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.

Values

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

Temporary Food Facilities Training - Risk Factor 4 - Sanitize

Environmental Health Home
 

Addressing CDC Risk Factor Number 4: Contaminated Food Or Equipment / Cleaning and Sanitizing

Cleaning Cloths

Food contact surfaces such as cutting boards and slicers must be sanitized between each use. Cleaning cloths and a sanitizer solution must be used and kept inside the booth.

To maintain the cleaning cloth in working condition you must do the following:
  • Store in a bucket with sanitizing solution when not in use.
  • Use for one purpose only unless washed and sanitized.
  • Replace the sanitizing solution when it becomes cloudy.
Utensil Washing

Utensils and cutting boards must be properly washed, rinsed and sanitized using a three compartment sink either located within the booth or shared by up to 4 booths handling open food, when provided by the event organizer.

The 3-compartment sink may be placed outside the booth but shall have over-head protection. The sinks shall be large enough to accommodate the largest utensil.

The 3-compartment sink must have two drain boards. The first drain board is to be used for soiled utensils. The second drain board is to be used for air-drying clean, sanitized utensils.

  • The first sink compartment shall be labeled “wash” and hold hot, soapy water.
  • The second sink compartment shall be labeled “rinse” and hold clear warm rinse water.
  • The third sink compartment shall be labeled “sanitizer” and hold 100 ppm of chlorine (submerge utensils in the sanitizer for 30 seconds) or 200 ppm of "Quat" (Submerge utensils in the sanitizer for 60 seconds).

tfft 3 sink

Physical And Chemical Contamination

Physical hazards include dirt, hair, broken glass, shell or bones, and other objects.

The following are food safety controls:

  • Clean can openers before and after each use.
  • Do not use glass to scoop ice (use food grade scoops).
  • Do not chill glasses or food items in the ice that will be used for drinks.
  • Maintain nonfood items separate from food and food related surfaces.
  • Do not store toothpicks or non-edible garnishes on shelves above food storage or preparation areas.

Chemical hazards include:

  • detergents
  • cleaning and sanitizing agents and other similar chemicals.

Keep them labeled and away from food and food related surfaces.

The following are food safety controls:

  • Carefully measure chemicals.
  • Follow label directions for storing and using chemicals.
  • Store chemicals in their original containers. Keep them separate from and below food or food related surface areas.
  • Never use food containers to store chemicals, or chemical containers to store food. Empty chemical containers must be properly discarded.

 

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