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(continued)
(2) Operation. The vent valve shall be wide open when steam is admitted to the retort, and shall remain wide open for at least six minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 225 degrees F or at least eight minutes to at least 220 degrees F.
(3) If the vent valve is connected into a discharge pipe or system for removal of steam from the building, the header shall be sufficiently large so that venting will not be impaired.
(d) System D. Venting Through the Drain Valve and Through Multiple One-Inch Vents Discharging Through a Manifold.
(1) Equipment. A retort shall be equipped with unrestricted one-inch pipes approximately one foot in length, one for each five feet -or fraction thereof - of retort length, approximately symmetrically placed along the top of the shell, uniformly separated, not more than seven feet apart and connected into a manifold. There shall be one of the above vents within two and one-half feet of each end of the shell. The manifold shall be of 2 1/2 -inch pipe size for retorts up to 15 feet in length, and of three-inch pipe size for retorts over 15 feet in length. Venting shall be controlled by a vent valve in a pipe leading from, and of a size not smaller than that of the manifold.
(2) In addition, the retort shall be equipped with a drain of not less than three-inch pipe size or retorts up to 15 feet in length or of not less than four-inch pipe size for retorts over 15 feet in length.
Note: The drain valves may be either gate or globe type.
(3) Operation. The vent valve and drain valve shall be wide open when steam is admitted to the retort.
(4) The drain valve shall remain wide open for at least three minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 210 degrees F.
(5) The vent valve shall remain wide open for at least five minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 220 degrees F.
(6) If the vent valve is connected into a discharge pipe or system for removal of steam from the building, the header shall be sufficiently large so that venting will not be impaired.
(e) System E. Venting Through the Water Spreader.
(1) Equipment. The water spreader shall be of not less than 1 1/2 -inch pipe size for retorts less than 15 feet in length, with the water inlet connected through the shell so that the spreader pipes extend in both directions from a tee in the water inlet. The water inlet to which the spreader is connected shall be of not less than two-inch pipe size. The vent pipe shall be of at least two-inch pipe size and shall be connected into the water inlet without any restriction in pipe size.
The water spreader shall be of not less than two-inch pipe size for retorts from 15 to 30 feet in length with the water inlet connected through the shell so that the spreader pipes extend in both directions from a tee in the water inlet. The water inlet to which the spreader is connected shall be of not less than 2 1/2 -inch pipe size. The vent pipe shall be of at least 2 1/2 -inch pipe size and shall be connected into the water inlet without any restrictions in pipe size.
If the water enters at or near one end of the retort the water spreader shall be at least as large as the water inlet.
For retorts over 30 feet in length, the Bureau of Food and Drug Inspections, Cannery Inspection Section, shall be consulted for the proper venting requirements.
(2) The water spreader shall have holes of not less than three-sixteenths-inch diameter distributed uniformly along the length of the spreader pipe, and of sufficient number so that their aggregate area is not less than that of a two-inch pipe (3.34 square inches) for retorts up to 15 feet in length, or not less than that of a 2 1/2 -inch pipe (4.75 square inches) for retorts having lengths of 15 to 30 feet.
(3) Operation. The vent valve shall be wide open when steam is admitted to the retort, and shall remain wide open for at least five minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 225 degrees F; or the vent valve shall remain wide open for at least seven minutes to at least 220 degrees F.
(4) If the vent valve is connected into a discharge pipe or system for removal of steam from the building, the header shall be sufficiently large so that venting will not be impaired.
(5) The following table indicates the minimum number of holes permissible in water spreaders when used for venting:
Number of Holes in Spreader Pipe
Drill For 1 1/2-Inch For 2-Inch For 2 1/2-Inch
Size Pipe Outlet Pipe Outlet Pipe Outlet
Inches (2.02 Sq. In.) (3.34 Sq. In.) (4.75 Sq. In.)
3/16 74 121 173
7/3 54 89 127
1/4 42 69 97

