Food Facility Categories

Definitions
Food Facility Categories
Permanent Food Facility
Mobile Food Facility
Community Event Food Facility
Reduced Fee Incentive Program
Seasonal Food Facility
Veteran Exempt Food Facility
Rental Facility
Caterer With No Permanent Facility
School
Multiple Units in Food Facility
Risk - Minimal
Risk - Moderate
Risk - High

Several types of food facilities are permitted within Sonoma County, and are divided into various classifications based upon definitions provided in the California Retail Food Code (CALCODE) (See Definitions). Each food facility type may be divided into two or more risk levels, including minimal, moderate and high, based on a food hazard analysis.

CATEGORIES

Permanent Food Facility

Food Facility - Prepackaged, non-potentially hazardous food
Food Facility - Minimal risk
Food Facility - Moderate risk
Food Facility - High risk
Food Facility - Bed & Breakfast / Ag. Homestay
Satellite Food Distribution Facility

Mobile Food Facility

Mobile Food Preparation Unit - High risk
Mobile Food Facility - Limited food preparation

Community Event Food Facility

Temporary Food Facility - Minimal risk; annual permit
Temporary Food Facility - Moderate risk; annual permit
Occasional Event Facility - Minimal risk; single community event up to three days
Occasional Event Facility - Moderate risk; single community event up to three days
Certified Farmers’ Market - Single site
Swap Meet Prepackaged Food Stand
Community Event - 2 to 5 vendors
Community Event - 6 or more vendors

Other

Vending Machine
Produce Stand

REDUCED FEE INCENTIVE PROGRAM

The Reduced Fee Incentive Program is designed to reward food facility operators with a reduction in their permit fee. Facilities in moderate risk and high risk type facilities are eligible. The lower fee is based on a reduction in Environmental Health staff time needed to provide food safety oversight for these facilities.

The maximum number of allowable violations for the Reduced Fee Incentive Program is tiered to provide additional opportunities for larger, more complex food facilities to qualify.

• Moderate risk facilities: A maximum of 5 violations with no major criticals and no more than 1 minor critical violation.
• High risk facilities or moderate risk facilities with multiple units: A maximum of 5 violations with no more than 1 critical, either major or minor.
• High risk facilities with 1 to 2 multiple units: A maximum of 6 violations with no more than 1 major critical or 2 minor criticals.
• High risk facilities with 3 or more multiple units: A maximum of 6 violations with no more than a total of 2 criticals, and no more than one major critical in any single section of the facility.

Additional requirements for all food facilities to qualify for the program:

• Compliance with food safety certification requirements.
• Compliance with potable water requirements for food facilities with private wells.
• Food Facility Permit posted in a conspicuous place.
• A notice advising patrons that the last inspection report is available for review is posted in public view. The most recent inspection report is available for review at the facility.
• No confirmed foodborne illness outbreaks (by CDC standards) at the facility during the previous year.
• The previous year’s permit was not delinquent and there are no outstanding fees.

Facilities in high and moderate risk categories will be evaluated at the time of their permit renewal for changes in their eligibility. All routine inspections since the last renewal must meet the criteria to qualify for the Reduced Fee Incentive Program. Invoices for permit renewal reflect program eligibility.

If you have any questions about this program, please call (707) 565-6565 and ask to speak with the Environmental Health Specialist for your food facility.

ADDITIONAL TYPES OF FACILITIES

Seasonal Food Facility - A food facility that operates for a continuous period of up to six months, or operates intermittently for no more than 50% of the days of the year.

Veteran Exempt Food Facility - A facility exempt from fees, owned by a qualifying veteran pursuant to the Business and Professions Code, Section 16102.

Rental Facility - A food facility is available for rent to others and has no regular food preparation activities.

Caterer with No Permanent Facility - A caterer that rents a licensed, commercial kitchen.

School - A food facility operated by a public or private school that receives one to two inspections per year.

MULTIPLE UNITS IN FOOD FACILITIES

A multiple unit is a food preparation area with a distinct activity, separate from the main portion of the food facility. Examples include a bar/lounge of a restaurant that is separate from the dining room, or banquet kitchen facilities in a hotel.

A multiple unit is added for each distinct department where different food preparation and food related activities take place. Deli, bakery, fish, meat, and hot-food-to go departments in a full service grocery store would each be an example of a multiple unit.

Food facilities that obtain water from a private well that is not a public water system must assure safe potable water by monitoring and testing. A multiple unit is added to these facilities. For more information, please see Food Facilities with Private Wells.

RISK

Minimal - Food facilities that retail:

• Prepackaged food, including potentially hazardous food held at 41°F or below.
• Nonpotentially hazardous food dispensed or served from bulk.
• Whole or trimmed produce.
• Coffee or cocoa-based beverages that may contain cream, milk, or similar dairy products, to be made and immediately served to the consumer.
• Popcorn
• Food or beverages listed above, served with multiservice customer utensils.

Examples of minimal risk facilities include roadside stands, incidental food sales, some grocery stores, produce stands, some taverns, and espresso shops with additional nonpotentially hazardous foods.

Moderate - Food facilities that retail food beyond the minimal risk activities, but not including activities listed as high risk. Examples of moderate risk facilities include fast food restaurants, sandwich shops, pizza shops, some bakeries, some restaurants, and some satellite food distribution facilities.

High - Food facilities that retail food that includes any of the following activities:

• Hot holding for more than two hours of potentially hazardous food prepared in the facility, from two or more ingredients.
• Preparation, that has cooking as one of the steps, of ready-to-eat potentially hazardous food that will be held for more than one day.
• Preparation of potentially hazardous foods involving four or more of the following operations for a single menu item:

  Thawing
  Refrigeration
  Cooking
  Cooling hot food
  Hot holding for more than two hours
  Reheating
  Direct hand contact with ready-to-eat food

Examples of high risk facilities include full service restaurants, some delicatessens and some caterers.

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