Welcome to RMA

The Resource Management Agency strives to ensure that its customer service standards are consistent with the Agency’s Mission Statement:

The mission of the Resource Management Agency, in cooperation with the public and our partner agencies, is to protect the consumer and community’s health, safety and environment by carrying out adopted laws and policies, and educating, assisting and empowering Ventura County residents and businesses to be good stewards of the land and our resources.


In addition, RMA has identified those core values which will guide us in carrying out our mission. These values are directly related to our customer service and include:

  • Honesty, hard work and ethical behavior

  • Transparency and accountability

  • Equitable treatment and respect of all constituents

  • Excellence in service delivery

Factors Contributing To Foodborne Illness Outbreaks

Foodborne illness often presents itself as flu like symptoms such as:

  • Nausea
  • Vomiting
  • Diarrhea
  • Fever

In some severe cases foodborne illness may cause death. The cause of the foodborne illness can be one of many types of bacteria and viruses.

An estimated 48 million cases of foodborne illnesses occur each year in the United States.

The majority of foodborne illnesses are mild and cause symptoms for only a day or two.

Some cases are more serious.

The Centers for Disease Control (CDC) estimates that there are 128,000 hospitalizations and 3,000 deaths related to foodborne illnesses each year.


Thoroughly cooking animal products and maintaining cooked food at proper holding temperatures can prevent many foodborne illness.

The CDC has identified the following factors, in descending order of significance, that contribute to foodborne illness are:
  • Improper holding temperature.
  • Inadequate cooking.
  • Poor personal hygiene of food handlers.
  • Cross-contamination of food or equipment.
  • Food from unsafe sources.
This training will provide you with information on how to control these factors while operating a temporary food facility.

Addressing CDC Risk Factor Number 1:
Improper Holding Temperature

Allowing food to be in the Danger Zone for too long or not cooking animal products to a temperature that will kill bacteria are the main reasons people get sick.


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