(f) System F. Venting Through the Drain Valve and Through the Water Spreader.
(1) Equipment. The water spreader shall be of not less than 1 1/2 -inch pipe size for retorts less than 15 feet in length, with the water inlet connected through the shell so that the spreader pipe extends in both directions from a tee in the water inlet. The water inlet to which the spreader is connected shall be of not less than two-inch pipe size. The vent pipe shall be of at least two-inch pipe size and shall be connected into the water inlet without any restriction in pipe size.
The water spreader shall be of not less then two-inch pipe size for retorts from 15 feet to 30 feet in length with the water inlet connected through the shell so that the spreader pipe extends in both directions from a tee in the water inlet. The water inlet to which the spreader is connected shall be of not less than 2 1/2 -inch pipe size. The vent pipe shall be of at least 2 1/2 -inch pipe size and shall be connected into the water inlet without any restrictions in pipe size.
If the water enters at or near one end of the retort the water spreader shall be of at least the same size as the water inlet.
For retorts over 30 feet in length, the Department of Public Health shall be consulted for the proper venting requirements.
(2) The water spreader shall have holes of not less than three-sixteenths-inch diameter distributed uniformly along the length of the spreader pipe, and of sufficient number so that their aggregate area is not less than that of two-inch pipe (3.34 square inches) for retorts up to 15 feet in length, or not less than that of a 2 1/2 -inch pipe (4.75 square inches) for retorts having lengths of 15 to 30 feet.
Note: See table in subsection (e)(5) for number and size of holes required.
(3) In addition, the retort shall be equipped with a drain of not less than three-inch pipe size for retorts up to 15 feet in length or of not less than four-inch pipe size for retorts over 15 feet in length. The drain valve may be either globe or gate type.
(4) Operation. The vent valve and the drain valve shall be wide open when steam is admitted to the retort.
(5) The drain valve shall remain wide open for at least two minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 210 degrees F.
(6) The vent valve shall remain wide open for at least five minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 220 degrees F.
(7) If the vent valve is connected into a discharge pipe or system for removal of steam from the building, the header shall be sufficiently large so that venting will not be impaired.
(g) System G. Venting Through a Single 2 1/2 -Inch Top Center Vent -for Retorts Less Than 15 Feet Long.
(1) Venting may be accomplished by the use of a single 2 1/2 -inch unrestricted vent located at the top of the shell, provided this vent is within two feet of the center of the retort.
(2) Operation. The vent valve shall be wide open when steam is admitted to the retort, and shall remain wide open for at least four minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 220 degrees F.
If the vent valve is connected into a discharge pipe or system for removal of steam from the building, the header shall be sufficiently large so that venting will not be impaired.
(h) System H. Venting Through the Drain Valve and Through a Single 1 1/2 -Inch Top Center Vent for Retorts Less Than 15 Feet Long.
(1) Venting may be accomplished by the use of the drain valve in conjunction with a single unrestricted 1 1/2 -inch vent located at the top of the shell, provided the vent is within two feet of the center of the retort.
(2) In addition, the retort shall be equipped with a drain of not less than four-inch pipe size.
(3) Operation. The vent valve and the drain valve shall be wide open when steam is admitted to the retort.
(4) The drain valve shall remain wide open for at least two minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 210 degrees F.
(5) The vent valve shall remain wide open for at least five minutes after steam is turned on, and until the mercury thermometer on the retort indicates a temperature of at least 220 degrees F.
(6) If the vent valve is connected into a discharge pipe or system for removal of steam from the building, the header shall be sufficiently large so that venting will not be impaired.


s 12765. Venting of Vertical Retorts for Removal of Air.
(a) The following specifications apply for venting vertical retorts not larger than approximately 42 inches diameter by 96 inches high, when the following equipment is used:
(1) Strap-iron or adequately perforated metal baskets.
(2) Vents located in or near the top of the retort.
(3) At least a one-inch steam line into the bottom of the retort and arranged so that steam is directed up into the load of cans.
(4) Raised supports for retort baskets so constructed that no baffling effect occurs. Baffle plates are not permitted.
If dividers are used, they shall be of wide mesh material, such as fish nets or onion sacks, or of strap iron or sheet metal having perforations at least the equivalent of one-inch holes on one and three-fourths-inch centers. Close meshed cloth dividers are not permitted .
(b) System I. Venting Through a Single 1 1/2 -Inch Overflow Pipe.
(1) Venting of a vertical retort may be accomplished through a 1 1/2 -inch overflow pipe if it is connected to the retort within at least 10 inches of the top of the shell. The overflow pipe shall have not more than eight feet of 1 1/2 -inch pipe beyond the valve. If the vent pipe discharges into a manifold, the manifold shall be sufficiently large so that venting will not be impaired.
(2) Operation. The vent valve shall be wide open when steam is turned on, and it shall remain wide open for at least four minutes after steam is turned on and also until the mercury thermometer reaches a temperature of at least 218 degrees F or for at least five minutes to at least 215 degrees F.
(c) System J. Venting Through a Single One-inch Top Vent.
(1) Venting of a vertical retort may be accomplished through a single unrestricted one-inch vent located in the lid of the retort. This vent shall be equipped with a one-inch gate valve and shall discharge into the atmosphere, with not more than four feet of one-inch pipe beyond the valve.
(2) The vent valve shall be wide open when steam is turned on, and it shall remain wide open for at least five minutes after steam is turned on and also until the mercury thermometer reaches a temperature of at least 230 degrees F or for at least seven minutes to at least 220 degrees F.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28411, Health and Safety Code.


s 12767. Diagrams of Venting Systems.
Diagrams Reprinted from "Food Industries" Vol. 16, Page 93, February, 1944


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12770. Notification of Intention to Install Retorts.
Every plant desiring to install a retort to be used for the sterilization of low acid food products in accordance with the provisions of Sections 28410 and 28411 of the Health and Safety Code, prior to installation of such equipment, shall notify the Department of Public Health.


