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Food Service/Retail

Information from UC

Association of Food and Drug Officials (AFDO)

California Microenterprise Home Kitchens Operations Act (MEHKO)


Food Code

  • California Food Handler Card Law (
    The California Food Handler Card law – SB 602 requires food handlers to be trained in Food Safety.  The regulation goes into effect July 1, 2011.  The National Restaurant Association Education Foundation provides an on-line version of their ServeSafe course at the link above that meets the requirements of the regulation.
  • California Food Handler Card Law Guidelines (2011, LA County Public Health) (PDF 569 KB)
  • California Retail Food Code (2022, CCDEH) (as PDF 2.3 MB)
  • FDA Food Code - The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. The 2017 Food Code is the most recent full edition published by FDA.

Food Handling Guidelines

Food Trucks

Direct to Consumer/Third-Party Delivery Services

  • Guidance Document for Direct-to-Consumer and Third-Party Delivery Service Food Delivery (Conference for Food Protection, April 2023) This guidance document provides food safety best practices for managing or performing Direct to Consumer (DTC) or third-party delivery (TPD) services. This document includes parameters critical to preventive controls, mechanisms to assess risk, validation and verification practices, recommendations for proper packaging, temperature control, receiving and storage, physical and chemical contamination control, allergen control, general food safety information, and suggestion for return of compromised and abused products. The intent of the guide is primarily to provide best practices for preventing biological, physical and chemical contamination as well as the growth of harmful bacteria and/or the formation of toxins within the food being transported.  This guide is an update to "Guidance for Mail Order Food Companies".

Listeria Control

Training - Food Service/Retail 

Other Training