Catering Operation and Host Facility Guidelines

Based on California Retail Food Code (CRFC) Section 113739.1.

Catering Operation:

Environmental Management Department (EMD) regulates all catering operations. Catering operations must operate from an approved, permitted food facility where food is served, or limited food preparation is conducted, at a location other than its permitted location, in either of the following circumstances:.

• As part of a contracted offsite food service event.
• When operating in conjunction with a host facility with direct food sales.

A catering operation may be:

• An operation that utilizes a permitted kitchen, provides a written agreement for use of that kitchen, and obtains a catering operation permit. The caterer is required to submit the catering operations standard operating procedures for review and approval by Environmental Management prior to obtaining a health permit and beginning operation. The caterer is also required to submit a "Verification of Commissary" form.
• A restaurant facility that already holds a health permit as a fixed food facility. An additional catering operations permit will be required to conduct catering or conduct direct sales at a host facility. Prior to any catering, the restaurant is required to submit the catering operations standard operating procedures for review and approval by Environmental Management prior to obtaining a health permit and beginning operation.

Catering operation shall not include either of the following:

• Food ordered as takeout or delivery from a food facility, where the food is provided to the consumer for self-service.
• A food facility that is participating as part of a community event. If you are a catering operation and would like to participate in a Community Event or Farmer’s Market, you will need to obtain a Temporary Food Facility Permit.
• Cook-for-Hire: A cook-for-hire is not a catering operation, but is a person who is hired to prepare and/or serve food at a private on-site event. All food prepared by the cook-for-hire is handled at the location of the event. No food is stored or prepared off site. A cook-for-hire is not regulated by Environmental Management and is not required to obtain a health permit. Please provide a statement of intent and a copy of business license for health permit exemption. Cook-for-Hire Statement Form

 Catering Operation Forms:

• Catering Operations Standard Operating Procedures
  
• Food Facility Health Permit Application
• Verification of Commissary Form 
• List of Approved and Accredited Food Safety Certification Examinations
• Fee Schedule  
• Service Request
• Time / Temperature Log for Catered Events
  
• Food Protection Manger Certificate - State Law requires all food facilities serving open potentially hazardous foods to have at least one person who has successfully passed a State-accredited examination about food safety. The certification is valid for a maximum of five years. A list of approved providers can be found here.
  

Host Facility:

A Host Facility is a facility located in a brewery, winery, commercial building, or another location as approved by Environmental Management Department (EMD) and operates in conjunction with a permitted catering operation or retail food facility that already has a current EMD health permit. A host facility is allowed to have a catering operation onsite to conduct direct sales to customers for up to four (4) hours in a twelve (12) hour period. Host facilities are required to meet certain structural requirements and submit plans or obtain a field consult for plan review prior to being issued a health permit.

Host Facility Forms:

• Food options at Wineries and Breweries
• Host Facility Permit Options
• Host Facility Plan Check Flow Chart

Permit Fees:  There is an annual health permit fee and plan review fee for all permits above.