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SAN 10AQUIN Environmental Health Department <br /> COUNTY- <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. <br /> Catering Operation Name: //Yys drilR.t/'•� Facility ID#: -z/ <br /> Business Owner Name:: D 141ee- `�MOASa- 4�� Phone N:,/ ,I� � T6 - Pg7q <br /> E-mail: 971'5S_,Dod-in� )m1I.oY ty- "'�/i/i//9n,,, Website(if applicabl/e)),,,,7All,+ e <br /> Mailing Address: °� T 7 „/'�•'sfa '"�-Vt City: Madma_ma Zip Code: <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 /> ommissary Agreement-The Caterer must prepare and store all food and equipment at a commissary kitchen <br /> Rr (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 /> ales 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 /> Fi� ood Protection Manager Certification-Provide proof that an owner or employee has a valid Food Manager <br /> ertificate. <br /> Food Handler Card-Provide documentation that all employees have a valid California Food Handler Card. <br /> F_1Log-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 /> 1AAA F Hazalfnn Avnru[A I Stnr.ktr)n f'alifnrnin GS2nr, I T 9nA 4RR-'{ n I F 9ncl ARA-n1:;A I www cinnv nrn/and <br />