s 12775. Obtaining Approval.
Approval shall be obtained from the Department of Public Health before any retort equipment is installed, or before previously installed retort equipment may be used for processing commercial products under inspection. Every plant must be properly equipped to satisfy all requirements of the department.


s 12780. Equipment Required.
Every horizontal steam operated discontinuous retort to be used for the sterilization of food products packed in glass containers must have the following as minimum equipment:
(a) Gauge water glass or series of petcock water level indicators. (Gauge water glass is recommended.)
Note: Automatic pressure control is recommended to prevent waste of compressed air.
(b) Pressure regulating valve in the overflow line. It shall be the same size as, or larger than, the water supply line.
(c) Automatic temperature control.
(d) Recording thermometer
(1) The temperature chart shall be easily readable to 1 degree F and shall be graduated in not to exceed 2 degrees F divisions within the range of plus and minus 10 degrees F of the official process to be used. All charts shall have a working scale of not less than three inches. Written permission from the Department shall be obtained for the use of old equipment with charts having a working scale of less than three inches. All replacements or new installations shall conform to a minimum three-inch working scale.
(2) No temperature chart shall be used in a recording thermometer unless it is a chart manufactured specifically for use in the recording thermometer installed on the retort.
(3) It shall be unlawful to use charts with temperature indicated in code.
(4) Every recording thermometer shall bear the name plate of the original manufacturer having the serial number assigned by the manufacturer, and the manufacturer's chart number die stamped thereon.
(5) Any recording thermometer found by a cannery employee or State Cannery Inspector to be faulty in its operation shall be promptly adjusted or replaced by a properly functioning instrument.
(6) Any recording thermometer requiring repair of the thermal system shall be repaired by the manufacturer or a servicing organization accredited by the manufacturer.
(7) Documentary evidence of proper calibration may be required for any repaired recording thermometer when returned by the manufacturer or accredited servicing organization.
(8) All recording thermometers shall be so placed with respect to light that they are conveniently readable.
(e) Indicating mercury thermometer.
(1) The divisions shall be easily readable to 1 degree F and shall not exceed 20 degrees F. per inch of graduated scale. It shall be unlawful to use mercury thermometers with the temperature indicated in code.
(2) All mercury thermometers shall be placed in respect to light so that they are conveniently readable.
(f) Pressure gauge.
(1) Every retort shall have a pressure gauge of the Bourdon type in which the operating mechanism is a complete unit independent of the case. Every gauge shall be equipped with a compensating hair spring.
(2) The minimum diameter of the dial shall be four inches.
(3) The range of the pressure scale shall preferably be 0 to 30 pounds but a range of 0 to 60 pounds may be used.
(4) Any retort pressure gauge found to be inaccurate either by a cannery employee or by an Inspector shall be replaced by a properly functioning instrument.
(g) Proper circulating equipment to insure agitation of the water during come-up and process time. In horizontal retorts this may be accomplished with a recirculating pump. In vertical retorts this may be accomplished by providing for a continuous supply of compressed air through the steam distributor cross during these periods. The bypass line around the air control valve, providing a continuous supply of air, shall be at least one-eighth inch inside diameter.
(h) Adequately perforated steam distributor pipe extending the length of horizontal retorts or forming a cross throughout the width of the bottom of vertical retorts or any other approved methods.
(i) Bottom drain.
(j) A safety valve of such size and capacity that it meets with the requirements of any Board of Mechanical Engineers or any Safety Code in the State of California, and/or the California Industrial Accident Commission. It is recommended that the safety valve discharge be equal to or greater in capacity than the retort steam supply line.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28411, Health and Safety Code.


