california retail food code (cal code)

The law regulating retail food facilities in California was changed on January 1, 2009. The California Uniform Retail Food Facilities Law (CURRFL) has been replaced by the California Retail Food Code (Cal Code).

Cal Code is modeled on the federal Model Food Code which represents the best available science in the overall goal of preventing foodborne illness. Food facility inspections will focus on identified foodborne illness risk factors and public health interventions.

Foodborne Illness Risk Factors

• Food from unsafe sources
• Inadequate cooking
• Improper holding temperatures
• Contaminated equipment
• Poor personal hygiene

Public Health Interventions

• Demonstration of knowledge
• Employee health
• Time/temperature control
• Hands as a vehicle of contamination
• Consumer advisory

It has been shown that by incorporating a "risk-based" approach to retail food facility inspections, overall food safety is improved.

Documents to Assist You

• California Retail Food Law (Cal Code) Updated January 1, 2009
• Summary of Amendments
• California Retail Food Law Annex
• Summary of Major Changes from CURFFL
• California Uniform Retail Food Facilities Law (CURRFL) vs. Cal Code Comparison Chart
• Frequently Asked Questions

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