§ 114063. — 114063. (Added by Stats. 2006, Ch. 23, Sec. 2.)

California § 114063.

• Jurisdiction: California
• Code HSC: Health and Safety Code - HSC
• Div. 104.: DIVISION 104. ENVIRONMENTAL HEALTH
• Part 7.: PART 7. CALIFORNIA RETAIL FOOD CODE
• Ch. 4.: CHAPTER 4. General Food Safety Requirements
• Art. 7.: ARTICLE 7. Food Display and Service

Text

(a)
Raw, nonprepackaged food of animal origin, such as beef, lamb, pork, poultry, and eviscerated fish, shall not be offered for consumer self-service. This subdivision does not apply to the following:
(1)
Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish.
(2)
Ready-to-cook individual portions for immediate cooking and
consumption on the premises, such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue, or raw, frozen shrimp, lobster, finfish, or scallop abductor muscle, or frozen breaded seafood.
(b)
Nonprepackaged food may be displayed in bulk for consumer self-service if all of the following conditions are satisfied:
(1)
Produce and food requiring further processing, except raw food of animal origin, may be displayed on open counters or in containers.
(2)
Except for salad bar and buffet-type food service, a label shall be conspicuously displayed in plain view of the consumer and securely attached to each self-service container, or in clear relationship to it, and shall contain the information required in Section 114089.
(3)
Nonfood
items shall be displayed and stored in an area separate from food.
(c)
French style, hearth-baked, or hard-crusted loaves and rolls shall be considered properly wrapped if contained in an open-end bag of sufficient size to enclose the loaves or rolls.
(d)
Consumer self-service operations for ready-to-eat foods such as buffets and salad bars shall be provided with a suitable food dispensing utensil for each container displayed or effective dispensing methods that protect the food from contamination.
(e)
Consumer self-service operations such as buffets and salad bars shall be checked periodically on a regular basis by food employees trained in safe operating procedures.

Legislative History

Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.