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Unread 12-26-2009, 02:13 PM   #15
Ford
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Join Date: 04-14-07
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I'm no expert but I think the person with the real problem is the food court vendor. He is buying meat from an outside source for sale in his establishemnt. Now what I do know is he needs SOP's that are going into detail on buying, holding and reheating cooked food for use in his business. He needs to identify where he is buying food from and in the case of cooked meat he's going to need certain certifications from the vendor (you) in order to resell. My bet is when he investigates, this deal will fall thru. He can't just bring your meat in to sell. It's totally different if he cooks it himself.
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Ford
Retired competition cook. BBQ mentor.
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