Food Safety Manager Certification
Clicking the button below will open a new page will displaying a list of Accredited Organizations. You may choose any organization from this list. Please note that this certification does not serve as a permit to prepare, serve, sell, or distribute food to the public.
Certification Courses
Food Handler Certification
Clicking the button below will open a new page displaying a list of Accredited Organizations. You may choose any organization from this list. Please note that this certification does not serve as a permit to prepare, serve, sell, or distribute food to the public.
Certification Courses
Noro Virus
Some Key Points:
- Norovirus is also often called food poisoning. It is the most common cause of diarrhea and vomiting.
- Norovirus spreads very easily. It is a major cause of foodborne illness outbreaks.
- Protect yourself and others:
- Wash your hands often
- Stay home and do not prepare food if you are ill
- Rinse fruits and vegetables
- Cook shellfish thoroughly
- Clean surfaces and wash laundry if someone is ill
What is norovirus?
Norovirus is an illness of the stomach and intestines. It is often called food poisoning or stomach flu, but it is not related to the flu (influenza). It is the most common cause of diarrhea (watery stool) and vomiting (throwing up).
How does norovirus spread?
Norovirus can spread quickly and easily from person to person, especially in close places like skilled nursing facilities, daycare centers, schools, and cruise ships. It also can spread easily from contaminated food or surfaces or from an infected person. This disease is often the cause of outbreaks in restaurants and catering.
What are the symptoms of norovirus?
The most common symptom of norovirus illness is diarrhea. Other possible symptoms can include vomiting, nausea, and stomach cramping. You may also have a low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. Norovirus illness often begins suddenly with symptoms lasting for 1 to 2 days. 4.
How is norovirus treated?
There are no medicines to treat norovirus illness. When people are ill with diarrhea and vomiting, they should drink plenty of fluids to prevent dehydration (water loss in the body) which is the most serious health effect from this illness, especially for young children, the elderly, and people with weakened immunity (such as cancer or HIV) or chronic illness (like diabetes or heart disease).
How can you prevent the spread of norovirus?
- Wash your hands really well with soap and water, especially before eating or preparing food, and after using the toilet or changing diapers.
- People who are sick with norovirus should stay home to avoid getting others sick and should not prepare food while they have symptoms (diarrhea or vomiting) and for 2 days after they recover.
- Wash fruits and vegetables, and thoroughly cook all shellfish to temperatures above 60°C/140°F.
- Thoroughly clean and disinfect all surfaces, clothing or bedding as soon as possible after being soiled by diarrhea or vomit.
For more information:
California Department of Public Health
Centers for Disease Control and Prevention (CDC)
Reduced Oxygen Packaging (ROP)
What is Reduced Oxygen Packaging?
ROP is a process where the amount of oxygen in a package is reduced to a level below that normally found in the surrounding atmosphere. This can be done several ways:
- Vacuum Packaging
- Cook Chill
- Sous Vide
- Canning or Jarring
- Oxygen is driven off by boiling or heating; The can or jar is then capped, and as the food product cools, an air-tight vacuum seal is created within the lid of the can or jar.
- Modified or Controlled Atmospheric Packaging
- Oxygen in the package is displaced or modified with another gas or combination of gases (mostly done at the wholesale packaging level).
What are the hazards associated with ROP?
Using ROP improperly can be quite serious due to the hazards associated with the processes. The lack of oxygen creates an anaerobic environment, which favors the growth of two very dangerous pathogens: Clostridium botulinum and Listeria monocytogenes.
- Clostridium botulinum is responsible for the deadly botulism toxin. This is a rare but serious condition that has a high fatality rate.
- Listeria monocytogenes can cause still births in pregnant women and is particularly deadly for babies and small children.
- Both of these bacteria can grow even when food is properly refrigerated.
- Eliminating the bacteria that causes spoilage actually gives these deadly bacteria an advantage to grow and reproduce with no competition.
- Raw fresh fish presents an even greater hazard due to the presence of naturally occurring bacteria on and inside of the fish. For that reason, raw, fresh fish may only be packaged using ROP at the wholesale level with a HACCP plan under FDA guidelines and inspection. Fish cannot be packaged using ROP at the retail level unless it is frozen before, during, and after the packaging process and must still meet the requirements listed below.