s 12785. Installation of Equipment.
(a) The gauge water glass or series of petcocks shall be installed in such a position as to determine the water level during the process. If a gauge water glass is used, a mark indicating the height of the top row of jars shall be placed on the gauge water glass. If a series of petcocks is used, the petcock above the level of the top row of jars must be open at all times during the process and the free flow of water shall be visible to the retort operator.
(b) Steam and air shall be admitted at the bottom of the retort. Water may be admitted at the top, or bottom, or both.
Note: It is recommended that all pipe connections be equipped with check valves where there is a common entrance for steam, water, and air.
(c) Steam and air shall be admitted into the bottom center of the retort through a perforated pipe or cross extending the length of the horizontal retort or throughout the width of a vertical retort, and in which the perforations are so arranged as to produce equal turbulence and distribution throughout the length of the pipe or cross. The extreme ends of the perforated steam distributor pipe or cross shall be closed; other methods of producing turbulence and proper distribution of heat are subject to approval.
(d) Each diaphragm control valve shall be equipped with a bypass to allow for hand control in case of an emergency.
(e) In horizontal retorts a suction manifold shall be installed in the bottom of the retort to remove the water for circulation. The number of water inlets to the suction manifold shall be dependent upon the length of the retort with a minimum of one for each eight linear feet of retort length. The inlets shall be spaced at approximately equal intervals. The combined area of the inlets shall equal the area of the manifold. The manifold shall be connected to a recirculating pump operating at a sufficient rate to completely recirculate the water in not more than seven minutes. The water shall re-enter the top of the retort through the perforated water spreader.
Any other type of manifold or suction installation will be subject to the approval of the Department.
Note: It is recommended that the switch operating the pump be equipped with a signal light, preferably red, or other warning device, so that the operator can see at all times that the pump is properly functioning.
(f) In horizontal retorts the mercury thermometer bulb, recording thermometer bulb and temperature controller bulb shall be located within the shell of the retort, and in such a position that they are beneath the surface of the water throughout the process.
(g) In vertical retorts the recording thermometer bulb and temperature controller bulb shall be installed at the bottom of the retort beneath and away from the steam inlet.
(h) In vertical retorts the mercury thermometer shall be so installed as to permit continuous circulation of the heating medium past the bulb during the process.
Note: This may be accomplished by inserting the thermometer in a gradually sloped shallow and closed extension of the retort.
(i) The bottom of the overflow outlet shall be above the level of the top of the jars in the retort.
(j) All recording thermometers, mercury thermometers, pressure gauges and gauge water glasses must be so placed in respect to light that they are easily readable.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28411, Health and Safety Code.


s 12790. General.


s 12795. Animal Food Sterilization Processes.


s 12800. Asparagus Sterilization Processes.


s 12805. Beans, Dry: Sterilization Processes.


s 12810. Beans, Green and Wax, Whole or Cut: Sterilization Processes.


s 12815. Beans, Lima and Soy: Sterilization Processes.


s 12820. Bean Sprouts: Sterilization Processes.


s 12825. Beets: Sterilization Processes.


s 12830. Broccoli: Sterilization Processes.


s 12835. Brussels Sprouts: Sterilization Processes.


s 12840. Cabbage: Sterilization Processes.


s 12845. Carrots: Sterilization Processes.


s 12850. Carrot Juice: Sterilization Processes.


s 12855. Carrots and Peas: Sterilization Processes.


s 12860. Cauliflower: Sterilization Processes.


s 12865. Celery: Sterilization Processes.


s 12870. Chili Products: Sterilization Processes.


s 12875. Corn: Sterilization Processes.


s 12880. Corn Meal Mush: Sterilization Processes.


s 12885. Fish Products: Sterilization Processes.


s 12890. Hominy: Sterilization Processes.


s 12895. Lentils in Unthickened Sauce: Sterilization Processes.


s 12900. Mushrooms: Sterilization Processes.


s 12905. Mushroom Sauce -Spaghetti Sauce: Sterilization Processes.


s 12910. Olives: Sterilization Processes.


s 12915. Parsnips: Sterilization Processes.


s 12920. Peas: Sterilization Processes.


s 12925. Potatoes: Sterilization Processes.


s 12930. Potatoes, Sweet: Sterilization Processes.


s 12935. Poultry Meat -Turkey: Sterilization Processes.


s 12940. Pumpkin: Sterilization Processes.


s 12945. Ravioli: Sterilization Processes.


s 12950. Spaghetti: Sterilization Processes.


s 12955. Spinach, Packing and Sterilization Processes.


s 12960. Tamales, Cup: Sterilization Processes.


s 12965. Vegetables, Chopped: Sterilization Processes.


s 12970. Vegetables for Salad: Sterilization Processes.


s 12975. Vegetables, Strained: Sterilization Processes.


s 12976. Cookroom Personnel.
In order to facilitate and expedite the administration and enforcement of these regulations, each canner shall select sufficient qualified person nel from his own employees who, to the satisfaction of the State Cannery Inspector, shall see that these regulations are followed.


Note: Authority cited: Sections 102, 208, 26202, 26501 and 28440, Health and Safety Code.


