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Food Safety Program
Food Safety Program
- Agencies that Oversee Special Food Processes
- Easy Steps for Healthy Food Service
- Food Handler Card
- Food Safety Manager Certification
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- Trucks & Trailers
- Carts
- Mobile Food Permit
- Certified Commercial Kitchens
- Summary of mobile food facility regulations
- Frequently Asked Questions
- Mobile Food Facility Plumbing Diagram Limited
- Mobile Food Facility Plumbing Diagram Lmited large
- Muestra del diagrama de plomeria para unidad Limitada movil
- Mobile Food Facility Plumbing Diagram
- Muestra del diagrama de plomeria para unidad movil
- Mobile Food Facility Plumbing Diagram large
- Muestra del diagrama de plomeria para unidad movil grande
- Muestra del diagrama de plomeria para unidad movil Limitada grande
- Temporary Food Facility Permit for Community Events
- Food Facility Drawing Designers
- Pet Dogs in Outdoor Dining Areas
- Food Safety Guidelines During a Power Outage
- Food and Water Safety During and After a Flood
- Cal-code Article 4 Handwashing
- Flooring Guidelines
- Air Balance Testing Companies
- Food Facilities with Private Water Wells
- Minimal Preparation Operational Requirements
- Moderate Preparation Temporary Food Facility Operational Requirements
- Minimal Preparation Temporary Food Facility Operational Requirements
- Extensive Preparation Temporary Food Facility Operational Requirements
- Grease Trap Oversight Jurisdictions
- Food Facility Drawing Requirements
- Temporary Food Facility Definitions and Operating Requirements
- Guidance to Community Events for Wineries and Breweries
- Farmers Market Food Permit
- Cottage Food Operations (CFO's)
- Water Heater Guidelines and Worksheet
- Back to Food Safety Program
Water Heater Guidelines and Worksheet
If more than one water heater is proposed for the facility, please identify the units and connections. All approved plans are stamped with the Minimum Requirements for tank style gas, tank style electric, and instantaneous water heater units.
Sizing Requirements for Storage Water Heaters
Note: these sizing requirements do not apply to instantaneous, or on-demand, water heaters.
| Food facilities with multi service eating utensils, heavy use (serving 3 meals a day) | 100% GPH required |
| Food facilities with multi service eating utensils, moderate use | 90% GPH required |
| Food facilities with single-service eating utensils, or don't use utensils at all | 80% GPH required |
| Food facilities that sell only prepackaged foods | A water heater with a minimum storage capacity of 10 gallons |
Instantaneous, or On-demand, Water Heater Sizing Requirements
Instantaneous water heaters must be sized to provide hot water at a 60 degree rise at 120°F and at a rate of at least 2 GPM to each sink. Hand sinks must receive at least ½ GPM.
NSF listings are used to determine the minimum GPM hot water demand for commercial dishwashers. Refer to the instantaneous water heater unit manual to verify sizing.
For additional information on sizing and installation of water heaters, see Guidelines for Sizing Water Heaters.