Food safety certification
California Health and Safety Code § 113947 requires that most retail food facilities that handle unpackaged food employ at least one person who is certified in food safety. Certification in food safety simply means that you or at least one of your employees is required to have basic knowledge of the causes of foodborne illness and its prevention, pass an approved examination, and possess a valid certificate in food safety. Click the link below for testing and certification providers.
Food Safety is everyone's business. It's important to you, as the operator of a retail food establishment, so your customers will continue to patronize your business. It's important to the public so they will know that dining out is safe. And it's important to the County of Santa Clara Department of Environmental Health because it is our job to work with you to help ensure that all food is safe to eat.
As of January 1, 2000, each affected food business - restaurant, market, bakery, mobile food preparation unit, and commissary - has had to meet this requirement. Failure to have at least one certified owner or employee may result in the loss of your permit to operate. One person cannot satisfy this requirement for more than one facility, although multiple facilities at the same location and under the same ownership will need only one person who is food-safety certified. The certified person must be employed at the business but need not be present at all times. Certifications must be renewed every five years by passing an approved examination.
For further information or assistance, please contact [email protected] or call (408) 918-3400.