SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute DEFINITION Church/parish that gives or School contracts with a School contracts with a School contracts with a School prepares food on Third Party Vendor or sells food to members and Caterer who distributes Third Party Vendor. Third Party Vendor to School site and distributes School prepares food on its guests, and not to the pre-packaged prepared Vendor partially prepares prepare food on-site and food to only its students on site (Central Kitchen) and general public is exempt food to the School (e.g., food prepared off- to distribute food only to site. ships to a different from public health students on-site. School site is heated and the School’s students on- Receiving School for regulations staff may not assist Caterer assembled or salad bar is site. School/parish is distribution. in distributing food.* set up) and distributes regarded as the “lessor.” (NB: Church/Parish is not food to the School Vendor has full operating (NB: if School serves food exempt from common law students on-site. rights and responsibilities for its staff, it needs an standards of safe food *This prohibition does not of the leased kitchen. additional Permit for “in- handling). include the special and School staff may only assist house feeding.” rare service of delivered in food distribution if Mixed/shared use by If the School serves food to food such as pizza or School has its own School should be its own students, it needs a hamburgers or tacos or Certified Food Manager addressed in the Vendor’s Retail Permit and must food from food trucks. and Retail Permit (see “lease” agreement. follow all the rules below). applicable to a self- proprietor.) TYPE OF PERMIT REQUIRED Temporary Permit required Wholesale Permit by Wholesale and Retail Retail Permit by Vendor in Cafeteria Permit by School. Wholesale and Retail AND POSTING OF REQUIRED by Church/parish that gives Caterer. Permit by Vendor. Retail kitchen (copy of original Permits. Maybe “in house PERMIT or sells food to the general Permit by School. OK). Permit must be posted. feeding” Permit. public at an event that Recommended that School occurs no more than 3 have available copy of Vendor’s Permits posted in Recommended that School Permits must be posted times in 90 days. Caterer’s Permit. kitchen (copy of original have available copy of No more than 4 temporary OK). School Permit posted. Vendor’s Permit. events lasting up to 72 hours maximum allowed in 1 year.

Page 2 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute PERMIT RESPONSIBILITY Temporary Permit Wholesale Permit Wholesale and Retail Retail Permit responsibility Cafeteria Permit Sole Sole responsibility of the responsibility of responsibility of Caterer. Permit responsibility of of Third Party Vendor. Responsibility of Principal Permit holder. Wholesaler Church/Parish if food is Third Party Vendor. School and/or Parish are and/or Pastor at School. (Vendor and/or School) given or sold to the School is responsible for identified as the site on the must obtain Wholesale general public up to 3 verifying Caterer has School is responsible for Vendor’s Permit. permit. times in 90 days. appropriate Permit. verifying Vendor has appropriate Permit(s). School is responsible for Wholesaler must have its verifying Vendor has client list available for If School helps distribute appropriate Permit. inspection by the Public food, Retail Permit Health Department. responsibility of School. Receiving School must obtain its own Retail Permit. If School- Wholesaler serves its own students, School also needs a Retail Permit.

Page 3 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute PERMIT PROCESS The local office of the School not involved. The Third Party Vendor The Public Health The Public Health The Public Health Public Health Department and/or the School must Department categorizes Department will schedule Department categorizes issues a Temporary Permit apply for a Retail Permit the new Third Party an evaluation at the School the Central Kitchen as a applicable to specific for the site. Public Health Vendor as a change of site and issue a Permit Wholesale Food event. Temporary Permit Department will schedule ownership at the School upon approval of the site. Establishment (“WFE”) at good for 3 events in 90 an evaluation of the School site. The Vendor must: The evaluation may have the School site. The WFE days. site and issue Permits upon 1. Submit Plan to Public one of the following must: approval of the site. The Health Department results: 1. Submit Plan to Public evaluation may have one 2. Permit issued once 1. No Action Health Department of the following results: Vendor Plan approved. 2. Corrective Orders 2. Permit issued upon 1. No Action 3. Submit Plans Plan approval and final 2. Corrective Orders 4. Permit issued upon on-site approval. 3. Submit Plans compliance with 3. WFE provides food to 4. Permit issued upon orders/approval of receiving Schools that compliance with site. have secured a Retail orders/approval of Permit. site.

Page 4 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute PERMIT COST Exempt from fees for Caterer pays applicable Third Party Vendor pays School is exempt from fees Exempt from fees for School is exempt from fees Permit when proof of non- fees for Permit. applicable Permit fees. for Permit when proof of Permit when proof of non- for Permit when proof of profit status is provided. School is exempt from non-profit status is profit status is provided. non-profit status is N/A to School. Permit fee when proof of provided. provided. non-profit status is Evaluation costs are billed provided. Costs are associated with by Public Health Costs are associated with obtaining Retail Permit to Department on per hour Wholesale Plan to meet However, the School pays meet Public Health basis at rates as noticed Public Health Department applicable costs for Retail Department guidelines. from time to time by guidelines. Sharing this Permit evaluation process. Sharing this cost may be Department. (2011 rates cost may be negotiated If food distribution is negotiated between Third were approximately $70 between the WFE and the shared by Vendor and Party Vendor and the per hour, with 2 hour Receiving School. School, sharing this cost School. minimum). can be negotiated in the contract with Vendor. Possible costs and/or fees apply to School/Parish if evaluation calls for corrective orders or plan submittal.

