The California Retain Food Code, also known as Cal Code, is a documented created especially to regulate the manner in which food safety control is exercised. It has been designed to set uniform standard rules and regulations to guide the functioning of the food-related industry in the state.
Cal Code focuses on several important aspects. As every major document, it is divided into chapters. The topics discussed in the code include management and personnel; general food safety requirements; cleaning and sanitizing of equipment; equipment, utensils and linens; water, plumbing and waste; physical facilities; permanent food facilities; mobile food facilities; temporary food facilities; compliance and enforcement.
Each of these aspects is clearly defined and outlines. The code is also providing information about the manner in which control is exercised and the legal manners in which food safety regulations can be enforced.
According to the code introduction, the only way to guarantee the health and well-being of people, is the introduction of uniform standards valid for all entities involved in the food industry.
Cal Code lists clearly the basics of food safety and all the practices related to it. According to it, all food that is prepared, stored and sold needs to be free from contamination or any spoilage. Food transportation should also take place in specific manners that maintain and guarantee the quality of all products.
The code also defines what types of utensils and kitchen equipment can be used in the preparation of food for mass consumption. It lists appropriate preparation procedures and the manners in which all kitchen equipment has to be cleaned and sanitized before and after the preparation of meals.
Another important issue that the code tackles is the addition of substances, enhancers and conservatives to foods. Food producers are banned from using any colorants or additives that have failed receiving official approval.
The code lists carefully cooking times and preparation procedures that are safe and unacceptable. It does an excellent job in terms of listing all the important details that will guarantee the harmlessness of the final product.
What probably concerns the majority of people is the manner in which regulations are enforced and the authority that Cal Code gives regulatory bodies operating within the food safety niche.
Everyone planning to launch a food industry business is asked to present detailed plans in advance. These plans are submitted for official review and approval before any other steps are undertaken.
To start functioning, a food facility needs a valid permit. Otherwise its operation will be labeled illegal. The permit needs to be presented in the food facility, itself.
Enforcement officers are given the right to inspect the functioning of a facility during any time. Owners are to give inspectors access to samples, documents and facility plans. Any failure to cooperate will be seen as violation.
Inspections and other evidence can be used by enforcement officers to impound products, equipment or anything else used in the kitchen that has been proven to be unsafe. All types of violations lead to fines, ranging from $25 to over $1000. Some graver offences could even lead to imprisonment.
A permit that has been previously received can be suspended or taken back in the case of grave violations. Food facilities that are left without a permit need to stop functioning until the issue gets resolved.