Originally Posted by Fyrman_Mike
No one....like I said, we are one of the few counties that do not have one. If someone wanted to open a hole in the wall shack and serve roadkill they could. (Oh wait, some idiot actually tried it!)
so many things wrong with this post.....
Just because you dont have a local HD doesnt mean you don't have to follow state regs. You may get away with it for a while but sooner or later it will bite you in the arse.
Your food would have to be prepared and packaged in a commercial kitchen.
Not sure what a Sanitation license covers but it doesnt sound like anything to do with food handling.
NOW that you have all that in place, your pork is worth a minimum of $8 per lb and unless your selling several hundred lbs at a time, your still losing money.
It doesn't matter what everybody else is doing, you posted in the food handling forum so i assumed you wanted to know how to do it properly.
Just trying to give you some facts brother.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013