s 12977. Posting of Cooks
Official cooks for all low acid products being packed must be conspicuously posted near the retorts.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12978. Marking Containers.
Each can, glass jar, or other food container, basket, truck, car or crate containing unretorted material to be processed in still retorts shall be plainly and conspicuously marked with a heat sensitive indicator which will visually indicate to all cookroom personnel whether or not each unit has been retorted. The marking of each individual food container with an indicator to indicate process status is desirable.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12979. Time Limits.
Not more than two hours shall elapse between the time the first can is closed, and the time steam is admitted to the retort containing that batch or cook, except
(a) tuna which may be held for a maximum of three hours after closing, and
(b) canned ripe olives and acidified food products packed under pH control for which the time limitation does not apply. In the event this time limit is exceeded, the cans or jars may be processed but shall be quarantined by the inspector until the Department has determined they are free from spoilage.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12980. Double Door Retorts.
No uncooked containers may be placed in a double door retort before the rear door has been closed. Deviations will be allowed only if prior approval has been obtained from the Department.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12981. Retort Markers.
A distinctive marker must be hung over the still retort opening when the retort contains unprocessed containers. It must be placed so that the door or lid cannot be locked before the marker is removed. A retort must not be locked until the operator indicates that it is ready for the process to start. Deviations will be allowed only if prior approval has been obtained from the Department.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12982. Care of Containers.
Any container which falls on the floor must be immediately picked up. Any container removed for inspection must be promptly returned. Any container of unproven status with regard to processing must be punctured.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12983. Blanching.
In the canning of leafy vegetables, all of the product which has been blanched must be canned and the containers closed within thirty minutes after shut down in order to prevent incipient spoilage before processing. If this period is exceeded, the product may be canned, but must be quarantined by the inspector until the Department has determined they are free from spoilage. All such material shall be carefully segregated so representative samples may be sent to the laboratory.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 12984. Posting Regulations.
These regulations covering operation procedures must be conspicuously posted in all cookroom areas where they can be read and understood.


Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.


s 13500. Olive Oil Regulations.


Note: Authority cited: Section 208, Health and Safety Code. Reference: Section 208, Health and Safety Code.


s 13600. Order Promulgating Standards.
Under the authority of Section 28694.5 of the Health and Safety Code, the following regulations establishing definitions and minimum standards of operation and construction for mobile food preparation units and commissaries which service mobile food preparation units are hereby promulgated.


Note: Authority cited for Article 10: Section 28694.5, Health and Safety Code. Reference: Sections 28590-28650, Health and Safety Code.


s 13601. Definitions.
(a) "Mobile food preparation unit" means any wheeled vehicle upon which ready-to-eat food is cooked, wrapped, packaged, processed, or portioned for service, sale or distribution. This section does not apply to a "bakery delivery vehicle" as defined in Section 28524 of the Health and Safety Code or a vehicle used only for the sale or delivery of fresh meat, fish, poultry, or produce.
(b) "Mechanical refrigeration" means a unit which extracts heat from an area by means of liquefication and evaporation of a fluid by means of compressor or flame, or by means of a thermoelectric device. Acceptable mechanical refrigeration shall also include cold plates.


s 13602. Exterior Requirements.
(a) The name and address of the person operating the mobile food preparation unit shall be plainly indicated on each side of the exterior of the vehicle in letters of contrasting colors at least three inches high with a minimum 3/8 inch-wide stroke. Any of the following three methods are acceptable:
(1) The name, street address, and city of the person in whose name the license is issued. Listing of the phone number is optional with the owner or operator of the vehicle.
(2) The name of the owner or operator, or his business name and city, providing they are listed in the telephone directory.
(3) The name of the operator or owner of the vehicle, or his business name, and the address of the commissary from which the vehicle is serviced.
(b) Entrance doors to food preparation areas shall be self-closing and kept closed when not being used.
(c) Compressor units that are not an integral part of equipment, auxiliary engines, generators, etc., shall be installed in an area that is completely separated from food preparation and food storage and which is accessible from outside the unit for proper cleaning and maintenance. The food preparation and storage area shall be so constructed so as to be rodent proof.
(d) The exterior of the mobile food preparation unit and the surrounding area, as relating to the operation of the unit, shall be maintained in a sanitary condition by the operator of the unit. No attachment (such as a can opener) shall be mounted on the exterior of the mobile food preparation unit. Adequate waste containers shall be furnished for the use of customers. These containers shall be of easily cleanable construction and furnished with a tight-fitting cover and shall be kept clean.