What is required to conduct ROP safely and legally at my establishment?
Any retail food facility processing potentially hazardous foods using ROP is required to have a Hazardous Analysis Critical Control Point (HACCP) plan approved by California Department of Public Health (CDPH), Food and Drug Branch.
- If you do not currently have an approved plan, you must cease and desist ROP of food at your facility. You are in violation of California Retail Food Code Section 114419(b).
- ∗ Exemption: Your retail food facility is not required to have an approved HACCP plan for ROP of potentially hazardous food if all the follow ing standards are always met:
- 1. The food is labeled with the production time and date.
- 2. The food is held at 41° F or lower during refrigerated storage.
- 3. The food is removed from its package in the food facility within 48 hours after packaging.
- For information on submitting a HACCP plan for approval, please contact CDPH at (916) 650-6500 or by e-mail, FDBinfo@cdph.ca.gov.
What are the consequences of continuing to process ROP food without and approved plan?
Apart from potentially endangering your customers’ health and safety, continued operation of a ROP procedure after being given a cease and desist order from this Department could result in any or all of the following legal actions:
- Condemnation of all ROP food product
- Citations or other fines
- Suspension or revocation of your permit to operate
- Impoundment of any equipment used for ROP
- Other legal actions
Where can I get more information about ROP?
US Food and Drug Administration
The Big 9 Allergens
90% of allergic reactions are caused by nine major allergens:
- Wheat
- Milk
- Eggs
- Tree Nuts
- Sesame
- Peanuts
- Fish
- Soy
- Crustacean Shellfish
32 million people licing in the US have food allergies. Food allergies have no cure, can be fatal, and can be caused by trace amounts of allergencs.
If your customer has hives, facial swelling, or trouble breathing, call 911 and get the manager.
Take food allergies seriously.
- Listen to the customer
- Get the manager or chef
- Read all labels
- Know your ingredients
- Never guess
Allergen Safety: Tips for Retail Food Inspectors
Washing & Sanitizing
Confirm that retail food facility staff:
- Wash hands and change gloves after contacting allergens
- Wash, rinse, and sanitize thermometer between temping foods with different allergens to avoid cross contact
Cross Contact & Storage
Cross contact can occur from improper thermometer use, dirty equipment, or confusion caused by bulk, unlabeled food ingredients. Confirm that staff:
- Check hard-to-clean equipment
- Wash, rinse, and sanitize procedure is followed, including for thermometers
- Properly label, store, and separate allergens and allergen containing foods
| Symptoms of an allergic reaction may include hives, itchy rashes, nausea, abdominal pain, vomiting and/or diarrhea, wheezing, shortness of breath, swelling and in severe cases, anaphylaxis and death. |
Ingredient Substitution
- There is a process to identify and handle allergens at receiving and in storage when an approved vendor substitutes an ingredient
Allergen Knowledge
Confirm that retail food facility staff:
- Can identify the top 9 allergens.
- Are able to identify symptoms of an allergic reaction
- Know how allergens are identified when foods have been removed from their original container
- Have access to posters and resources about allergens
|
90% of allergic reactions are caused by eggs, fish, milk, peanuts, sesame, crustacean shellfish, soy, tree nuts, and wheat.
|
Customer Orders
Assess the process for taking an order and making an allergen safe meal for a customer with an allergy. Confirm that:
- There is a process for customers to identify their food allergies
- Allergen information is collected from customers
- Order is identified during preparation
- Shared equipment like frying pans, cook tops, utensils are cleaned, stored, and handled separately to prevent allergen cross contact
- Cross contact is prevented with hand washing and glove usage
- Food is plated and provided to the customer
Wild Mushrooms
In California, the market for wild harvested mushrooms has greatly increased due to the popularity of using fresh, local ingredients. However, some wild mushrooms that are extremely poisonous may be difficult to distinguish from non-poisonous species. Over 5000 species of mushrooms grow naturally in North America. The vast majority have never been tested for toxicity. It is known that about 15 species are deadly and another 60 are toxic to humans whether they are consumed raw or cooked. Some wild mushrooms that are extremely poisonous may be difficult to distinguish from edible species. If a food establishment chooses to sell wild mushrooms, management must ensure that wild mushrooms are obtained from a safe source.
