Health Permit fees for food facilities now reflect the number of planned inspections during the permit year.
What is changing?
New Health Permit fee amounts for restaurants and other food facilities were approved by the Monterey County Board of Supervisors in May 2011.
How have Health Permit fees been determined in the past?
Previously, Health Permit fees were based only on food facility type which categorized facilities by size or inspection complexity – for instance a convenience market selling only commercially prepackaged foods was considered a type of food facility distinct from a restaurant where food is prepared and served on site. One requires a less rigorous inspection – and less inspection time – than the other, which was reflected in different fee amounts for each facility type. These fee amounts also included a share of the overall costs to Environmental Health for operation of the Food Program. (See What else do Health Permit fees pay for?, below.)
How will Health Permit fees now be determined?
Health Permit fee amounts will now be determined by facility type and by a facility's number of planned inspections per year. The number of inspections planned each year is based on the combination of risk factors associated with a particular food facility that could increase the potential for causing foodborne illness. In other words:
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A Risk 1 Health Permit fee applies to a type of food facility that requires one planned inspection per year because the risk factors for foodborne illness associated with the facility are low.
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A Risk 2 Health Permit fee applies to a type of food facility that requires two planned inspections per year because the risk factors for foodborne illness associated with the facility are moderate.
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A Risk 3 Health Permit fee applies to a type of food facility that requires three planned inspections per year because the risk factors for foodborne illness associated with the facility are relatively high.
What risk factors are considered to determine the number of planned inspections during a food facility's permit year?
Factors affecting potential risk to public health can include:
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Population served
Example: A facility that primarily serves children, seniors, or the immune-compromised may present a greater potential risk to public health due to foodborne illness than a facility catering to the population at large.
- Volumes prepared of particular foods that have a high potential to be a cause of foodborne illness (potentially hazardous foods) Example: A facility that offers food that is handled and prepared by kitchen workers, or prepares foods that require refrigeration or carefully maintained serving temperatures may present a higher potential of causing foodborne illness than a facility offering only commercially prepackaged foods.
- Various processes and steps used to prepare potentially hazardous foods Example: A facility that prepares chopped or ground meats, or very large volumes of food that require rapid refrigeration, or prepares any foods that require an HACCP* program has a greater potential of causing foodborne illness than a facility that does not prepare these types of food. (*Hazardous Analysis Critical Control Points)
- A facility's history of past violations Example: A facility that has demonstrated difficulty maintaining compliance with violations identified during past inspections, or that has an unusual history of health complaints, may be a facility that presents a higher risk to public health.
Who assigns the risk category to each food facility?
Risk categories are assigned to food facilities by the Environmental Health Specialist / Inspector that is most familiar with the facility. The decisions are usually based on objective criteria:
- Risk 1 category applies primarily to those facilities where mostly prepackaged, non-potentially hazardous foods are sold; where there is no direct food handling, and where minimum refrigeration is required.
- Risk 2 category applies to the majority of those facilities where potentially hazardous foods are handled or prepared.
- Risk 3 category applies to those facilities that have very high volume or multiple risk factors associated with the business.
When will this change go into effect?
The new fees will be in effect for the July 2012 to June 2013 annual permit year. Invoicing for Health Permit renewal will begin May 15, 2012, and fees will be due on or before June 30 of this year.
What do Health Permit fees pay for?
Fees approved by the Monterey County Board of Supervisors are used to support Environmental Health's food-related public health programs and activities, such as:
- Inspections and permitting
- Foodborne illness and complaint investigations
- Gold Inspection Seal and Restaurant and Food Facility Inspection web site
- Food Safety Month Conference and food service industry seminars
- English and Spanish language food handler safety training and public food safety information
- California Food Handler Card verification
- Storm water pollution prevention and Workers' Compensation compliance for restaurants and other food facilities
What if the owner/operator of a food facility disagrees with the risk category associated with the facility?
Please see Decisions made by Environmental Health in this web site.
A food facility owner or operator can appeal a decision regarding the risk category of a facility by requesting the appeal in writing to the immediate supervisor of the employee that made the decision. (See Who assigns the risk category to each food facility?, above.) The supervisor will evaluate the appeal by reviewing office records, may conduct a re-inspection if warranted, and will make a decision whether to change or affirm the risk category within five working days. The supervisor will then notify the appellant of the decision by phone or in writing.
Risk category determinations can only be changed before June 30, 2012, for the July 2012 to June 2013 permit year since Health Permit renewal fees are due on or before that date.
How can I find out more?
Call or visit your local Monterey County Environmental Health office at:
