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 other problems
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 course.
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
Culinary gardens supply produce to restaurant operations regulated by DEHS. Culinary gardens are considered approved
sources as long as they are registered. DEHS has created a general guideline for culinary gardens to help minimize
microbial food safety hazards for fresh produce. Please review the General Guidelines for a Culinary Garden, fill
out the Culinary Garden Registration Form and submit it to your nearest DEHS office.
General Guidelines for a Culinary Garden
Culinary Garden 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
submit a complaint
online. Please do not notify
us about vending machines with prepackaged snacks or canned soda.
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.
for more information.
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
How to Obtain a Health Permit to Operate a Food Preparation Vehicle at a Food Truck Event
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.
Food Facilities Documents
Archived FoodWise Newsletters
Food Facilities FAQs