animal by the Department of Fish and Game.
(c) The enforcement agency may approve the use of legally obtained donated fish and game by nonprofit organizations authorized to serve meals to indigent persons.
(1) “Fish,” as used in this subdivision, shall be defined as that term is used in Section 45 of the Fish and Game Code.
(2) “Game,” as used in this subdivision, means any game bird, as defined in Section 3500 of the Fish and Game Code, or game mammal, as defined in Section 3950 of the Fish and Game Code.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114035.

114035. (a) Food shall be inspected as soon as practicable upon receipt and prior to any use, storage, or resale.
(b) Food shall be accepted only if the inspection conducted upon receipt determines that the food satisfies all of the following:
(1) Was prepared by and received from approved sources.
(2) Is received in a wholesome condition.
(3) Is received in packages that are in good condition and that protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
(4) Is in containers and on pallets that are not infested with vermin or otherwise contaminated.
(c) Potentially hazardous food shall be inspected for signs of spoilage and randomly checked for adherence to the temperature requirements as specified in Section 113996.
(Amended by Stats. 2007, Ch. 96, Sec. 26. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114037.

114037. (a) Except as specified in subdivision (b), refrigerated, potentially hazardous food may be at a temperature of 45°F or below when received, if the potentially hazardous food is cooled within four hours of receipt to a temperature at or below 41°F.
(b) If a temperature other than 41°F for a potentially hazardous food is specified in law governing its distribution, the food may be received at the specified temperature and cooled as specified in subdivisions (d) and (e) of Section 114002.
(c) Live molluscan shellfish shall not be accepted unless received at an internal temperature of 45°F or below, or, if received on the date of harvest, at a temperature above 45°F.
(d) Potentially hazardous food that is received hot shall be at a temperature of 135ºF or above.
(e) A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen and accepted only if there are not visible signs of thawing or refreezing.
(f) Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114039.

114039. (a) Raw shucked shellfish shall be obtained in nonreturnable packages that bear a legible label that identifies the name, address, and certification number of the shucker-packer or repacker of the molluscan shellfish, and a “sell by” date or a “best if used by” date for packages with a capacity of less than one-half gallon, or the date shucked for packages with a capacity of one-half gallon or more.
(b) A package of raw shucked shellfish that does not bear a label or that bears a label that does not contain all the information required by subdivision (a) shall be subject to impound pursuant to Section 114393.
(Amended by Stats. 2007, Ch. 96, Sec. 27. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114039.1.

114039.1. (a) Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or each dealer that depurates, ships, or reships the shellstock. Except as specified by subdivision (c), on the harvester’s or dealer’s tag or label, the following information shall be listed in the following order:
(1) The harvester’s or dealer’s name and address.
(2) The harvester’s certification number as assigned by the authority and the original shellstock shipper’s certification number.
(3) The date of harvesting.
(4) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested.
(5) The type and quantity of shellfish.
(6) The following statement in bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.”
(7) The dealer’s tag or label shall also indicate the original shipper’s certification number, including the abbreviation of the name of the state or country in which the shellfish are harvested.
(b) A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information required under subdivision (a) shall be subject to impound pursuant to Section 114393.
(c) If the harvester’s tag or label is designed to accommodate each dealer’s identification, individual dealer tags or labels need not be provided.
(Amended by Stats. 2007, Ch. 96, Sec. 28. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114039.2.

114039.2. When received by a food facility, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114039.3.

114039.3. (a) Except as specified in subdivisions (b) and (c), molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
(b) Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container. A quantity specified by a consumer may be removed from the display or display container and provided to the consumer if the source of the shellstock on display is identified as specified under Section 114039.1 and recorded as specified under Section 114039.4 and the shellstock are protected from contamination.
(c) Shucked shellfish may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a consumer’s request if the labeling information for the shellfish on display as specified under Section 114039 is retained and correlated to the date when, or dates during which, the shellfish are sold or served and the shellfish are protected from contamination.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114039.4.

