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P r <br /> , oc, <br /> S A NUJ O A Q U I N Environmental Health Department <br /> t I:1 J <br /> —COUNTY— <br /> 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. 2 /' <br /> Catering Operation Name: p1�ar �/IS 13arIf i/ (� Q Facility IC*.J <br /> Business Owner Name: qcrff-cr e, SCJ' Phone #* �oq 3;-7 /3,'f <br /> D <br /> E-mail: J ctn � [�Igtr iyiga ® it" hoo, ��7 Website(if applicable) <br /> Mailing Address: (J I J S t--ef ,,�V City: /- Oct'-(' <br /> zlp Code: qf�r <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 /> 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 /> reement.Caterers are subject to limited food preparation only(HSC 113818(a)(4))when conducting direct- <br /> ales at a host facility. <br /> ;pacification Sheets- Submit specification or cut sheets for your equipment, including the portable <br /> echanical refrigeration, overhead protection/enclosure, and portable hand-washing sink(s) carts that will <br /> e utilized during a Catering event. Provide documentation that shows the certification for sanitation and <br /> lectrical standards by an American National Standards Institute(ANSI)accredited certification program such <br /> s NSF, UL, ETL,etc.for food equipment. <br /> enu- Include any menus. List all food and beverages items to be sold. (Refer to page 2&5) <br /> rte ood Protection Manager Certification-Provide proof that an owner or employee has a valid Food Manager <br /> �Vf ertificate. <br /> Food Handler Card-Provide documentation that all employees have a valid California Food Handler Card. <br /> VLog-A written log must be maintained for a minimum of 90 days after each operation to include the event <br /> hL�JI rganizer name and contact information, location of service, menu of foods and beverages served. When <br /> perating at a host facility, the log shall include your menu and location/date/time of operation. Please <br /> escribe 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 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />