San Diego Egg Safety Regulations & Compliance Guide

San Diego Local Health Code Requirements for Eggs

The San Diego County Department of Environmental Health & Quality enforces California Retail Food Code Title 3, Chapter 4.5, which mandates specific egg handling protocols. All eggs must be purchased from suppliers approved by the California Department of Food and Agriculture (CDFA). Businesses must maintain documentation of egg sourcing, including supplier certifications and testing records. Inspectors verify compliance during routine visits, with egg handling identified as a high-risk focus area due to Salmonella contamination risk. Facilities failing to document sourcing face critical violations.

Temperature Control & Storage Standards

Raw shell eggs must be stored at 45°F (7.2°C) or below in refrigerated units, separate from ready-to-eat foods to prevent cross-contamination. San Diego inspectors use calibrated thermometers to verify cooler temperatures during routine checks. Cooked eggs and egg-containing dishes must reach 160°F (71°C) internal temperature and be held at 135°F (57°C) or above if hot-held. Cold egg dishes must stay at 41°F (5°C) or below. Facilities with inadequate refrigeration or temperature monitoring receive violations; repeated non-compliance triggers enforcement action from the County.

Sourcing, Inspection Focus & Salmonella Prevention

San Diego requires eggs to come from USDA-inspected farms and suppliers participating in FDA's Salmonella prevention program (21 CFR Part 118). Inspectors specifically review shell egg supplier permits, farm inspection dates, and any recall history during facility audits. Businesses must prevent shell egg contact with ready-to-eat foods and sanitize surfaces after egg handling. Staff training on Salmonella risks and proper cooking temperatures is essential; the County emphasizes this during inspections. Facilities serving high-risk populations (elderly, immunocompromised, children) face stricter scrutiny and may be required to use pasteurized eggs.

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