California Restaurant Code

Solid Waste generated inside foodservice establishments is regulated as defined by the California Integrated Waste Management Board (CIWMB) (Title 14. Natural Resources--Division 7). The CIWMB’s highest priority is to divert foodscraps and other organics materials from the landfill. This is laid out in the Organics Roadmap, Strategic Directive 6. The Enforcement Division of the CIWMB is the regulatory agency that oversees the Local Enforcement Agency (LEA), in this case, Santa Barbara County Environmental Health and Safety Division (EHS).

State of California Code

Chapter 3. Article 2. Section 17202. Purpose.
The purpose of these regulations is to promote the health, safety and welfare of the people of the State of California, and to protect the environment by establishing minimum standards for the handling of solid wastes.

http://www.ciwmb.ca.gov/regulations/Title14/ch3a1.htm

The Foodscraps Recovery Program does not create a new waste. Produce cuttings, leftovers, and other scraps are currently mixed with trash and sent to the landfill. The goal of the Program is to put these valuable materials into a new container for collection and recycling. The approved collection containers are standard solid waste carts and dumpsters marked for foodscraps, and designed to be rain and vermin-proof.

Foodscraps separated in the restaurant are treated no differently than other wastes; the only difference is which colored container they are placed. The Cal Code clearly designates how waste must be handled:

California Retail Food Code (Cal Code).

Chapter 7. Article 4. Refuse

114245.1.

a) All refuse, recyclables, and returnables shall be kept in nonabsorbent,

durable, cleanable, leakproof, and rodentproof containers and shall be contained so as to minimize odor and insect development by covering with close-fitting lids or placement in a disposable bag that is impervious to moisture and then sealed.

(b) Refuse containers inside a food facility need not be covered during periods of operation.

(c) All refuse shall be removed and disposed of in a sanitary manner as

frequently as may be necessary to prevent the creation of a nuisance.

(e) Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

 From Article 4: Refuse (pg 78)

http://www.sbcphd.org/ehs/Documents/Cal%20Code%201-5-07.pdf

 In Summary, the Foodscraps Recovery Program meets the requirements of the California Retail Food Code as enforced by the Santa Barbara County Environmental Health and Safety Division.