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Unread 05-18-2006, 05:39 PM   #21
The Woodman
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Join Date: 12-14-05
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Originally Posted by chad
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!!
This varies from state to state. I can cook all on site and as long as I am "under cover" (EZ Ups) I do not need screening. Also, I can set up a table with three plastic tubs (wash, rinse, sanitize) and a handwash station (Igloo with hot water. hand soap, paper towels, covered waste basket, and tub for grey water) and I am good. Coolers with ice to insure cold food is kept cold. The upright on my pit insures hot food stays hot. I LOVE cooking on-site! It is precisely why I bought the big pit! Folks LOVE it when I drive it up and start a fire in it! I can actually justify charging more because I cook on-site!
Weber Smokey Mountain Cooker -18"
Weber One Touch Gold
Klose 84" x 24" Mobile W/ 24" x 30" Upright
Rickenbacker 4004 Cii -Rickenbacker 4003-09
Rickenbacker 4001 - RIckenbacker 4001c64
Rickenbacker Fretless 4003-08- Fender P-Bass
Warwick Fretless Corvette-Gibson EB-3
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