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-   -   Home packaging (http://www.bbq-brethren.com/forum/showthread.php?t=18213)

bbqjoe 06-03-2006 10:12 AM

Home packaging
 
This has been touched on in a previous forum.

Question: See poll.
__________________________________________________ ______________

The answer is: Food prepared in a private home cannot be used in food service establishments.

The_Kapn 06-03-2006 09:39 PM

Can I change my vote?
Pretty Please :redface:

TIM

bbqjoe 06-03-2006 10:38 PM

Quote:

Originally Posted by The_Kapn
Can I change my vote?
Pretty Please :redface:

TIM

Don't much matter. No one knows how you voted.

The_Kapn 06-03-2006 10:44 PM

Quote:

Originally Posted by bbqjoe
Don't much matter. No one knows how you voted.

Joking--moment of levity :redface:

TIM

Rick T 03-03-2011 09:36 AM

So if you have a home processors license, Your product can not be used in a food establishment?

Cook 03-04-2011 04:57 PM

If you are licensed, AND your home kitchen is certified by your local health department, then I don't see why you could not sell to restaurants.

But keep in mind...VERY FEW home kitchens will meet muster on being certified as commercial kitchens.

Bbq Bubba 03-05-2011 09:06 AM

Quote:

Originally Posted by Rick T (Post 1566317)
So if you have a home processors license, Your product can not be used in a food establishment?

Please explain home processors license?

Quote:

Originally Posted by Cook (Post 1567920)
If you are licensed, AND your home kitchen is certified by your local health department, then I don't see why you could not sell to restaurants.

But keep in mind...VERY FEW home kitchens will meet muster on being certified as commercial kitchens.

If you are licensed for what?

Your home kitchen could never be certified unless it was built as a commercial kitchen with a plan review from your local HD.

goodbuddiesbbq 03-05-2011 10:35 AM

My understanding...
 
In Ohio they have a certification through the local Agriculture department where they will send a health inspector out.

You must:
1. Not have pets
2. No carpet in kitchen
3. Be clean

What this will allow you to do is sell baked goods (pies, cakes, muffins, breads, etc.). BBQ related stuff...you can sell rubs (no hydrogenated) and dry injections (no hydrogenated or preservatives).

You cannot sell sauces...must have a commercial kitchen and separate license for that.

My wife just got hers on Monday and I was surprised that they would allow you to package rubs.

And yes...you can sell the rubs and cakes, etc. to restaurants.

Rick T 03-05-2011 11:06 AM

In Maine: I had a meeting with the local Health inspector. I told her that I did not wish to use my home for making sauces because, my water is not great and 6 dogs.

I gave her a plan showed her where I would be doing it. She was okay with every thing. She understands that I will be selling sauces, under $50,000 gross, less than 10 employees, will sell at farmers markets, online etc.

I am building a kitchen at building I own and run my small const company from. The sauces need to be below a PH of 4.6 and must be tested on each batch and recorded.

My kithcen is in line with commercial type assembley but she said I was going way over what is needed. But she liked what I am doing. I had to have the water tested and the septic needed to have the code enforcement officer approve for the added use and type use. Right now I have done those. Labling will need to be modified a bit but she will help with that. I do not nutritional yet or a PC code yet. (hopefully in the near future.. I do need to have shelf life tested and something else. Also needed to have the PH tested and submiting the recipe and process, cooking and bottling. Both passed.

Anyway, the license is for making foods in your home or on a small scale.

Reason I ask, There are a couple small resturaunts that may be interested, once I am up and running. I am only going to do small batches and only have three sauces and two rubs right now.

Thanks,
Rick

goodbuddiesbbq 03-05-2011 11:17 AM

Quote:

Originally Posted by Rick T (Post 1568471)
Reason I ask, There are a couple small resturaunts that may be interested, once I am up and running. I am only going to do small batches and only have three sauces and two rubs right now.


This is gonna sound ridiculous, but they "MUST" buy them from you either online or through a "farmers-type" market. It is a completely different license if you drop it off, deliver or they pick up from your "Factory".

Other states may vary.

Rick T 03-05-2011 12:36 PM

Thanks, will check into that.
Rick

Cook 03-07-2011 11:11 AM

Quote:

Originally Posted by Bbq Bubba (Post 1568359)
Your home kitchen could never be certified unless it was built as a commercial kitchen with a plan review from your local HD.

Using a wide brush with this assumption is the wrong thing to do. Research and you will find that the information you post is not true.

You might possibly be correct in your own state (I am no expert there), but in some other states this is entirely possible.

Bbq Bubba 03-07-2011 01:52 PM

Quote:

Originally Posted by Cook (Post 1570506)
Using a wide brush with this assumption is the wrong thing to do. Research and you will find that the information you post is not true.

You might possibly be correct in your own state (I am no expert there), but in some other states this is entirely possible.

Touche' :thumb:

Matt_A 07-25-2011 09:21 AM

Every single state, county, and sometimes even city/town have their own regulations about what is considered permissible retail/wholesale use of a residential kitchen. You must check with all three levels of bureaucracy before moving forward. Miss one little regulation and you can wind up in a pool of hurt.

landarc 07-25-2011 08:57 PM

Actually, Uniform Building Code will not allow for a USDA certified commercial kitchen to be attached to a residential business with a common door. Nor can the water or sewer be shared common to the two units. The reason there is an exception is the nature of the food you are preparing. Not a local code, if you are cooking food for cold storage/canning and commercial distribution, you will not be certified for distribution through a home kitchen.

Pies, cookies and cakes would be considered fresh sale and do not contain spoilage elements. Rubs are dry powders and are not cooked. In a sense, you are both right, it matters what you are certified for.


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