Rules for Selling/Offering Potentially Hazardous Food:

FOODS WHICH SUPPORT THE RAPID GROWTH OF BACTERIA CAPABLE OF CAUSING FOOD POISONING. EXAMPLES INCLUDE, BUT ARE NOT LIMITED TO:

   Whipped Cream or custard-filled pies or cakes

   Poultry, egg, pork or beef products

   Potato, macaroni, fish or chicken salads

   Meat and Fish sauces

   Milk and Milk Products

   Cooked pasta and vegetables (i.e. refried beans)

   Casseroles, soup and vegetable juices

Prohibited Foods:

BECAUSE OF THE SERIOUS NATURE OF FOODBORNE ILLNESS, THE FOLLOWING FOODS ARE PROHIBITED FROM SALE OR OFFERING:

   Food not prepared on-site or in a licensed food facility (i.e. restaurant or cafeteria)

    Note: You may not prepare potentially hazardous foods at home!

   Food containing whipped cream or custard

Food Preparation:

FOOD WILL BE OBTAINED FROM AN APPROVED SOURCE (I.E. MARKET OR RESTAURANT). THE LOS ANGELES COUTY HEALTH DEPARTMENT MUST LICENSE FACILITIES USED FOR THE PREPARATION OF POTENTIALLY HAZARDOUS FOODS.

Temperature Control for Perishable Foods:

PERISHABLE FOODS MUST BE KEPT WITHIN THE CORRECT TEMPERATURE RANGE AT ALL TIMES. "COLD FOODS" (I.E. UNCOOKED MEAT OR MILK) MUST BE KEPT BELOW 41°F AND "HOT FOODS" (I.E. COOKED MEAT OR HOT SOUP) MUST BE KEPT ABOVE 140°F.