Microenterprise Home Kitchen Operations

Food Facility Quick Links

Food Facility Grading

Food Safety Guidance Documents to Keep You Safe

Procedures in the Event of a Disaster or Emergency: English | Spanish
Food Safety During Rolling Blackouts
Food Expiration Dates: English | Spanish
Juicing Regulations & Requirements
Menu Labeling: English | Spanish
Animals in Food Facilities: English | Spanish
Animal Slaughtering: English | Spanish
Pet Dogs in Outdoor Dining Areas: English | Spanish
Rapid Cooling: English | Spanish
Handwashing: English | Spanish
Dishwashing Sanitizing: English | Spanish
In-Place Sanitization
Thermometers: English | Spanish
Major Food Allergens: English | Spanish
Time as a Public Health Control: English | Spanish
Cockroach Control
Ice, the Forgotten Food: English | Spanish
Temporary Buffets
Vertical Broilers: English | Spanish
Closure for Cockroach Infestation: English | Spanish
Reopening a Food Facility After Extended Closure: English | Spanish
Requirements for Breakfast Service at Hotels: English | Spanish
Culinary Gardens: English | Spanish
Sales of Prepackaged Food From Home: English | Spanish
Open-Air BBQ’s, Smokers and Wood-burning Ovens: English | Spanish

Foodborne Illness

Common Food Poisonings: English | Spanish
E. coli and Ground Beef
Food Worker Illness Flowchart
Norovirus
Hepatitis A: English | Spanish
Raw Oyster Warning
Salmonella and Eggs: English | Spanish

Food Handler Quick Links

As of January 1, 2019 chefs can legally make and sell limited amounts of food for the public in their home. Riverside County was the first to implement this program and allow the operation of Microenterprise Home Kitchens. Take a look at Riverside County’s Ordinance regarding Microenterprise Home Kitchens here.

A Microenterprise Home Kitchen Operation (MHKO) is a food facility that is operated by the resident of a private home. Food can be stored, prepared, and served to customers at the MHKO. Food has to be made, cooked, and served on the same day, with no more than 30 meals per day, or a total of 60 meals per week. For more information on operational requirements take a look at the MHKO informational bulletin English | Spanish.

Approved MHKOs

Submit your Standard Operating Procedures (English / Spanish) and menu to your local area office.
Obtain a Food Safety Manager Certification for the MHKO owner, and a Riverside County Food Handler Certification for all other people involved in the MHKO.
Submit an Application/Registration to Operate a Food Facility.
Schedule an inspection of your home kitchen operation.

MHKOs on a Well

MHKOs that use water from a private well need to have the water tested by a State Certified Laboratory on a regular basis.

Water Requirements for Home-Based Kitchens: English | Spanish

Informational Videos to Help Start Your MHKO

Microenterprise Home Kitchen Operations | Environmental Health