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Pou�a� <br /> °,� SAN�J'MUIN Environmental Health Department <br /> < —C•OUNTY— <br /> �dtfP Greatness grows here. <br /> Catering Standard Operating Procedures <br /> All documents listed below must be submitted to the San Joaquin County Environmental Health Department <br /> (EHD) prior to beginning catering operations. A field consultation will also be conducted at the proposed <br /> commissary to verify that the location is suitable for your catering functions. A signed copy of this document as <br /> well as your Environmental Health permit must be maintained with your Catering Operation during all operating <br /> hours. <br /> Please note that any changes to the menu, equipment, or procedures listed on the approved form will require <br /> approval by EHD. \ ^1\ <br /> Catering Operation Name:�nN.U,1�1� N Q_S•B 1 b 4� Facility ID#:C <br /> Business Owner Name: 191UVlnrn� �YJ Phone #: 92 J [A-1 S <br /> E-mail: �7 e� dk✓I Website(if applicable) <br /> Mailing Address:471 .) A �S City:',�60 Lk.Lt Zip Code: C"(�p <br /> Documents • Include <br /> ✓ Check the following items as you include them with this document. <br /> Application-Complete and submit the Service Request form. Ensure that all information is legible. <br /> 2 Commissary Agreement-The Caterer must prepare and store all food and equipment at a commissary kitchen <br /> (permitted food facility).The Caterer and their proposed commissary must complete and sign the commissary <br /> agreement. Caterers are subject to limited food preparation only(HSC 113818(a) (4))when conducting direct- <br /> sales at a host facility. <br /> Specification Sheets- Submit specification or cut sheets for your equipment, including the portable <br /> ❑ mechanical refrigeration, overhead protection/enclosure, and portable hand-washing sink(s) carts that will <br /> be utilized during a Catering event. Provide documentation that shows the certification for sanitation and <br /> electrical standards by an American National Standards Institute (ANSI)accredited certification program such <br /> as NSF, UL, ETL, etc.for food equipment. <br /> Menu- Include any menus. List all food and beverages items to be sold. (Refer to page 2 & 5) <br /> Food Protection Manager Certification- Provide proof that an owner or employee has a valid Food Manager <br /> certificate. <br /> Food Handler Card-Provide documentation that all employees have a valid California Food Handler Card. <br /> Log- A written log must be maintained for a minimum of 90 days after each operation to include the event <br /> organizer name and contact information, location of service, menu of foods and beverages served. When <br /> operating at a host facility, the log shall include your menu and location/date/time of operation. Please <br /> describe how you will log this information (i.e. What type of database) and provide a sample of that log. <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209468-3420 1 F 209464-0138 1 www.sjgov.org/ehd <br />