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Four questions for food facility owners about the ABC Grading System
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Recalls, Emergency Information, Press Releases,
and News Advisory Bulletins
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Recalls for Food Products only
 
The Business Side of Food Protection
   


Food Worker Training Certification Class

Beginning January 2007, the San Bernardino County food worker class will be available online at the links below in both English and Spanish. Anyone may take the class in either format and then take the test.

To view the class, you may need to download the free Adobe Flash Player from the Adobe web site:


Food Facility Inspections Scores and Grades
Click here to find food facility inspection scores, equivalent grades, and closures

Raw Oyster Warning
The sale of raw oysters harvested from the Gulf of Mexico during April 1 through October 31 is restricted in the Sate of California unless the oysters are treated with a scientifically validated process to reduce V. vulnificus to non- detectable levels (pasteurized).  Raw Gulf oysters received during April through October that have not been processed to reduce V. vulnificus to non-detectable levels (pasteurized) are considered adulterated. Retailers receiving and selling untreated 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

Request for A Rescore Inspection Form

Cal Code.pdf
California Retail Food Code. Replaces CURFFL 7-1-07.
See also Summary of Major Changes

NEW Cal Code Summary
Spanish Translation.pdf
NEW Cal Code Summary
Korean Translation.pdf
NEW Cal Code Summary
Arabic Translation.pdf
NEW Cal Code Summary
Chinese Translation.pdf
NEW Cal Code Summary
Japanese Translation.pdf

NEW Cal Code PowerPoint Presentation
Food Service Operators: Click above to view a PowerPoint Presentation reviewing some of the major changes in the State Health & Safety Code as we implement the new California Retail Food Code, commonly titled "Cal Code", effective July 1, 2007.

Health Permit Applications

Application for Semi-Frozen
Milk Products Plant License.pdf
Soft Serve License Application

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

Community Event and Temporary Food Facilities:
Community Event and Temporary Food Facilities Info Packet.pdf
Event organizers to complete this information

Temporary Food Facilities:
TFF One-Time Application.pdf
One-time special events temporary food facilities complete this information

Commissaries:
Commissary Letter.pdf
Ice cream trucks and catering trucks to complete this information

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


All documents are in PDF format.
To view, download the free Adobe Acrobat Reader from the Adobe web site
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  • Inspect places where food is eaten, processed, sold or stored (restaurants, markets, food stands, carnivals, etc.) for sanitation and food safety

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

  • Review plans and inspect construction of food facilities

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

  • Inspect and sample retail ice cream/yogurtsoft-serve machines


NEW
Do You Want to See What Information the Public Sees About Your Restaurant?.pdf

Build It Right — Public Eating Places and Food Handling Places.pdf

Build It Right — Guidelines for Food Wholesale Facilities.pdf
For processors, warehouse/distributors, cold storage food facilities, food carts and food vehicle commissaries, and food salvagers

Calibrating a Thermometer.pdf

Cooking Temperatures.pdf

Food Safety Resolutions

How to Keep Food Out of the Danger Zone.pdf

How to Spot Visible Can Defects.pdf

How to Take Care of Your Grease Interceptor/Grease Trap.pdf

How to Avoid Cross-Contamination.pdf

No Power? Now What?.pdf

Official Inspection Report.pdf

Preventive Measures for Food Handlers.pdf

Six Ways to Cool Food Safely.pdf

Temporary Food Facilities — Requirements for Non-Prepackaged Food.pdf

Temporary Food Facilities — Requirements for Prepackaged Food.pdf

Towel Sanitizing Solution - English.pdf

Towel Sanitizing Solution - Spanish.pdf

Safe Food Handling Guidelines - English.pdf

Safe Food Handling Guidelines - Spanish.pdf

Safe Food Handling Practices - English.pdf

Safe Food Handling Practices - Spanish.pdf

Managing Fat, Oil and Grease - English.pdf

Managing Fat, Oil and Grease - Spanish.pdf

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