111950-112055

HEALTH AND SAFETY CODE
SECTION 111950-112055




111950.  "Food," as used in this chapter, includes all articles used
for food, drink, confectionery, or condiment, whether simple or
compound, and all substances and ingredients used in the preparation
thereof.


111955.  "Food processing establishment," as used in this chapter,
shall mean any room, building or place or portion thereof,
maintained, used or operated for the purpose of commercially storing,
packaging, making, cooking, mixing, processing, bottling, canning,
packing, slaughtering or otherwise preparing or handling food except
restaurants.



111960.  Every food processing establishment shall be properly
lighted, drained, plumbed, and ventilated; and shall be conducted
with strict regard to the influence of lighting, drainage, plumbing,
and ventilation upon the health of persons therein employed, and upon
the purity and wholesomeness of the food therein produced, prepared
for sale, manufactured, packed, stored, kept, handled, sold, or
distributed.



111965.  The floors, side walls, ceiling, furniture, receptacles,
utensils, implements, and machinery of every food processing
establishment shall at no time be kept in an unclean, unhealthful, or
unsanitary condition.
   Any of the following is deemed to be "an unclean, unhealthful, or
unsanitary condition":
   (a) If food in the process of manufacture, preparation, packing,
storing, sale, or distribution is not securely protected from flies,
dust, or dirt, and from all other foreign or injurious contamination.
   (b) If refuse, dirt, and waste products subject to decomposition
and fermentation incident to the manufacture, preparation, packing,
storing, selling, and distributing of food, are not removed daily.
   (c) If all trucks, trays, boxes, baskets, buckets, other
receptacles, chutes, platforms, racks, tables, shelves, knives, saws,
cleavers, and all other utensils, receptacles, and machinery used in
moving, handling, cutting, chopping, mixing, canning, and all other
processes employed in the preparation of food are not thoroughly
cleaned daily.
   (d) If the clothing of employees is unclean or if they dress,
undress, or leave or store their clothing in the place where the food
is produced, prepared, manufactured, packed, sold or distributed.



111970.  No live animal or fowl shall be kept or allowed in any
establishment where food is prepared, manufactured, kept, stored,
offered for sale or sold unless the establishment is exclusively
devoted to the slaughter, processing and/or sale of the animal or
fowl. This section does not apply to dogs used by uniformed employees
of private patrol operators and operators of a private patrol
service who are licensed pursuant to Chapter 11.5 (commencing with
Section 7580) of Division 3 of the Business and Professions Code,
while those employees are acting within the course and scope of their
employment as private patrolmen.
   The state department may adopt regulations as it determines are
reasonably necessary under this section for the protection of the
public health and safety.


111975.  The side walls and ceilings of every bakery, confectionery,
hotel, or restaurant kitchen shall be well plastered or ceiled with
metal or lumber, or shall be oil painted or kept well lime washed, or
otherwise kept in a good sanitary condition.



111980.  All interior woodwork of every bakery, confectionery,
hotel, or restaurant kitchen shall be kept well oiled or painted with
oil paint, and shall be kept washed clean with soap and water, or
otherwise kept in a good sanitary condition.




111985.  Every building, room, basement, or cellar occupied or used
for the preparation, manufacture, packing, storage, sale, or
distribution of food shall have an impermeable floor, made of cement,
or of tile laid in cement, brick, wood, or other suitable,
nonabsorbent material that can be flushed and washed clean with
water.



111990.  Where practicable, the doors, windows, and other openings
of every food producing or distributing establishment shall be fitted
with stationary or self-closing screen doors and wire window
screens, of not coarser than 14 mesh wire gauze.




111995.  Every building, room, basement, or cellar occupied or used
for the production, preparation, manufacture, packing, canning, sale,
or distribution of food shall have convenient toilet or
toilet-rooms, separate and apart from the room or rooms where the
process of production, preparation, manufacture, packing, canning,
selling, or distributing is conducted.



112000.  The floors of toilet-rooms shall be made of cement, or of
tile laid in cement, wood, brick, or other nonabsorbent material, and
shall be washed and scoured daily.



