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7'+'f V f 2%f V a a l A—If V we Y*If 11-111 Wi■ • VvMa r!! r1,f�Mt %10 t%rot% <br /> COUNTY-- <br /> .._yX <br /> Grpotr.ess grows herr. <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. Afield 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 <br /> as well as your Environmental Health permit must be maintained with your Catering Operation during all <br /> operating hours. <br /> Please note that any changes to the menu, equipment, or procedures listed on the approved form will <br /> require approval by EHE?. <br /> Catering Operation Mame: ~" r ' - i? F.,GilitY IDP- <br /> Business(?caner Nar:roe: t 1, Fhrc#; `- <br /> r �'r '�, f <br /> E-m�sii. 7 -!.` .r_�—� r r L�j �t. ' Website(if applicable) - 1 f 01'1 r <br /> Mailing Address: 5 +rj." fi / `Il <br /> t' i +fir �� I '� � }�(�_City: �'k�ltl9 _ Zip Code: <br /> r <br /> Documents to Includ - <br /> Check the following items as you include them with this document. <br /> v � !Application-Complete and submit the Service Request form. Ensure that all information is legible. <br /> v' Commissary Agreement-The Caterer must prepare and store all toad and equipment at a commissary <br /> kitchen -,pl'rmitted food facility).The Caterer and their proposed commissary must complete and sign the <br /> Lo:n.missar a• reerrient. Caterers are subject to limited food preparation only(HSC 113818(a) (4))when <br /> conducting direct-sales at a host facility. <br /> Specification Sheets-Submit specification or cut sheets for your equipment, including the portable <br /> mechanical refrigeration,overhead pratection/enrlosure, and portable hand-washing 5ink(s) carts that will <br /> e utilized during a Catering event. Provide documentation that shows the certification fpr sanitation and <br /> electrical star>idards by an AJnerican National Standards Institute(ANSI) arrrediteri certitifation program <br /> such as NSF, UL, ETL,etc.for food equipmt nt. <br /> enu-Include any menus.List all food and beverages items to be sold. (Refer to page?Z &5) <br /> O © ood Protection Manager Certification- Provide proof that au owner or ernpioyce has a valid Fond rv9areugur <br /> ertificate. r-.Q e j s--& <br /> >r�K- ood Handier Carr!- Provide documentation that all employees have a valid California food Handler Card. <br /> �Q <br /> og-A wrltttr) log must be maintained fora minimum of 90 days after each operation to include the event <br /> rganizer naive 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 lo- ation/clatiVtime 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 Stockton, California$5'2451 T 209 468-3420 F 249 464-01'33 l tiw+w sicehd com <br /> C <br />