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Food Safety Program



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> Overview
> Restaurant Grading System
>Placard Grading Policy and Procedures
>FAQ's
> Restaurant Inspection Results
Laws
>California Retail Food Code (Cal Code)
>Sherman Food, Drug, and Cosmetic Laws
>California Food Handler Card Law
> Plan Check Documents
> Temporary Events
>FAQ's
> Mobile Food Facilities
>Mobile Food Placarding Information
>FAQ's
Related Links
> CCDEH Food Documents
> Health Safety Notices
> Safe Food Handling
> Cross-Contamination Issues
> Proper Hand Washing
> Cooking Temperatures
> Handling Take-Out/Leftovers
> Berkeley Food Facility Program
Retail Food Facility Grading System Frequently Asked Questions and Answers

  1. Which food facilities will be placarded?
    Initially all fixed retail food facilities that handle open, potentially hazardous food will be placarded including: restaurants, markets, schools, skilled nursing, commissaries, bakeries etc. Eventually all food facilities will become part of the placarding program including, mobile food facilities and pre-packaged food facilities.
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  3. What are the criteria for a Green Placard?
    Score of 80-100 points with no more than one MAJOR CDC risk factor violation which is CORRECTED during inspection. (All CDC risk factors are violations listed on the left side of the inspection report see Cal Code section 113725.)
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  5. What are the criteria for a Yellow Placard?
    Score of 75-79 points and/or two or more MAJOR CDC risk factor violations which are CORRECTED during inspection.
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  7. What are the criteria for a Red Placard?
    A score of less than 75 points and/or one or more MAJOR CDC risk factor violation which is NOT CORRECTED during inspection or any Imminent Health Hazard see Cal Code section 114810:
    • Electrical Power Outage
    • No Refrigeration-all refrigeration units not working
    • No Water-lack of potable or pressurized water
    • No Hot Water-water temperature at any critical sink (hand washing, food preparation, utensil washing) is less than 100 degrees Fahrenheit
    • Sewage/Water Overflow into food facility
    • Fire
    • Vermin (Insect and Rodent) Infestation
    • Food Infection, Food Intoxication, Disease Transmission
    • Hazardous Condition that Requires Immediate Correction or Cessation of Operation to Prevent Injury, Illness, or Death

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  9. What is a MAJOR CDC risk factor?
    The six CDC risk factors identified in Cal Code section 113725(a)(2):
    • Improper Holding Temperatures of Potentially Hazardous Foods
    • Improper Cooling of Potentially Hazardous Foods
    • Inadequate Cooking of Potentially Hazardous Foods
    • Poor Personal Hygiene of Food Employees
    • Contaminated Equipment
    • Food from Unapproved Sources
    and the following: adulterated food, prohibited food offered to highly susceptible populations, lack of water , lack of hot water, sewage, vermin, non-compliance with an approved variance, specialized processes and HACCP plan.
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  11. What is an Imminent Health Hazard?
    It is an UNCORRECTED, MAJOR CDC risk factor that presents a significant threat or danger to public health, which includes:
    • Electrical Power Outage
    • No Refrigeration-all refrigeration units not working
    • No Water-lack of potable or pressurized water
    • No Hot Water-water temperature at any critical sink (hand washing, food preparation, utensil washing) is less than 100 degrees Fahrenheit
    • Sewage/Water Overflow into food facility
    • Fire
    • Vermin (Insect and Rodent) Infestation
    • Food Infection, Food Intoxication, Disease Transmission
    • Hazardous Condition that Requires Immediate Correction or Cessation of Operation to Prevent Injury, Illness, or Death

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  13. What is a minor CDC risk factor?
    These are non-critical public health interventions that prevent contamination of food and equipment. A minor CDC risk factor creates the potential for contamination of food or equipment, not actual observed contamination.
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  15. What are Approved Retail Practices?
    These are low risk violations on the right side of the inspection report.
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  17. What are the point values for Imminent Health Hazards, MAJOR CDC risk factors and minor CDC risk factors and Approved Retail Practices?
    The point values are as follows:
    • Imminent Health Hazard violation = 26 points
    • MAJOR CDC risk factor violation = 4 points
    • Minor CDC risk factor violation = 2 points
    • Approved Retail Practice violation = 1 point

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  19. What is the maximum time that a facility placard can remain Yellow?
    One week from the date of the initial inspection.
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Online Services
> Restaurant Inspection Results
> Mobile Food Facility Inspection Results
> Submit a Foodborne Illness Complaint

Forms
*Requires the free Adobe Reader.
> Temporary Event Booth
Pre-inspection/Self Inspection Form
(PDF - 95kb)*
> Temporary Events Food Booth Operator Application (PDF - 649kb)*
> Temporary Events Sponsor Application (PDF - 478kb)*
> Food Safety Certification 2017 Schedule and Registration: classes taught in English (PDF - 164kb)*
> Food Safety Certification 2017 Schedule and Registration: classes taught in Spanish (PDF - 308kb)*

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