DPH Home > DEHS Home > Programs > Food Facilities
What We Do
Inspect places where food is eaten, processed, sold or stored (restaurants, markets,
food stands, carnivals, etc.) for sanitation and food safety
Investigate complaints of suspected foodborne illness, insanitary conditions and
Review plans and inspect construction of food facilities
Inspect wholesale food manufacturers and distributors for sanitation and food safety
Inspect and sample retail ice cream/yogurt/soft-serve machines
Youth Sports Snack Bars
Beginning January 2015, all youth sports snack bar operations that prepare, sell
and/or distribute food to the public will have to be inspected and permitted by
DEHS. Per the California Health & Safety (H & S) Code §113713, DEHS is the responsible
agency for enforcing all food protection laws of the state within the County of
San Bernardino. Operations at snack bars must meet applicable state requirements
to ensure food handling practices are performed in a safe manner.
Anticipated Changes for Food Distribution at Youth Sporting Events
Food Safety Courses
Youth Sporting Events Food Safety Training
To assist with those changes, the County of San Bernardino Environmental Health
Services has collaborated with StateFoodSafety.com in making a brief online Food
Safety Course for Youth Sporting Event Snack Bars. Volunteers that handle food and/or
food contact surfaces at snack bars are strongly encouraged to complete this course.
Upon successful completion, participants will receive a certificate of completion
and will have the opportunity to obtain and print a variety of food safety posters.
NOTE: This module will not provide you with a food worker card. Please refer to
the Food Worker Training and Test
to obtain an official Food Worker Card.
Click the button below to access the Youth Sporting Events Food Safety Training
Food Worker Training and Test/Food Manager Certification
For prepackaged permit, no food handling certifications are required.
For limited and/or full food preparation permits with potentially hazardous food,
the following applies. Persons that work and/or are employed to handle food at snack
bars, and the person in charge of a snack bar, are required to take the
Food Worker Training and Test
to obtain an official San Bernardino County
food worker card within 14 calendar days
following the date of employment
. Within 60 days of commencement of operation,
at least one person must take an approved Food Manager Certification Training and
obtain a valid Food Manager Certification. Ideally this would be the person in charge.
The Food Manager Certification
supersedes the food worker card.
for more information on the Food Worker Training and Test, and Food
Manager Certification Training
Community Food Producers
The following information is for Community Food Producers
including but not limited to culinary gardens, community gardens, personal gardens,
school gardens and egg producers that supply produce/eggs to food operations regulated
by DEHS or directly to the public. Community food producers may sell or provide
whole, uncut fruits or vegetables or unrefrigerated shell eggs directly to the public,
to a permitted restaurant or a Cottage Food Operation if they meet all requirements
imposed. Egg production is limited to 15 dozen eggs per month. The purpose of these
guidelines is to help minimize microbial food safety hazards for fresh produce.
By using Best Management Practices (BMPs) for California Small Farm Food Safety
as described by the California Department of Food and Agriculture (CDFA), operators
will reduce microbial hazards for the produce that are grown, prepared and sold.
The BMP documents can be found in the California Small Farm Food Safety Guidelines
. All Community
Food Producers are required to complete the Community Food Producer Registration
Form below and return to DEHS.
General Guidelines for Food Producers
Community Food Producer Registration Form
We permit vending machines with potentially hazardous food products such as ice
cream, cold sandwiches, and open cup beverages. Help us identify expired permits
on vending machines with these products. If you see an expired permit, please call
us at 1-800-442-2283 or
submit a complaint
online. Please do not notify us about vending machines with prepackaged snacks or
Approved Vending Machine Commissaries
Nutritional Labeling Requirements
SB 20 requires that all chain restaurants (with 20 or more establishments nationwide)
provide consumers with nutritional information of calorie content for all standard
menu items prepared and sold as part of their establishment.
for more information.
Food Safety HELP (Health Education Liaison Program)
The County of San Bernardino Division of Environmental Health Services recently launched a new consultation program called Food Safety Health Education
Liaison Program (HELP). The purpose of Food Safety HELP is to guide food facility operators in improving their food handling operation to ensure their
facility meets food safety standards. It is also designed to support facilities that would like to improve their grade or introduce new operators to health
and safety expectations. Food facilities can take advantage of various services offered by Food Safety HELP including one-on-one consultations, educational
materials, and mock inspection evaluations addressing points of concern and intervention. The cost for the first HELP consultation is absolutely FREE for
every food facility (any subsequent consultation visits will be conducted at the current hourly rate).
Food facilities in San Bernardino County are encouraged to take advantage of this opportunity and allow the Division of Environmental Health Services HELP
them achieve their goals. To sign-up for HELP, click here
to access the consultation request form.
Food Safety HELP for Persons in Charge Training
In addition, persons in charge of a Food Facility are encouraged to take the “Food
Safety HELP for Persons in Charge,” course. This training will teach persons in
charge how to utilize Active Managerial Control, or how to proactively incorporate
food safety practices, in their establishments to prevent the spread of foodborne
illness. Upon successful completion of this course, participants will receive a
certificate of completion and will have the opportunity to obtain and print a variety
of food safety posters. NOTE: This module will not provide you with a food worker
card. Please refer to the Food Worker Training
and Test to obtain an official Food Worker Card.
Click the button below to access the Food Safety HELP for Persons in Charge course.
Raw Oyster Warning
The sale of raw oysters harvested from the Gulf of Mexico during April 1 through
October 31 is restricted in the state of California unless the oysters are treated
with a scientifically validated process to reduce Vibrio vulnificus to non-detectable
levels (pasteurized). Raw Gulf oysters received during April through October that
have not been processed to reduce C. vulnificus to non-detectable levels (pasteurized)
are considered adulterated. Retailers receiving and selling raw Gulf oysters harvested
during November through March should post the following warning sign.
Raw Oyster Warning Sign.pdf
printable for display in food facilities.
Food Service Operations
Food Worker Card Spreadsheet
Excel spreadsheet for food facility managers to manage staff food worker cards
ABC Retail Food Inspection Guide
Food Facility Self-Inspection Checklist
Cal Code – California Retail Food Code
Safe Schools Action Guide
Link to strategies that schools can implement to prevent foodborne illness
Community Event and Temporary Food Facilities
Special Event Portable Toilet Recommendations
Chart to calculate the number of portable toilets necessary for an event
Temporary Food Facility (TFF) Event Organizer Requirements
Temporary Food Facility (TFF) Vendor Requirements
Approved commissaries that service catering vehicles, ice cream trucks, ice cream
pushcarts and hot dog carts.
Mobile Food Facilities
Food Carts – General Requirements Checklist
Food Trucks – General Requirements Checklist
Food Facilities Documents
Archived FoodWise Newsletters
Food Facilities FAQs