Fillable CATERER CHECKLIST Catering Business means a person, business, (Contra Costa Health Services)

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CATERER CHECKLIST Catering Business means a person, business, (Contra Costa Health Services)

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Revised 3.24.17
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 1 of 5
CATERER CHECKLIST
Definitions:
Catering Business means a person, business, or food facility that is permitted and regulated by this
division to prepare, transport, and serve food, beverages, and/or related food services to the public. The
food is stored and prepared in an approved, permitted, food facility and regulated under the California Retail
Food Code (CRFC) through an annual permit.
Consumer means a person who is a member of the public, takes possession of food, is not functioning in
the capacity of an operator of a food facility, and does not offer the food for resale.
Cook-for-Hire means a person who is hired to prepare and/or serve food at a private residence. All food
prepared by the cook-for-hire is handled at the private residence and not open or advertised to the public. A
cook-for-hire is not a food service/catering operation. It is not regulated by this division and does not require
a health permit to operate. *A cook-for-hire must purchase/obtain the food immediately prior to the
start of the event. Storage or handling at any location other than the private home requires a retail
food or caterer permit.
Retail means the storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or
otherwise handling food for dispensing or sale directly to the consumer or indirectly through a delivery
service.
Application Checklist:
1. Prior to receiving a permitting inspection to obtain a Catering Permit, the following items are required:
Initial each box-
Catering Business Permit to Operate Application (with required documents to verify ownership)
Health Permit to Operate fee payment (submit with application)
Caterer Checklist (submit with application)
Production Kitchen Agreement form (submit with application)
Catering Menu (submit with application)
Valid Food Safety Certification and food handler cards (receipt of enrollment is acceptable)
Proposed production calendar
Verification of permit fee exemption (if applicable)
CONTRA COSTA
ENVIRONMENTAL HEALTH DIVISION
2120 DIAMOND BOULEVARD, SUITE 200
CONCORD, CA 94520
(925) 692-2500 (925) 692-2502 FAX
www.cchealth.org/eh/
Revised 3.24.17
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 2 of 5
1. Food, Equipment, and Utensils: Protection from Contamination:
No home-prepared food may be served (Note: use of cottage food products must be approved with our
division before use). All food, utensils and equipment must be stored and cleaned at the designated
permitted food facility (production kitchen).
The caterer must maintain control over the food (including periods of storage, preparation, and
transportation). All food must be adequately protected so as to be maintained pure and free of
contamination, adulteration, and spoilage.
Utensils, supplies and equipment must be of adequate construction and design (smooth, non-
absorbent, easily cleanable) and protected from contamination.
Sufficient equipment must be provided to properly store food and utensils during transport, storage, and
service (hot holding units, ice chests, shelves, totes with lids, pallets, crates, chafing dishes, etc.).
Sneeze protection and barbecue protection must be provided during the food service/catering
operation.
2. Prevent cross-contamination during periods of transportation, storage, preparation, holding, service and
display:
Keep raw foods of animal origin separate and away from ready-to-eat foods; including raw food of
animal origin (sushi), produce, and cooked ready-to-eat food.
Wrap food and use covers on all containers.
Use separate equipment, containers, cutting boards, etc; for meats, produce and ready-to-eat foods.
Separate different types of raw foods of animal origin from each other in the following order from top to
bottom. (top) fish/seafood [lowest cooking temperature required], then whole/cut pork/beef, then ground
pork/beef; (bottom) poultry [highest cooking temperature required].
Prepare each type of food at different times or in different areas; always prepare foods requiring a
higher cooking temperature after those requiring a lower cooking temperature
Pre-wash all fruits and vegetables.
Clean hermetically sealed bags and cans with visible soil prior to opening.
Store all food 6 inches off of the floor/ground.
Store all open dry goods inside a tightly sealed container.
During pauses in food preparation or dispensing, store in-use utensils used for potentially hazardous
foods:
In the food with their handles above the top of the food
Caterer Checklist – Food Safety Requirements
Revised 3.24.17
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 3 of 5
On a clean portion of the food preparation table or cooking equipment, ensuring that the utensils
and surfaces are cleaned and sanitized at least every 4 hours
In running water with sufficient velocity to flush food particles to the drain
In a container of water 135°F/higher or in ice water at 41°F/below
For utensils used with non-potentially hazardous foods (ice, flour, sugar, etc.):
Keep stored in a clean, covered and protected location when not in use
Use scoops with handles.
Keep handles out of the contact with the food being dispensed.
Transportation vehicles must be maintained in a clean and sanitary condition where food is stored.
Ice used for refrigeration or cold holding purposes cannot be served for consumption.
Condiments must be in pump, squeeze type containers, or single-service packets.