Food establishments that buy wild mushrooms must recognize and address the need for a sound identification program for providing safe wild mushrooms.
The Food Code requires the identification of mushroom species picked in the wild to have the following written buyer specifications:
These written specifications are to remain on file in the food establishment for a minimum of 90 days from the date of sale or service.
A food establishment that sells or serves mushrooms picked in the wild shall ensure the mushrooms are conspicuously identified by a label, placard, or menu notation that states:
- The common and usual name of the mushroom; and
- The statement “Wild mushrooms: not an inspected product.”
Community Event Permit Applications (including site plan, food vendor list, and fees) must be submitted a minimum of one month (30 days) prior to the event start date. If the Community Event requires a Use Permit and Tax Collector approval, it is a minimum of 60 days. Late and incomplete application submittals will be charged a late fee. The Community Event Permit fees are as follows:
- Event on Time: < 15 Food Vendor Booths
- Event on Time: 15+ Food Vendor Booths
- Event with Late Fee: < 15 Food Vendor Booths
- Event with Late Fee: 15+ Food Vendor Booths
Non-Profit Community Event Applications submitted late will not be exempt from the late fee.
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Community Events/Fairs where there are For-Profit Temporary Food Booth Vendors present are required to obtain a Community Event Permit.
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Community Events/Fairs that have only Non-Profit Temporary Food Booth Vendors present are still required to obtain a Community Event Permit. The permit fee will be waived for the food vendor permits.
As the Community Event Coordinator, it is your responsibility to provide Environmental Health with your completed Community Event Permit Application. This will include the following:
- Processing Fee— A late fee will be assessed on complete submittals that are submitted less that one month (30) days prior to event
- Site Map—Showing the proposed locations of the temporary food facilities, restrooms, and shared facilities such as sinks, sewer access, and dumpsters.
- Proposed Food Vendor List—Showing the vendor and contact names, complete mailing address, email ad-dress, and phone number.
- Toilet Facilities—Number of toilet room facilities available to the food vendors and to the public (at least one toilet facility must be provided within 200 feet of each temporary food facility and be equipped with toilet paper in the bathroom stalls, as well as hand washing stations with hot and cold running water, pump soap dispenser with soap in it, and single-use paper towels or hot air blowers).
As the Event Coordinator, it is your responsibility to:
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Distribute the Guidelines for Operating a Temporary Food Booth booklet with applications to your anticipated food vendors, or
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Provide our website information for the applications, guidelines, and online payment of permit fee to each temporary food vendor who will be at your event,.
Failure to provide this information in a timely manner may delay processing and issuing of permits, as well as result in increased fees to the vendors for late application submittals.
All Temporary Food Booth Vendors are required to obtain an Operating Permit for each food booth they will have, regardless of whether the vendor is For-Profit, Non-Profit, Veteran Exempt, selling their food, or giving away free samples of prepared foods.
Permit fees will be waived for Non-Profit and Veteran Exempt Temporary Food Booth Vendors with submission of official documentation showing their Non-Profit or Veteran Exempt status, except for Veteran Exempt booths that are selling alcohol or spirits.
Temporary Food Booth Vendor Permit Applications are to be submitted by the individual food vendor, with the appropriate fee or the Federal or State Tax Exemption letter showing the Non-Profit ID#, or a copy of the Veteran Exemption (DD214 Form), directly to Environmental Health no less that 5 business days prior to the event.
NOTE: Environmental Health will only inspect Community Events that are longer than one day and have 5 or more Temporary Food Booth Vendors present.
Vendors are strongly advised to apply for their food booth permits early, thereby avoiding late penalties.
No money will be collected for permits in the field at the event.
If a vendor is at the event without a permit, they will be required to submit their application with the late fee, and make their payment immediately at either our Ukiah or Fort Bragg office in order to continue participating in the event. Payment can also be made online at mendocinocounty.gov/eh.
If you have questions, please call our Ukiah office at 707-234-6625, or our Fort Bragg office at 707-961-2714.
As a reminder, you can now download our applications, pay for permit fees, and find helpful information below. Applications and payment receipts can then be emailed to enviroh@mendocinocounty.gov for processing. You are still able to visit our counter during business hours to submit your application or submit your application by mail.