114039.4. (a) Except as specified by subdivision (b), shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
(b) The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
(c) Notwithstanding subdivision (b), if shellstock are removed from their tagged or labeled container, the identity of the source of shellstock that are sold or served shall be maintained by doing the following:
(1) Using a recordkeeping system as required under subdivision (b).
(2) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, harvest dates, or growing areas as identified on the tag or label before being ordered by the consumer.
(3) If shellstock are portioned and prepackaged, including a copy of the corresponding shellstock tag or properly labeling the package with the required shellfish information.
(Amended by Stats. 2007, Ch. 96, Sec. 29. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114039.5.

114039.5. (a) Except as specified in subdivision (b), molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shellfish are for display only.
(b) Molluscan shellfish life support system display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in accordance with an HACCP plan as specified in Section 114419.1. Operation and maintenance shall ensure the following:
(1) Water used with fish other than molluscan shellfish does not flow into the molluscan tank.
(2) The safety and quality of the shellfish as they were received are not compromised by the use of the tank.
(3) The identity of the source of the shellstock is retained as specified in Section 114039.4.
(c) Molluscan shellfish life support system display tanks that were in operation prior to the effective date of this part need not comply with Section 114419.
(Amended by Stats. 2007, Ch. 96, Sec. 30. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 4 - Receipt of Food › Section 114041.

114041. (a) Shell eggs shall be received clean and sound.
(b) Shell eggs shall not exceed the restricted egg tolerances for United States Consumer Grade B Standards.
(Amended by Stats. 2009, Ch. 571, Sec. 35. (SB 241) Effective October 11, 2009.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 5 - Food Storage › Section 114047.

114047. (a) Adequate and suitable space shall be provided for the storage of food.
(b) Except as specified in subdivisions (c), (d), and (e), food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
(c) Food in packages and working containers may be stored less than six inches above the floor on case lot handling equipment as specified under Section 114165.
(d) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to moisture.
(e) Temporary alternate food storage methods and locations may be approved by the local enforcement agency.
(Amended by Stats. 2013, Ch. 556, Sec. 12. (AB 1252) Effective January 1, 2014.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 5 - Food Storage › Section 114049.

114049. Food shall not be stored in any of the following ways:
(a) In locker rooms.
(b) In toilet rooms.
(c) In dressing rooms.
(d) In refuse rooms.
(e) In mechanical rooms.
(f) Under sewer lines that are not shielded to intercept potential drips.
(g) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
(h) Under open stairwells.
(i) Under other sources of contamination.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 5 - Food Storage › Section 114051.

114051. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar, shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 5 - Food Storage › Section 114053.

114053. (a) Prepackaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
(b) Except as specified in subdivisions (c) and (d), nonprepackaged food may not be stored in direct contact with undrained ice.
(c) Whole raw fruits or vegetables, cut raw vegetables, and tofu may be immersed in ice or water.
(d) Raw chicken and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 5 - Food Storage › Section 114055.

114055. (a) Products that are held by the permitholder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles.
(b) All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 6 - Specialized Processing Methods › Section 114057.

114057. (a) Potentially hazardous foods that are packed by the food facility in reduced-oxygen packaging or have been partially cooked and sealed in any container or configuration that creates anaerobic conditions shall be plainly date coded. The date coding shall state “Use By,” followed by the appropriate month, day, and year.
(b) For purposes of this section, “partially cooked” means potentially hazardous foods that have not been sufficiently cooked to assure commercial sterility or fail to have barriers to prevent the growth of or toxin formation by Clostridium botulinum.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114060.

114060. (a) Except for nuts in the shell and whole raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer’s mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
(b) Nonprepackaged food may be displayed and sold in bulk in other than self-service containers if both of the following conditions are satisfied:
(1) The food is served by a food employee directly to a consumer.
(2) The food is displayed in clean, sanitary, and covered, or otherwise protected, containers.
(Amended by Stats. 2007, Ch. 96, Sec. 32. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114063.

