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i <br /> SAN 10AQUIN Environmental Health Department <br /> COUNTY <br /> Catering Standard Operating Procedures <br /> lF� - I <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. r� <br /> Catering operation Name: "gbV1U F-1fVl l kA V1(.�Lt(e1 Facility to#:: <br /> Business Owner Name: n U G i�-r to Phone N: 409&L/r-1-7 5 <br /> E-mail:—HaVDIAIl h V LI. a Y( J website(if applicable) <br /> wlct t <br /> Mailing Address: 3� (U ( Gty:�� Zip Code: 10 <br /> K <br /> Documents to Include <br /> ✓ Check the following items as ou include them with this document <br /> vl ppiication-Complete and submit the Service Request form.Ensure that all information is legible. <br /> ommissary 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 /> reement.Caterers are subject to limited food preparation only(HSC 113818(a)(4))when conducting direct- <br /> ales at a host facility. <br /> pecification 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 /> lectrical standards by an American National Standards Institute(ANSI)accredited certification program such <br /> s NSF,UL,ETL,etc.for food equipment. <br /> enu-Include any menus.List all food and beverages items to be sold.(Refer to page 2&5) <br /> ood Protection Manager Certification-Provide proof that an owner or employee has a valid Food Manager <br /> ertificate. <br /> Food Ha diet Card-Provide documentatioithat II `plo ees have a valid California Food Handler Card. <br /> VVI b ft <br /> Log-A written log must be maintained for a minimum of 90 days after each operation to include the event <br /> El 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 /> describe how you will log this information(i.e.What type of database)and provide a sample of that log. <br /> VTt "pl l ac k e, V16i <br /> 1888 E. Hazelton Avenue I Stockton California 9.5205 1 T 209 468-34701 F 209 464-0138 1 www siaov ora/ehd <br /> F_ <br />