We thank you in advance for your compliance as the coordinator of a community event.
Environmental Health will inspect body art facilities to verify safe body art procedures are practiced and proper maintenance of body art facilities is performed.
The Safe Body Art Act (SBA), General Information:
- The SBA took effect on July 1, 2012. The new law requires practitioners to comply with specified requirements, including, among other things, providing information for clients and questionnaires, practitioner vaccination against Hepatitis B, bloodborne pathogen training, and sanitation.
- The SBA requires a person performing body art to register annually with EHD and to operate the body art facility in a safe and sanitary manner. The SBA also requires the owner of a body art facility to obtain an annual health permit from EHD.
- The SBA will also regulate the performance of body art in vehicles, temporary booths, and at body art events. These facilities will have to obtain a permit from EHD. A person, business or organization sponsoring an event which includes body art will have to obtain a community event permit from EHD.
- SBA requires annual inspections of body art facilities to be conducted by EHD to verify compliance with the law.
The Safe Body Art Act can be viewed online in its entirety.
If there are questions about the body art please contact Environmental Health Division, Consumer Protection Program at 707-463-4466.
Hepatitus B Vaccine
Hepatitis B Vaccination Protection
Hepatitis B virus (HBV) is a pathogenic microorganism that can cause potentially life- threatening disease in humans. HBV infection is transmitted through exposure to blood and other potentially infectious materials (OPIM), as defined in the OSHA Bloodborne Pathogens standard, 29 CFR 1910.1030s
Any workers who have reasonably anticipated contact with blood or OPIM during performance of their jobs are considered to have occupational exposure and to be at risk of being infected. Workers infected with HBV face a risk for liver ailments which can be fatal, including cirrhosis of the liver and primary liver cancer. A small percentage of adults who get hepatitis B never fully recover and remain chronically infected. In addition, infected individuals can spread the virus to others through contact with their blood and other body fluids.
An employer must develop an exposure control plan and implement use of universal precautions and control measures, such as engineering controls, work practice controls, and personal protective equipment to protect all workers with occupational exposure. In addition, employers must make hepatitis B vaccination available to these workers. Hepatitis B vaccination is recognized as an effective defense against HBV infection.
HBV Vaccination
The standard requires employers to offer the vaccination series to all workers who have occupational exposure. Examples of workers who may have occupational exposure include, but are not limited to, healthcare workers, emergency responders, morticians, first-aid personnel, correctional officers and laundry workers in hospitals and commercial laundries that service healthcare or public safety institutions. The vaccine and vaccination must be offered at no cost to the worker and at a reasonable time and place.
The hepatitis B vaccination is a non-infectious, vaccine prepared from recombinant yeast cultures, rather than human blood or plasma. There is no risk of contamination from other bloodborne pathogens nor is there any chance of developing HBV from the vaccine. The vaccine must be administered according to the recommendations of the U.S. Public Health Service (USPHS) current at the time the procedure takes place. To ensure immunity, it is important for individuals to complete the entire course of vaccination contained in the USPHS recommen- dations. The great majority of those vaccinated will devel- op immunity to the hepatitis B virus. The vaccine causes no harm to those who are already immune or to those who may be HBV carriers. Although workers may desire to have their blood tested for antibodies to see if vaccination is needed, employers cannot make such screening a condition of receiving vaccination and employers are not required to provide prescreening. Employers must ensure that all occupationally exposed workers are trained about the vaccine and vaccination, including efficacy, safety, method of administration, and the benefits of vaccination. They also must be informed that the vaccine and vaccination are offered at no cost to the worker. The vaccination must be offered after the worker is trained and within 10 days of initial assignment to a job where there is occupational exposure, unless the worker has previously received the vaccine series, antibody testing has revealed that the worker is immune, or the vaccine is contra- indicated for medical reasons. The employer must obtain a written opinion from the licensed health- care professional within 15 days of the completion of the evaluation for vaccination. This written opinion is limited to whether hepatitis B vaccina- tion is indicated for the worker and if the worker has received the vaccination.
Declining the Vaccination
Employers must ensure that workers who decline vaccination sign a declination form. The purpose of this is to encourage greater participation in the vaccination program by stating that a worker declin- ing the vaccination remains at risk of acquiring hepatitis B. The form also states that if a worker initially declines to receive the vaccine, but at a later date decides to accept it, the employer is required to make it available, at no cost, provided the worker is still occupationally exposed.
