This Program visits approximately 11,000 retail food facilities to ensure safe food handling practices, proper sanitation, and compliance with the California Health and Safety Code within the county.
Food Facility Quick Links
Food Facility Grading
Food Safety Guidance Documents to Keep You Safe
Procedures in the Event of a Disaster or Emergency:
Food Safety During Rolling Blackouts
Food Expiration Dates: |
Juicing Regulations & Requirements
Menu Labeling: |
Animals in Food Facilities: |
Animal Slaughtering: |
Pet Dogs in Outdoor Dining Areas: |
Rapid Cooling: |
Handwashing: |
Dishwashing Sanitizing: |
Thermometers: |
Major Food Allergens: |
Time as a Public Health Control: |
Ice, the Forgotten Food: |
Vertical Broilers: |
Closure for Cockroach Infestation:
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Reopening a Food Facility After Extended Closure:
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Requirements for Breakfast Service at Hotels:
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Culinary Gardens: |
Sales of Prepackaged Food From Home: |
Open-Air BBQ’s, Smokers and Wood-burning Ovens: |
Foodborne Illness
Food Handler Quick Links
About this Program
In this program, routine, unannounced inspections and complaint investigations are conducted at over 10,000 retail food facilities by Registered Environmental Health Specialists, to verify compliance with the California Health and Safety Code and Riverside County Ordinances. Retail food facilities include restaurants, markets, schools, food trucks and carts, food booths at special events, vending machines, catering operations, and more.
Complaint investigation responses include reports of foodborne illness, food contamination, or other violations of the California Health and Safety Code. You can submit a complaint by either calling one of our area offices or submitting the information online.
This program also administers the Food Handler Certification Program to ensure food handlers have adequate knowledge when working with food.
Food Safety
Food safety is an important part of public health. The Centers for Disease Control and Prevention (CDC) estimates there are about 48 million people affected by foodborne illnesses each year, of which 3,000 result in death. According to the CDC, the TOP 5 foodborne illness risk factors are:
1. Improper Holding Temperatures | Food Temperatures Guidance: English | Spanish |
2. Improper Cooking Temperatures | Cooking and Reheating Guidance: English | Spanish |
3. Dirty or Contaminated Utensils and Equipment | Dishwashing Guidance: English | Spanish |
4. Poor Employee Health and Hygiene | Handwashing Guidance: English | Spanish |
5. Food from Unsafe Sources | Approved Food Source Guidance: English | Spanish |
Food Safety Videos