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Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute SUMMARY OF BASIC If food is served to general N/A to School. 1. Hot Water 1. Hot Water 1. Hot Water 1. Hot Water REQUIREMENTS public: 2. Hand Sink 2. Hand Sink 2. Hand Sink 2. Hand Sink 1. Hot Water Best practices: 3. 3-Compartment Sink 3. 3-Compartment Sink 3. 3-Compartment Sink 3. 3-Compartment Sink CONTINUES ON NEXT PAGE 2. Hand Sink  Check Caterer’s 4. Mop Sink 4. Mop Sink 4. Mop Sink 4. Mop Sink 3. 3-Compartment Sink temperature log for food if 5. Food prep sink to 5. Food prep sink to 5. Food prep sink to 5. Food prep sink to 4. Food prep sink as packaged food is delivered wash, thaw meat, wash, thaw meat, wash, thaw meat, wash, thaw meat, needed to wash, thaw hot or cold vegetables or fruit vegetables or fruit vegetables or fruit vegetables or fruit meat, vegetables or fruit  Ask for copy of 6. Liquid waste is 6. Liquid waste is 6. Liquid waste is 6. Liquid waste is 5. Liquid waste is Caterer’s menu to check removed via plumbing removed via plumbing removed via plumbing removed via plumbing removed via plumbing for potentially hazardous connected to sewer connected to sewer connected to sewer connected to sewer connected to sewer foods 7. All food equipment 7. All food equipment 7. All food equipment 7. All food equipment 6. All food equipment generating liquid waste generating liquid waste generating liquid waste generating liquid waste generating liquid waste discharges waste indirectly discharges waste discharges waste discharges waste discharges waste indirectly to a floor sink indirectly to a floor indirectly to a floor indirectly to a floor to a floor sink 8. Temp. Storage: Hot at sink sink sink 7. No Potentially 135 °F or above; Cold at 8. Temp. Storage Hot at 8. Temp. Storage Hot at 8. Temp. Storage Hot at Hazardous Food or 41°F or below 135 °F or above; Cold 135 °F or above; Cold 135 °F or above; Cold Beverage prepared in a 9. Adequate storage of at 41°F or below at 41°F or below at 41°F or below private home may be food and utensils. 9. Adequate storage of 9. Adequate storage of 9. Adequate storage of offered for sale, sold or 10. Protocols: Receive food and utensils. food and utensils food and utensils given away Food in Compliance within 10. Protocols: Receive 10. Protocols: Receive 10. Protocols: Receive 8. Proper food storage Health Department Food in Compliance Food in Compliance Food in Compliance off the floor Guidelines within Health within Health within Health 9. Potentially hazardous Department Guidelines Department Guidelines Department Guidelines food must be maintained at or below 41 °F or at or Continues on next page Continues on next page Continues on next page Continues on next page above 135 °F

Page 6 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute SUMMARY OF BASIC 11. Certified Food 11. Certified Food 11. Certified Food 13. Certified Food REQUIREMENTS Manager Manager Manager Manager 12. “Other” per Health 12. “Other” per Health 12. “Other” per Health 14. “Other” per Health CONTINUED FROM PRIOR Department submitted Department submitted Department submitted Department submitted PAGE Retail Plan. Retail Plan. Plan Retail Plan Important: Receiving School must have Retail approved Basic Requirements which may be contracted to Wholesale Provider

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Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute LIABILITY Liability on Church/Parish if Liability on permitted Liability on permitted Third Liability transferred Liability on School and/or Liability on WFE regarding food is given or sold to the Caterer. School Party Vendor and School if contractually to permitted Parish food production and general public. indemnified by contract food is partially prepared Third Party Vendor. transport. Receiving with Caterer. at School site and School School takes liability for helps distribute the food. Contracts must be food sold. WFE does not approved by Archdiocesan become a retailer unless a Legal Department. second site specific Permit is secured. Protocols must be in place for shared kitchen use Contracts must be between Third Party approved by Archdiocesan Vendor and School/Parish Legal Department. uses. Shared liability use yet to be determined. Protocols must be in place for shared kitchen use Note: Public Health between WFE and Department does not School/Parish uses. Shared sanction sharing liability use yet to be commercial food facilities determined. without proper permits. INSPECTION GUIDE Retail Inspection Guide if N/A to School. Wholesale and Retail Retail Inspection Guide - Retail Inspection Guide - Wholesale Inspection food is served to general Inspection Guides- see see below. see below. Guide – See Below. public up to 3 times in 90 below. Retail Inspection Guide if days. food served to students.

