Fremont Municipal Code Art. III General Standards

No person shall sell, distribute, offer for sale, vend or give away any manufactured or prepared food or beverage in the city other than the product of a food establishment that is regularly inspected by the health officer or some other inspection service recognized and approved by the health officer. (Ord. 770 § 1, 3-24-70. 1990 Code § 4-4300.)

Except as provided in Section 8.50.190, all readily perishable food or beverages capable of supporting rapid and progressive growth of micro-organisms which can cause food infections or food intoxications and which are intended to be held prior to processing or are to be reused on the premises, shall be maintained at or below a temperature of 45 degrees F. (Ord. 770 § 1, 3-24-70. 1990 Code § 4-4301.)

All readily perishable food or beverages, capable of supporting rapid and progressive growth of micro-organisms which can cause food infections or food intoxications when being maintained hot for serving or while being served hot, shall be kept in devices which maintain the temperature of all portions of the food or beverage above 140 degrees F. (Ord. 770 § 1, 3-24-70. 1990 Code § 4-4302.)

The health officer may prohibit or restrict the preparation, sale or other provision of perishable food or beverages in any food establishment which is not provided with or cannot be provided with hot water, temperature control, or other facilities, which may be necessary or required under the circumstances to prevent such perishable food and beverages from being held above or below the temperature required pursuant to Sections 8.50.180 and 8.50.190. An accurate thermometer suitable for measuring temperature of food shall be kept readily available at every such food establishment. (Ord. 770 § 1, 3-24-70. 1990 Code § 4-4303.)