San Francisco Food Safety Plan Compliance Checklist

San Francisco Food Safety Plan Requirements

The San Francisco Health Code requires all food service facilities to maintain a written Hazard Analysis and Critical Control Points (HACCP) plan or a Food Safety Preventive Controls plan that aligns with FDA standards. Your plan must identify potential biological, chemical, and physical hazards specific to your operation, establish critical control points (CCPs), and define monitoring procedures. The plan must be signed by a person in charge (PIC) or qualified individual (QI) and made available for inspection. San Francisco inspectors specifically look for evidence that plans are actively used during daily operations, not merely filed away.

Key Inspection Items & Common Violations

SF Health Department inspectors evaluate whether your facility has a current, facility-specific food safety plan that addresses your menu and processes. Common violations include: missing or outdated plans, plans that don't address actual menu items or preparation methods, lack of documented monitoring at CCPs, and absence of corrective action procedures. Inspectors also verify that staff can explain the plan and demonstrate compliance during observations. Plans must address time/temperature control for safety (TCS) foods, cross-contamination prevention, and allergen management. Documentation must show dates, times, and person responsible for monitoring activities.

Building Your SF-Compliant Food Safety Plan

Start by conducting a menu-based hazard analysis for every item you prepare, identifying where pathogens like Salmonella, Listeria, or Clostridium perfringens could be introduced or allowed to grow. Establish CCPs such as cooking temperatures, cooling procedures, and hot/cold holding times aligned with FDA Food Code standards adopted in California. Assign specific staff responsibilities, define monitoring frequency (e.g., checking cooler temperatures daily), and document corrective actions if a CCP deviates. Include procedures for employee training, supplier verification, cleaning and sanitizing, and recall protocols. Have your plan reviewed by a qualified individual (typically a Registered Environmental Health Specialist or certified HACCP instructor) before implementation.

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