California Health and Safety Code § 114378.3

(a) A permit application and site plan shall be submitted to the enforcement agency at least two weeks prior to the operation of a fishermen’s market. Only California-licensed commercial fishermen or an entity representing two or more California-licensed commercial fishermen or California-licensed commercial fishermen and California-registered aquaculturists may act as the responsible person and sole permitholder for a fishermen’s market. The site plan shall include all of the following: (1) A map with proposed locations of the fishermen’s market food booths, boundaries of the fishermen’s market, restrooms, refuse containers, potable water supply faucets, wastewater disposal facilities, and all shared warewashing and handwashing facilities as applicable. (2) Details of the materials and methods used to construct the food booths. (3) Foods that will be handled and dispensed. (4) Procedures for food handling, food temperature control, refuse management, cleaning and sanitizing utensils and equipment, and cleaning structures and premises. (5) Procedures for transporting food to and from the fishermen’s market and actions taken to prevent contamination. (6) List of names of licensed commercial fishermen or registered aquaculturists, copies of their licenses or registrations, and a document authorizing the organizer to act as the responsible person and permitholder on their behalf. (b) A fishermen’s market may operate adjacent to, or in conjunction with, a food facility or a community event. In those situations, the fishermen’s market is only subject to the limitations and requirements of a fishermen’s market. The other food facilities remain subject to the limitations and requirements, including separate permit requirements, that are applicable to the type of facility being operated.

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