Originally Posted by landarc
There are minor variations in the law, but, essentially, yes. If you prepare food that requires handling on your end, be it cold assembly, or cooking, then package it for sale, you must follow basic UBC and Health Codes, which require that you use a sanitary kitchen. And that you have inspected facilities for cooking, packaging and cooling. If it is being prepared and then heated by you, then the requirements are generally a lot more lax. But, that is because, you as the cook/preparer, are also the person selling and serving, so the reheat is still on you.
I agree with landarc. It does sound counter intuitive but that is the way our HD has explained it to us. Most States follow the USDA guidelines for guidance in writing their food regs. The regs for "selling packaged meats" are different from "serving" meats.
Can you just imagine how much more productive our economy could be if government would just get out of the way.
This may explain it better. In KS (and most other States) there are different licenses for "food prepared for immediate consumption" and "food processing & storage". Here is a link to the KS website which will give you an idea of the different requirements which are probably similar to those in your state. LINK