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The chapter structure covers general provisions, definitions, management and personnel requirements, food safety controls for contamination prevention, temperature relationships, approved sources, receipt, storage, processing, and food display. It also addresses cleaning and sanitizing, equipment and facility design, water and waste systems, physical premises, compliance and enforcement provisions, and related operational types.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/california-retail-food-code-chapter-1-general-provisions-effective-january-1-2024/496038/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/california-retail-food-code-chapter-1-general-provisions-effective-january-1-2024/496038.png","ImageObject",300,407,{"name":92,"@type":93},"EvelynWrites","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-07","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",16,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What effective date is specified for Chapter 1 of the California Retail Food Code excerpt?","Question",{"text":113,"@type":114},"The excerpt specifies Chapter 1, General Provisions, effective January 1, 2024.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What topics are covered under management and personnel?",{"text":118,"@type":114},"Chapter 3 includes supervision, employee knowledge, employee health, handwashing, personal cleanliness, and hygienic practices.",{"name":120,"@type":111,"acceptedAnswer":121},"How does the code address food safety and contamination risks?",{"text":122,"@type":114},"Chapter 4 covers protection from contamination, time and temperature relationships, approved sources, receipt of food, storage, specialized processing methods, food display and service, and consumer information.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},496038,1791213196,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},687212989558,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","California Retail Food Code  \nExcerpt from the California Health and Safety Code  \nDivision 104-Environmental Health Part 7. California Retail Food Code  \nChapter 1. General Provisions Effective January 1 , 2024  \nTable of Contents  \nPreface ....................................................................................................4  \nChapter 1. General Provisions .............................................................6  \nChapter 2. Definitions ........................................................................ 10  \nChapter 3. Management and Personnel  \nArticle 1. Supervision ..........................................................................40  \nArticle 2. Employee Knowledge ..........................................................41  \nArticle 3. Employee Health..................................................................48  \nArticle 4. Handwashing .......................................................................50  \nArticle 5. Personal Cleanliness ...........................................................54  \nArticle 6. Hygienic Practices ...............................................................55  \nChapter 4. General Food Safety Requirements  \nArticle 1. Protection from Contamination.............................................57  \nArticle 2. Time and Temperature Relationships ..................................60  \nArticle 3. Food from Approved Sources ..............................................67  \nArticle 4. Receipt of Food....................................................................68  \nArticle 5. Food Storage .......................................................................72  \nArticle 6. Specialized Processing Methods .........................................73  \nArticle 7. Food Display and Service ....................................................75  \nArticle 8. Consumer Information .........................................................80  \nChapter 5. Cleaning and Sanitizing of Equipment and Utensils ......85  \nChapter 6. Equipment, Utensils and Linens  \nArticle 1. Design and Construction ......................................................95  \nArticle 2. Ventilation ............................................................................99  \nArticle 3. Location and Installation .................................................... 101  \nArticle 4. Maintenance and Operation ............................................... 104  \nArticle 5. Linens ................................................................................ 105  \nChapter 7. Water, Plumbing, and Waste  \nArticle 1. Water ................................................................................. 