The attached update was approved by the Food Safety Policy Committee for posting to the CCDEH Website:

SB 20 was signed by Governor Brown on Oct 2, 2011. By amending the California Retail Food Code, SB 20 authorizes a local enforcement agency to enforce the federal menu labeling requirements once the federal regulations are adopted and a compliance date is set. In addition, SB 20 repeals the existing state law regarding menu labeling. SB 20 becomes effective on January 1, 2012.

In May 2011, CCDEH recommended that local enforcement agencies take an educational approach with affected food facilities regarding compliance with state menu labeling requirements and future implementation of federal regulations. Now that SB 20 has been approved, CCDEH recommends local jurisdictions continue with an educational approach until the federal regulations are adopted and a compliance date is set.

It was also recommend that we pull and archive the existing menu labeling guideline document from the CCDEH website since it reflects SB 1420 menu labeling requirements which will be repealed on January 1, 2012.

For Questions: CCDEH Food Safety Policy Committee

TO: CRFSC MEMBERS

FROM: Liza Frias, CRFSC Chair

SUBJECT: CA Food Handler Card Guidelines 11-21-2011

Attached is the updated CA Food Handler Card Guidance document dated 11/21/11.  Per Alicia, suggested edits have been incorporated following the most recent meetings of the CRFSC and the CCDEH Food Policy Committee and the Executive Committee. 

 

On behalf of the steering committee we would like to thank Alicia, John, Lara and the subcommittee members for all their hard work.

Course Description:

This course is designed to allow participants an opportunity to explore the various ways that risk based inspections can be applied in retail and food service establishments.

Topics will include the process approach to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety system.

While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.

Objectives:

Upon completion of this course, participants will be able to:

• Identify possible hazards associated with retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards.
• Apply the process approach of HACCP to routine inspections of retail and food service operations.
• Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators (those with and without HACCP Plans).

Published agenda as of April 3, 2011.

Updated October 06, 2009

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Updated 03/22/2010