Health Permit fees for food facilities now reflect the number of planned inspections during the permit year.
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.
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.
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.
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.
- 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.
- 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
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.