Marin County is changing how it regulates food businesses. Instead of just focusing on health hazards, the new approach aims to support local businesses while ensuring safety.
Sarah Jones, the director of the Marin County Community Development Agency, explains this shift. She wants to move from being a gatekeeper to a partner for business owners. “We want to be at the table from day one,” she says, indicating a more collaborative approach.
One major change is the idea of self-certification for new owners. When a restaurant changes hands, the new owner can declare that they’re keeping the same menu, equipment, and layout. This means they might not need to go through a lengthy inspection process. Environmental health supervisor Shannon Bell supports this, as it streamlines the transition for businesses.
Former restaurant owner Dan Baker shared his story of selling his restaurant in 2022. He faced hefty costs—up to $90,000—just to meet permitting regulations. The new self-certification could ease this burden for future sellers.
On another note, the county is also looking to exempt some older buildings from a state law that requires restrooms to be accessible without passing through kitchens. For historic structures, this often leads to complicated and pricey renovations.
Jones noted that they are already using conditional permits. These allow businesses to open while they work towards full compliance with health codes. However, it’s still uncertain when operators will need to upgrade to meet state law.
Marin County is also boosting its permitting processes. A digital tracking system will replace slow, paper-based methods. This change is part of a broader initiative to improve communication and speed up approvals.
While some supervisors support rapid self-certification, others emphasize the need to first establish a strong tracking system. The goal is to ensure businesses fully understand compliance.
Business owners have generally welcomed these changes. Andy Podshadley, owner of Trek Winery, expressed excitement, saying the changes feel transformative.
However, there’s some pushback on halting the monitoring of compliance with reusable foodware ordinances. Activist Jane McDonough criticized the county for delaying enforcement, emphasizing the need to uphold promises made.
The review of food operations permitting started after a proposal to legalize home kitchen businesses was considered but paused due to concerns from some supervisors. Jones hopes to revisit this idea soon.
These changes highlight Marin County’s efforts to create a more business-friendly environment while keeping food safety a priority. The shift reflects a growing trend across various regions to balance regulation with support for local economies.
For more on California’s food regulations, visit the California Department of Public Health.
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