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fl <br />Facility Requirements:NoYes <br />1. <br />Yes No <br />E <br />Yes No <br />E <br />a. <br />NoYes <br />s <br />9.E <br />CFO CLASS A CHECKLIST1EHD 16-26 12/27/2012 <br />COTTAGE FOOD OPERATIONS (CFOs-CLASS A) <br />SELF CERTIFICATION CHECKLIST <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fex: (209)464-0138 IVeb: www.siqov.org/ehd <br />0 <br />E <br />E <br />E <br />E <br />CFO ZIP: <br />Zoning Requirements: <br />5. I have complied with the applicable zoning requirements for the CFO. <br />Employee and Training Requirements: <br />6. Have all persons preparing or packaging CFO products completed the CDPH food <br />processor course? <br />If YES, copies of certificates are attached. <br />b. If NO, complete course within 3 months of CFO registration. <br />7. The CFO has no more than 1 full-time equivalent employee? (Immediate family or <br />household members are not included.) <br />CFO Owner Name. • <br />CFO City. <br />Lodi <br />The CFO is located in a private dwelling where the CFO operator currently resides <br />2. All CFO food preparation will take place in the private kitchen within that home. <br />3. Additional storage used for the CFO will be within the home. <br />a. If YES, is the room used exclusively for storage? <br />b. Specify the room(s) that will be used for storage? <br />4. Sleeping quarters are excluded from areas used for CFO food preparation or storage. <br />The following requirements ere outlined In the Cottage Food Operations (CFO) regulations and are provided as minimum standards <br />of health and safety for the preparation of approved cottage foods In the home. <br />CFO Business Nam$ to. <br />CFO Address: <br />bta’tVxAYYx tn <br />-there kq spore, fown htn* <br />0 <br />Sanitation Requirements: _________________________ <br />8. Kitchen equipment and utensils used to produce CFO products are clean and <br />maintained in a good state of repair. <br />All food contact surfaces, equipment, and utensils used for the preparation, packaging, <br />or handling of any CFO products shall be washed, rinsed, and sanitized before each <br />use. <br />10. All food preparation and food and equipment storage areas shall be maintained free of <br />rodents and insects.