What Is New In Food and Housing

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With the Holidays quickly approaching, make sure food safety is a regular ingredient in preparing foods this holiday season - Let’s Talk Turkey and Seasonal Food Safety Tips

Conteo Regresivo para el Día de Acción de Gracias: En Español PDF

Mail Order Food Safety Tips: PDF

Holiday and Party Buffets: PDF



12/18/18 - Adam Bros. recalls red leaf lettuce, green leaf lettuce and cauliflower due to possible E. Coli O157:H7

Adam Bros. Farming, Inc. of Santa Maria, California is recalling red leaf lettuce, green leaf lettuce and cauliflower harvested on November 27 through 30, 2018, because it may be contaminated with Escherichia coli O157:H7 bacteria (E. Coli O157:H7).  Cauliflower and red/green lettuce were distributed to wholesalers in California, as well as several other states, Mexico and Canada.

You can visit the FDA website for specific product codes and details

11/29/18 - UPDATE
 - Outbreak of E. coli Infections Linked to Romaine Lettuce

Based on new information, CDC is narrowing its warning to consumers. CDC is advising that U.S. consumers not eat and retailers and restaurants not serve or sell any romaine lettuce harvested from the Central Coastal growing regions of northern and central California. If you do not know where the romaine is from, do not eat it.

This investigation is ongoing and the advice will be updated as more information is available. Please visit the CDC website for updates regarding the multistate outbreak. ORIGINAL NEWS - 11/20/18



The County has announced that the hepatitis A outbreak which resulted in 592 cases and 20 deaths has officially ended. 


The conclusion is based on the fact that it has been 100 days since the onset of illness of the last outbreak-associated case, which is two incubation cycles for hepatitis A. Two incubation cycles with no new outbreak-related cases is generally considered sufficient time to declare the Hepatitis A outbreak over. The County will continue efforts it has taken to control the spread of the disease. The Department of Environmental Health (DEH) is providing you information below on the continuing steps you can take to protect yourself, food handlers, and restaurant customers from becoming ill.

Here's the latest County News Center story regarding the end of the local health emergency.

We've also created a handout on Guidelines for Food Operations during an increase of Influenza (Flu) Illness.

To prevent the spread of Hepatitis A:

  • Ensure employees are handwashing with soap and warm water after using the bathroom, before preparing, serving, or eating food, switching tasks, and after any possible contamination.
  • Regularly clean restrooms (staff and public) and common areas of your restaurant using a bleach solution that contains 5000 ppm (1 and 2/3 cups bleach in 1 gallon water) allowing 1 minute of contact time and then rinse with water. Have staff wear disposable gloves while cleaning and wash their hands after removing the gloves. Click to learn how to prevent and control Hepatitis A. Información en Español.

  • Do not allow food handlers to work when ill or return to work until they have been symptom-free for two days. Click for information on food handlers Hepatitis A vaccinations in English, en Español, Arabic, Farsi, Tagalog, Vietnamese and Chinese.

If you have questions regarding this outbreak or would like additional information on handwashing and cleaning procedures, please contact DEH’s Epidemiology Liaison at (858) 505-6814.

Hepatitis A Disinfection Guidelines:

See our  fact sheet about Hepatitis A symptoms and resources. 

Guidance for Food Facilities: English (PDF).

Feel free to print and post Handwashing Posters in your facility: English   en Español/Spanish

Learn more about the Outbreak and frequently asked questions.

Click for more information regarding sanitation procedures for public right-of-ways, such as sidewalks, streets, and gutters.


For questions regarding the use of Industrial Hemp Oil or CBD in food products, visit the California Department of Public Health (CDPH) webpage for a list of their FAQs.

To learn more about permitting requirements and food safety when providing food during sporting league events, please take a look at our new “Eat Safe! Play Safe! Guide for Food Sales and Service at Sporting Events”.

To learn more about food safety when handling surplus foods that will be donated, please read our new “Too Good To Waste Guide for Food Safety of Donated Foods”.

As of July 2017, our Plan Check Unit is now accepting Online Plan submissions. Instructions on how to submit your facility plans online. For more information regarding our Plan Check Unit, please visit www.sdcountyplancheck.org. Click for Food Program or Pool Program.

Cottage Food Operations

For more information, please visit our Cottage Food Program.


For more information, please visit our Catering Program.

On November 9, 2016, voters passed Proposition 67, banning retailers from providing single use plastic bags. Many grocery-store shoppers have been surprised at the checkout stands. The County of San Diego, Food and Housing Division encourages you to remember to Clean, Separate  and properly  Store your reusable bags afer each use.