112005.  The toilets shall be furnished with separate ventilating
pipes or flues discharging either into soil pipes or on the outside
of the building in which they are situated.



112010.  Lavatories and washrooms shall be adjacent to toilet-rooms
and shall be supplied with soap, running water, and towels, and shall
be maintained in a clean and sanitary condition.



112015.  Employees and others who handle the material from which
food is prepared or the finished product shall before beginning work
and immediately after visiting a toilet or lavatory, wash their hands
and arms thoroughly in clean water.



112020.  No employee or other person shall sit or lie upon any
table, bench, trough, shelf, or other equipment that is intended for
use in connection with any food manufacturing process.



112025.  No employee or other person shall expectorate or discharge
any substance from his or her nose or mouth on the floor or interior
side wall of any building, room, basement, or cellar where the
production, preparation, manufacture, packing, storing, or sale of
any food is conducted.



112030.  No person shall, nor shall any person be allowed to, reside
or sleep in any room of a bake-shop, public dining room, hotel or
restaurant kitchen, confectionery, or other place where food is
prepared, produced, manufactured, served, or sold.




112035.  No employer shall require or permit any person to work, in
a food processing establishment or vehicle used for the production,
preparation, manufacture, sale, or transportation of food if the
person is infected with any contagious, infectious, or communicable
disease that can be transmitted by the food involved.




112040.  (a) Prior to January 1, 2001, the department, its
inspectors and agents, and all local health officers and inspectors
may at all times enter any building, room, basement, cellar, or other
place occupied or used, or suspected of being occupied or used, for
the production, preparation, manufacture, storage, sale, or
distribution of food, and inspect the premises and all utensils,
implements, receptacles, fixtures, furniture, and machinery used.
   (b) Commencing January 1, 2001, only the department, its
inspectors and agents, and the local health officers and inspectors
of Los Angeles, San Bernardino, and Orange Counties and the City of
Vernon may exercise the authority to enter and inspect granted in
subdivision (a) except as provided in subdivision (c).
   (c) Commencing January 1, 2001, the local health officer or
inspector of each city or county, or city and county may exercise the
authority to enter and inspect granted in subdivision (a) for the
sole purpose of inspecting a food processing establishment that only
holds or warehouses processed food, provided that:
   (1) The warehouse does not manufacture or pack processed food.
   (2) The warehouse does not hold fresh seafood, frozen seafood held
in bulk for further processing, or fresh or frozen raw shellfish.
   (3) The warehouse is not operated as an integral part of a food
processing facility required to be registered pursuant to Section
110460.
   (4) The warehouse facilities are located entirely within the area
under the jurisdiction of the local health department.
   (5) The warehouse does not salvage food as the primary business.
   (d) All inspections of food processing establishments conducted by
local health departments shall be reported to the department within
60 days. The department shall consider this information when
scheduling the department's inspection activities.



112045.  If upon inspection any building, room, basement, cellar, or
other place, or any vehicle, employer, employee, or other person is
found to be in violation of or violating any of the provisions of
this article, or if the production, preparation, manufacture,
packing, storing, sale, or distribution of food is being conducted in
a manner detrimental to the health of the employees or to the
character or quality of the food being produced, prepared,
manufactured, packed, stored, sold, distributed, or conveyed, the
person making the inspection shall at once make a written report of
the violation to the district attorney of the county, who shall
prosecute the violator. He or she shall make a like report to the
department. The department, from time to time, may publish the
reports in its monthly bulletin.



112050.  Every building, room, basement, cellar, or other place or
thing kept, maintained, or operated in violation of this article, and
all food produced, prepared, manufactured, packed, stored, kept,
sold, distributed, or transported in violation of this article, is a
public nuisance dangerous to health. Any such nuisance may be abated
or enjoined in an action brought for that purpose by the local or
state department or may be summarily abated in the manner provided by
law for the summary abatement of public nuisances dangerous to
health.


112055.  The sections contained in this article are to be known as
the California Food Sanitation Act.