Program Information
Limited Service Charitable Feeding Operations (LSCFO) are charitable operations that provide small-scale/limited food preparation and serving, specifically to feed those in need.
Learn how to Prevent Foodborne Illness
Foodborne illness is caused by consuming contaminated food or beverages. Learn how to prevent foodborne illness and help protect the health of our community. Learn more at the Foodborne Illness page.
LSCFO User Guide
AB 2178 for Limited Service Charitable Feeding Organizations (LSCFO) became law on January 1, 2019. This section is intended to provide context for what the law is and why it was created. A “soft” rollout was planned for 2019. Nonprofit agencies are encouraged to contact their local environmental health departments for additional guidance.
Within the past few years, three state bills were enacted to reduce greenhouse gas emissions and encourage the donation of surplus food:
- Senate Bill 1383 was passed in 2016 and requires a 50 percent reduction in the level of statewide disposal of organic waste from the 2014 level. It also requires that not less than 20 percent of edible food that is currently disposed of is recovered for human consumption by 2025. By January 1, 2022, the state may begin enforcing this new law.
- Assembly Bill 1826 requires that by January 1, 2019, businesses that generate four cubic yards or more of commercial solid waste per week shall arrange for organic waste recycling services, including food donations.
- Assembly Bill 1219, more commonly known as the “California Good Samaritan Food Donation Act” (enacted in 2018) was created as a response to the above recycling laws. AB 1219 provides liability protection to persons or gleaners who donate food that is past the date on the label. It also encourages food facilities to donate food directly to end recipients for consumption.
In addition, there has been an increase in the number of food-insecure people who may not know where their next meal is coming from. After the passage of AB 1219, it became apparent that there was a significant lack of infrastructure to re-serve donated foods, as these locations were subject to a full environmental health permit.
Due to the foreseeable increases in donations of surplus food as a result of these laws, the California Conference of Directors of Environmental Health (CCDEH) and California Association of Environmental Health Administrators (CAEHA) developed Assembly Bill 2178 with the support of Assemblique Limon’s office.
LSCFOs are charitable operations that provide small-scale/limited food preparation and serving, specifically to feed those in need.
Prior to the passage of AB 2178, laws for LSCFOs required that these organizations apply for a full environmental health permit, pay annual fees, and build their kitchens to the same standard as a restaurant commercial kitchen.
AB 2178 instead allows these organizations to register and abide by the best management practices (BMP) of their major food bank partner (if they have one) or that of their local environmental health department in lieu of a permit. The goal is to safely utilize the existing infrastructure by limiting the type of food preparation and serving that can occur at a building that does not have a commercial kitchen, but would be safe to prepare and serve the foods in a limited fashion. This can include a location that re-serves food donated from a grocery store, restaurant, or other commercial kitchen. Some variations in implementation may occur by jurisdiction to address local needs, but significant effort has been made to ensure as much consistency as possible across the state.
Documents and Resources
Why is this important?
Environmental Health Departments are responsible for protecting the food supply throughout the state. This is done every day through education and inspections of businesses and organizations that prepare food. Whether the food is given away or sold to the public, everyone has the right to food that is prepared in a safe environment, free from adulteration and honestly presented. This basic premise applies to everybody regardless of their economic status. Protecting the food supply is a full-time job and great pride is taken to ensure the delivery of safe food throughout the state. Despite these efforts, foodborne illnesses continue to occur.