Transcription of Standard Operating Procedures - Health Department of ...
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Standard Operating Procedures - Health Department of ...
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 are knowledgeable of Procedures described in the following pages, modules, videos, one-on-one training, etc?)
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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