Page 8 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute ANNUAL INSPECTION COSTS N/A N/A to School. See annual fee schedule See annual fee schedule See annual fee schedule See annual fee schedule (As of 2013: approximately (As of 2012-13 $476 per (As of 2012-13 : $476 per (As of 2013: $2000-2624 $476 per year for Cafeteria year for Cafeteria Permit year for Cafeteria Permit per year for Wholesale Permit fee; approx. $70 per fee; approx.$70 per fee; approx. $70 per Permit fee; approx.$70 per inspection hour – 2-hour inspection hour – 2-hour inspection hour – 2-hour inspection hour – 2-hour minimum) minimum) minimum) minimum) CERTIFIED FOOD MANAGER Church/Parish needs a Caterer must have Vendor and School must A Certified Food Manager A Certified Food Manager Yes. There must be a Certified Food Manager if Certified Food Manager. have Certified Food must be on School site. must be on School site. Certified Food Manager on food is given or sold to the Managers. Need not be on This may be contracted to Employee designated by School Site. This may be general public. site when kitchen is being Third Party Vendor. Principal and/or Pastor. contracted to Wholesaler. used. CERTIFIED FOOD HANDLER Exempt. Required of all Caterer Vendor employees who Required of all Vendor Exempt. All persons handling food CARD employees who handle handle food must have employees who handle must have card. food. card; school and church food. volunteers are excluded.

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Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute MIXED-USE ALLOWED Yes, with proper protocols. N/A to School. Health & Safety Code does Health & Safety Code does Health & Safety Code does No. not sanction mixed/shared not sanction mixed/shared not sanction mixed/shared use of commercial use of commercial use of commercial kitchens. kitchens. kitchens.

However, with written However, with written However, with written protocols and instructions protocols and instructions protocols and instructions prepared by Archdiocese prepared by Archdiocese prepared by Archdiocese mixed/shared use may be mixed/shared use may be mixed/shared use may be possible. Liability issues possible. Liability issues possible. have not yet been have not yet been determined between determined between Archdiocese and Third Archdiocese and Third Party Vendors. Party Vendors.

Page 10 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute MIXED-USE PROTOCOLS As determined by N/A to School. 1. Protocols prepared by 1. Protocols prepared by 1. Protocols prepared by Not applicable – Enforcement Officer Archdiocese must be Archdiocese must be Archdiocese must be mixed/shared use CONTINUES ON NEXT PAGE issuing the temporary used used used prohibited. Permit. 2. Contract agreement in 2. Contract agreement in 2. Contract agreement in place between School place between School place between School and Non-School user and Non-School user and Non-School user (includes School and (includes School and (includes Parish uses). Booster uses). Health Booster uses). Health Health Department’s Department’s Department’s overriding principle is overriding principle is overriding principle is to ensure safety of to ensure safety of to ensure safety of children. children children 3. Food storage not 3. Food storage not 3. Food storage not mixed mixed mixed 4. Refrigeration storage 4. Refrigeration storage 4. Refrigeration storage not mixed not mixed not mixed 5. Sanitizing agent used 5. Sanitizing agent used 5. Sanitizing agent used on food contact on food contact on food contact surfaces surfaces surfaces 6. Grills may be shared 6. Grills may be shared 6. Grills may be shared

Continues on next page Continues on next page Continues on next page

Page 11 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018 SUMMARY OVERVIEW OF FOOD SERVICE REQUIREMENTS FOR CHURCH/PARISH AND SCHOOL KITCHENS AND CAFETERIAS (DOES NOT APPLY TO FOOD SERVED AT FIESTAS, CARNIVALS, TEMPORARY FOOD FACILITIES, EVENTS CATERED BY OUTSIDE VENDORS OR CHILD DAY CARE FACILITIES)

Church/Parish Kitchen Not School Hires Caterer Who School Hires Third Party School Hires Self-Proprietor Third Party Vendor and/or Shared With School Distributes Pre-packaged Vendor Which Provides Third Party Vendor Which School Itself Uses Its Own School Acts as Food Prepared Food Partially Prepared Food Prepares and Distributes Cafeteria/Kitchen Wholesaler That Is Distributed On- Food On-Site for Other Schools Site; School Helps Distribute MIXED-USE PROTOCOLS 7. Clear clean-up 7. Clear clean-up 7. Clear clean-up protocols with Third protocols with Third protocols with CONTINUED FROM PRIOR PAGE Party Vendor Party Vendor “School” supervision – supervision – must supervision – must must include cleaning include cleaning and include cleaning and and sanitizing by sanitizing prior to sanitizing prior to regular food service resuming regular food resuming regular food staff prior to resuming service service regular food service

http://publichealth.lacounty.gov/eh/RFIG/RETAIL%20FOOD%20INSPECTION%20GUIDE_V2007.pdf Retail Inspection Guide http://publichealth.lacounty.gov/eh/docs/wholesale_guide.pdf Wholesale Inspection Guide

Page 12 of 12 Copyright © 2014 Roman Catholic Archbishop of Los Angeles, a corporation sole. All rights reserved Revised 2018