114063. (a) Raw, nonprepackaged food of animal origin, such as beef, lamb, pork, poultry, and eviscerated fish, shall not be offered for consumer self-service. This subdivision does not apply to the following:
(1) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish.
(2) Ready-to-cook individual portions for immediate cooking and consumption on the premises, such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue, or raw, frozen shrimp, lobster, finfish, or scallop abductor muscle, or frozen breaded seafood.
(b) Nonprepackaged food may be displayed in bulk for consumer self-service if all of the following conditions are satisfied:
(1) Produce and food requiring further processing, except raw food of animal origin, may be displayed on open counters or in containers.
(2) Except for salad bar and buffet-type food service, a label shall be conspicuously displayed in plain view of the consumer and securely attached to each self-service container, or in clear relationship to it, and shall contain the information required in Section 114089.
(3) Nonfood items shall be displayed and stored in an area separate from food.
(c) French style, hearth-baked, or hard-crusted loaves and rolls shall be considered properly wrapped if contained in an open-end bag of sufficient size to enclose the loaves or rolls.
(d) Consumer self-service operations for ready-to-eat foods such as buffets and salad bars shall be provided with a suitable food dispensing utensil for each container displayed or effective dispensing methods that protect the food from contamination.
(e) Consumer self-service operations such as buffets and salad bars shall be checked periodically on a regular basis by food employees trained in safe operating procedures.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114065.

114065. Notwithstanding Section 114266, this section shall not be construed to require the enclosure, during operating hours, of consumer self-service nonpotentially hazardous bulk beverage dispensing operations that meet the following requirements:
(a) The dispensing operation is installed contiguous with a permanent food facility and is operated by the food facility.
(b) The beverages are dispensed from enclosed equipment that precludes exposure of the beverages until they are dispensed at the nozzles. The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
(c) Ice and ice product are dispensed only from an ice product dispenser. Ice and ice product are not scooped or manually loaded into a dispenser out-of-doors.
(d) Single-use utensils are protected from contamination and are individually wrapped or dispensed from approved sanitary dispensers.
(e) The dispensing operations have overhead protection that fully extends over all equipment associated with the facility.
(f) During nonoperating hours the dispensing operations are fully enclosed so as to be protected from contamination by vermin and exposure to the elements.
(g) The permitholder of the permanent food facility demonstrates to the enforcement agency that adequate methods are in place to properly clean and sanitize the beverage dispensing equipment.
(h) Beverage dispensing operations are in compliance with Section 113980 and have been approved by the enforcement agency.
(i) Beverage dispensing operations are under the constant and complete control of the person in charge of the permanent food facility who is operating the dispensing equipment.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114069.

114069. Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if all of the following conditions are satisfied:
(a) Outdoor displays have overhead protection that extends over all food items.
(b) Food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
(c) Outdoor displays comply with Section 113980 and have been approved by the enforcement agency.
(d) Outdoor displays are under the control of the permitholder of the fully enclosed food facility and are checked periodically on a regular basis.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114073.

114073. Bulk milk container dispensing tubes shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114074.

114074. If tableware is preset, exposed, and unused, extra settings shall either be removed when a consumer is seated or cleaned and sanitized before further use.
(Amended by Stats. 2007, Ch. 96, Sec. 33. Effective July 20, 2007.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114075.

114075. (a) Except for refilling a consumer’s drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees shall not use tableware, including single-use articles, soiled by the consumer, to provide second portions or refills.
(b) Except as specified in subdivision (d), self-service consumers shall not be allowed to use soiled tableware, including single-use articles, to obtain additional food from the display and serving equipment.
(c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets.
(d) Drinking cups and containers may be reused by self-service consumers if refilling of a consumer’s drinking cup is done without contact between the pouring utensil and the lip contact area of the cup or container.
(e) Personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified in subdivision (a).
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114077.

114077. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114079.

