It is essential to use safe steps in food handling, cooking, and storing to prevent foodborne illness. See the links below for helpful information to aid in prevention.
California State Law requires that each food facility that prepares, handles, or serves non prepackaged Potentially Hazardous Food (PHF), must have at least one owner/employee that has passed a state-approved Food Safety Manager’s Certification Exam. The certificate must be renewed every 5 years and shall be kept on-site at the food facility and made readily available to the health inspector upon request.
American National Standards Institue (ansi.org)
Most food facility employees are required to have a Food Handler Card issued by an accredited program.