Frequently Asked Questions Food

How do I know if a restaurant is safe?
An Environmental Health Specialist will look at how food is being handled, stored, and prepared; the personal hygiene and habits of the employees; the general cleanliness of the facility; and observe the operation of a food facility to determine the level of sanitation. The Environmental Health Specialist has access to the entire food facility, but as a consumer, you can also view some of these things from the dining area. If you would like to see an inspection report on a food facility, the food facility operator will provide a copy of the most recent inspection report for review by the public upon request.

Is it a violation of the law for a food worker to touch food with his/her bare hands?
The California Uniform Retail Food Facilities Law does not prohibit bare hand contact with food as long as the food worker complies with the strict handwashing requirements in the law and does not engage in any activity which could contaminate the food. The Environmental Health Division strongly encourages the use of utensils whenever possible to minimize bare hand contact with ready to eat foods. To obtain information on this, please view our handwashing flyers available in English and Spanish.

How do I report a food facility for health code violations?
The Environmental Health Division investigates consumer complaints regarding food safety and sanitation at all retail food facilities in San Bernardino County. If you have a consumer complaint regarding a San Bernardino County food facility, please call (909) 884-4056 to report the complaint. Please provide the name and address of the facility you want investigated and explain the conditions you are reporting. You may also complete the Online Complaint Form.

I think I got sick from food. How do I file a report?
All reports of possible foodborne illness reported to this Division are investigated. If you believe that you became ill due to a food product purchased in San Bernardino County you may call (909) 884-4056 to report the incident. Be prepared to answer questions about the onset time, duration, and types of symptoms. Try to compile a list of all foods and drinks consumed for the two days prior to the first signs of illness, as this information is critical for the investigation. You may also complete the Online Complaint Form.

Some commercially distributed prepackaged foods, are regulated by other State or Federal agencies. The Environmental Health Division can assist in making referrals to the correct agency.

My refrigerator door was accidentally left open overnight. Can I still eat the food inside?
The answer to this question depends on the temperature of the food and how long it was held without refrigeration. Use a food thermometer to measure the temperature on the inside of the food. If the food is not above 41°F, then it should be safe to eat. If the food has been above 41°F, then it is critical to determine how long it has been above 41°F. If the food has been above 41°F for less than 2 hours, it should be safe for immediate use. If the food has been above 41°F for more than 2 hours, then it is safest to discard these items.

What is the required temperature for hot/cold food?
Minimum hot holding temperatures and maximum cold holding temperatures are only required for potentially hazardous foods. Potentially hazardous foods are foods that are capable of supporting the rapid growth of disease causing microorganisms (e.g. meat, dairy, poultry, fish, and other high moisture foods). Potentially hazardous foods must be held at or below 41°F or at or above 140°F.

Can you test my food to see if there is anything wrong with it?
The Environmental Health Division does not routinely perform laboratory testing on food products in the possession of the consumer. If testing is conducted, it is usually done as part of an ongoing investigation. The Environmental Health Specialist in charge of the investigation will ask for a product release from the consumer if testing is necessary. If you would like a product tested for your own information, there are a number of private analytical testing laboratories listed in the telephone directory that have the ability to test food.

Why do stores sell food with old code dates?
Manufacturers of dairy foods and baby formula are required to date their products. After this date, these products must be removed from sale. However with all other packaged food products, code dates are voluntary. Manufacturers who choose to include these voluntary dates often do to indicate a peak taste or nutritional value.

What do I have to do to start a food business out of my home?
The California Uniform Retail Food Facilities Law (CURFFL) Section 114015 prohibits food prepared or stored in a private home from being used, stored, served, offered for sale, sold, or given away. In addition, private houses cannot be used for the purpose of selling, or handling food for retail sale. If you would like to start a new food business, you must apply for a health permit and operate out of a commercial food facility that conforms to the requirements in the Health and Safety Code. However, there is an exception allowing the sale of prepackaged, non-perishable foods from a private residence. Contact (909) 884-4056 for additional information regarding this issue.

10.

What do I have to do to open a food facility and obtain a health permit?
If you buy an existing food facility and do not change the building or the equipment, call (909) 884-4056 to find the inspector for your area. Make an appointment with the inspector for a health permit inspection. The inspector will have you fill out a health permit application. This information is necessary to issue a health permit to you. The permit is only valid for the person, location and type of food sales listed on the permit application. The permits are non-transferable.