114079. (a) Except as specified in subdivisions (b) and (c), after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer shall not be offered as food for human consumption.
(b) A container of food that is not potentially hazardous may be transferred from one consumer to another if the food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine, or if the food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition, and if the food is checked periodically on a regular basis.
(c) (1) A local educational agency may do both of the following to minimize waste and to reduce food insecurity:
(A) Provide sharing tables where food service staff, pupils, and faculty may return appropriate food items consistent with subparagraph (B) and make those food items available to pupils during the course of a regular school meal time.
(B) Allow the food placed on the sharing tables that is not taken by a pupil during the course of a regular school meal time in accordance with subparagraph (A) to be donated to a food bank or any other nonprofit charitable organization.
(2) Donations of food or food made available to pupils during the course of a regular school meal time pursuant to paragraph (1) may include prepackaged, nonpotentially hazardous food with the packaging still intact and in good condition, whole uncut produce that complies with Section 113992 before donation, unopened bags of sliced fruit, unopened containers of milk that are immediately stored in a cooling bin maintained at 41 degrees Fahrenheit or below, and perishable prepackaged food if it is placed in a proper temperature-controlled environment.
(3) When a local educational agency, pursuant to paragraph (1), makes food available to pupils during the course of a regular school meal time or donates food to a food bank or any other nonprofit charitable organization for distribution, the preparation, safety, and donation of food shall be consistent with Section 113980.
(4) For purposes of this subdivision, “local educational agency” means a county office of education, school district, or charter school.
(Amended by Stats. 2017, Ch. 285, Sec. 2. (SB 557) Effective January 1, 2018.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114081.

114081. (a) Single-use articles and cleaned and sanitized multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented.
(b) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees, and by consumers if consumer self-service is provided.
(c) Except as specified under subdivision (b), single-use articles that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
(d) Single-use articles shall not be reused.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 7 - Food Display and Service › Section 114083.

114083. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware, food, and food-contact surfaces are not contaminated.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 8 - Consumer Information › Section 114087.

114087. (a) Food offered for human consumption shall be honestly presented in a way that does not mislead or misinform the consumer.
(b) Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 8 - Consumer Information › Section 114088.

114088. A cottage food product, as defined in Section 113758, that is served by a food facility without packaging or labeling, as described in Section 114365, shall be identified to the consumer as homemade on the menu, menu board, or other location that would reasonably inform a consumer of its homemade status.
(Added by Stats. 2012, Ch. 415, Sec. 12. (AB 1616) Effective January 1, 2013.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 8 - Consumer Information › Section 114089.

114089. (a) Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)), 21 C.F.R. 101-Food Labeling, 9 C.F.R. 317-Labeling, Marking Devices, and Containers, and 9 C.F.R. 381-Subpart N Labeling and Containers, and as specified under Sections 114039 and 114039.1.
(b) Label information shall include the following:
(1) The common name of the food, or absent a common name, an adequately descriptive identity statement.
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
(3) An accurate declaration of the quantity of contents.
(4) The name and place of business of the manufacturer, packer, or distributor.
(5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.
(c) Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the consumer:
(1) The manufacturer’s or processor’s label that was provided with the food.
(2) A card, sign, or other method of notification that includes the information specified under paragraphs (1), (2), and (5) of subdivision (b).
(Amended by Stats. 2009, Ch. 571, Sec. 37. (SB 241) Effective October 11, 2009.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 8 - Consumer Information › Section 114089.1.

114089.1. (a) Except as specified in subdivision (c) of Section 114089, every bakery product shall have a protective wrapping that shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)).
(b) Bakery products sold directly to a restaurant, catering service, retail bakery, or sold over the counter directly to the consumer by the manufacturer or bakery distributor shall be exempt from the labeling provisions of this section.
(c) French style, hearth-baked, or hard-crusted loaves and rolls shall be considered properly wrapped if contained in an open-end bag that encloses the loaves or rolls.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
2023 California Code › Health and Safety Code - HSC › DIVISION 104 - ENVIRONMENTAL HEALTH › PART 7 - CALIFORNIA RETAIL FOOD CODE › CHAPTER 4 - General Food Safety Requirements › ARTICLE 8 - Consumer Information › Section 114090.

114090. (a) If required by law, consumer warnings shall be provided.
(b) Food facility’s or manufacturer’s dating information on foods may not be concealed or altered.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)