s 13603. Interior Requirements.
(a) At least a two-compartment metal sink equipped with hot and cold running water with dual integral metal drainboards, installed with at least 1/8 inch per foot slope toward the sink, and fabricated with a minimum of 1/2 inch lip or rim to prevent the draining liquid from spilling onto the floor shall be provided. The dimensions of each compartment shall be at least 12 inches wide, 12 inches long, and 10 inches deep. Each drainboard shall be at least the size of one of the sink compartments.
If multi-use eating and drinking utensils are used, the sink shall have three compartments; each compartment with a minimum size of 12" x 12" x 10." The drainboards shall be at least 12" x 12." Drainboards for a three-compartment sink shall comply with the requirements of drainboards for a two-compartment sink.
The sink shall be equipped with a mixing faucet and shall be provided with a swivel spigot capable of servicing any sink compartment individually as desired.
(b) Hand washing facilities, including a lavatory supplied with hot and cold running water with a mixing type faucet, hand washing detergent or soap and single-service sanitary towels in permanently installed dispensing devices shall be provided and maintained in each mobile food preparation unit. The hand washing facilities shall be separate from the utensil washing sinks. The lavatory basin must have a minimum dimension of 9" x 9" in width and 5 inches in depth. The hand washing facilities shall be separated from the utensil washing sinks by a metal guard with a height of at least three inches, and extending from the back edge of the drainboard to the front edge of the drainboard, the corners of the barrier to be rounded. No separation barrier is required if the distance between the hand washing sink and the utensil drainboards is two or more feet. Mobile food preparation vehicles in operation and built before the effective date of the regulations adopted December 5, 1969, may be accepted without separate hand wash basins until January 1, 1975, at which time they must comply with the regulations or discontinue operation.
(c) Floors, walls, and ceilings shall be constructed so that the surfaces are impervious, smooth and cleanable. Floor surfaces shall provide employee safety from slipping. The juncture of the floors and walls shall be covered with the floor surface extending up the wall at least four inches. In all mobile food preparation units constructed after the effective date of these regulations there shall be a clear, unobstructed height over the aisle-way portion of the unit of at least 76 inches from floor to ceiling, and a minimum of 30 inches of unobstructed horizontal aisle space.
(d) Construction joints and seams shall be sealed to provide smooth, easily cleanable surfaces. Soldered joints and seams shall be smooth to the touch. Silicone sealant or equivalent waterproof compounds shall be acceptable, providing they prevent the entrance of liquid waste or vermin.
(e) All equipment shall be so installed as to be easily cleaned, prevent vermin harborage and provide adequate access for service and maintenance. Equipment shall be spaced apart for easy cleaning or shall be sealed together. Food equipment and machinery set apart from adjacent equipment or machinery, or the clearance between the top of the counter, or the bottom of a piece of equipment with a rigid utility connection, shall provide a minimum width of three inches of unobstructed space for sanitary maintenance beneath the counter equipment or the sides of adjacent equipment. Food equipment or machinery of a size and weight that can be easily picked up and moved by one person, and with a flex connection need not comply with minimum leg height requirement. No threads, nuts, or rivets shall be exposed where they interfere with cleaning. Should such threads, nuts, or rivets interfere with cleaning they shall be capped.
On existing mobile food preparation units and equipment with exposed threads, nuts, screws, or rivets that can be cleaned with the usual, easily available cleaning equipment such as brushes, brooms, mops, cleaning cloths, or with steam, or flushing with water, shall be acceptable if maintained in a clean and sanitary condition.
(f) All equipment shall be sealed to the floor to prevent moisture from getting under the equipment or it shall be raised at least six inches off the floor by means of an easily cleanable leg and foot.
(g) Equipment, including the interior of cabinet units or compartments, shall be constructed so as to have smooth, easily accessible, and easily cleanable surfaces (free from channels, crevices, flanges, ledges, or other cleaning obstructions). Unfinished wooden surfaces are not permitted. Food contact surfaces shall be constructed of metal, high pressure laminated plastics, or laminated hardwood. These surfaces must be kept free of cracks, cuts, and other obstructions which would interfere with proper cleaning.
(h) All utensils shall be designed and constructed so as to be easily cleanable and shall be made of nontoxic materials.
(i) Space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed. The closure shall be smooth and easily cleanable.
(j) Light bulbs, tubes, etc., shall be covered with a completely enclosed plastic safety shield or its equivalent. Light fixtures shall be installed so as to not constitute a hazard to personnel or food materials.
(k) Waste receptacles shall be provided inside of the vehicle. They shall be constructed so as to be smooth, nonabsorbent and easily cleanable, and kept clean.
( l) No smoking signs and signs directing proper hand washing shall be posted in the food preparation area.
(m) The interior of the mobile food preparation unit and all equipment and utensils in the unit shall be kept clean and in good repair and free of vermin.


s 13604. Temperature Requirements.
(a) Adequate mechanical refrigeration space shall be provided and each refrigerator shall be equipped with an easily readable thermometer. Wooden shelves are not permitted in the refrigerator. Readily perishable food shall be kept at 45 Fahrenheit, or below, at all times (except as provided in Subsection (b)). Readily perishable packaged food arranged for display and self-service may be held on an ice bed. Mobile units manufactured prior to the effective date of this Section are not required to have mechanical refrigeration space provided adequate nonmechanical refrigeration has been installed.
(b) Adequate space shall be provided to maintain readily perishable food which is kept hot at a temperature of 140 Fahrenheit, or higher, and a suitable thermometer to test the internal temperature of food, accurate to plus or minus 2 Fahrenheit, must be available for measuring the temperature of the hot food. All readily perishable food which is not refrigerated shall be kept at 140 Fahrenheit, or higher, at all times.


