Animal Slaughtering Requirements (HTML) |
A guide explaining animal slaughtering requirements on residential property and/or custom preparation of animal carcasses in retail food facilities. |
Approved Food Sources |
Guidelines for determining approved food sources. |
Award of Recognition (HTML) |
A guide explaining what the award of recognition program entails and facility eligibility. |
Catering Guidelines (HTML) |
A guide explaining what a catering business is and the regulations that need to be followed. |
Cockroach Control (HTML) |
A guide explaining steps that can be taken to control the appearance of cockroaches in a facility. |
Dishwasher Sanitizing (HTML) |
A guide explaining the proper methods of checking dishwasher sanitizer levels. |
Farmers' Markets |
A guide explaining how to participate in a Certified Farmers' Market. |
Food Establishment Safety in a Disaster (HTML) |
A guide explaining the procedures food facilities should follow in the event of a major disaster or emergency. |
Food Expiration Dates |
A document that discusses labeled food expiration dates and what they actually mean. |
Food Facility Inspection Form (HTML) |
A guide explaining how to read a Riverside County food facility inspection form. |
Food Facility Operator's Guide |
A guide explaining the Riverside County food inspection process. |
Food Facility Self Inspection List (Spanish) |
A guide explaining the items that DEH food inspectors will be looking at during their inspection of a food facility. |
Food Manager Certification (HTML) |
A guide explaining the requirements for food manager certification. |
Food Safety at Charitable Meal Programs |
A guide explaining methods of keeping the public safe when hosting a charitable meal. |
Food Safety During Blackouts (Spanish) |
A guide explaining how facilities can ensure food safety when the electricity is out. |
Food Temperature Control |
A guide explaining the proper methods of controlling food temperature. |
Food Handler Certification |
A guide explaining what the food worker certification program is and how it is implemented in Riverside County. For more information or to obtain a food worker card please visit our food worker certification page. |
Grading of Food Establishments |
A guide explaining the posting and grading of restaurants in the County. To view the latest restaurant grades please visit tour grading page. |
HACCP Plans for Sushi Rice |
A guide explaining the proper method of including sushi rice in a HACCP plan. |
Hand Washing (HTML) |
A guide explaining the proper procedures for hand washing. |
Hand Washing (Spanish) |
Una guía explicando los procedimientos apropiados para el lavado de manos. |
Hepatitis A Disinfection Guidelines |
A guide explaining the proper procedures to disinfect surfaces, prevent the spread of illness and when to report or exclude food handlers. |
Hot and Cold Holding Temperatures |
A guide explaining the proper temperatures for holding hot and cold potentially hazardous foods. |
Hotel / Motel Food Permitting |
A guide explaining the permitting process for food facilities at hotels and similar establishments. |
How to Open a Fixed Food Facility in Riverside County |
A guide explaining what steps are needed to open a food facility in this county. |
Ice, The Forgotten Food |
A guide explaining the requirements for manufacturing, handling, and service ice. |
Illegal Food Vending |
A guide explaining the dangers of illegal vending and outlining the procedures for receiving an inspection and obtaining an operating permit. |
Illegal Food Vending (Spanish) |
Una guía que explica los peligros de la venta ilegal y esboza los procedimientos para recibir una inspección y obtener un permiso de operación. |
In-Place Sanitization |
A guide explaining the procedures for sanitizing equipment or utensils that are too large to move. |
Inspection Report Access |
A guide explaining the posting placard seen in food facilities and the public's right to view inspection reports. |
Kitchen Agreement Letter |
This guide explains what a kitchen agreement letter is and how to obtain one. It also provides other information needed for engaging in retail food sales in Riverside County. |
Kitchen Incubator (SHARED KITCHEN) Agreement Packet |
This information packet is for individuals who will be using a permitted shared kitchen, designed for multiple users and not a retail restaurant.
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Limited Retail Food Sales from a Private Home |
A guide describing the eligibility requirements for selling NONPERISHABLE PREPACKAGED food from a private home. |
Major Food Allergens |
Discusses the 8 major food allergens and symptoms of an allergic reaction as well as suggestions for retail food facilities to avoid cross-contact. |
Manual Sanitizing |
A guide explaining the proper cleaning and sanitizing techniques using a 3 compartment sink. |
Menu Labeling |
A guide listing the menu labeling requirements established by federal law, effective May 7, 2018. |
Menu Labeling (FDA) |
A U.S. Food and Drug Administration (FDA) labeling guide for retail food facilities. |
Outdoor BBQs, Smokers, and Wood-Burning Ovens |
A guide explaining the procedures for operation of an outdoor BBQs, smokers, and wood-burning ovens. |
Pet Dogs in Outdoor Dining Areas |
A guide explaining the procedures that must be followed by a facility if dogs are allowed to accompany their owners in outdoor dining areas. |
Plan Check & Permit Requirements |
A guide explaining the food facility plan checking requirements. |
Rapid Cooling |
A guide explaining procedures that may be used to rapidly cool food products. |
Retail Market Conversions for Fresh Produce |
A guide explaining procedures used to convert your retail food convenience store to sell fresh produce. |
Reduced Oxygen Packaging (ROP) |
A guide explaining what reduced oxygen packaging is and the requirements food facilities mush follow if it is to be conducted. |
Service Animals in Food Facilities |
An FAQ providing guidance on allowing service animals into food facilities. |
Swap Meets (Spanish) |
A guide explaining food vending requirements that must be followed at swap meets. |
Temporary Buffets |
A guide explaining temporary buffet and brunch requirements as well as frequently asked questions. |
Time as a Control |
A guide explaining how to use time as a control for preventing bacterial growth. |
Trans Fat Ban |
A guide explaining the California ban on the use of artificial trans fats. |
Use and Calibration of Probe Thermometers |
A guide explaining the proper use and calibration technique of dial probe thermometers. |
Vertical Broilers (English) |
A guide explaining the proper usage of vertical broilers and meat cones. |
Vertical Broilers (Spanish) |
A guide explaining the proper usage of vertical broilers and meat cones. (Español) |
Water Conservation |
Tips for restaurant operators and employees to reduce water usage during the operation of a restaurant. |
El Agua, Un Recurso Preciado (Water Conservation in Spanish) |
Consejos para los operadores y empleados de restaurantes
para reducir el uso de agua durante el funcionamiento de un restaurante.
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Wild Mushrooms |
A guide explaining that wild mushrooms are an unapproved food source in the County. |