107  \nArticle 2. Liquid Waste ...................................................................... 108  \nArticle 3. Mobile Water and Wastewater Tanks ................................ 109  \nArticle 4. Refuse ............................................................................... 113  \nChapter 8. Physical Facilities  \nArticle 1. Toilet Facilities ................................................................... 115  \nArticle 2. Lighting .............................................................................. 116  \nArticle 3. Poisonous and Toxic Materials .......................................... 117  \nArticle 4. Employee Storage Areas ................................................... 117  \nArticle 5. Premises and Facilities ..................................................... 118  \nArticle 6. Vermin and Animals .......................................................... 118  \nChapter 9. Permanent Food Facilities  \nArticle 1. Floors, Walls, and Ceilings ................................................ 121  \nArticle 2. Toilet Facilities ................................................................... 123  \nArticle 3. Janitorial Facilities.............................................................. 124  \nArticle 4. Premises .........................................","cbCaifijO3CGhtO7","https://ap.wps.com/l/cbCaifijO3CGhtO7","pdf",1470519,222,"English","# Preface\n# Chapter 1. General Provisions\n# Chapter 2. Definitions\n# Chapter 3. Management and Personnel\n## Article 1. Supervision\n## Article 2. Employee Knowledge\n## Article 3. Employee Health\n## Article 4. Handwashing\n## Article 5. Personal Cleanliness\n## Article 6. Hygienic Practices\n# Chapter 4. General Food Safety Requirements\n## Article 1. Protection from Contamination\n## Article 2. Time and Temperature Relationships\n## Article 3. Food from Approved Sources\n## Article 4. Receipt of Food\n## Article 5. Food Storage\n## Article 6. Specialized Processing Methods\n## Article 7. Food Display and Service\n## Article 8. Consumer Information\n# Chapter 5. Cleaning and Sanitizing of Equipment and Utensils\n# Chapter 6. Equipment, Utensils and Linens\n## Article 1. Design and Construction\n## Article 2. Ventilation\n## Article 3. Location and Installation\n## Article 4. Maintenance and Operation\n## Article 5. Linens\n# Chapter 7. Water, Plumbing, and Waste\n## Article 1. Water\n## Article 2. Liquid Waste\n## Article 3. Mobile Water and Wastewater Tanks\n## Article 4. Refuse\n# Chapter 8. Physical Facilities\n## Article 1. Toilet Facilities\n## Article 2. Lighting\n## Article 3. Poisonous and Toxic Materials\n## Article 4. Employee Storage Areas\n## Article 5. Premises and Facilities\n## Article 6. Vermin and Animals\n# Chapter 9. Permanent Food Facilities\n## Article 1. Floors, Walls, and Ceilings\n## Article 2. Toilet Facilities\n## Article 3. Janitorial Facilities\n## Article 4. Premises\n## Article 5. Prepackaged Nonpotentially Hazardous Food\n# Chapter 10. Mobile Food Facilities\n## Article 1. Catering Operations and Host Facilities\n## Article 5. Nonprofit Charitable Temporary Food Facilities\n## Article 6. Limited Service Charitable Feeding Operation\n# Chapter 11. Temporary Food Facilities\n## Article 5. Cottage Food Operations\n## Article 6. Microenterprise home kitchen operation\n## Article 7. Compact Mobile Food Operation\n# Chapter 12. Certified Farmers' Markets\n## Article 5. Farm Stands\n## Article 7. Fishermen’s Markets\n## Article 8. Children’s Meals\n# Chapter 13. Compliance and Enforcement\n## Article 1. Plan Review and Permits\n## Article 2. Enforcement\n## Article 3. Permit Suspension or Revocation\n## Article 4. Variance\n## Article 5. HACCP Exemptions\n## Article 6. Exemptions\n## Article 7. Food Facility Food Donations\n## Article 8. Child Day Care Facilities, Community Care Facilities, and Residential Care Facilities for the Elderly\n# Index","[{\"question\":\"What effective date is specified for Chapter 1 of the California Retail Food Code excerpt?\",\"answer\":\"The excerpt specifies Chapter 1, General Provisions, effective January 1, 2024.\"},{\"question\":\"What topics are covered under management and personnel?\",\"answer\":\"Chapter 3 includes supervision, employee knowledge, employee health, handwashing, personal cleanliness, and hygienic practices.\"},{\"question\":\"How does the code address food safety and contamination risks?\",\"answer\":\"Chapter 4 covers protection from contamination, time and temperature relationships, approved sources, receipt of food, storage, specialized processing methods, food display and service, and consumer information.\"}]","California Retail Food Code - Chapter 1 - General Provisions - Effective January 1, 2024 | PDF",1790926650,559]