FAQs
What Is A Catering Operation?
A food service operation conducted at a permanent permitted food facility (ex. restaurant, commercial kitchen) approved for food preparation where the food is to be served at a location other than its permitted location, whether as part of a contracted off-site food service event (ex. wedding, family reunion, private party) or when operating in conjunction with a host facility for direct food sales.
Catering operations shall not include either of the following:
- Food ordered as take-out 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.
What Is A Host Facility?
Host Facility means a facility located in a brewery, winery, commercial building, or another location as approved by the local enforcement agency, that meets applicable requirements to support a permitted catering operation that provides food directly to individual consumers for a limited period of time, up to four(4) hours, in any one twelve (12) hour period.
What Are The Operational Requirements For A Caterer At A Host Facility?
All requirements are included in the Alameda County Health, Environmental Health Department Caterer Application form.
General requirements include:
- Operating at a permitted Host Facility
- Maintaining safe food temperatures during transport and food service
- Accessing approved hand wash facilities in the food preparation area
- Conducting only ‘Limited Food Preparation’ as defined by CRFC at the Host Facility
- Having a Person In Charge (PIC) on-site during all operating hours of the event to fulfill duties specified in CRFC
- Limiting food service to four hours in a 12-hour period
- Maintaining equipment and utensils clean and sanitized during the operation
- Returning to the permitted food facility for food storage, preparation, cleaning/sanitizing, and storage of equipment and utensils
What Are The Requirements For A Person In Charge At A Catering Operation?
The Person In Charge (PIC) on behalf of the Catering Operation shall be onsite during operating hours and ensure each of the following:
- Protection of the food from contamination during service
- Food preparation areas have overhead protection
- Provide utensils for single use to eliminate re-use of a soiled/contaminated utensil
- Ensure consumers obtain clean plates or utensils when returning to the self-service food display
- Replace utensils that become contaminated with clean and sanitized utensils
- Discard any potentially hazardous foods not consumed or sold that were subject to temperature abuse
- Discard any food that has become contaminated or is suspected of being contaminated
- Have adequate knowledge of major food allergens, food identified as major food allergens, and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction
- Ensure that all food handlers are in good health and free of any gastrointestinal symptoms or illness
- To self-close a food service operation for any imminent health hazard, including but not limited to lack of potable water, lack of hot water, lack of electricity, sewage overflow, vermin infestation, or other conditions that could lead to illness, injury, or death
- To accompany an inspection performed by an enforcement officer during normal operating hours
- To address any violations resulting in imminent health hazards that may result in immediate closure of the operation
What Are The Equipment And Structural Requirements For A Host Facility?
All requirements are included in the Alameda County Department of Environmental Health Host Facility Checklist.
General requirements include:
- Potable water supply
- Toilets and hand wash facilities with warm water, soap and towel dispensers
- A janitorial sink, proper refuse storage and disposal
- A suitable location for a catering operation
- An operational plan with record keeping of Catering Operations
- A permit to operate
Does A Catering Operation Require A Health Permit To Operate?
Yes.
What Are The Requirements To Obtain A Catering Operation Permit?
Complete and submit a Caterer Application form and all required supporting documents for review and approval.
What Is The Permitting Process For A Catering Operation?
Complete the Caterer Application form, submit the required supporting documents, and pay an application fee. Once the application is reviewed and the procedures, equipment, and menu are approved then an inspection of the commercial kitchen may be scheduled. Once approved, an Alameda County Health, Environmental Health Department Permit Application form is completed and signed, an annual permit fee must be paid, and a permit will be issued.
What Is The Permitting Process For A Host Facility?
Complete the Host Facility Checklist, Standard Operating Procedures (SOPs), and an Alameda County Health, Environmental Health Department Application form with an application fee. Once the Host Checklist is reviewed and SOPs approved, a site inspection will be scheduled with the applicant. Approval is granted after all operational and structural corrections are made. An annual permit fee must be paid, and a permit issued. In some cases, structural plans may be required for review and approval.
Can A Catering Operation Deliver Food?
A Catering Operation can deliver food prepared in a permitted fixed-food facility (commercial kitchen). However, the delivery must be directly to the consumers. A Catering Operation cannot deliver from a Host Facility or via a third-party delivery service.
What Is Limited Food Preparation?
The California Retail Food Code Section 113818 definition is:
“Limited food preparation” means food preparation that is restricted to one or more of the following:
- Heating, frying, baking, roasting, popping, shaving of ice, blending, steaming or boiling of hot dogs, or assembly of non-prepackaged food
- Dispensing and portioning of non-potentially hazardous food
- Holding, portioning, and dispensing of any foods prepared for satellite food service by the on-site permanent food facility or prepackaged by another approved source
- Holding, portioning, and dispensing of any foods that are prepared by a catering operation for a host facility
- Slicing and chopping of food on a heated cooking surface during the cooking process
- Cooking and seasoning to order
- Juicing or preparing beverages that are for immediate service, in response to an individual consumer order, that do not contain frozen milk products
“Limited food preparation” does not include any of the following:
- Slicing and chopping unless it is on the heated cooking surface
- Thawing
- Cooling of cooked, potentially hazardous food
- Grinding raw ingredients or potentially hazardous food
- Reheating of potentially hazardous foods for hot holding, except for steamed or boiled hot dogs and tamales in the original, inedible wrapper.
- Except as authorized in bullet point three (3) above, hot holding of non-prepackaged, potentially hazardous food, except for roasting corn on the cob, steamed or boiled hot dogs, and tamales in the original, inedible wrapper
- Washing of foods
- Cooking of potentially hazardous foods for later use
- Handling, manufacturing, freezing, processing, or packaging of milk, milk products, or products resembling milk products subject to licensing under Division 15 (commencing with Section 32501) of the Food and Agricultural Code
What Is The Fee For A Catering Operation Permit?
The annual fee for a Catering Operation is currently $555.00 with a one-time application fee of $207.00. Fees listed are for 2019. Please see the current Fee Schedule.
What Is The Fee For A Host Facility Permit?
The annual fee for a Host Facility permit is currently $408.00 with a one-time application fee of $207.00. Fees listed are for 2019. Please see the current Fee Schedule.
What Are Plan Check Fees For A Host Facility?
Fee for a minor Plan Check is currently $514. Fees listed are for 2019. Please see the current Fee Schedule.