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SQNJOAQUIN Environmental Health Department <br /> --COUNTY— <br /> Greatness grows her <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. F� <br /> Catering Operation Name: MS tJokr,&, SWA OYIJ Imo: Facility IDI <br /> #: <br /> Business Owner Name: M 1�(„}`� �)P.t"Ipd dxa Phone #: �'t•�� Z-3�/ <br /> E-mail: Mf001Ct�I��Er�r�qu0• (,OYIn Website(if applicable) <br /> 1rn <br /> Mailing Address: krk GrCity: Lc m p Zip Code:A24— <br /> Documents toInclude <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 /> L14 (permitted food facility).The Caterer and their proposed commissary must complete and sign the commissary <br /> agreement.Caterers are subjectto 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 /> s 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 /> rfiFood Protection Manager Certification-Provide proof that an owner or employee has a valid Food Manager <br /> �Jcertificate. <br /> ElFood Handier Card-Provide documentation that all employees have a valid California Food Handier Card. <br /> og-A written log must be maintained for a minimum of 90 days after each operation to include the event <br /> rganizer name and contact information, location of service, menu of foods and beverages served. When <br /> Aerating at a host facility, the log shall include your menu and location/date/time 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 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />