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o Ut <br /> SAN J OAQ U I N Environmental Health Depart mi e'nt <br /> i � ---COUNTY- - <br /> Greatness grows here <br /> CateringStandard 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. IRQ <br /> t <br /> Catering Operation Name: (3_ �C��(��C �A4!jjC.J� Facility ID#: <br /> Business Owner Name:(V) (6 GlQ e(��.\ C'j'CF_(rt 'LNa7-Phone #: �O J D 6C <br /> E-mail: ` f M Website(if applicable) (� <br /> Mailing Address: . ©r City: \l7(�t':� Zip Code: <br /> Documents to 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 /> 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 /> almechanical 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 /> ZMenu- 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 /> 1 RRA F Ha7P.Itnn Avani is I Otnrktnn C:alifnrnia gr,9n.1i I T 90q ARA-'id?n I F gnq dR4-n1-iR i www cinnv nrn/Phrl <br />