Health & Human services

BUREAU OF ENVIRONMENTAL HEALTH

MICROENTERPRISE HOME KITCHEN OPERATION (MEHKO)

MEHKOs are authorized under Assembly Bill 626 (AB 626) and regulated under the California Retail Food Code. The program is intended to support small-scale food entrepreneurs while maintaining food safety and neighborhood protection.

Under AB 626, a MEHKO is considered a small retail food facility, and it must comply with specific health and safety requirements, such as food handler certifications, local permitting, and sanitation standards. The law limits the scope of operations, including annual gross sales and number of meals prepared.

The MEHKO ordinance was introduced and advanced by the City Council on April 14, 2026, allowing Microenterprise Home Kitchen Operations (MEHKOs) to operate in Long Beach.  

What You Need to Know About MEHKO

• What is a Microenterprise Home Kitchen Operation (MEHKO)?

  A Microenterprise Home Kitchen Operation (MEHKO) is a small-scale, home-based food business that allows individuals to prepare and sell meals directly to consumers from their private home kitchen.

  MEHKOs are authorized under California law through Assembly Bill 626 (AB 626) and are regulated under the California Retail Food Code.

  A MEHKO is consideed a type of detail food facility and requires approval and permitting from the local health department before operation.

  Purpose of the MEHKO Program 

  The MEHKO program was created to:

  • Expand economic opportunities for small food entrepreneurs
  • Support home-based cooking businesses
  • Increase access to culturally diverse and locally prepared foods
  • Provide a legal pathway for small-scale home meal operations
  • Promote food safety and consumer protection

  MEHKOs help create opportunities for residents to start food businesses with lower startup costs compared to traditional restaurants.

  A permitted MEHKO may: 
  

  • Prepare meals in a private home kitchen
  • Sell directly to consumers
  • Offer pickup and delivery
  • Serve a limited number of meals per day and week
  • Operate as a small-scale home-based food business

  MEHKOs are intended to remain limited in size and scope and are not designed to function as large commercial restaurants.

  Health and Safety Requirements

  MEHKOs must comply with applicable food safety requirements, including:

  • Safe food handling practices
  • Proper cooking and temperature control
  • Handwashing and sanitation
  • Vermin prevention
  • Food source requirements
  • Employee health practices
  • Proper cleaning and sanitizing

  Environmental Health staff may conduct inspections to verify compliance.

  Permitting Requirements:

  Before operating, MEHKO operators typically must:

  • Submit an application, Standard Operating Procedure (SOP), and menu
  • Pay applicable fees
  • Complete food safety training
  • Pass a home kitchen inspection
  • Obtain a health permit
  • Obtain any required local business approvals

  Operating without required approvals may result in enforcement action.

  Role of Enviornmental Health

  The Environmental Health Bureau helps:

  • Review MEHKO applications  
  • Conduct inspections  
  • Provide food safety education  
  • Respond to complaints  
  • Investigate foodborne illness complaints  
  • Protect public health  

  The goal of the program is to support safe food operations while protecting consumers and neighborhoods. 

  Community Responsibility 

  MEHKO operators are expected to: 

  • Operate responsibly within residential neighborhoods  
  • Follow food safety requirements  
  • Maintain good sanitation practices  
  • Prevent public nuisance conditions  
  • Respect neighbors and surrounding properties  

  Responsible operation helps support the long-term success of the MEHKO program within the community. 

• MEHKO Rules at a Glance

  A Microenterprise Home Kitchen Operation (MEHKO) allows residents to prepare and sell meals directly from their home kitchen. Operators must follow state law and City of Long Beach requirements to ensure food safety and protect neighborhood quality of life. 

