Food
A Cottage Food Operation is an enterprise at a private home where specific low-risk food products that do not require refrigeration are made and packaged for sale to consumers. The service is available to all individuals wishing to conduct and adhere Cottage Food Operation guidelines within Imperial County.
In Imperial County, cottage food operation permits are divided in two-tiers (Class A & Class B) and enforced by the Imperial County Public Health Department, Division of Environmental Health.
Class A- Cottage food operators may engage only in direct sales of cottage food products. A direct sale means a transaction between a cottage food operator and a consumer, where the consumer purchases the cottage food product directly from the cottage food operation within the county. Direct sales include, but are not limited to, transactions at holiday bazaars or other temporary events, such as bake sales or food swaps, at farm stands, at certified farmers’ markets, and also occurring in person at the cottage food operation location.
Class B- Cottage food operators may engage in both direct sales and indirect sales of cottage food products from the cottage food operation, from offsite events, or from a third-party retail food facility such as restaurants and markets within the jurisdiction of the Imperial County Division of Environmental Health.
Cottage food operations are only allowed to produce specific non-potentially hazardous foods. These are food that do not support the rapid growth of bacteria that would make people sick when held outside of refrigeration temperatures.
A Microenterprise Home Kitchen Operation (MEHKO) is a new type of food facility, which has been permitted by Imperial County Environmental Health to be operated in a private home. Below are quick facts about the MEHKO requirements, limitations, and how to get started:
- A permit issued from Imperial County Environmental Health must be obtained prior to operating a MEHKO.
- No more than one full-time food employee,(not including a family member or household member) may work at the MEHKO.
- The MEHKO operator shall successfully pass an approved and accredited food safety manager certification examination. Also, any person(s) involved with the MEHKO must obtain a food handler certificate and an Imperial County Health card.
- Food shall be prepared, cooked, and served on the same day.
- People can dine at your home or take out.
Food Facility Health Permit Application
MEHKO Standard Operating Procedures
Food establishments are routinely inspected by the Imperial County Division of Environmental Health. (DEH) to monitor compliance with state and local laws. During unannounced inspection processes, inspectors look for critical violations as well as non-critical violations.
The Division of Environmental Health, requires that all food facilities obtain annual food facility permits prior to opening their establishments. Food establishments are responsible for the submittal of plan reviews for initial inspections and contacting DEH to obtain annual permits.
Mobile food permits are required for all mobile food units operating in Imperial County, before operations are begin to sell or provide foods or beverages to the consumers. This requirement is based on the California Retail Food Code. Applicants wishing to obtain permits to operate mobile food units must consider how those units will be adequately supported to insure safe and sanitary operations. Just as a facility may not operate without a permit, no permit may be issued until the facility demonstrates compliance with the required standards. In most cases, the applicant will be responsible for scheduling an appointment with the Division of Environmental Health to establish a date and time for the compliance inspection to be conducted.
Mobile Food Facility Construction Guide
- Members of the public who wish to operate a food booth at a community event will first need to contact the organization in charge of the event at least three (3) weeks prior to the date of the event.
- The person coordinating the event, event coordinator, will provide applicants with general information about the event, in addition to the requirements for prospective event participants.
- Event coordinators will ask participants to complete entry forms and comply with applicable fees (requirements may vary by event coordinator).
Food permit application and information
Once the event coordinator is aware food items or beverages (commercially prepackaged food or unpackaged food) will be sold or provided to the public at no charge, an application for a Temporary Food Facility Permit and an Operator’s Guide will be provided by the organizer to the food booth operator.
The event coordinator will explain to the food booth operator the requirements and standards applicable for the intended type of food operation. In addition, information will be provided about services that will be available during the event, such as:
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potable water
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electricity
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wastewater disposal
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means to dispose of garbage
If these services are not offered by the organizer, it is the responsibility of the food booth operators to make sure these items are available at their booth on the day of the event, based on the intended food operation.
Application Submittal
The following application processing fees are based on the length of the event and type of food booth operation:
- 1-4 day consecutive day permit, $10.00 (For-profit and Non-profit)
- 5-15 consecutive day permit, $116.00 (For-profit)David Perez Sr.