OSHA Hepatitus B Vaccine Opt Out Form(PDF, 18KB)
Additional Information
For more information, go to OSHA’s Bloodborne Pathogens and Needlestick Prevention Safety and Health Topics web page. To file a complaint by phone, report an emergency, or get OSHA advice, assistance, or products, con- tact your nearest OSHA office under the “U.S. Department of Labor” listing in your phone book, or call us toll-free at (800) 321-OSHA (6742).
OSHA Bloodborne Pathogens Standards(PDF, 497KB)
How to start a food facility business
Beginning the Process
Download or pick up an Environmental Health application and design a plan for your food facility guided by the "Plan Review/Construction Guide." Contact other agencies, including your local Planning & Building Department, for information on their requirements. If your facility is, or will be, connected to an on-site sewage system, contact our Land Use Program to evaluate sewage system issues and requirements.
Submittal of Application and/or Plans and Fees
Turn in your completed application, plan check fee, and one copy of your design plan to us for review. An Environmental Health Specialist (EHS) will be assigned according to the geographical area of your business. Once your plans have been submitted, you may request a consultation.
Plan Review Process
Your plan will be reviewed by the District EHS. The proposed facility is plan-checked according to the requirements of the California Retail Food Code (Cal Code). New businesses and Change of Ownerships on all facilities will be required to meet the current laws.
Allow at least twenty (20) working days (three weeks or more) for review of plans. Inadequate plans may result in a delay of approval. In this case a letter may be mailed to you outlining the deficiencies and/or requesting additional information.
NOTE: If any changes on the approved plans are desired, revised plans must be submitted to the Division of Environmental Health for review and approval prior to construction.
Construction and Pre-Opening Process
One or more construction inspections may be necessary to ensure the installation is completed to the specifications. After construction and before opening for business, a final inspection is required. At this time all construction should be completed and equipment operational. Accepting of products and food preparation will not be allowed until a valid Permit to Operate is issued by the EHS.
Routine Facility Inspections
After you are open for business, your assigned EHS will be making periodic, unannounced inspections of your facility. An operating food facility is required to maintain a clean and organized environment in good repair. Employees are required at all times to practice safe and sanitary methods of food handling. If you have any questions, your District EHS is available during office hours to take your calls.
Required Certifications
A food facility that prepares, handles, or serves non-prepackaged, potentially hazardous food will need to have at least one person, such as an owner or employee, who has passed the Food Safety Manager Certification exam. The person is to be certified within sixty (60) days of beginning operation.
Employees who are handling food will need to have, or obtain within thirty (30) days of hire, a Food Handler card.
Catering Guidelines
Purpose
The purpose of these guidelines is to clarify applicable terms, provide reference to applicable codes and to provide a set of criteria that will assist caterers conduct their operation in a safe manner and comply with the California Retail Food Code (CalCode)
Definitions
- Caterer: Any person who operates from a permitted food facility and who supplies food and related services including, but not limited to, an off premises catered function.
- Catering Operations: A food service that is conducted by a permanent food facility approved for food preparation where food is served, or limited food preparation is conducted, at a location other than its permitted location, in either of the following circumstances: (1) As part of a contracted offsite food service event. (2) When operating in conjunction with a host facility with direct food sales. (b) “catering operation” shall not include either of the following: (1) food ordered as takeout or delivery from a food facility, where the food is provided to the consumer for self-service. (2) A food facility that is participating as part of a community event. A catering operation shall meet the requirements of section 114328.
- Catering Vehicle: A vehicle upon which food, beverages and related serving equipment are transported to a catered function.
- Cook-for-Hire: Any person hired to prepare and/or serve food at a private function. All food prepared by a cook-for-hire is handled at the location of the private function. No food is stored, prepared, or handled at the private home of the cook-for-hire. No health permit is required since only food services, not food, are offered for sale.
- Community Event: An event conducted for not more than 25 consecutive or nonconsecutive days in a 90-day period and that is of civic, political, public, or educational nature, including State and County fairs, city festivals, circuses, and other public gathering events approved by the local enforcement agency.
