State law only allows retail food facilities like restaurants and stores to utilize food from an "approved source”. The concept is simple: food that will be used to serve the public must be protected from contamination at all stages of the process, and the approval process allows officials to “trace back” a food product to its source if a health related problem occurs.
In November 2011, representatives from the Napa County Planning Department, Agricultural Commissioner's Office, and the Department of Environmental Management held a round table discussion to help answer questions like: Who needs to be an Approved Source and why? How do I become an Approved Source? What is the application procedure and the cost? Do I get a certificate to show that my garden is “approved”? Are there opportunities to streamline our policies or procedures? Please refer to the documents listed below for a summary of the discussion.
Questions, comments and suggestions captured at the round table discussion
A PDF of the PowerPoint presented at the round table discussion
Local Food Policies Frequently Asked Questions, a Local Food Advisory Council Food Policy ad hoc subcommittee document