AB 2524 Summary

• Adds "catering operation" and "host facility" to the definition of food facilities under the California Retail Food Code, requiring them to meet specified health and sanitation standards.

• Requires catering operations to submit written standard operating procedures to enforcement agencies covering food transportation, storage, temperature maintenance, cleaning, handwashing, and record-keeping for 90 days after each event.

• Establishes host facilities in breweries, wineries, commercial buildings, or other approved locations to support catering operations for up to four hours in any 12-hour period, with requirements for permits, site plans, equipment specifications, and operational procedures.

• Modifies the definition of "limited food preparation" to include holding, portioning, and dispensing of foods by catering operations for host facilities, and excludes handling of milk products subject to state licensing.

• Repeals provisions requiring food facilities to maintain labels and prohibitions on artificial trans fats, and authorizes catering operations to use open-air barbecues and outdoor wood-burning ovens.