How do you guys that do catering handle food (already cooked) that is delivered to a customer who will then be responsible for the reheating and serving? I will be providing pulled pork to local youth sporting teams to be sold in their concession stands and was wondering the best way to protect myself in case the person doing the reheating/serving mishandles the food. Thanks in advance!
09-08-2013 02:34 PM
i make them sign an agreement that they are responsable after drop off. this has full instructions on proper serving on it.
09-08-2013 02:53 PM
That's a great idea, thanks!
09-08-2013 08:30 PM
You can have them sign a waiver but to me we all go to town and buy pizza's to go or a bucket of chicken, fast food etc. we handle that food yet I have never been asked by a restaurant to sign a waiver. I don't use a waiver for that reason myself.
09-08-2013 09:24 PM
Legal Waiver. It only takes one litigious happy customer. Do ya feel lucky?? :mrgreen:
09-09-2013 01:24 AM
In our county, Erie of wny, it is a seperate hd license to sell for resale
09-09-2013 07:51 AM
Just curious, are you dropping of hot or cold?
09-11-2013 04:01 PM
dropping off cold. frozen in most cases.
09-11-2013 04:09 PM
In California, you would be violating the law by dropping off cold food for resale, unless the food was prepared in a certified commercial kitchen, packaged and held correctly and had the correct license. If you drop off hot, that would be different.