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Environmental Health Department <br />procedures listed on the approved form will require <br />209 468-3420 1 F 209 464-0138 I www.siaov.ora/ehd1868 E. Hazelton Avenue I Stockton. California 95205 I T <br />Catering Standard Operating Procedures <br />Documents to Include <br />Business Owner Name: <br />E-mail: <br />Mailing Address: <br />a valid California Food Handler Card. <br />All documents lisWdbdow 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 ‘he Proposed <br />commissary to verify that the location is suitable for your catering functions. A signed copy of this document <br />well as your Environmental Health permit must be maintained with your Catering Operation during all opera i g <br />hours. <br />Please note that any changes to the menu, equipment, or <br />approval by EHD. <br /> Catering Operation Name: Up$ //bn/ Awfe.Facility ID#: --------- <br />Phone #: <br /> Jf applicable) mi HL <br /> Zip Code: ^5237 <br />SAN JOAOUIN <br />5 -----COUNTY------ <br />Grcotness nrows here. <br />Check the following items as you include themj^ththisjocument --------------------------- <br />Application- Complete and submit the Sep/ice 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 slgn the commissa^ <br />agreement. Caterers are subject to limited food preparation only (HSC 113818(a) (4)) when conducting direc - <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 /> —1 certificate. _______ _____________ <br />Food Handler Card- Provide documentation that all employees have <br />~ Log- A written log must be maintained for a minimum of 90 da^fter each operation to include the event <br />^Ko°ganizer 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 oPera|‘lon- pleas <br />describe how you will log this information (i.e. What type of database) and provide a sample of that log.