3. Equipment and Utensil Sanitation:
All utensils and equipment must be pre-rinsed, washed, rinsed, sanitized, and air-dried.
Manual warewashing must be completed as follows:
Pre-scrape utensils and equipment; clean and sanitize warewash areas
First compartment wash using hot soapy water (above 100°F)
Second compartment, rinse in clear water
Third compartment, sanitize; manual sanitation may be performed by immersion in a 100-ppm
chlorine solution for at least 30 seconds (1 tbl spoon bleach/1 gal water) or immersion in a 200-
ppm quaternary ammonium solution for at least 60 seconds (follow instructions on label)
Final step is air dry
A mechanical dish machine must be capable of providing both of the following:
120°F wash water
A minimum chlorine residual of 50 ppm, or 160°F utensil surface temperature water for effective
sanitizing
Equipment, food-contact surfaces and utensils shall be cleaned and sanitized:
Before use and between uses when working with different types of raw food of animal origin
Each time there is a change from working with raw foods to working with ready-to-eat foods
Revised 3.24.17
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 4 of 5
Between uses with raw produce and with potentially hazardous food
Before using or storing a food temperature measuring device
At any time during the operation when contamination may have occurred
At least every four hours when in use
4. Temperature Control
Cold holding of potentially hazardous food must be held at or below 41°F.
Hot holding of potentially hazardous food must be held at or above 135°F.
All foods remaining unserved at the end of an event must be discarded.
Sufficient equipment must be provided to maintain required temperatures or all perishable food during
transport, storage and service (refrigerators, ice chests, steam tables, chafing dishes, etc.).
All potentially hazardous food must be cooked to the required minimum cooking temperatures:
Cooked Vegetables for hot holding – 135°F
Seafood, beef or pork steaks, eggs – 145°F
Ground beef or pork -155°F
Poultry, stuffed foods, reheated/microwaved foods – 165°F
When preparation includes cooling of cooked foods, foods must be quickly cooled from 135°F to 70°F
within 2 hours, and from 70°F to 41°F within 4 hours. The cooling process can be accomplished by:
Placing foods in shallow metal pans, such as stainless steel, with product 2 inches deep
Separate the food into smaller or thinner portions
Use rapid cooling equipment, such as an ice paddle
Insert appropriately designed containers in an ice bath, stirring frequently
Reheat foods quickly, within 2 hours to a minimum temperature of 165°F.
A probe thermometer must be provided during preparation and event operation for measuring the
internal temperature of food products during cold and hot holding, cooking, cooling, and reheating.
5. Food Handlers:
All food handlers must be in good health.
Hands and arms must be washed with soap and warm water before commencing work, after using toilet
facilities, after eating or drinking, after coughing or sneezing, after touching face or hair, as often as
necessary to remove soil and contamination and to prevent cross-contamination when changing tasks,
or when contamination may have occurred. NOTE: Glove use does not substitute hand washing; hand
sanitizer may be used in conjunction with, but not in place of, hand washing.
Revised 3.24.17
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 5 of 5
Hair must be restrained at all times when working with unpackaged food.
Outer garments and aprons must be clean.
6. Remote Facilities/Event Locations:
One toilet for every 15 employees with adequate handwashing facilities must be available within 200
feet of the catering operation event site.
Garbage and wastewater receptacles sufficient to contain all waste pending disposal must be provided
during each operation. Wastewater must be discarded in an approved sewer system only.
To ensure food safety and protection from cross-contamination at remote locations where no indoor
kitchen facility or indoor fully enclosed structure is available, it is strongly recommended to operate
within a temporary food facility booth, supplied with all necessary washing facilities and operational
equipment.
The Temporary Food Facility booth should be fully enclosed consisting of overhead protection,
walls of mesh or tarp, and washable flooring
Portable handwashing facilities consisting of water container with a hands-free spigot, warm water
(100°F), a catch basin, pump soap, paper towels, and a trash receptacle should be conveniently
located.
Portable warewashing facilities should be provided through one of the following methods:
Three compartment sink with two integral metal drain boards
Utensil washing station consisting of three tubs; one with hot soapy water, one with hot rinse water,
and one with sanitizer
The undersigned has read and understands the information provided in the Caterer Checklist and
agrees to operate and function in accordance with all applicable state and local regulations, laws,
and such inspection procedures needed to ensure compliance.
The Caterer Permit to Operate is valid until the end of February each year. Submittal of a complete
application packet and current fee, including outstanding balances, if any, are required on a yearly
basis to secure a valid permit before continuing operations in Contra Costa County.
Applicant Name: (Please print)______________________________________________________
Applicant Signature:___________________________________ Date___________________
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Completed 9 February 2021

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