The Retail Food Facilities program is involved with close to 500 restaurants, bars, markets, caterers, snack bars, and related food-service businesses. The Department participates in food recalls, food poisoning investigations, and other food-related complaints. A food safety training program known as HACCP (Hazard Analysis Critical Control Point) is offered to the food businesses as an alternative and adjunct to routine inspections. The primary goal of this program is to ensure the safety of the food supply for the citizens of Nevada County.

"Food-borne diseases in America cause an estimated 76 million illnesses annually, resulting in 325,000 hospitalizations and about 5,000 deaths, according to a new study by the Centers for Disease Control. It is an epidemic that costs upwards of $30 billion in medical expenses and lost productivity, by government estimates." (Sacramento Bee, Section I-2, Sunday, Feb 20, 2000)

Helpful Hints

1. Most food business files are public record. The public is invited to review the files during our normal business hours (8 am - 5 pm, M-F). Potential purchasers of a food business are encouraged to review our files to be aware of specific requirements for that business.

2. Food facilities are encouraged to attend and send staff to our HACCP classes. These informative classes can count as one of your routine inspections, and are offered periodically during the year with no additional cost to you.

3. Food businesses are encouraged to discuss with Department staff proposed changes or additions to their businesses. This can help to prevent problems later on. Individuals contemplating a new business are also advised to speak with our office staff before getting started.

4. Modifications and additions to your food establishment will often require Building and Planning Department approval as well as Environmental Health.

Laws/Regulations/Ordinances

• California Health and Safety Code, Chapter 4 (CURFFL)
• Nevada County Ordinance No. 951