Safe Egg Sourcing for Food Service in San Francisco

San Francisco Health Department Egg Supplier Requirements

The San Francisco Department of Public Health enforces California's food safety code, which requires all egg suppliers to be licensed and inspected. Eggs must come from USDA-registered facilities or farms maintaining Hazard Analysis Critical Control Points (HACCP) protocols. Suppliers must provide documentation of their facility's inspection history, shell egg grading certificates, and proof of Salmonella prevention measures—typically through vaccination or testing programs. When vetting suppliers, request current permits, third-party audit results, and evidence of proper temperature monitoring during storage and transport.

Cold Chain Management & Storage Compliance

California law requires eggs to be held at 45°F (7°C) or below at all points from farm to your receiving dock. San Francisco health inspectors specifically check receiving temperature logs, walk-in cooler thermometers, and shelf placement (eggs must never be stored above ready-to-eat foods). Establish written cold chain protocols requiring drivers to provide temperature readings at delivery and staff to document receiving temperatures immediately. Monthly calibration of all thermometers and refrigeration equipment audits protect against temperature abuse that can allow Salmonella growth. Document everything—health inspectors expect 30+ days of temperature logs during inspections.

Traceability, Recall Readiness & Seasonal Supply

San Francisco suppliers must maintain full traceability systems linking eggs to specific farms, houses, and pack dates. The FDA requires egg cartons to display pack dates, allowing rapid trace-backs during recalls. Create a supplier master list with lot numbers, delivery dates, and carton codes; this enables you to identify affected inventory within hours if a recall occurs. California experiences seasonal supply fluctuations (spring peaks, winter dips), so build relationships with 2-3 suppliers and monitor FDA Enforcement Reports monthly via Panko Alerts. When recalls happen—whether salmonella contamination or bird flu-related standstills—having clear records ensures you can quickly remove affected products and notify your customers.

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