  Basic Limits

  Requirement	Limit
  Meals per day	Up to 30 meals
  Meals per week	Up to 90 meals
  Annual Gross Sales	Up to $100,000 (adjusted annually for inflation)
  Employees	1 full-time equivalent employee (family members not included)
  Food Preperation	Food must be prepared, cooked, and served the same day

  Permits Required 

  Before operating a MEHKO, you must obtain: 

  • Public Health Permit from the Bureau of Environmental Health 
  • Annual Business License fro the City of Long Beach 

  Food Sales Rules

  Food prepared in a MEHKO:

  • Must be sold directly to consumers
  • Cannot be sold to wholesalers and retailers
  • Food may be eaten:
    • on site 
    • picked up by customers
    • delivered by the operator

  Third-party delivery platforms are not allowed. 

  Operating Rules

  • Must be the resident of the private home
  • Only 1 MEHKO is allowed per residence.
  • Only permitted areas of the home may be used.
  • Operating hours limited to 7:00 AM – 10:00 PM
  • No more than five customers are waiting on site
  • Lines may not extend into the public right-of-way
  • Alcohol sales are not allowed
  • Cannot do Catering
  • Cannot operate as commissary for special events and food trucks
  • Food may not be served in the front yard
  • Operators must follow city noise standards
  • Delivery must be performed by an employee, a family member, or a household member of the permit holder, with travel time not exceeding 30 minutes.

  Food Safety Requirements

  Operators must: 

  • Obtain required food safety certifications
  • Employee required to obtain Food Handler Card
  • Maintain proper food storage and adhere to temperature control
  • May not produce, serve, or use raw milk, serve raw oysters, or any food that would require a HACCP plan.
  • Follow cleaning and sanitation practices
  • Maintain a fire extinguisher suitable for grease fires
  • Maintain a first aid kit

  Environmental Health conducts inspections to verify compliance. 

  Foods and Actvities That May Be Restricted

  Certain food processes and activities may not be allowed in a MEHKO due to increased food safety risks.

  Examples may include:

  • Specialized food processing requiring a HACCP Plan 
  • Reduced oxygen packaging 
  • Raw milk products
  • Certain seafood products
  • Food preperation methods that present elevated public health risks 

  The local health department may place additional operational conditions on certain activities. 

  Advertising Requirments

  Advertisements for food prepared in a MEHKO must include: 

  • The Long Beach Health Department name
  • The MEKHO permit number 
  • A statement that the food was"Made in a Home Kitchen"

  Advertisements may not include the word "catering" 

  Inspections

  Enviornmental Health may conduct: 

  • Initial inspection before permit approval 
  • Routine inspections (no more than once per year) 
  • Complaint inspections if concerns are reported 

  Expanded Operations

  A MEHKO may serve as a commissary kitchen for up to two Compact Mobile Food Operations (CMFOs) owned by the same permit holder with approval from Environmental Health. 

  If approved, expanded limits apply: 

  • Up to 80 meals per day
  • Up to 200 meals per week
  • Up to $150,000 in annual gross sales

• How to Start a MEHKO Business

  Step 1 – Verify Eligibility

  Before applying:

  • Confirm the residence is located within Long Beach city limits
  • Review lease agreements, HOA rules, or property restrictions
  • Ensure only one MEHKO will operate from the residence
  • Review zoning and operational requirements

  Step 2 – Obtain Food Safety Certifications

  The operator should obtain:

  • A valid Food Manager Certification
  • Food Handler Cards for anyone assisting with food preparation or service

  Step 3 – Prepare Standard Operating Procedures (SOPs)

  Applicants should prepare written procedures describing:

  • Food preparation methods
  • Cleaning and sanitizing procedures
  • Employee health practices
  • Food storage methods
  • Waste disposal procedures
  • Meal tracking and recordkeeping
  • Delivery and pickup procedures

  Step 4 – Submit MEHKO Application

  Submit the MEHKO application package to the Long Beach Department of Health and Human Services, Environmental Health Bureau.

