Caterers

Based on California Retail Food Code (CRFC) Section 113739.1.

Catering Operation

Environmental Management Department (EMD) regulates all catering operations. Catering operations must operate from an approved, permitted food facility where food is served, or limited food preparation is conducted, at a location other than its permitted location, in either of the following circumstances:.

• As part of a contracted offsite food service event.
• When operating in conjunction with a host facility with direct food sales.

A catering operation may be:

• An operation that utilizes a permitted kitchen, provides a written agreement for use of that kitchen, and obtains a catering operation permit. The caterer is required to submit the catering operations standard operating procedures for review and approval by Environmental Management prior to obtaining a health permit and beginning operation. The caterer is also required to submit a "Verification of Commissary" form.
• A restaurant facility that already holds a health permit as a fixed food facility. An additional catering operations permit will be required to conduct catering or conduct direct sales at a host facility. Prior to any catering, the restaurant is required to submit the catering operations standard operating procedures for review and approval by Environmental Management prior to obtaining a health permit and beginning operation.

Catering operation shall not include either of the following:

• Food ordered as takeout 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. If you are a catering operation and would like to participate in a Community Event or Farmer’s Market, you will need to obtain a Temporary Food Facility Permit.
• Cook-for-Hire: A cook-for-hire is not a catering operation, but is a person who is hired to prepare and/or serve food at a private on-site event. All food prepared by the cook-for-hire is handled at the location of the event. No food is stored or prepared off site. A cook-for-hire is not regulated by Environmental Management and is not required to obtain a health permit. Please provide a statement of intent and a copy of business license for health permit exemption. Download the Cook-for-Hire Statement Form(PDF, 84KB).

Catering Operation Forms

• Catering Operations Standard Operating Procedures(PDF, 1MB)
• Food Facility Health Permit Application(PDF, 222KB)
• Verification of Commissary Form(PDF, 32KB)
• List of Approved and Accredited Food Safety Certification Examinations
• Fee Schedule
• Service Request(PDF, 284KB)
• Time / Temperature Log for Catered Events(PDF, 111KB)
• Food Protection Manger Certificate — State Law requires all food facilities serving open potentially hazardous foods to have at least one person who has successfully passed a State-accredited examination about food safety. The certification is valid for a maximum of five years. Find list of approved providers.

Host Facility

A Host Facility is a facility located in a brewery, winery, commercial building, or another location as approved by Environmental Management Department (EMD) and operates in conjunction with a permitted catering operation or retail food facility that already has a current EMD health permit. A host facility is allowed to have a catering operation onsite to conduct direct sales to customers for up to four (4) hours in a twelve (12) hour period. Host facilities are required to meet certain structural requirements and submit plans or obtain a field consult for plan review prior to being issued a health permit.

Host Facility Forms

• Food options at Wineries and Breweries(PDF, 81KB)
• Host Facility Permit Options(PDF, 73KB)
• Host Facility Plan Check Flow Chart(PDF, 191KB)

Permit Fees: There is an annual health permit fee and plan review fee for all permits above.