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 TR

3 STANDARD OPERATING PROCEDURES SUBJECT: HANDWASHING All employees must wash hands at designated hand sinks. Employees must not wash at dishwashing, food prep, or mop sinks.

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