s 13605. Ventilation.
Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease and vapors. The ventilation shall be adequate to provide a reasonable condition of comfort for employees. Grease filters or other means of grease extraction are required and shall be of steel construction, or other approved material, and shall be readily accessible for cleaning. Every joint and seam shall be substantially tight. No solder shall be used, except for sealing a joint or seam. Every hood shall be so designed and installed to provide for thorough cleaning of the entire hood. When grease gutters are provided they shall drain to a collecting receptacle fabricated, designed, and installed to be readily accessible for cleaning. All ducts in the exhaust system shall have a slope of at least two inches per lineal foot. All seams in this duct work shall be substantially tight to prevent the accumulation of grease. The ducts shall have sufficient clean-outs to make the ducts readily accessible for cleaning. Make-up air shall be provided at the rate of that exhausted. It may be accomplished from screened service openings, vents in the ceiling, or mechanically through an air-conditioning system, but not through open doors or openable windows.


s 13606. Storage.
(a) Spare tires, related automotive equipment, or special tools relating to the mechanical operation of the mobile food preparation unit shall not be stored in the food preparation or food storage areas.
(b) A separate cabinet or drawer shall be installed for the storage of insecticides or other poisonous substances, if such substances are used. All poisonous chemicals shall be kept in this cabinet, or drawer in their original containers, and in a manner that offers no contamination hazard to food or utensils.
(c) Suitable facilities shall be provided for the storage of linens, uniforms, and other related linens. Suitable facilities such as a cabinet or drawer shall be provided for the storage of personal belongings. All personal belongings shall be kept in the space provided.
(d) All pressure cylinders shall be securely fastened to a rigid structure of the vehicle. All liquefied petroleum equipment shall be installed to meet fire department standards and other laws that are applicable. A minimum 5 B.C.- rated fire extinguisher to combat grease fires shall be installed on the interior of each mobile food preparation unit in a readily accessible place.
(e) Adequate and suitable space shall be provided for the orderly storage of food and food service materials.
(f) Single-service utensils shall be stored in their original enclosed package, in a clean, dry area. They shall be kept in an approved, enclosed dispenser for customer use. Straws shall be wrapped or dispensed from approved, enclosed dispensers. An enclosed dispenser shall protect the lip-contact portion of the eating and drinking utensil from contamination.


s 13607. Service Openings.
(a) Service openings shall be limited to 216 square inches each. The service openings may not be closer together than 18 inches. They shall be self-closing with a screen of not less than 16 mesh per inch, or a solid closing device. With the exception of the service openings the entire food preparation and food storage area shall be enclosed with a solid, easily cleanable material. The counter surface of the service openings shall be smooth and easily cleanable.


s 13608. Power Supply.
Whenever the vehicle is in service, adequate electrical power shall be provided to operate the approved exhaust, lighting, and refrigeration systems, or any other accessories and appliances that may be installed on a mobile food preparation unit.


s 13609. Water Supply, Plumbing.
(a) A water supply tank of sufficient capacity to furnish an adequate quantity of potable water for food preparation, cleaning, and hand washing purposes shall be provided (minimum 30 gallons). Hose connection valves shall be at least five feet above the ground and be kept covered with a protective screw-type cap, which is attached to the vehicle. The water supply shall meet health department requirements of potability as specified in Chapter 7 (commencing with Section 4010) of Part 1, Division 5 of the Health and Safety Code. The water system shall be of such materials and designed and constructed so water or air can be introduced without the water becoming contaminated. The water system shall deliver at least one gallon per minute to each sink basin in the unit.
(b) A hot water heater with a minimum capacity of three gallons, or an instantaneous heater capable of producing water of 120 Fahrenheit interconnected with the potable water supply, shall be provided and shall operate independently of the vehicle engine and/or generator. Hot and cold water, under pressure, shall be provided at hand washing and utensil sinks units from mixing faucets.
(c) The liquid waste tank shall have a capacity at least 50 percent greater than the fresh water tank, and shall receive and be adequate to hold melting ice water resulting from one day's operation.
(d) All tanks, lines, couplings, valves, or any other plumbing shall be designed, installed, maintained, and constructed of materials that will not contaminate the water supply, food, utensils, or equipment.
(e) Water and waste storage tanks shall be installed so as to be easily drained, flushed, and cleaned with an easily accessible outlet. Breather tubes or overflow pipe openings shall be protected from the entrance of dust, insects, and other contamination. All waste lines shall be connected to the waste tank with watertight seals.
(f) The water supply tank shall be filled and the waste storage tank shall be emptied only at the commissary or other facilities approved by the health officer.
(g) Toilet facilities for the use of the food service personnel shall be available within 100 feet of the vehicle whenever it is stopped to conduct business for more than a one-hour period.
(h) Mobile food preparation units may be connected to an approved water supply and sewerage disposal system. Such units shall be equipped with a hose or other approved connection to attach to the water system. This connection shall be used for no other purpose and shall be protected from contamination at all times. In order to avoid confusion, all water connections shall be green in color. Waste lines shall be a color other than green.


s T17-13611. General Requirements.
(a) The requirements of this article shall be the minimum requirements for commissaries which service mobile food preparation units in the State of California.