If you plan to build or remodel a food facility, it is necessary to submit three copies of detailed plans and specifications to San Bernardino County Environmental Health Services. These plans must be approved by Plan Check before you begin work. When you receive approval on the plans, you may begin construction. Contact your plan checker when the project is 75% to 80% completed for a preliminary construction inspection. Upon completion of the construction, contact your plan checker for a final inspection. You need final approval prior to opening for business. For more information, call (909) 884-4056.

11.

I'm thinking of buying an existing food business. What do I need to do?
You will need to obtain a permit from San Bernardino County Environmental Health Services in your name; permits are not transferable. To be on the safe side, it is suggested that you look at our file for any outstanding problems.

12.

What are the requirements to sell food to the public from temporary facilities?
Temporary food operations have specific requirements that are contained in the California Health and Safety Code. Temporary food facilities are restricted as to where they may operate. They must be at a community event only. The community event organizer must give approval to operate at that event. Our permit does not give approval to attend all community events. The Division has developed a policy that can assist you in preparing and selling food legally from temporary facilities operating at approved events.

13.

When I get my cart permit, do you restrict where I can operate?
No. Your health permit does not restrict where you can operate within San Bernardino County, however, you should check with local city zoning requirements. Some cities prohibit the operation of carts, ice cream trucks or other vehicles.

14.

What types of food can be sold from a cart?
The types of foods which may be sold from a cart are prepackaged foods, unpackaged, non-potentially hazardous foods, hot dogs and cappuccino.

15.

Can I cook from a cart?
No. Cooking and frying are not allowed from a cart. You can cook from inside of a permitted, legal mobile food preparation unit.

16.

What is the difference between a mobile food preparation unit and a cart?
A mobile food preparation unit is an occupied vehicle from which food is prepared. A cart is a vehicle which is limited to certain types of food handling and is usually operated by an employee standing on the ground adjacent to the vehicle.

17.

What are the requirements for building a cart or mobile food preparation unit?
If the vehicle is a custom design not previously approved by the Environmental Health Division, a plan submittal may be required. A construction guide is available which lists the structural requirements for carts and mobile food preparation units.

18.

Can I store my cart where I operate?
No. All carts must return to a commissary at the end of each business day for storage, servicing and cleaning.

19.

Where can I find a commissary?
The Environmental Health Division will provide, upon request, a list of approved commissary facilities in San Bernardino County.

20.

What are the requirements to manufacture food from my home?
You cannot legally manufacture food from a private residence. You must obtain a health permit.

21.

What is Vibrio vulnificus?
Vibrio vulnificus is a bacterium in the same family as those that cause cholera. It normally lives in warm seawater and is part of a group of vibrios that are called "halophilic" because they require salt.

22.

What type of illness does V. vulnificus cause?
V. vulnificus can cause disease in those who eat eat contaminated seafood or have an open wound that is exposed to seawater. Among healthy people, ingestion of V. vulnificus can cause vomiting, diarrhea, and abdominal pain. In immunocompromised persons, particularly those with chronic liver disease, V. vulnificus can infect the bloodstream, causing a severe and life-threatening illness characterized by fever and chills, decreased blood pressure (septic shock), and blistering skin lesions. V. vulnificus bloodstream infections are fatal about 50% of the time.

V. vulnificus can also cause an infection of the skin when open wounds are exposed to warm seawater; these infections may lead to skin breakdown and ulceration. Persons who are immunocompromised are at higher risk for invasion of the organism into the bloodstream and potentially fatal complications.

23.

How do persons get infected with V. vulnificus?
Persons who are immunocompromised, especially those with chronic liver disease, are at risk for V. vulnificus when they eat raw seafood, particularly oysters. A recent study showed that people with these pre-existing medical conditions were 80 times more likely to develop V. vulnificus bloodstream infections than were healthy people. The bacterium is frequently isolated from oysters and other shellfish in warm coastal waters during the summer months. Since it is naturally found in warm marine waters, people with open wounds can be exposed to V. vulnificus through direct contact with seawater. There is no evidence for person-to-person transmission of V. vulnificus. For more information, view the Centers for Disease Control web site: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/vibriovulnificus_g.htm

24.

How do I get a San Bernardino County food handler's card?
The San Bernardino County Code requires food workers employed in San Bernardino county to possess a valid, unexpired Food Worker Certification Card. County Code defines food workers as waiters, waitresses, bartenders, buspersons, cooks, dishwashers, hosts, hostesses managers, meat cutters, deli persons, etc.

There are 3 ways to get your card. You may take the course online and come to a testing site to take the test; you may watch the course on DVD and come to a testing site to take the test; or, you may attend a food worker class at a local community college. The card is valid for 3 years.

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