- Host Facility: A facility located in a brewery, winery, commercial building, or another location as approved by the local enforcement agency, that meets applicable requirements to support a catering operation that provides food directly to individual consumers for a limited period of time, up to four hours, in any one 12-hour period and that has a permit pursuant to Section 114328.1. “Host Facility” does not include the premises described in paragraph (5) of subdivision (c) of Section 113789. A Host Facility shall meet the requirements of section 114328.1.
- Off Premises Catering Function: Any private or public function where a caterer provides food and related services for a person or persons at a location other than their permitted food facility. A function occurring on premises is not covered by these guidelines.
Operational Requirements
- A caterer must have a valid health permit. At this time, a food facility with a valid Mendocino County Environmental Health Permit who wants to cater in Mendocino County does not have to obtain a separate catering permit, however the facility is required to submit a written operational plan to Mendocino County Environmental Health prior to commencing catering operations. (Sections 113789, 114328(c) and 114381)
- In addition to submitting a written operation plan in (A) above, a permitted food facility may be required to obtain a temporary food permit to participate at a community event.
- All food, prior to the function, shall be stored and prepared at the caterer’s permitted food facility, or other approved food facility. (Sections 113980, 113984 and 114328) All utensils and equipment shall be washed and stored at the caterer’s permitted food facility. Prior to use, all utensils shall be sanitized according to Sections 114099 through 114125.
- At all times that the caterer has control over the food, including periods of receiving, storage, preparation, transportation and service, all food shall be adequately protected so as to be maintained pure and free of contamination, adulteration, and spoilage. (Sections: 113967, 113980 through 113986, 114021, 114035, 114047 through 114051, 114060, 114123, 114397, and 114399). Utensils and equipment shall be protected from contamination. (Sections 114130, 114161, 114175 through 114179)
- All potentially hazardous food shall be received, prepared and maintained at the appropriate temperatures specified in Sections 113996 through 114020, and 114037.
- Records shall be kept for 90 days after the event which record the following and shall be available upon request:
- Location, date, and time of offsite food service activity.
- Customer name and contact information, including address, email address, and phone number.
- Whether food was delivered to a customer or served to a guest at a catered function or host facility.
- Departure and arrival food temperature logs for transportation, and corrective action taken if the food arrived out of temperature.
- Complete menu of food provided. (Section 114328)
- The caterer shall not provide home prepared food at a catered function. (Sections 113789, 114021, 114285, 114286, 114381, and 114387)
- All food handlers shall wash their hands and arms with cleanser and warm water before commencing work, immediately after using the toilet facilities, and as frequently as necessary to prevent contamination of food. Hands shall be washed in properly supplied and stocked hand wash sinks. (Sections 113952 through 113968, 114311, and 114314)
- Toilet facilities shall be available within 200 feet of the catered function. (Sections 14328 and 114315)
- At least one person shall have passed an ANSI accredited Food Protection Manager Certification exam and possess a valid certificate or card. (Sections 113947, 113947.1, through 113947.3 and 14328)
- All food handlers who are not exempt must possess a valid California Food Handler Card. (Sections 113790 and 113948)
Transfer of Ownership Requirements
Below are the requirements by Environmental Health to do a change of ownership on a food facility:
- Make sure the facility is in compliance with the State food standards. As the new operator, you will be responsible for upgrades required by the health inspector to bring the facility into compliance with current codes and laws. It’s a good idea to contact Environmental Health at 707-234-6625 to discuss the facility and any possible upgrade requirements.
- If any remodeling of the facility is planned, the facility operator must contact the health inspector to discuss the scope of work to be done. Remodeling and changes in equipment must be approved by Environmental Health prior to beginning any work.
- Fill out and submit an Application for a Permit to Operate a Food Facility with any required documentation, and cut sheets/plans, if applicable.
- If the facility is currently open and operating, you will be required to submit proof of the change of ownership. This can be a bill of sale, deed, rental agreement, or a letter from the current owner.
- If the facility is currently out of business, you will not be required to submit proof of the change of ownership.
- A change of ownership fee is required with the submittal of your application. If you are also doing a remodel or upgrading equipment, a plan check fee may also be required.
- Upon approval of the change of ownership by Environmental Health, a new Permit to Operate a Food Facility will be issued.