  The application package may include:

  • Completed MEHKO application
  • Standard Operating Procedures (SOP)
  • Food Manager Certificate
  • Food Handler Cards
  • Proposed menu
  • Kitchen layout or equipment information
  • Applicable fees

  Step 5 – Home Kitchen Evaluation

  Environmental Health staff will schedule a home kitchen evaluation to verify:

  • Food safety compliance
  • Adequate refrigeration and hot holding
  • Proper handwashing facilities
  • Safe food storage
  • Sanitation and operational practices

  Step 6 – Receive Health Permit

  • Complete inspection process, may need more than one inspection
  • Staff will approve the application and send for processing
  • Will receive a MEHKO Health Permit

  Step 7 – Obtain Required Local Approvals

  Applicants also need:

  • Home-Based Business License
  • Home Occupation/Zoning Review
  • Any additional approvals required by City departments

  Step 8 – Start Your Operation

  Begin operating in accordance with permit conditions and local and state laws.

  Estimated Fees (Subject to City Approval)

  Potential fees may include:

  • MEHKO Application & SOP Review Fee
  • Annual Health Permit Fee
  • Business License Fee
  • Home Occupation Review Fee

  Fees are intended to cover program administration, inspections, education, and enforcement activities.

  Important Operating Requirements

  MEHKO operators must:

  • Maintain food safety practices at all times
  • Allow inspections by Environmental Health staff
  • Operate within meal limitations
  • Maintain records when required
  • Comply with all applicable local and state regulations
  • Prevent public nuisances such as excessive noise, odors, grease disposal issues, or traffic impacts
    
    

  Additional Resources

  Return to MEKHO Homepage 
  Long Beach Planning & Ordinance Information
  California Department of Public Health - MEKHO information
  Long Beach Food Safety Program

• What to Expect During an Inspection

  Environmental Health inspections are conducted to help ensure that food prepared and served from a Microenterprise Home Kitchen Operation (MEHKO) is safe for the public. Inspections also provide operators with education and guidance on maintaining compliance with the California Retail Food Code and City requirements. 

  Health inspections may occur: 
  

  • Before a permit is issued
  • Routinely during operation
  • In response to complaints or foodborne illness investigations
  • As follow-up inspections to verify correction of violations

  General Kitchen Cleaniness: 

  Inspectors will evaluate: 

  • Overall cleanliness of the kitchen and food preparation areas 
  • Proper cleaning and sanitizing of food contact surfaces 
  • Condition of floors, walls, ceilings, and equipment  
  • Evidence of insects, rodents, or other vermin  

  Handwashing Facilities: 

  Inspectors will verify:

  • A functioning handwashing sink is available
  • Soap and paper towels are stocked
  • Handwashing sink remains accessible during food preparation
  • Proper handwashing practices are followed

  Food Storage and Temperature Control 

  Inspectors may check:
  

  • Refrigeration temperatures 
  • Hot holding temperatures 
  • Proper separation of raw and ready-to-eat foods 
  • Food labeling and storage practices 
  • Protection of food from contamination 
    

  Food Preparation Practices

  • Safe cooking and reheating procedures 
  • Prevention of cross-contamination
  • Proper utensil use and storage
  • Employee hygiene practices 
  • Proper thawing and cooling methods  
    

  Approved Food Sources

  Operators should maintain food purchases from approved commercial sources. Inspectors may review:

  • Receipts or invoices
  • Ingredient labels
  • Food supplier information

  Foods prepared or stored in unapproved locations may not be allowed and may be asked to be discarded.

  Equipment and Utensils

  Inspectors may evaluate: 

  • Refrigerators and freezers 
  • Cooking equipment  
  • Food thermometers  
  • Sanitizing supplies 
  • Condition and cleanliness of utensils and equipment  

  All equipment should be clean, functional, and appropriate for the operation. 

  Operational Limits
  

  Inspectors may verify compliance with MEHKO operational requirements, including: 

  • Maximum meal limits allowed by state law  
  • Hours of operation  
  • Employee limitations  
  • Food preparation occurring only within the approved home kitchen  

  Operators may be asked to provide records demonstrating compliance with meal limitations. 

