Standard Operating Procedures

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Standard Operating Procedures Name of Facility: ________________________________________ _____________ Name of Foodservice License Holder (print):________________________________ Address of Facility:_______________________________ _____________________ City, State, Zip: ________________________________________ _______________ Phone Number: ________________________________________ _______________ Contact (Cell) Number: ________________________________________ _________ Fax Number: ________________________________________ _________________ License Holder Signature: _______________________________ Date: ___________ Completed by Health Department Staff: Date received by Health Department: ______________________________________ Standard Operational Procedures are: Incomplete ___ Returned to Owner ________ Changes Received _________ Date Date Date Approved: __________ Environmental Health Specialist: ________________________________________ _ 1 Standard Operating Procedures SUBJECT: STAFF TRAINING Who, in your facility, is responsible for the training employees on all aspects of food handling, food safety, cleaning and sanitizing: ________________________________________ ________________________________________ ______________________ Type of training used: (Describe the type of training employees will go through to insure they)

2 STANDARD OPERATING PROCEDURE SUBJECT: PERSONAL HYGIENE Employees are required to adhere to the following Personal Hygiene procedures: Employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth

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