{"code":"HSC","codeName":"Health and Safety Code","section":"114149.3","citation":"Health & Saf. Code, § 114149.3","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]","url":"https://blackletter.si/health-and-safety-code/division-104"},{"name":"PART 7. CALIFORNIA RETAIL FOOD CODE [113700. - 114437.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7"},{"name":"CHAPTER 6. Equipment, Utensils, and Linens [114130. - 114185.5.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-6"},{"name":"ARTICLE 2. Ventilation [114149. - 114149.3.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-6/article-2"}],"history":"Added by Stats. 2006, Ch. 23, Sec. 2.   Effective January 1, 2007.   Operative July 1, 2007, by Sec. 3 of Ch. 23.","effective":"2007-01-01","html":"<p>Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils and do not create air currents that cause difficulty in maintaining the required temperatures of potentially hazardous foods.</p>","text":"Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils and do not create air currents that cause difficulty in maintaining the required temperatures of potentially hazardous foods.","otherVersions":[],"url":"https://blackletter.si/health-and-safety-code/ventilation-114149-3","source":"California Legislative Information bulk export (pubinfo)"}