  Consumer Protection and Food Saftey Practices

  Inspectors may review:

  • Food safety certifications
  • Employee food handler cards
  • Standard Operating Procedures (SOPs)
  • Procedures for delivery or customer pickup
  • Allergen awareness and food labeling practices

  During the Inspection

  During an inspection, the inspector may:

  • Walk through the kitchen and food preparation areas
  • Ask questions about food preparation and operations
  • Observe food handling practices
  • Measure food temperatures
  • Review records and permits
  • Discuss any observed violations or needed corrections

  Operators are encouraged to ask questions during the inspection process.

  Inspection Results

  At the end of the inspection: 

  • The inspector will review findings with the operator  
  • Violations, if any, will be discussed  
  • A written inspection report may be provided  
  • Correction timelines may be established depending on the severity of violations  

  Serious food safety violations may require: 

  • Immediate correction  
  • Discontinuation of certain food activities 
  • Reinspection  
  • Suspension or revocation of the permit in severe cases
    

  Tips for a Successful Inspection

  To help maintain compliance:

  • Keep the kitchen clean and organized
  • Monitor food temperatures regularly
  • Wash hands frequently
  • Maintain food safety certifications
  • Keep sanitizer and thermometers readily available
  • Store food properly
  • Follow approved operating procedures
  • Maintain records and receipts when required

  Educational Approach 

  The goal of Environmental Health inspections is not only enforcement, but also education and partnership. Inspectors work with operators to help identify risks, improve food safety practices, and support successful operation of the MEHKO program while protecting public health. 

  
  

   

Apply for Microenterprise Kitchen Home Operation (MEHKO) Here

Additional Resources

• Food Safety and Food Protection

  Food safety practices are essential to help prevent foodborne illness and protect public health. MEHKO operators are responsible for preparing, cooking, storing, and always serving food in a safe and sanitary manner.

  The following food safety practices are required during food preparation and operation.

  Personal Hygiene and Handwashing 
  

  Proper handwashing is one of the most important ways to prevent contamination.

  Wash hands:

  • Before preparing food
  • After handling raw meat, poultry, or seafood
  • After using the restroom
  • After eating, drinking, smoking, or touching the face or hair
  • After handling garbage or cleaning chemicals
  • After handling pets or touching contaminated surfaces

  Proper handwashing includes:

  1. Wet hands with warm water  
  2. Apply soap  
  3. Scrub for at least 20 seconds  
  4. Rinse thoroughly  
  5. Dry with disposable paper towels 

  Employees who are sick with vomiting, diarrhea, fever, jaundice, or other communicable symptoms shall not prepare or handle food. 

  Preventing Cross-Contamination 
  

  Cross-contamination occurs when harmful bacteria or contaminants are transferred from one food or surface to another.

  • Keep raw meats separate from ready-to-eat foods
  • Use separate cutting boards and utensils for raw and cooked foods
  • Wash, rinse, and sanitize food contact surfaces between tasks
  • Store raw meats below ready-to-eat foods in refrigeration units
  • Avoid touching ready-to-eat foods with bare hands
  • Use gloves, utensils, deli tissue, or other approved barriers

  Time and Temperature Control

  Potentially hazardous foods must be maintained at safe temperatures to reduce bacterial growth. 
  
  Cold food shall be maintained at: 41°F or below  
  Examples include: 

  • Dairy products
  • Cooked rice or beans 
  • Cut fruits and vegetables
  • Meat, Poultry, Seafood
  • Sauces and soups requiring refridgeration

  Hot foods shall be maintained at: 135°F or above  
  Examples include: 
  

  SoupsRiceCooked meatsHot sauces and gravies

  Food held in the temperature danger zone between 41°F and 135°F may allow rapid bacterial growth.