Note: Authority cited for Article 10.1: Section 28694.5, Health and Safety Code. Reference: Sections 28590 through 28650, Health and Safety Code.


s 13612. Waste Handling and Disposal.
(a) Each commissary which services mobile food preparation units, shall have on the premises adequate facilities for:
(1) Handling liquid waste from the mobile unit being serviced. Such facility shall be constructed so that waste can be handled in a safe and sanitary manner.
(2) Handling and disposing of garbage and rubbish which originates on the mobile unit. The waste receptacles shall be constructed so as to be easily cleaned and securely covered.


s 13613. Water Supply and Plumbing.
(a) Each commissary which services mobile food preparation units shall have potable water available for filling the water tanks of mobile units. Such watering facilities shall be constructed so as to minimize the possibility of contaminating the water being loaded.
(b) The hose used for filling water tanks shall be constructed of a nontoxic material (NSF approval recommended). It shall be green in color and shall be used for no other purpose. At all times the hose shall be kept at least four feet above the ground.
(c) Hot and cold water, under pressure, shall be available for cleaning the mobile unit.
(d) Potable water supply shall at all times be protected from potential backflow.


s T17-13614. Electrical Hook-Up Facilities.
(a) Each commissary which services mobile food preparation units shall have available sufficient, suitable electrical outlets for mobile units which require electrical service. These outlets shall be constructed to comply with the applicable provisions of Part , Title 24, California Administrative Code.


s T17-13615. Toilet and Lavatory.
(a) Each commissary which services mobile food preparation units shall have available suitable toilet and lavatory facilities for the use of the operators of the mobile units. These facilities shall be provided with hot and cold running water with mixing faucets, or tempered (110 degrees -115 degrees F) running water, soap and sanitary towels in permanently installed dispensing devices. Toilet facilities shall be kept clean and in good repair.
(b) If toilet facilities are used by five or more people of different sex, separate facilities for each sex shall be provided. The ratio of toilets to employees shall be as required in Section B-1105, Part 2, Title 24, California Administrative Code, and one additional toilet and lavatory facility shall be provided for each additional 60 mobile unit operators of the same sex on the premises at any one time.


s T17-13616. Facilities for Food Storage.
(a) Each commissary which services mobile food preparation units shall have adequate facilities for storing all food and supplies which are loaded on the mobile units. No food or food in a container shall be stored directly on the floor. They shall be stored at least six inches above the floor, or under such other conditions as are approved by the State Health Department. "Other conditions" that may be acceptable are storage of foods on moveable pallets with a minimum height of five inches.
(b) Perishable food shall be stored in devices which maintain the temperature of the food at 45 Fahrenheit, or below, or 140 Fahrenheit, or above, at all times. These devices shall be equipped with thermometers which are located so as to be easily read.


s 13620. Definitions.
(a) "Wallboard" means any permanent sign used to display or describe food items for sale in a restaurant.
(b) "Placard" means any non-permanent sign used to display or describe food items for sale in a restaurant.
(c) "Menu" means any list presented to the patrons stating the food items for sale in a restaurant.


Note: Authority cited: Sections 208, 26202 and 26596, Health and Safety Code. Reference: Section 26596, Health and Safety Code.


s 13621. Wallboard and Placard Requirements in Restaurants Without Menus.
Restaurants serving imitation hamburger containing more than 10 percent added protein and water or other extenders or binders shall post an ingredient statement on a wallboard or placard.
(a) The ingredients shall be listed in descending order of predominance by weight.
(b) The term "imitation hamburger," or any other term which accurately informs the customer of the nature of the product and its ingredients, shall be stated in letters at least one (1) inch in height (72 point letters) in bold-face type in colors which contrast with the wallboard or placard.
(c) The wallboard or placard shall be posted in a permanent place, conspicuous to the customers, in each room or area where food is served.


Note: Authority cited: Sections 208, 26202 and 26596, Health and Safety Code. Reference: Section 26596, Health and Safety Code.


s 13650. Definitions.
(a) "Roadside Stand" means a food establishment which has one or more sides open to the outside air during hours of business, which sells produce or shell eggs or both, and where no more than ten percent of the floor space of the food sales and storage area is devoted to packaged foods.
(b) "Food Establishment Open to the Outside Air" means a food establishment which has one or more sides open to the outside air during hours of business, and where over ten percent of the floor space is devoted to the storage and sale of packaged foods to consumers.
(c) "Retail Dairy" means a food establishment of which milk or milk products to be sold directly to the consumer constitute over 50 percent of the volume of sales. Processing and packaging facilities as defined in Sections 32505 and 32513 of the California Food and Agricultural Code shall not be considered part of the retail dairy.
(d) "Retail Sales Area of Grower-Seller Premises" means the retail sales area operated by a grower or producer only for the sale of his own produce or shell eggs or both directly to the consumer. These products must be grown or produced on property owned, rented, or leased by the grower or producer, and on which the sales area is located.
(e) "Employee" means any person working in an establishment governed by the provisions of this Article. (continued)