Hey BubbaBones, replying to your PM in a second :)
Some new development
I had a chat with the health department and explained to the lady on the phone what I wanted to do, she mentioned a few things that will make things pretty complicated:
-I cannot do ANY food prep in my home, would need to "rent" space in a restaurant or the like, somewhere that is certified by the health department and do all my prep there. So if I want to make baked beans, coleslaw, salad etc. I can't do it from my home. I would either need to do it all on site or in the rented space.
-I need to ensure I have coolers or fridges that can keep the food cold when transportation (this one is a no brainer, of course)
-I need to have multiple sinks on my rig, hand wash and food prep/washing sinks. This is a challenge as I was just going to get a normal smoker on a trailer, wasn't really planning on having a crazy huge rig with hot water tanks etc. :( Not this year anyways.
I am setting up a meeting with a Health officer in the next week and will sit down with him, show him plans of what I actually would be cooking with, what I would be doing and I will see where it goes from there. I want to be on the up and up with them.
I also need to find out what is considered actual catering compared to just BBQing for a bunch of friends or a party with friends. If I'm cooking for friends and not getting paid, even if there is 30 friends there I'm thinking that does not fall into the same rules?
|