- 5-15 consecutive day permit, $58.00 (Non-profit – 501(c)(3) or equivalent)
- 16-25 consecutive day permit, $154.00 (For-profit)
- 16-25 consecutive day permit, $77.00 (Non-profit – 501(c)(3) or equivalent)
- 6-month permit, $217.00 (For-profit - unpackaged foods and/or food processing)
- 6-month permit, $130.00 (For-profit – commercially prepackaged foods and/or whole produce)
- 6-month permit, $108.00 (Non-profit – 501(c)(3) or equivalent - unpackaged foods and/or food processing)
- 6-month permit, $65.00 (Non-profit – 501(c)(3) or equivalent - commercially prepackaged foods and/or whole produce)
- 12-month permit, $434.00 (For-profit - unpackaged foods and/or food processing)
- 12-month permit, $261.00 (For-profit – commercially prepackaged foods and/or whole produce)
- 12-month permit, $165.00 (Non-profit – 501(c)(3) or equivalent - unpackaged foods and/or food processing)
- 12-month permit, $130.00 (Non-profit – 501(c)(3) or equivalent - commercially prepackaged foods and/or whole produce)
Applications submitted after the two week deadline may be accepted with the submittal of a late processing fee of $75.00.
Payment in the form of checks, money orders, and cash (with the exemption of $100.00 bills) are accepted.
Application Review Process
Environmental Health staff will review permit applications to assure code compliance within a two (2) week period. Environmental Health staff may contact permit applicants to obtain additional information not stated on applications.
Permit Insurance
After the review and approval of applications, the department will issue Temporary Food Facility permits for approved applications. In addition, Environmental Health staff will notify the event organizer of the issuance of food booth permits.
Event Day
The event coordinator will be responsible for distributing permits to the food booth operators. Normally organizers provide the permits on the day of the event.
Before providing food to the public, temporary food booth operators are asked to post the temporary food facility permit on the front side of the booth, so that it is visible to all individuals visiting the booth.
During the event, a visit from Environmental Health staff may be expected to assure compliance of food handling practices and to answer any questions.
Although health cards are not required for food handlers participating at community events, individuals are still expected to follow safe hygiene practices.
For information about food booth structural and operational requirements, please refer to the Quick Guide - Standards for Temporary Food Facilities. For a hard copy of the quick guide visit:
Division of Environmental Health at: 797 Main St.Suite B. El Centro, CA 92243
Food facility employees are required to maintain California Food Handler Cards and California Food Safety Certifications if the food facility is required to obtain them (per California Retial Food Code Section 113948). A list of certified course and exam providers can be found below:
Certified Food Manager's & California Food Handler
Online
Effective July 13, 2021
The Public Health Department is suspending the requirement of obtaining or renewing the local Health Card (Yellow Health Card) for food facility employees until futher notice.
Food facility employees are still required to maintain California Food Handler Cards and California Food Safety Certifications if the food facility is required to obtain them (per California Retail Food Code Section 113948).
Please call the Imperial County Health Department Divison of Environmental Health if you have any questions regarding this information (442) 265-1888.
Foodborne (or waterborne) illness is any disease that enters the body through the consumption or handling of contaminated food or water. There are more than 250 different foodborne diseases, and they can be caused by bacteria, viruses, parasites, or harmful toxins and chemicals that have contaminated food.
Foodborne illness is a serious public health problem. In the United States, the Centers for Disease Control (CDC) estimates that foodborne illness sickens 1 in 6 individuals (or 48 million people) each year. Of these, an estimated 128,000 are hospitalized, and 3,000 die.
The Public Health Department investigates reports of suspected foodborne illness.
- The Division of Environmental Health inspects food service and food retail establishments, provides technical assistance to food facilities, and educates consumers about food safety. They are the frontline in protecting the public from foodborne illness associated with improper handling of food or poor hygienic practices in food service and food retail operations or at home.
- The Epidemiology section investigates cases of suspected foodborne illness reported to them by health-care providers, clinical laboratories, and/or affected persons or someone close to them.
- The Public Health Laboratory conducts testing of specimens from ill persons at the request of disease investigators to help identify outbreaks.
If you suspect that food or beverages you consumed at a local restaurant, mobile food facility, catered meal, or another event may have caused your illness, contact the Division of Environmental Health at (442) 265-1888.
If you believe that two or more people may have become ill after eating the same food product or at the same place or event, contact the Epidemiology section at (442) 265-1464.