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Unread 05-18-2006, 02:18 PM   #19
chad
somebody shut me the fark up.
 
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Mobile food service is the "easiest" way to be compliant and safe. However, it's not cheap. Basically, you have a certified mobile kitchen (look at Southern Yankee and Austin National to get an idea - there are others) in which you can prep, store, cook, cleanup, etc. and only return to your "commissary" to dump waste water, fill up with clean water, clean the rig, etc.

Your mobile kichen will carry your health certificate and your commissary must be inspected, too. This is where the use of a VFW or American Legion, or Moose/Elk/etc. contact can help you out. They might even have a covered screened area that you could cook in and fulfill the requirements.

Otherwise, if you don't have your own commissary with say a covered and screened cooking area (think old hamburger stand with full kitchen and a screened area for your cooker) you're nearly always going to be out of compliance. Your "hamburger stand" would be where your health certificate would be based.

Nobody said this was easy!!
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