Skip navigation
Skip Navigation LinksDPH Home > DEHS Home > Programs > Food Facilities

Food Facilities

Inspection

What We Do


bullet Inspect places where food is eaten, processed, sold or stored (restaurants, markets, food stands, carnivals, etc.) for sanitation and food safety

bullet Investigate complaints of suspected foodborne illness, insanitary conditions and other problems

bullet Review plans and inspect construction of food facilities

bullet Inspect wholesale food manufacturers and distributors for sanitation and food safety

bullet Inspect and sample retail ice cream/yogurt/soft-serve machines


Youth Sports Snack Bars

Announcements


Beginning January 2015, all youth sports snack bar operations that prepare, sell and/or distribute food to the public will have to be inspected and permitted by DEHS. Per the California Health & Safety (H & S) Code §113713, DEHS is the responsible agency for enforcing all food protection laws of the state within the County of San Bernardino. Operations at snack bars must meet applicable state requirements to ensure food handling practices are performed in a safe manner.

Anticipated Changes for Food Distribution at Youth Sporting Events

Food Safety Courses


Youth Sporting Events Food Safety Training
To assist with those changes, the County of San Bernardino Environmental Health Services has collaborated with StateFoodSafety.com in making a brief online Food Safety Course for Youth Sporting Event Snack Bars. Volunteers that handle food and/or food contact surfaces at snack bars are strongly encouraged to complete this course. Upon successful completion, participants will receive a certificate of completion and will have the opportunity to obtain and print a variety of food safety posters. NOTE: This module will not provide you with a food worker card. Please refer to the Food Worker Training and Test to obtain an official Food Worker Card.

Click the button below to access the Youth Sporting Events Food Safety Training course.



Food Worker Training and Test/Food Manager Certification


For prepackaged permit, no food handling certifications are required.

For limited and/or full food preparation permits with potentially hazardous food, the following applies. Persons that work and/or are employed to handle food at snack bars, and the person in charge of a snack bar, are required to take the Food Worker Training and Test to obtain an official San Bernardino County food worker card within 14 calendar days following the date of employment. Within 60 days of commencement of operation, at least one person must take an approved Food Manager Certification Training and obtain a valid Food Manager Certification. Ideally this would be the person in charge. The Food Manager Certification supersedes the food worker card. Click here for more information on the Food Worker Training and Test, and Food Manager Certification Training.


Community Food Producers


The following information is for Community Food Producers including but not limited to culinary gardens, community gardens, personal gardens, school gardens and egg producers that supply produce/eggs to food operations regulated by DEHS or directly to the public. Community food producers may sell or provide whole, uncut fruits or vegetables or unrefrigerated shell eggs directly to the public, to a permitted restaurant or a Cottage Food Operation if they meet all requirements imposed. Egg production is limited to 15 dozen eggs per month. The purpose of these guidelines is to help minimize microbial food safety hazards for fresh produce. By using Best Management Practices (BMPs) for California Small Farm Food Safety as described by the California Department of Food and Agriculture (CDFA), operators will reduce microbial hazards for the produce that are grown, prepared and sold. The BMP documents can be found in the California Small Farm Food Safety Guidelines. All Community Food Producers are required to complete the Community Food Producer Registration Form below and return to DEHS.

General Guidelines for Food Producers

Community Food Producer Registration Form


Vending Machines


We permit vending machines with potentially hazardous food products such as ice cream, cold sandwiches, and open cup beverages. Help us identify expired permits on vending machines with these products. If you see an expired permit, please call us at 1-800-442-2283 or submit a complaint online. Please do not notify us about vending machines with prepackaged snacks or canned soda.

Approved Vending Machine Commissaries


Nutritional Labeling Requirements


SB 20 requires that all chain restaurants (with 20 or more establishments nationwide) provide consumers with nutritional information of calorie content for all standard menu items prepared and sold as part of their establishment. Click here for more information.


Food Safety HELP (Health Education Liaison Program)

The County of San Bernardino Division of Environmental Health Services recently launched a new consultation program called Food Safety Health Education Liaison Program (HELP). The purpose of Food Safety HELP is to guide food facility operators in improving their food handling operation to ensure their facility meets food safety standards. It is also designed to support facilities that would like to improve their grade or introduce new operators to health and safety expectations. Food facilities can take advantage of various services offered by Food Safety HELP including one-on-one consultations, educational materials, and mock inspection evaluations addressing points of concern and intervention. The cost for the first HELP consultation is absolutely FREE for every food facility (any subsequent consultation visits will be conducted at the current hourly rate).

