SD Food Info

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GOOD RETAIL PRACTICES

Good Retail Practices (GRPs) are preventive measures that include practices and procedures that effectively control the introduction of pathogens, chemicals, and physical objects into food. If GRPs are not implemented, they could contribute to foodborne illness.

EQUIPMENT/UTENSILS/LINENS

Examples violating good retail practices include plastic shopping bags used to store raw chicken, cardboard used to line shelves or reuse of empty food cans to store food/equipment.

REQUIREMENTS

  • Mobile food facility or support unit equipment, including but not limited to, cooking equipment, the interior of cabinet units, compartments, shall be designed and made of materials that result in smooth, readily accessible and easily cleanable surfaces. Mobile food facility shall be cleaned daily during an operating day. Unfinished wooden surfaces are prohibited [§114301(a-b), §114327(b)(1)]
  • All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separated from food and food-contact surfaces (§114185.3-§114185.4)
  • Utensils and equipment shall be handled and stored so as to be protected from contamination [§114074, §114081, §114083, §114119, §114121, §114161, §114172, §114178, §114179, §114185, §114185.2, §114185.5, §114323(d)]