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Forms & Documents > Reference Materials > Food Program Reference Documents > Fixed Food Facilities (Restaurants/Markets)

Name Description
Construction-Requirements-for-Commercial-Kitchen

Construction Requirements for Commercial Kitchen

Definition-of-Produce-Facility

Definition of Produce Facility

Guidelines-for-Bed-and-Breakfast-Agricultural-Homestay

Guidelines for Bed and Breakfast Agricultural Homestay

HACCP-Plan-for-Sushi-Rice

HACCP Plan for Sushi Rice

Hazard Analysis and Critical Control Point System (HACCP) Hazard Analysis and Critical Control Point System (HACCP)
Requirements-for-Permanent-Food-Facility

Requirements for Permanent Food Facility

Requirements-for-Produce-and-Farm-Stands

Requirements for Produce and Farm Stands

Approved-Flooring-Materials-for-Food-Facilities

Approved Flooring Materials for Food Facilities

Environmental Health Services Supervisors

Environmental Health Services is open Monday-Friday from 8am to 5pm. 

Cindy Rattigan (805) 781-5544 [email protected]

Jeremiah Damery (805) 781-5548  [email protected]

  • Beach Water Quality, Cross-Connection, Land Use, Small Public Water Systems, Water Well Programs and Vector Programs

Leslie Terry (805) 781-5553  [email protected]

  • Body Art, Food Safety, Public Swimming Pools and Spa Pools

Linnea Chandler (805) 781-4917  [email protected]

  • Hazardous Materials (CUPA) Programs