Food Safety Programs

News and Resources

The California Department of Public Health (CDPH) has announced that the state will move “Beyond the Blueprint for a Safer Economy” by June 15, 2021. Beginning tomorrow, all sectors listed in the current Blueprint Activities and Business Tier chart may return to “usual operations” with limited exceptions while following these general public health recommendations:

  • No capacity limitations
  • No physical distancing limitation for attendees, customers, and guests who are fully vaccinated
  • Face mask requirements to follow CDPH’s Guidance for the Use of Face Coverings
  • Verification of fully vaccinated status or pre-entry negative test result will be required to attend “Indoor Mega Events” (those with crowds of greater than 5,000 attendees in indoor venues). For “Outdoor Mega Events” (those with crowds of greater than 10,000 attendees in outdoor venues), verification of fully vaccinated status or pre-entry negative test result will be strongly recommended, and attendees who do not verify vaccination status should be asked to wear face coverings

Businesses, venue operators or hosts may choose to:

  • Provide information to all patrons, guests and attendees regarding vaccination requirements and allow vaccinated individuals to self-attest that they are in compliance prior to entry
  • Implement vaccine verification to determine whether individuals are required to wear a mask
  • Require all patrons to wear masks

No person can be prevented from wearing a mask as a condition of participation in an activity or entry into a business.

Everyone must still wear masks in the workplace, on public transit, medical facilities, K-12 schools, correctional facilities and shelters. It is important to note that this workplace guidance is being considered on June 17, 2021 by Cal/OSHA, California’s Division of Occupational Safety and Health, which may lead to a modification of these requirements. 

For more information, please view the CDPH’s Beyond the Blueprint Questions & Answers You may visit here for further guidance and checklists or covid19.ca.gov

Effective January 1, 2021, California law AB 685 requires employers to report workplace outbreaks to the local health departments per Cal OSHA and California Department of Public Health. This means the food facility must have a process to investigate COVID positive cases, alert the local health department, and identify and isolate close workplace contacts of infected employees until they are tested. An outbreak is defined as 3 or more confirmed COVID-19 cases among workers at the same worksite within a 14-day period. To report a workplace outbreak to the Orange County Health Care Agency, click here and complete the two-step process within 48 hours. For questions, please call our hotline at (714) 433-6418 or email us at ehealth@ochca.com. You may also reference the County Health Officer's Order and Recommendations for further information

Click here to find more details about drinking water, recreational water and wastewater and COVID-19. 

Restaurant Inspections

Search the inspection records for food establishments in Orange County within the last 2 years. 

Inspector Initiated Closures

Search the inspection records for food establishments in Orange County that were closed within the last 60 days. 

Operator Initiated Closures

Search the inspection records for food establishments in Orange County that were closed within the last 60 days. 

Effective January 1, 2021, California AB 3336 requires food facilities to seal with tamper-evident methods any ready-to-eat food delivered by a third-party food delivery platform. This bill does not apply to food being transported as part of a charitable feeding program or food being donated to a food bank. 

As of January 1, 2020, California retail food facilities shall use nonlatex utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements when handling food. Approved materials include, but are not limited to, nitrile, polyethylene, or vinyl. 

As of January 1, 2019, AB 2178 regarding Limited Service Charitable Feeding Operations (LSCFO) became law. The law was designed to make it easier for nonprofit charitable organizations to meet essential food safety rules while addressing food insecure members of our community.

More details on AB 2178 can be found here

As of January 1, 2019, AB 626, known as the Microenterprise Home Kitchen Operations Act, became law. The law authorizes local governing agencies to implement a program for the permitting of home kitchens for retail use. It is important to note the County of Orange has not authorized the permitting of home kitchens for retail food operations at this time. As such, anyone who operates a retail home kitchen from their residence in Orange County is in violation of California Retail Food Code. Violators are subject to closure and further enforcement actions. 

The County of Orange, Health Care Agency, Environmental Health Division is the lead agency for retail food operations and is working with the local governing bodies of the County and Citites on the implementation of AB 626. Please check back frequently as details on implementation as established. 

Full details on AB 626 can be found here

Click here for information from the California Department of Public Health on Industrial Help and Cannabidiol (CBD) in Food Products. 

The Centers for Disease Control and Prevention estimate that 48 million people get food poisoning every year in the United States. Children are at greater risk for food poisoning, because their immune systems are still developing. Help prevent food poisoning and follow these tips when preparing food for your family.

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Food Safety Recall "Widget"

A food recall occurs when there is reason to believe that a food may cause consumers to become ill. A food manufacturer or distributor initiates the recall to take foods off the market. In some situations, food recalls are requested by government agencies (USDA or FDA).

Some reasons for recalling food include:

  • Discovery of an organism in a product which may make consumers sick
  • Discovery of a potential allergen in a product
  • Mislabeling or misbranding of food. For example, a food may contain an allergen, such as nuts or eggs, but those ingredients do not appear on the label.

Click here to access the widget provided by the Department of Health & Human Services.

Food Safety Tips

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