Food facilities in San Bernardino County are encouraged to take advantage of this opportunity and allow the Division of Environmental Health Services HELP them achieve their goals. To sign-up for HELP, click here to access the consultation request form.

Food Safety HELP for Persons in Charge Training


In addition, persons in charge of a Food Facility are encouraged to take the “Food Safety HELP for Persons in Charge,” course. This training will teach persons in charge how to utilize Active Managerial Control, or how to proactively incorporate food safety practices, in their establishments to prevent the spread of foodborne illness. Upon successful completion of this course, participants will receive a certificate of completion and will have the opportunity to obtain and print a variety of food safety posters. NOTE: This module will not provide you with a food worker card. Please refer to the Food Worker Training and Test to obtain an official Food Worker Card.

Click the button below to access the Food Safety HELP for Persons in Charge course.




Raw Oyster Warning


The sale of raw oysters harvested from the Gulf of Mexico during April 1 through October 31 is restricted in the state of California unless the oysters are treated with a scientifically validated process to reduce Vibrio vulnificus to non-detectable levels (pasteurized). Raw Gulf oysters received during April through October that have not been processed to reduce C. vulnificus to non-detectable levels (pasteurized) are considered adulterated. Retailers receiving and selling raw Gulf oysters harvested during November through March should post the following warning sign.

Raw Oyster Warning Sign.pdf printable for display in food facilities.


Food Service Operations


Food Worker Card Spreadsheet
Excel spreadsheet for food facility managers to manage staff food worker cards

ABC Retail Food Inspection Guide

Food Facility Self-Inspection Checklist

Cal Code – California Retail Food Code


Schools


Safe Schools Action Guide
Link to strategies that schools can implement to prevent foodborne illness


Community Event and Temporary Food Facilities


How to Obtain a Health Permit to Operate a Food Preparation Vehicle at a Food Truck Event

Special Event Portable Toilet Recommendations
Chart to calculate the number of portable toilets necessary for an event

Temporary Food Facility (TFF) Event Organizer Requirements

Temporary Food Facility (TFF) Vendor Requirements


Commissaries


Approved Commissaries
Approved commissaries that service catering vehicles, ice cream trucks, ice cream pushcarts and hot dog carts.

Food Facilities Documents


4 Easy Lessons in Safe Food Handling

A Quick Guide to Safe Food Handling

AB 97 (Mendoza) — Information Regarding the Trans Fat Bill

ABC Retail Food Inspection Guide

Approved Commissaries as of May 7, 2012

Assembly Bill 1252 Retail Food Safety

Be Your Own Inspector – Soft-Serve and Frozen Yogurt Machine Operators

Breaking it Down: Soft Serve Machines (VIDEO)

Calibrating a Metal Stem Thermometer - English and Español

Campylobacter

CDC – Norovirus Fact Sheet for Food Handlers

CDC – Norovirus Fact Sheet for the General Public

Cheers for "Eggstra" Safe Holiday Recipes

Cold Storage

Complimentary Food Service Fact Sheet

Cooking a Safe Quality Hamburger

Cooking Temperatures - English and Español

Cooling Hot Food Safely - English and Español

Donated Food Information with Related Legal References

Don't Let Safe Food Handling Take a Holiday

Do You Want to See What Information the Public Sees about Your Restaurant? - English and Español

Easter and Eggs

Food Safety Practices Overview – English and Español

Foodborne Illness - Causing Organisms in the U.S. - English and Español

Food Truck Events Fact Sheet

Handling and Storing Poultry Safely

Holiday Potluck Success

   Home Food Inspection Checklist

If You See Something, Say Something - Notice from FDA to Food Facility Owners

If You See Something, Say Something - Suspicious Activity Awareness

Handwashing Done Right - English and Español

How to Keep Food Out of the Danger Zone

How to Spot Visible Can Defects

How to Take Care of Your Grease Interceptor/Grease Trap

How to Avoid Cross-Contamination

Keep Commercial Deli Slicers Safe - English and Español

Managing Fat, Oil, and Grease - English and Español

No Power? Now What?

Official Inspection Report

Proper Food Defrosting - English and Español

Proper Handling of Raw and Cooked Beef

Refrigeration Log

Safe Food Handling - English and Español

Shelf-stable Foods

Spring Clean Your Way to a Safer Kitchen

Sushi Rice Guidelines

Temperature Log for Hot Holding

Three Compartment Sink - English and Español

Top 5 CDC Risk Factors Contributing to Foodborne Illness

Towel Sanitizing Solution English and Español

Turkey Tips

What Should I Do If My Employee Is Sick?




Archived FoodWise Newsletters

Food Facilities FAQs



Get Adobe Reader