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Unread 05-18-2006, 01:57 PM   #17
Jeff_in_KC
somebody shut me the fark up.
 
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I am just cooking like Todd... for a few folks at work to take home. I'm not concerned about all the stuff I'd need to be if I was actually catering. I decided all I'm going to do for now is a.) for friends/co-workers/neighbors b.) deliver food to their private location only. I am planning on providing a disclaimer sheet with the food for health department approved re-heating guidelines AND before they order it, advise them about the MSG, salts and sugars for anyone who might be eating these that would have a problem with them.
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