This law section provides definitions for terms related to frozen food storage, including 'food', which covers anything people eat or drink. 'Locker' refers to compartments in a frozen food plant for storing food. A 'frozen food locker plant' is a facility where individuals can rent space to keep food frozen, and includes types such as 'service locker plant' (where the plant operator prepares or packages food before freezing) and 'storage locker plant' (where customers prepare their own food). A 'branch locker plant' is an extension of a parent plant. 'Frozen' describes food kept in rooms with temperatures of 5 degrees Fahrenheit or lower. 'Department' references the State Department of Health Services, and 'operator' is anyone running a frozen food plant. Lastly, a 'processor' is a place where meat is prepared for freezing and storage by consumers for a fee.

If you want to run a frozen food locker business in California, you need to get a license from the director of the department. To do this, you have to fill out an application form and provide any information the director needs. As long as there are no reasons to deny your license, you should receive it without delay.

This law states that the yearly fee for a license to operate a frozen food locker plant is $25. This fee goes into the General Fund of the state.

This law says that when someone applies for a license for a frozen food locker plant and pays the necessary fee, the department will quickly inspect the plant. If the plant and its operations meet the chapter's standards and regulations, they will issue a license. The department can inspect these plants whenever it feels it's necessary and can visit them at any reasonable time to do so.

This law states that a license for a certain location must be issued by the department. It specifies that the license must show the licensee's name, location, and validity period. Licenses last for one year and need to be renewed every year. They cannot be transferred to another person or location. The original license or a certified copy must be clearly displayed at the location it was issued for.

This law requires that frozen food locker plants have floors, walls, and ceilings that are easy to keep clean. Lockers in these plants must be designed to prevent the food inside from getting contaminated, spoiled, or damaged. If lockers have holes in the bottoms, they need liners or trays without holes.

If a frozen food locker plant uses a toxic gas to refrigerate items, it must have at least one department-approved gas mask easily available on-site.

This law states that frozen food locker plants must be kept clean at all times. All equipment and utensils should be cleaned before use and after each day's work to prevent contamination. Lockers must be thoroughly cleaned before use by a patron. The premises, including surroundings, must also remain clean. Food storage must be protected from any kind of contamination, such as flies or dust, and ensure that it does not harm other food stored nearby.

This law requires frozen food locker plants to have a clean, uncontaminated water supply for any contact with food or equipment. They must also have accessible and clean toilet facilities with running water, soap, and towel services. The toilet doors should be full length, self-closing, and not open directly into food handling areas. Maintaining cleanliness and sanitation in these areas is mandatory.

This section gives the director the power to create rules to ensure cleanliness and sanitation, which are necessary to protect public health.

This law mandates that frozen food locker plants must have reliable temperature controls and be capable of maintaining specific temperatures in different rooms, even under extreme outside conditions. Pre-cool, chill, and aging rooms should follow good commercial practice for temperature regulation. Locker rooms must stay at or below 5 degrees Fahrenheit, allowing some minor commercial variations. Short-term temperature changes due to factors outside the operator's control are permitted.

This law requires that processors freeze all meat or meat products before delivering them to consumers. This can be done in two ways: using a blast freezer at zero degrees Fahrenheit with air circulation, or a still-air freezer at at least minus 10 degrees Fahrenheit with direct contact with freezing plates. However, this rule does not apply to retail cuts of meat that are sold directly over the counter.

This law requires that rooms used for cold storage of food must have working thermometers placed in spots where they can show the actual temperature where the food is stored.

A business cannot get a license to operate as a frozen food locker plant unless it has specific facilities. These include chill or aging room space, freezing facilities, and areas for cutting, preparing, wrapping, and packaging meats. However, storage locker plants and branches only need locker room facilities as mentioned in another section.

This law requires that any place storing fish and game must follow both federal and state laws about these activities. Important fish and game regulations must be provided by the department and clearly posted in the storage facility.

If you run a frozen food locker plant, you must keep a record of the names and addresses of everyone who rents a locker. This information should be accessible for inspection by officials from the Department of Food and Agriculture during business hours.

This law states that only food meant for people to eat, or clean byproducts that can be used in food, should be kept in a frozen food locker plant. Every package of food that is wrapped and frozen must have a label indicating what the product is and who processed it.

If you own or run a frozen food locker plant, you have the right to hold onto the property in your facility until you're paid what you're owed. This right is similar to what warehouse operators have.

This law makes it clear that frozen food locker plants, which operate only as storage facilities for frozen foods, are not considered warehousemen or public utilities. Additionally, any documents they issue in their ordinary business are not treated as warehouse receipts, nor are they subject to the laws governing such receipts.

This law section states that the rules requiring licenses do not apply to retail businesses where frozen food lockers aren't rented out or provided to people or companies.

This law allows the department to revoke the license of a frozen food locker plant if it doesn't follow the rules set in this chapter. Before revoking a license, there must be a notice and a hearing. The process for this is guided by specific government procedures, which give the department certain powers to enforce compliance.

If your license has been suspended or revoked by the director, you have the right to challenge this decision in court. You need to file a legal action called a petition for a writ of mandate. This must be done in the superior court where your licensed premises are located, and you only have 30 days to file after you receive written notice of the suspension or revocation.

This law says that if a locker owner's or operator's negligence leads to someone losing their goods in the locker, the owner or operator can be held responsible. If there wasn’t any negligence, they are not liable for the loss.

If at least 25 people who own or run licensed frozen food locker plants sign a petition, the director must organize a public hearing within 10 days. This hearing aims to gather information to update or change any rules or regulations related to these plants.

This law is called the “Frozen Food Locker Plant Act of 1951.” It establishes regulations related to frozen food locker plants, which are facilities that store frozen foods for individuals or businesses.

If someone breaks any rules in this chapter, it's considered a misdemeanor. If convicted, they could face a fine between $50 and $1,000, up to six months in county jail, or both a fine and jail time.