Food Service Employee Information Sheet

  • Please find Fraternity/Sorority Employee Information Sheet for your facility below. This information needs to be completed for all kitchen staff that will be employed with/at your house in food service beginning August 2020. Please provide their names, and if they are ServSafe certified on the form. As you know, at least one person in your kitchen must always be ServSafe certified for your kitchen to operate. If you have different shifts, then you will need one person certified on each shift when food service is in operation or available. All ServSafe certificates must be posted and visible in your kitchens. In other words, there must be a ServSafe certificate posted in the kitchen for each employee labeled as ServSafe certified on the Fraternity/Sorority Employee Information Sheet. This applies even during prep and clean-up (If kitchen is unlocked, someone certified must be present). If your food service is contracted by an outside vendor/caterer, please note this information along with the vendor/caterer contact information on your Fraternity/Sorority Employee Information Sheet. You may provide the “Fraternity/Sorority Employee Information Sheet” to the vendor/contractor for completion. If you have more than one house, you will need to complete a separate employee sheet for each house. This form must be returned before cooking begins each year and when there are changes to staffing. This information is required prior to inspections beginning in August. Your kitchen will not be able to operate until this information has been received. Upon receipt of the Fraternity/Sorority Employee Information Sheet, a return email will be sent to you for confirmation. If you have any changes to staff throughout the year, update through email. If you have any questions, or need assistance completing this form, please feel free to contact Mea Barrett at 205-210-2368, or email me at Additionally, EHS is currently preparing a food safety plan for the upcoming year. We will be in touch with you all as these are available.
  • House Director Information

  • Vendor Information

  • Kitchen Staff Information